Homemade Lasagna

Lasagna is a classic Italian dish that is both hearty and delicious. This recipe will guide you through making a traditional homemade lasagna with layers of rich meat sauce, creamy béchamel, and tender pasta. Perfect for a family dinner or a special occasion!

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TIPS FOR MAKING A GREAT HOMEMADE LASAGNA

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Creating the perfect homemade lasagna requires attention to detail and a little bit of culinary know-how. Here are some tips to ensure your lasagna turns out delicious and impressive every time:

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1. PERFECT YOUR SAUCE:

Meat Sauce: Let it simmer long enough to bring out all the flavors. This allows the herbs to infuse into the meat and tomatoes, creating a deep, rich taste.

Béchamel Sauce: Whisk continuously when adding the milk to ensure there are no lumps. A smooth béchamel is key to a creamy lasagna.

2. NOODLE CARE:

Cook Noodles Properly: Cook your noodles al dente as they will continue to cook in the oven. Overcooked noodles can become mushy in the final dish.

Prevent Sticking: Lay cooked noodles on a flat surface and drizzle a little olive oil to prevent them from sticking together.

3. LAYER WISELY:

Balance the Layers: Ensure an even distribution of sauce, cheese, and noodles. Pay attention to the quantities to avoid a dry or overly wet lasagna.

Finish with Cheese: Always finish with a generous layer of cheese on top to achieve a beautifully golden and bubbly crust.

4. BAKING TIPS:

Cover and Uncover: Cover the lasagna with foil initially to keep it moist. Remove the foil towards the end for a beautifully browned top.

Rest Before Serving: Allow the lasagna to rest after baking. This makes it easier to slice and helps the flavors meld together.

5. ENHANCE FLAVOR:

Herbs and Spices: Fresh herbs like basil and parsley can be added to the ricotta or used as a garnish for extra freshness.

Wine: Consider adding a splash of red wine to the meat sauce to enhance its richness.

RECIPE IDEAS:

Creamy Chicken Pastan

Creamy Sausage Penne Pasta

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INGREDIENTS YOU NEED

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MEAT SAUCE

Olive oil

Onion, chopped

Garlic, minced

Ground beef

Italian sausage, removed from casings

Canned crushed tomatoes

Tomato paste

Dried basil

Dried oregano

Salt and pepper to taste

BECHAMEL SAUCE:

Unsalted butter

All-purpose flour

Whole milk

Salt and pepper to taste

Pinch of nutmeg

ASSEMBLY

Lasagna noodles

Ricotta cheese

Parmesan cheese

Shredded mozzarella cheese

Basil leaves, for garnish

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HOW TO MAKE HOMEMADE LASAGNA

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PREPARE THE MEAT SAUCE:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Add the minced garlic, ground beef, and sausage to the skillet. Cook until the meat is browned and cooked through, breaking it up with a spoon as it cooks.
3. Stir in the crushed tomatoes, tomato paste, dried basil, and oregano—season with salt and pepper. Let simmer on low heat for about 30 minutes, stirring occasionally.

MAKE THE BECHAMEL SAUCE:

1. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until well combined and slightly golden.
2. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking frequently, until the sauce thickens.
3. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.

COOK THE LASAGNA NOODLES:

In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

ASSEMBLE THE LASAGNA:

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
3. Layer 4 lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, then cover with a layer of meat sauce and a layer of béchamel sauce. Sprinkle with a third of the Parmesan and mozzarella cheeses.
4. Repeat the layers: noodles, ricotta, meat sauce, béchamel, and cheeses.
5. Finish with a final layer of noodles, topped with the remaining meat sauce and cheeses.

BAKE:

1. Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

SERVE:

1. Allow the lasagna to cool for 5-10 minutes before slicing.
2. Garnish with fresh basil leaves, if desired, and serve warm.

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FREQUENTLY ASKED QUESTIONS

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Homemade Lasagna

Jen Paleracio

Layers of rich meat sauce, creamy bechamel, and tender pasta.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian

Equipment

• 9×13 baking dish pan
• Mixing bowls
• Large pot
• Saucepan

Ingredients

  

FOR THE MEAT SAUCE:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound beef
• 1 pound Italian sausage, remove from casings
• 1 can 28 oz. crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper, to taste

FOR THE BECHAMEL SAUCE:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• salt and pepper, to taste
• a pinch of nutmeg

FOR ASSEMBLY:

• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 cup Parmesan cheese
• 2 cups shredded mozzarella cheese
• a pinch of nutmeg

Instructions

 

PREPARE THE MEAT SAUCE:

• 1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.

  2. Add the minced garlic, ground beef, and sausage to the skillet. Cook until the meat is browned and cooked through, breaking it up with a spoon as it cooks.

  3. Stir in the crushed tomatoes, tomato paste, dried basil, and oregano. Season with salt and pepper. Let simmer on low heat for about 30 minutes, stirring occasionally.

MAKE THE BECHAMEL SAUCE:

• 1. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until well combined and slightly golden.

  2. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking frequently, until the sauce thickens.

  3. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.

ASSEMBLE THE LASAGNA:

• 1. Preheat your oven to 375°F (190°C).

  2. Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.

  3. Layer 4 lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, then cover with a layer of meat sauce and a layer of béchamel sauce.

  4. Sprinkle with a third of the Parmesan and mozzarella cheeses.Repeat the layers: noodles, ricotta, meat sauce, béchamel, and cheeses.

  5. Finish with a final layer of noodles, topped with the remaining meat sauce and cheeses.

BAKE:

• 1. Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes.

  2. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

SERVE:

• 1. Allow the lasagna to cool for 5-10 minutes before slicing.

  2. Garnish with fresh basil leaves, if desired, and serve warm.

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