Traditional Lasagna Recipe

Growing up in the Mediterranean, Italian food never felt particularly foreign to me.

Pasta, tomato sauce, garlic, olive oil, and plenty of cheese are all flavors I grew up around, even if every country along the Mediterranean has its own way of cooking.

Lasagna is probably one of the most famous Italian dishes, and for good reason. Layers of pasta, slow-cooked beef and tomato sauce, creamy béchamel, and melted cheese make it hard to go wrong.

This classic beef lasagna takes a little more time than the quick dinners I usually make, but most of that time is simply waiting for the sauce to simmer and the lasagna to bake. I usually make a large dish because leftovers are just as good the next day, and nobody in my house complains about having lasagna twice.

Classic Beef Lasagna

Servings: 8
Prep time: 30 minutes
Cook time: 50 minutes

Ingredients

For the meat sauce

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 can (28 oz/800 g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon sugar, optional

For the béchamel

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups (720 ml) milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of nutmeg

For the lasagna

• 12 lasagna noodles
• 2 cups (200 g) shredded mozzarella
• ½ cup (50 g) grated Parmesan
• Fresh basil for serving

Instructions

1. Make the meat sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes. Add the garlic and cook for another 30 seconds.
2. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.
3. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar. Reduce the heat and simmer for about 20 minutes.
4. Prepare the béchamel. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for about 1 minute.
5. Slowly pour in the milk while whisking. Continue cooking and stirring until the sauce thickens, about 5–7 minutes. Season with salt, pepper, and a small pinch of nutmeg.
6. Cook the lasagna noodles according to the package directions until just al dente. Drain and set aside. Skip this step if you’re using oven-ready noodles.
7. Preheat the oven to 375°F (190°C).
8. Spread a thin layer of meat sauce over the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, followed by meat sauce, béchamel, mozzarella, and a little Parmesan.
9. Repeat the layers until you’ve used all the ingredients. Finish with béchamel, mozzarella, and Parmesan on top.
10. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is melted and golden brown.
11. Let the lasagna rest for 10–15 minutes before cutting. This helps the layers stay together instead of sliding apart when you serve it.
12. Top with fresh basil and serve.

Tips for Making the Best Lasagna

• Let the meat sauce simmer. Give it at least 20 minutes so it thickens before you start layering. A watery sauce can make the lasagna difficult to cut.
• Don’t overcook the noodles. Cook them just until al dente. They’ll continue cooking in the oven.
• Keep the béchamel fairly thick. It should be creamy and easy to spread, but not runny.
• Don’t overfill the layers. Several thinner layers of meat sauce and béchamel work better than a few very thick ones.
• Cover it for the first part of baking. This keeps the top from browning too quickly. Remove the foil for the last 15–20 minutes to get that golden cheese on top.
• Let it rest before cutting. Give the lasagna at least 10–15 minutes after it comes out of the oven. If you cut it immediately, the layers are much more likely to slide apart.
• Make it ahead. You can assemble the whole lasagna, cover it, and refrigerate it until you’re ready to bake. This is especially useful if you’re making it for Sunday dinner or guests.
• Don’t worry about leftovers. Lasagna reheats very well, and I actually think the flavors are even better the next day.