Classic Beef Lasagna is the ultimate comforting italian dinner recipe, perfect for family meals or impressing guests. This recipe guides you through creating layers of rich meat sauce, creamy béchamel, and tender pasta, ensuring a dish everyone will love.
Key Ingredients & Substitutions
- Ground Beef: Use lean ground beef for a less greasy sauce.
- Lasagna Noodles: Oven-ready or traditional, just follow package directions.
- Ricotta Cheese: Cottage cheese is a good substitute for a lighter texture.
- Mozzarella Cheese: Provolone can add a sharper flavor.
- Canned Tomatoes: Crushed or diced tomatoes work interchangeably for the sauce.
Ingredients
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Béchamel Sauce:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk, warmed
- 1/2 teaspoon salt
- Pinch of nutmeg
For Assembly:
- 12-15 lasagna noodles (oven-ready or regular)
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 4 cups shredded mozzarella cheese
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 8
- Tools Needed: Large pot, large skillet, 9×13 inch baking dish, whisk
Step-by-Step Instructions
1. Prepare the Meat Sauce
Heat olive oil in a large skillet over medium heat. Brown the ground beef, breaking it apart with a spoon. Drain any excess fat, then add the chopped onion and cook until softened. Stir in the minced garlic and cook for another minute. Pour in the crushed tomatoes, tomato sauce, parsley, oregano, salt, and pepper. Bring to a simmer, then reduce heat and let it cook for at least 30 minutes, or up to an hour, to allow the flavors to meld.
2. Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a smooth paste forms (this is your roux). Gradually whisk in the warm milk, ensuring no lumps. Continue whisking constantly until the sauce thickens. Stir in the salt and nutmeg, then remove from heat.
3. Prepare the Lasagna Noodles and Ricotta Mixture
If using regular lasagna noodles, cook them according to package directions, then drain and rinse with cold water to prevent sticking. In a separate bowl, combine the ricotta cheese, egg, and 1/2 cup Parmesan cheese. Mix well until everything is incorporated.
4. Assemble the Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Arrange a single layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with a layer of meat sauce and a sprinkle of mozzarella cheese. Drizzle with some béchamel sauce. Repeat these layers: noodles, remaining ricotta, meat sauce, mozzarella, béchamel. Place the final layer of noodles, then cover generously with the remaining meat sauce, béchamel, and mozzarella cheese. Sprinkle with extra Parmesan.
5. Bake the Lasagna
Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the cheese is bubbly and golden brown. Let the lasagna rest for 10-15 minutes before slicing and serving. This resting period allows the layers to set, making it easier to cut.
Variation Ideas
- Vegetable Lasagna: Add sautéed spinach, mushrooms, or zucchini to the meat sauce for extra nutrients.
- Spicy Kick: A pinch of red pepper flakes in the meat sauce will add a pleasant heat.
- Herbaceous: Incorporate fresh basil or thyme into the ricotta mixture or béchamel for different aromatic notes.
Storage Instructions
Store leftover Classic Beef Lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual servings or warm the entire dish in an oven preheated to 350°F (175°C) until heated through, about 20-30 minutes.
Frequently Asked Questions
Can I make lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance and store it covered in the refrigerator. Just add an extra 15-20 minutes to the baking time.
What if my béchamel sauce is lumpy?
If your béchamel has lumps, you can pass it through a fine-mesh sieve or use an immersion blender to smooth it out.
Do I have to boil the noodles first?
If you are using oven-ready noodles, you do not need to boil them. If using traditional noodles, boiling them ensures they become tender during baking.
Can I freeze lasagna?
Yes, assembled and baked lasagna freezes well. Wrap it tightly in plastic wrap and then foil, and it will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.
Why is my lasagna watery?
Excess moisture can come from not draining the meat well, or from using very wet ricotta cheese. Ensuring your sauce has simmered sufficiently also helps thicken it.
What kind of ground beef is best?
Use lean ground beef (80/20 or 90/10) to prevent the lasagna from becoming too greasy.