Description
This homemade lasagna with rich bechamel and hearty meat sauce is layered with tender noodles, melty mozzarella, and fresh marinara, making it the ultimate comforting Italian classic.
Ingredients
- 12 oz lasagna noodles (12 sheets dry lasagna noodles)
- 1 lb mozzarella cheese, shredded
- 8 oz parmesan cheese, freshly grated
- Marinara:
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- ½ cup low-sodium chicken broth
- ½ tsp sugar
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp red pepper flakes
- 28 oz crushed San Marzano tomatoes
- 12 fresh basil leaves, finely chopped
- Bechamel Sauce:
- 3 cups milk (any variety)
- ¼ cup butter or oil
- ¼ cup all-purpose flour
- ⅛ tsp kosher salt
- ⅛ tsp white pepper
- Meat Sauce:
- 2 lbs lean ground beef
- 1 tbsp olive oil
- 1 tbsp fennel seeds (optional)
- ½ tsp red pepper flakes
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 full batch of Marinara Sauce (prepared above)
Instructions
- Make the Marinara Sauce: Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for 2 minutes.
- Lower heat to medium. Stir in tomato paste, chicken broth, sugar, oregano, salt, and red pepper flakes. Cook for 2 minutes.
- Add crushed tomatoes and simmer for 20 minutes. Add basil during the last 10 minutes. Blend if a smoother sauce is desired. Set aside.
- Prepare the Bechamel Sauce: Warm milk separately. In a saucepan, melt butter and whisk in flour, salt, and white pepper to form a light roux (1–2 minutes).
- Gradually add warm milk while whisking until smooth and thick. Set aside.
- Make the Meat Sauce: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add fennel seeds and red pepper flakes; sauté for 30 seconds.
- Add onion and cook until softened (about 2 minutes). Stir in garlic and cook another 30 seconds.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease.
- Return beef to pan and stir in the prepared marinara sauce. Simmer for 20 minutes, adding a splash of water if too thick.
- Prepare Noodles: Soak dry noodles in hot water in a 9×13″ baking dish for 20 minutes. Drain and set aside.
- Assemble Lasagna: Preheat oven to 350°F and grease a 9×13″ baking dish. Spread a thin layer of meat sauce on the bottom.
- Layer noodles, meat sauce, bechamel, mozzarella, and parmesan. Repeat 3–4 times, ending with cheese on top.
- Bake uncovered for 30 minutes until bubbly and golden. Loosely cover with foil if browning too quickly.
- Let rest for 15 minutes before slicing and serving.
Notes
- Use fresh basil for the best flavor in the marinara.
- Bechamel adds creaminess and balances the acidity of the tomato sauce.
- Make-ahead: Assemble the lasagna up to a day in advance and refrigerate before baking.
- Leftovers reheat well and can be frozen in individual portions.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
