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A close-up of a slice of lasagna on a white plate. The lasagna has visible layers of pasta, meat sauce, and cheese, topped with finely chopped parsley and grated Parmesan. In the background, a baking dish with the remaining lasagna is partially visible.
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Classic Lasagna Recipe

This classic lasagna recipe is the best recipe I’ve tried. This homemade Italian lasagna made with layers of rich meat mixture cooked in tomato sauce (Ragù/Bolognese sauce), layers of creamy béchamel sauce (also known as white sauce), and in between & on top a touch mozzarella cheese.
Prep Time2 hours 15 minutes
WORK TIME30 minutes
Cuisine: Italian
Servings: 8 yields

Ingredients

For the meat sauce:

  • 2 pounds 900g Ground beef or combination of ground beef and Italian sausage
  • 1 large onion chopped
  • 3-4 garlic cloves crushed
  • 36 oz 1000g Tomato sauce
  • 4 tablespoons 60g Tomato paste
  • 1 cup 240ml water or stalk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 2 bay leaves
  • 3 tablespoons olive oil

For the béchamel sauce:

  • 6 tablespoons 90g Butter
  • ⅔ cup 85g Flour
  • 3 cups 720ml Milk, warm
  • 2 oz 60g Parmesan cheese
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon Nutmeg

More:

  • Mozzarella shredded
  • No-boil lasagna noodles

Instructions

  • DIRECTIONS
    1. In a large pan or pot over medium heat, add olive oil and heat, add ground beef. Cook, breaking it apart with a wooden spoon. Add the onion and garlic. Season with salt, pepper and oregano. Cook until meat is browned. Add tomato sauce and tomato paste. Add bay leaves, Stir and bring to a boil, reduce the heat to low and simmer for 40-60 minutes.  and set aside.
    2. Meanwhile béchamel sauce: In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg and parmesan. Whisk until smooth.
    3. Preheat oven to 350F (180C).
    4. Assembly: spread a thin layer of the meat mixture in the bottom of 13X9” (32X22cm) baking dish, layer pasta sheets, spread 1/3 of the meat mixture, then spread 1/4 of the béchamel sauce, on the top of the sauce sprinkle some mozzarella cheese. Repeat layering two more times (3 layers in total). Finish with béchamel sauce on top and sprinkle mozzarella and parmesan on top. Spry the bottom of an aluminum foil with cooking spray (to prevent from cheese to sticking) and cover the pan.
    5. Bake, covered for 40 minutes, remove the foil and bake another 15-20 minutes.
    6. Let cool 15-20 minutes before serving.
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