Lasagna
A timeless Italian comfort classic, this lasagna layers tender pasta with savory beef sauce, silky béchamel, and melted mozzarella, baked until golden and bubbling.
Servings: 9
Ingredients:
Meat Sauce
- 1 lb. ground beef
- 2 tbsp olive oil
- 1 onion, medium, finely diced
- 4 garlic cloves, minced
- 1½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme
- 1 jar (25 oz) marinara sauce, or 1 jar tomato basil pasta sauce
Béchamel Sauce
- 1 tbsp olive oil
- 2 tbsp butter
- 4 tbsp flour
- 4 cups 2% milk
- 1½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded mozzarella
Assembly
- No-boil lasagna sheets, or regular lasagna noodles, boiled according to package instructions
- 6 cups shredded mozzarella
- 9 ×13 baking dish, greased
Method:
Start CookingMake the Meat Sauce
- Heat olive oil in a large pan over medium heat. Add onion and cook 2–3 minutes until softened. Add garlic and cook 30 seconds.
- Add ground beef, salt, pepper, and thyme. Cook 5–6 minutes, breaking up the meat.
- Stir in marinara (blend briefly for a smoother texture). Simmer 5 minutes. Remove from heat.
Make the Béchamel
- In a saucepan, heat olive oil and butter over medium heat. Whisk in flour and cook 1 minute.
- Slowly add milk while whisking continuously. Cook about 5 – 8 minutes, until it thickened to a heavy cream consistency.
- Stir in salt, pepper, and ½ cup mozzarella. Remove from heat.
Assemble
- Preheat oven to 350°F. Grease a 9×13 baking dish. Layer as follows:
- Base: Thin layer beef sauce, spoonfuls of béchamel.
- Then build 4 total pasta layers in this order each time: Pasta → Beef sauce → Béchamel → Mozzarella. Repeat until you have 4 layers of pasta.
- Finish with: Beef sauce → Béchamel → Remaining Mozzarella.
Bake
- Cover tightly with foil. Bake at 350°F for 35 minutes.
- Remove foil. Increase heat to 400°F and bake 15 minutes more until bubbly and lightly golden.
- Rest 15 minutes before slicing. Bon appétit.
Kitchen Tools:
- Aluminum foil
Notes:
From the kitchen
- Build evenly so every layer gets its share of sauce and cheese.
- Spread sauces all the way into the corners of the dish.
- For stronger structure, place the second pasta layer perpendicular to the first.
- If using no-boil noodles, make sure every sheet touches sauce so it softens properly.
- Let the lasagna rest 15–20 minutes before slicing so the layers set cleanly.
- Aluminum pans are thinner and conduct heat faster, so the lasagna may cook slightly quicker.
- Place the pan on a baking sheet for stability when transferring in and out of the oven.
- If the top browns too quickly during the uncovered bake, loosely tent with foil.
- Add sautéed mushrooms or spinach to the beef for extra depth.
- Use part Gruyère or Parmesan in the layers for a sharper finish.
- Layer in thinly sliced zucchini, eggplant, or bell peppers between layers.
- Swap the jar for a simple homemade tomato sauce (sauté 1 tbsp tomato paste in olive oil, add 2 grated tomatoes, salt, herbs, and simmer until slightly thickened).
- Serve warm with a simple green salad or crisp cucumber salad.
- Lasagna tastes even better the next day, making it perfect for leftovers or meal prep.
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Nutrition:
Calories: 644 kcal | Carbohydrates: 39 g | Protein: 37 g | Fat: 38 g | Saturated Fat: 18 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 132 mg | Sodium: 1100 mg | Potassium: 709 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 1077 IU | Vitamin C: 7 mg | Calcium: 565 mg | Iron: 2 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Lasagna
WHY WE LOVE IT
It’s the lasagna we return to again and again. Comforting, structured, and generous, with crisp edges, a creamy center, and beautifully balanced layers in every slice.
A LITTLE STORY
Though its name traces back to ancient Greek and Roman cooking vessels, the layered pasta dish evolved over centuries and took on its modern tomato-based form in Naples after tomatoes entered Italian cuisine between the 16th and 19th centuries.
King Ferdinand II of Naples was reportedly so fond of lasagna that he earned the nickname “King Lasagna.”
DID YOU KNOW?
In Italy, lasagna is the quintessential Sunday dinner and a traditional centerpiece for Carnival and Christmas celebrations.
July 29 is celebrated as National Lasagna Day in the United States.
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