Comfort Food at Its Best: Classic Lasagna Recipe Inside!

On

30/10/2024

Reading time:

8 min

Summary:

Bring the taste of Italy to your kitchen with this Classic Lasagna recipe! Inspired by traditional lasagna alla Bolognese, this dish combines layers of rich, savory meat sauce, creamy béchamel, and perfectly melted cheese. It’s simplified for any weeknight but just as delicious for a special occasion. Perfect for family dinners, gatherings, or enjoying leftovers, this lasagna is sure to become a favorite. Ready to dive in?

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Best Homemade Lasagna

It's hard to put into words just how much we love this lasagna, though seeing one of our coworkers break his no-carb rule to taste it—and joke that he’d propose to anyone who made it—might give you an idea. Inspired by the classic lasagna alla Bolognese from Italy's Emilia-Romagna region, we took the best elements of this traditional recipe and streamlined them for a weeknight-friendly version. This lasagna is perfect for any occasion—whether it's a cozy family dinner, lunch with friends over a pitcher of sangria, or a late-night snack straight from the fridge (it’s fantastic as leftovers). Here’s everything you need to know before you dive in.

Ingredients

Bolognese Sauce

  • 1 tsp. 

    extra-virgin olive oil

  • 1 lb. 

    (90% lean) ground beef

  • 1 lb. 

    ground pork

  • 3 Tbsp. 

    tomato paste

  • 2 

    (32-oz.) jars marinara sauce

  • 2 tsp. 

    kosher salt

Béchamel Sauce

  • 4 c. 

    whole milk

  • 1/2 c. 

    (1 stick) unsalted butter

  • 1/2 c. 

    all-purpose flour

  • 1/4 tsp. 

    ground nutmeg

  • 2 tsp. 

    kosher salt

  • 1/2 tsp. 

    freshly ground black pepper

Assembly

  • 15 

    no-boil lasagna noodles (about 9 oz.)

  • 1 lb. 

    whole-milk mozzarella, shredded

  • 3 c. 

    finely grated Parmesan (about 7 oz.)

  • Cooking spray

  • Chopped fresh parsley, for serving

Directions

  • Bolognese Sauce

    1. Step 1In a large pot over medium-high heat, heat oil. Cook beef and pork, breaking up with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.

    2. Step 2Add tomato paste to pot and cook, stirring, until incorporated, about 1 minute. Add marinara sauce and stir to combine. Bring to a boil, then stir in 1 teaspoon salt. Reduce heat to medium-low and simmer, stirring occasionally, until flavors have melded, about 20 minutes; season with remaining 1 teaspoon salt, if needed.

  • Béchamel Sauce

    1. Step 1In a medium pot over medium heat, heat milk until warm to the touch but not boiling.

    2. Step 2In a large pot over medium heat, melt butter. Add flour and cook, whisking frequently, until light tan in color and texture resembles wet sand, about 2 minutes. Whisking constantly, very slowly add milk until combined. Increase heat to medium-high and continue to cook, whisking constantly, until sauce is thickened and smooth, 3 to 5 minutes.

    3. Step 3Pass spoon through edges of pot to collect any butter-flour mixture that wasn’t fully incorporated and mix to combine. Stir in nutmeg; season with salt and pepper.

Assembly

  1. Step 1Preheat oven to 350°. In a deep 13" x 9" ceramic, glass, or metal baking dish, spread 1 1/2 cups Bolognese, followed by 3 pasta sheets and 3/4 cup béchamel. Sprinkle with about one-fifth of mozzarella and Parmesan. Repeat to make 5 layers, finishing with cheese.

  2. Step 2Spray a sheet of foil with cooking spray. Cover dish greased side down.

  3. Step 3Bake lasagna 20 minutes, then increase oven temperature to 400°. Uncover and continue to bake until sides are bubbling and darkened and cheese starts to turn golden brown, 25 to 30 minutes.

  4. Step 4Turn broiler to medium. Broil lasagna, watching closely, until top is browned in spots, about 1 minute.