Classic Italian Lasagna
Layers of rich meat sauce, creamy béchamel, and tender pasta come together in this comforting Italian classic.
Active Time
PT45M
Total Time
PT2H
Servings
8
Difficulty
Medium
Ingredients
| Meat Sauce | |
|---|---|
| 2 tbsp | olive oil |
| 1 | onion, finely chopped |
| 2 | garlic cloves, minced |
| 500g | ground beef |
| 400g | canned tomatoes, crushed |
| 2 tbsp | tomato paste |
| 1 tsp | dried oregano |
| 1 tsp | salt |
| ½ tsp | black pepper |
| Béchamel Sauce | |
| 50g | butter |
| 50g | flour |
| 600ml | milk |
| ¼ tsp | nutmeg |
| ½ tsp | salt |
| Assembly | |
| 250g | lasagna sheets (no pre-cook) |
| 200g | mozzarella cheese, grated |
| 100g | Parmesan cheese, grated |
Instructions
- 1
Make the meat sauce. Heat olive oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Add beef and cook, breaking it up, until browned.
- 2
Simmer the sauce. Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- 3
Make the béchamel. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until smooth. Cook until thickened, about 5-7 minutes. Season with nutmeg and salt.
- 4
Preheat oven to 180°C (350°F / Gas Mark 4).
- 5
Assemble the lasagna. Spread a thin layer of meat sauce in a 23×33cm baking dish. Top with lasagna sheets, more meat sauce, a drizzle of béchamel, and a sprinkle of both cheeses. Repeat layers 3-4 times, ending with béchamel and a generous topping of cheese.
- 6
Bake. Cover with foil and bake for 30 minutes. Remove foil and bake 15 minutes more until golden and bubbling.
- 7
Rest before serving. Let stand 10 minutes before slicing. This helps the layers set.
Notes
Make ahead: Assemble the lasagna up to 24 hours in advance. Cover and refrigerate, then add 10 minutes to the covered baking time.
Freezing: Freeze unbaked lasagna (tightly wrapped) for up to 3 months. Bake from frozen, adding 30 minutes to the cooking time.
Vegetarian option: Replace beef with finely chopped mushrooms, zucchini, and spinach.