This classic beef lasagna is a layered masterpiece of comfort and flavor. With tender pasta sheets, rich tomato meat sauce, creamy béchamel, and bubbling cheese, it’s the kind of dish that brings people together around the table. The image you shared captures its essence perfectly—golden top, gooey cheese, and visible layers of sauce and pasta that promise depth in every bite. This recipe honors traditional Italian technique while offering a few enhancements for extra richness and structure. Whether you’re preparing a weekend feast or building your personal recipe archive, this lasagna is a must-have centerpiece. It’s hearty, satisfying, and endlessly customizable, with each layer contributing to a symphony of textures and flavors.
INGREDIENTS:
For the Meat Sauce:
- 500g ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
For the Béchamel Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- Salt and white pepper to taste
- Pinch of nutmeg (optional)
For Assembly:
- 9–12 lasagna sheets (boiled or oven-ready)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley or basil for garnish
INSTRUCTIONS:
- Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent. Stir in garlic and cook for another minute. Add ground beef and cook until browned, breaking it up with a spoon. Stir in tomato paste, crushed tomatoes, oregano, basil, chili flakes, salt, and pepper. Simmer for 20–25 minutes until thick and flavorful. Set aside.
- Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually add milk, whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon. Season with salt, white pepper, and nutmeg. Remove from heat.
- Boil the Pasta (if needed): If using traditional lasagna sheets, boil them in salted water until al dente. Drain and lay them flat on a clean towel to prevent sticking.
- Assemble the Lasagna: Preheat oven to 180°C (350°F). In a 9×13-inch baking dish, spread a thin layer of meat sauce. Add a layer of pasta sheets, followed by meat sauce, béchamel, and a sprinkle of mozzarella. Repeat layers until ingredients are used up, finishing with béchamel and a generous topping of mozzarella and Parmesan.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until the top is golden and bubbling. Let rest for 10 minutes before slicing to allow the layers to set.
- Garnish & Serve: Sprinkle chopped parsley or basil over the top. Serve warm with garlic bread or a crisp green salad.
Serving Suggestions & Variations:
- Vegetarian Version: Replace meat with sautéed mushrooms, spinach, or lentils.
- Spicy Kick: Add chopped jalapeños or use spicy Italian sausage.
- Wellness Adaptation: Use whole wheat pasta and low-fat cheese.
- Fusion Flair: Add a layer of roasted eggplant or use a yogurt-based béchamel.