Best Lasagna Recipe
There’s something magical about a homemade lasagna, right? Layers of love, flavor, and pure comfort.
This isn’t some quick fix or shortcut version, it’s the real deal. Rich meat sauce, creamy béchamel, gooey cheese, and perfectly tender pasta.
Let’s walk through it together like foodie friends would, and make something super delicious tonight.
How to Make the Best Lasagna
Step-by-Step Instructions (Including Ingredients)
Ingredients
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 lb ground beef
- 1/2 lb ground pork (optional, but highly recommended)
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
For the Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- Pinch of ground nutmeg
- Salt and white pepper to taste
For Assembly:
- 12 lasagna noodles (regular or oven-ready)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil (optional, for garnish)
Step-by-Step Instructions
Step 1: Make the Meat Sauce
Heat olive oil in a large pan over medium heat. Add chopped onions and cook until soft (about 5 minutes). Stir in garlic and cook for 1 more minute.
Add ground beef and pork. Break it up with your spoon. Cook until browned and no pink remains. Drain the fat if needed.
Stir in crushed tomatoes, tomato paste, sugar, basil, oregano, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally. It should be thick and rich.
Step 2: Make the Béchamel Sauce
In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes.
Slowly pour in milk, whisking constantly. Bring to a gentle simmer until the sauce thickens (around 5–7 minutes).
Season with a pinch of nutmeg, salt, and white pepper.
Step 3: Cook the Lasagna Noodles
If using regular noodles, cook them in salted boiling water until al dente. Drain and lay flat on a clean towel so they don’t stick. If using oven-ready noodles, no need to pre-cook.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C).
In a large baking dish:
- Spread a spoonful of meat sauce on the bottom.
- Add a layer of noodles.
- Spread some béchamel sauce.
- Add meat sauce.
- Sprinkle mozzarella and Parmesan.
Repeat until you run out of everything. End with sauce and cheese on top.
Step 5: Bake It
Cover the dish with foil (spray it so it doesn’t stick to the cheese). Bake for 25 minutes.
Remove the foil and bake for another 20–25 minutes until bubbly and golden.
Let it rest for at least 15 minutes before cutting. Yes, it’s hard to wait. But totally worth it.
Common Mistakes to Avoid
- Skipping the rest time. Cutting too soon makes it messy.
- Overcooking noodles. They cook more in the oven.
- Too much sauce. You want balance, not soup.
- Uneven layers. Eyeball it, but don’t go wild with the cheese.
Recipe Best Tips
- Use a mix of beef and pork for a richer flavor.
- Make sauces ahead to save time.
- Use freshly grated cheese, it melts better.
- Don’t skip béchamel. It’s the secret weapon.
- Rest it. Seriously. The flavors settle, and it cuts cleaner.
Serving Suggestions
Pair it with garlic bread, a crisp green salad, and maybe a glass of red wine. Fresh basil on top makes it extra pretty. Keep things simple, lasagna’s the star.
Storage and Freezing
① Leftovers
Cool completely. Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
② Freezing
Wrap tightly in foil and freeze whole or in slices. Thaw overnight in the fridge. Reheat at 350°F until warmed through.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Yep! Assemble it, cover, and refrigerate up to 24 hours before baking.
Q: Can I use ricotta instead of béchamel?
A: Sure, but béchamel gives a silky, smooth texture that’s unbeatable.
Q: How do I stop the top from burning?
A: Cover with foil for the first part of baking. Only uncover for the final 20–25 minutes.
Q: What’s the best cheese for lasagna?
A: Mozzarella and Parmesan are the best, but a little provolone or fontina can be a nice alternative.
Q: How thick should my layers be?
A: Not too thick. You want balance, not bulk. Just enough of each layer to cover.
Q: Can I make this vegetarian?
A: Absolutely. Swap the meat for sautéed veggies like mushrooms, zucchini, and spinach.
Q: Why does it taste better the next day?
A: The flavors blend and deepen. It’s like magic. Don’t ask, just enjoy it.
Conclusion
Alright, there you go, your new go-to lasagna recipe that’s built to impress and made with love.
Try it out, put your twist on it, and let me know how it turns out.
You Might Also Want To Try
- Chicken Sheet Pan And Potatoes For Dinner
- Easy Banana Bread Recipe
- Overnight Oats Recipe With Peanut Butter
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Lasagna Recipe
Ingredients
Ingredients (Repeated for Convenience)
Meat Sauce:
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1 lb ground beef
- 1/2 lb ground pork
- 1 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper
Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups whole milk
- Pinch nutmeg
- Salt and white pepper
Assembly:
- 12 lasagna noodles
- 2 cups mozzarella
- 1 cup Parmesan
- Fresh basil optional
Instructions
Step-by-Step Instructions
Step 1: Make the Meat Sauce
- Heat olive oil in a large pan over medium heat. Add chopped onions and cook until soft (about 5 minutes). Stir in garlic and cook for 1 more minute.
- Add ground beef and pork. Break it up with your spoon. Cook until browned and no pink remains. Drain the fat if needed.
- Stir in crushed tomatoes, tomato paste, sugar, basil, oregano, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally. It should be thick and rich.
Step 2: Make the Béchamel Sauce
- In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes.
- Slowly pour in milk, whisking constantly. Bring to a gentle simmer until the sauce thickens (around 5–7 minutes).
- Season with a pinch of nutmeg, salt, and white pepper.
Step 3: Cook the Lasagna Noodles
- If using regular noodles, cook them in salted boiling water until al dente. Drain and lay flat on a clean towel so they don’t stick. If using oven-ready noodles, no need to pre-cook.
Step 4: Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- In a large baking dish:
- Spread a spoonful of meat sauce on the bottom.
- Add a layer of noodles.
- Spread some béchamel sauce.
- Add meat sauce.
- Sprinkle mozzarella and Parmesan.
- Repeat until you run out of everything. End with sauce and cheese on top.
Step 5: Bake It
- Cover the dish with foil (spray it so it doesn’t stick to the cheese). Bake for 25 minutes.
- Remove the foil and bake for another 20–25 minutes until bubbly and golden.
- Let it rest for at least 15 minutes before cutting. Yes, it’s hard to wait. But totally worth it.
Notes
- Don’t skip the rest time after baking.
- Use whole milk for béchamel—it makes it creamier.
- Add a dash of red pepper flakes to the meat sauce for a little heat.
- You can double the recipe and freeze one.
