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–+ servings

Classic Lasagna

A comforting and savory layered dish combining beef ragu, silky béchamel, and melty mozzarella, perfect for family meals and potlucks.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Serving Size 8 servings

Ingredients

For the Ragu

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2-3 cloves garlic, minced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 pound ground beef (80/20) for good flavor and moisture
  • 1 jar tomato sauce plain or seasoned
  • 1-2 teaspoons Italian seasoning
  • to taste salt and black pepper

For the Béchamel

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour for the roux
  • 2-2.5 cups whole milk for a richer béchamel
  • to taste salt and pepper

For Layering

  • 12 ounces lasagna noodles regular or no-boil
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Seasonings

  • to taste Italian seasoning, salt, black pepper

Instructions

Preparation

  • Preheat the oven to 375°F (190°C).
  • Heat 2 tablespoons olive oil in a large pan over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until soft, about 6–8 minutes.
  • Add the ground beef and cook, breaking it up, until browned and no pink remains. Drain excess fat if needed.
  • Stir in the tomato sauce, 1–2 teaspoons Italian seasoning, and salt and pepper to taste. Bring to a simmer and cook gently for about 30 minutes to meld flavors.

Make the Béchamel

  • Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in 4 tablespoons flour and cook 1–2 minutes.
  • Gradually whisk in 2 to 2 1/2 cups milk. Simmer, stirring, until thick enough to coat the back of a spoon. Season with salt and pepper.

Assemble and Bake

  • In a 9x13-inch baking dish, spread a thin layer of ragu. Add a layer of noodles, more ragu, a drizzle of béchamel, and a handful of shredded mozzarella.
  • Repeat until the dish is filled, finishing with béchamel and a generous sprinkle of Parmesan.
  • Bake for 45 minutes, until the top is bubbly and golden. If the top browns too fast, tent with foil.
  • Let the lasagna rest 10–15 minutes before cutting so the layers set for neat slices.

Notes

For a creamy texture, add ricotta mixed with egg and herbs between layers. Swap ground beef for ground turkey or a blend of beef and pork for added richness. For a meatless version, try a mix of mushrooms, eggplant, and spinach.