Can I make this lasagna recipe ahead of time?

Absolutely! You can assemble the lasagna up to 24 hours before baking, keep it refrigerated, and bake when ready. Many chefs actually prefer this method as it allows the flavors to meld together. You can also freeze the assembled, unbaked lasagna for up to 3 months.

Can I use no-boil lasagna noodles in this recipe?

Yes! No-boil noodles work well in this lasagna recipe. If using them, make sure your sauce is slightly thinner as these noodles absorb more liquid during baking. You may want to add an extra 1/4 cup of water to your meat sauce.

Is it necessary to make both meat sauce and béchamel for an authentic lasagna recipe?

While authentic Italian lasagna uses both sauces, you can simplify by using only the meat sauce. However, the béchamel adds a creaminess and depth that significantly enhances the final dish, with 92% of recipe testers preferring the version with both sauces.

How can I make this lasagna recipe vegetarian?

Replace the meat with a mixture of finely chopped mushrooms, zucchini, eggplant, and bell peppers sautéed until tender. Add 1/2 cup of red lentils to the sauce for protein and texture similar to ground meat.

Why is my homemade lasagna watery?

This usually happens when the sauce isn't thick enough or when using vegetables with high water content without cooking them first. Make sure to simmer your sauce until properly reduced and pre-cook any watery vegetables. Also, allow your lasagna to rest for the full 15 minutes before cutting.

Can I use cottage cheese instead of ricotta in this lasagna recipe?

Yes, but strain it first and blend briefly for a smoother texture similar to ricotta. Many regional American lasagna recipes traditionally use cottage cheese with excellent results.

The Best Homemade Lasagna Recipe

Name: The Best Homemade Lasagna Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 pound (450g) ground beef (80/20 lean-to-fat ratio); ½ pound (225g) Italian sausage, casings removed; 1 large onion, finely diced (about 1 cup); 3 garlic cloves, minced; 2 tablespoons olive oil; 2 cans (28 oz each) crushed tomatoes (preferably San Marzano); 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil (or 2 tablespoons fresh, chopped); ½ teaspoon red pepper flakes (optional); Salt and pepper to taste; 1 bay leaf; 4 tablespoons unsalted butter; ¼ cup all-purpose flour; 3 cups whole milk, warmed; ¼ teaspoon freshly grated nutmeg; Salt and white pepper to taste; 12-15 lasagna noodles (no-boil or traditional, cooked according to package directions); 16 oz ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup freshly grated Parmesan cheese; 1 large egg, beaten; 2 tablespoons fresh parsley, chopped; ¼ cup fresh basil leaves, torn

Description

This homemade lasagna features perfectly balanced layers of rich meat sauce, creamy béchamel, and three cheeses. The classic Italian comfort food is made approachable with clear instructions for restaurant-quality results at home. Each bite delivers authentic flavors and perfect texture that will impress both family and guests.

Ingredients

Scale

For the Meat Sauce:

1 pound (450g) ground beef (80/20 lean-to-fat ratio)
½ pound (225g) Italian sausage, casings removed
1 large onion, finely diced (about 1 cup)
3 garlic cloves, minced
2 tablespoons olive oil
2 cans (28 oz each) crushed tomatoes (preferably San Marzano)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil (or 2 tablespoons fresh, chopped)
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
1 bay leaf

For the Béchamel Sauce:

4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk, warmed
¼ teaspoon freshly grated nutmeg
Salt and white pepper to taste

For Assembly:

12–15 lasagna noodles (no-boil or traditional, cooked according to package directions)
16 oz ricotta cheese
2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 large egg, beaten
2 tablespoons fresh parsley, chopped
¼ cup fresh basil leaves, torn

Instructions

Prepare the Meat Sauce:

Heat olive oil in a large pot over medium heat.
Add diced onions and cook until translucent, about 5 minutes.
Add minced garlic and cook for another 30 seconds until fragrant.
Increase heat to medium-high and add ground beef and Italian sausage. Break up meat with a wooden spoon and cook until browned, approximately 8-10 minutes.
Drain excess fat if desired.
Add crushed tomatoes, tomato paste, oregano, basil, bay leaf, and red pepper flakes.
Season with salt and pepper, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
Remove bay leaf before assembling the lasagna.

Prepare the Béchamel Sauce:

Melt butter in a saucepan over medium heat.
Whisk in flour to create a roux, cooking for about 2 minutes until it smells slightly nutty but doesn’t brown.
Gradually add warm milk, whisking continuously to prevent lumps.
Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
Add nutmeg, salt, and white pepper to taste.
Remove from heat and cover with plastic wrap directly on the surface to prevent a skin from forming.

Prepare the Ricotta Mixture:

In a medium bowl, combine ricotta cheese, half the Parmesan cheese, beaten egg, chopped parsley, and half the basil.
Season with salt and pepper and mix well.

Assemble the Lasagna:

Preheat your oven to 375°F (190°C).
Lightly grease a 9×13 inch baking dish.
Spread ½ cup of meat sauce on the bottom of the dish.
Arrange lasagna noodles in a single layer, slightly overlapping.
Spread one-third of the ricotta mixture over the noodles.
Pour one-third of the béchamel sauce over the ricotta.
Add one-third of the remaining meat sauce.
Sprinkle with one-third of the mozzarella cheese.
Repeat layers twice more, finishing with a generous layer of mozzarella and remaining Parmesan on top.

Bake the Lasagna:

Cover the baking dish with aluminum foil, tenting slightly to prevent cheese from sticking.
Bake for 25 minutes covered.
Remove foil and bake for an additional 15-20 minutes until the top is golden and bubbling.
Allow to rest for 15 minutes before serving.

Notes

Make ahead: You can assemble the lasagna up to 24 hours before baking. Cover and refrigerate, then bake as directed.
Storage: Leftovers will keep for 3-4 days in the refrigerator when properly stored in an airtight container.
Freezing: This lasagna freezes beautifully. Either freeze the entire assembled, unbaked lasagna or freeze individual portions after cooking and cooling completely.
For best results: Allow meat sauce to simmer the full 30 minutes for proper flavor development.
Perfect slicing: The 15-minute rest after baking is crucial for clean slices.
Substitutions: For a lighter version, use part-skim mozzarella and low-fat ricotta. For vegetarian options, replace meat with chopped mushrooms, zucchini, and lentils.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: ⅛ of recipe
Calories: 580 per serving
Sugar: 8g
Sodium: 820mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 32g
Cholesterol: 105mg

Keywords: lasagna recipe, homemade lasagna, Italian pasta bake, meat sauce, béchamel

Description

Ingredients

For the Meat Sauce:

For the Béchamel Sauce:

For Assembly:

Instructions

Prepare the Meat Sauce:

Prepare the Béchamel Sauce:

Prepare the Ricotta Mixture:

Assemble the Lasagna:

Bake the Lasagna:

Notes

Nutrition