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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