Classic Lasagna Recipe

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.

5 from 2 votes

This homemade Italian lasagna is made with layers of rich meat sauce (Ragù/Bolognese sauce), layers of creamy béchamel sauce (also known as white sauce), and a touch of mozzarella cheese. This easy and delicious classic Lasagna recipe will become a family favorite.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Italian

Keyword: comfort food

Servings: yields

Calories: 518kcal

Equipment

Ingredients

For the meat sauce:

2 pounds Ground beef or combination of ground beef and Italian sausage
1 Large onion chopped
3-4 Garlic cloves crushed
36 oz Tomato sauce
4 tablespoons Tomato paste
1 cup Water or stock for extra flavor
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 Butter
⅔ cup Flour
3 cups Milk warm
2 oz Parmesan cheese
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Nutmeg

Mozzarella shredded
No-boil lasagna noodles

US Customary - Metric

Instructions

Make the Meat Sauce: In a large pan, heat olive oil over medium heat. Add the ground beef (or beef and sausage mix) and cook, breaking it up with a wooden spoon, until browned. Add chopped onion and crushed garlic, and cook until softened. Season with salt, pepper, oregano, and paprika.
Stir in tomato sauce, tomato paste, water (or stock), and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 40–60 minutes, stirring occasionally. Discard bay leaves and set aside.
Prepare the Béchamel Sauce: In a saucepan, melt butter over low heat. Add flour and whisk constantly for 1–2 minutes to form a smooth roux. Gradually pour in warm milk, whisking until the sauce thickens and becomes smooth. Stir in salt, pepper, nutmeg, and Parmesan cheese. Remove from heat.
Preheat Oven: Preheat oven to 350°F (180°C).
Assemble the Lasagna: Grease a 13x9 inch (32x22 cm) baking dish. Spread a thin layer of meat sauce on the bottom. Add a layer of no-boil noodles, followed by ⅓ of the meat sauce, ¼ of the béchamel sauce, and a sprinkle of mozzarella. Repeat the layering two more times. Finish with béchamel sauce and top with mozzarella and grated Parmesan.
Bake: Cover with foil sprayed with non-stick spray. Bake for 40 minutes, then remove foil and bake another 15–20 minutes until golden and bubbly.
Rest and Serve: Let the lasagna rest for 15–20 minutes before slicing and serving.

Video

Notes

Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the cooking, and assembly of the lasagna to help you achieve the best result.
Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card, and the post above.
Make-Ahead & Storage Tips – You can make all the components ahead of time, or even assemble to lasagna and store in the fridge covered for 1-2 days. Remove from the fridge 1 hour before baking it to bring it to room temperature. Once baked, you can store leftover lasagna in airtight containers in the fridge for up to 3 days, or in the freezer for up to 3 months.
Do I need to boil the pasta? You can use no-boil lasagna sheets, but make sure the bechamel and red sauce are a bit loose to allow enough liquid for the pasta to cook.
Cheese variations: Feel free to add ricotta or cottage cheese between the layers for added creaminess, or mix mozzarella with provolone for extra cheesiness.
Let it rest: Don’t skip the resting time after baking. It helps the layers firm up and improves texture and flavor.

Nutrition