Prepare to embark on a culinary journey that culminates in the most satisfying, rich, and deeply flavorful homemade lasagna you’ve ever tasted. This recipe guides you through creating luscious layers of savory meat sauce, creamy béchamel, tender pasta, and perfectly melted cheeses, all baked to golden perfection. It’s a labor of love that promises an unforgettable meal, perfect for family gatherings, special occasions, or whenever you crave pure, unadulterated comfort food.
Prep Time: 60 mins
Total Time: 2 hrs 15 mins (includes simmering and baking time)
Servings: 8-10
Ingredients:
For the Hearty Meat Sauce (Ragu):
- 1 tbsp Olive Oil
- 1 lb Ground Beef, (80/20 recommended)
- 1/2 lb Italian Sausage, casings removed
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 (28 oz) can Crushed Tomatoes
- 1 (15 oz) can Tomato Sauce
- 1 (6 oz) can Tomato Paste
- 1/2 cup Dry Red Wine, Merlot or Cabernet Sauvignon
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Red Pepper Flakes
- Salt and Freshly Ground Black Pepper
For the Creamy Béchamel Sauce:
- 4 tbsp Unsalted Butter
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk, warmed
- Pinch of Freshly Grated Nutmeg
- Salt and White Pepper
For the Lasagna Assembly:
- 12-15 Lasagna Noodles, cooked al dente according to package directions, or use no-boil noodles
- 15 oz Whole Milk Ricotta Cheese
- 1 large Egg, lightly beaten
- 1/2 cup Grated Parmesan Cheese, plus more for topping
- 1/4 cup Fresh Parsley, chopped
- 2 cups Shredded Mozzarella Cheese (low-moisture, whole milk recommended)
- Fresh Basil Leaves, for garnish
Instructions:
- Prepare the Meat Sauce: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and Italian sausage; cook, breaking up the meat with a spoon, until browned, about 8-10 minutes. Drain off excess fat.
- Sauté Aromatics: Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Simmer the Sauce: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by about half. Stir in crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, and red pepper flakes. Season with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 45 minutes, stirring occasionally, allowing the flavors to meld. (The longer it simmers, the better it will taste.)
- Make the Béchamel Sauce: While the meat sauce simmers, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, whisking constantly, to form a roux. Gradually whisk in the warmed milk until smooth. Bring to a simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in nutmeg, salt, and white pepper. (Set aside, covering the surface with plastic wrap to prevent a skin from forming if not using immediately.)
- Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, beaten egg, 1/2 cup Parmesan cheese, and chopped fresh parsley. Season with a pinch of salt and pepper. Mix well.
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Assemble the Lasagna:
- Spread a thin layer (about 1 cup) of meat sauce on the bottom of the prepared baking dish.
- Arrange a layer of lasagna noodles over the sauce, slightly overlapping if necessary.
- Spread half of the ricotta mixture evenly over the noodles.
- Top with about 1/3 of the remaining meat sauce.
- Drizzle about 1/3 of the béchamel sauce over the meat sauce.
- Sprinkle with 1/3 of the shredded mozzarella cheese.
- Repeat the layers: noodles, remaining ricotta mixture, another 1/3 of the meat sauce, another 1/3 of the béchamel sauce, and another 1/3 of the mozzarella cheese.
- Finish with a final layer of noodles, the last of the meat sauce, the remaining béchamel sauce, and the rest of the shredded mozzarella cheese. Sprinkle with additional Parmesan cheese.
- Bake the Lasagna: Cover the baking dish loosely with aluminum foil (you can tent it slightly to prevent the cheese from sticking). Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly, and the sauce is heated through. (The internal temperature should reach 165°F (74°C).)
- Rest and Serve: Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set, making it easier to cut clean slices. Garnish with fresh basil leaves before serving. Enjoy your incredibly delicious homemade lasagna!
Recipe Notes:
- Sauce Consistency: For the meat sauce, aim for a thick but still spreadable consistency. If it becomes too thick while simmering, add a little water or beef broth.
- Noodle Choice: You can use traditional boil-first lasagna noodles or no-boil noodles. If using no-boil, ensure your sauces are a bit looser, as the noodles will absorb more liquid.
- Cheese Variations: Feel free to experiment with cheeses. Provolone can be added for extra flavor, or use fresh mozzarella for a meltier, creamier texture, though it may release more water.
- Make-Ahead Magic: Lasagna is a fantastic make-ahead meal. You can assemble it completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time if baking from cold.
- Freezing Instructions: Baked and cooled lasagna can be frozen. Cut into individual portions or freeze the whole dish. Wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through.
- Don’t Skip the Rest: Resting the lasagna after baking is crucial. It helps the layers meld and prevents it from falling apart when you slice into it.
- Flavor Boosters: For an even richer meat sauce, consider adding a Parmesan rind to the sauce while it simmers (remove before assembling). A splash of Worcestershire sauce can also deepen the umami flavor.
- Quality Ingredients: Using good quality crushed tomatoes, cheeses, and meat will significantly impact the final flavor of your lasagna.
There you have it – an incredibly rich, savory, and comforting Classic Homemade Lasagna that’s perfect for sharing with loved ones! This recipe, with its layers of deliciousness, will quickly become a cherished favorite for its authentic taste and soul-satisfying goodness. We hope you enjoy this magnificent dish! Happy cooking!
Estimated Nutritional Information (per serving, based on 10 servings)
Calories: 650-750; Protein: 35g; Fat: 40g (Saturated Fat: 20g); Carbohydrates: 45g (Sugar: 10g; Fiber: 4g); Sodium: 1200mg; Cholesterol: 120mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
