Classic Beef Lasagna Sauce (Printable)

Hearty Italian dish featuring rich meat sauce, creamy béchamel, tender pasta, and melted cheese layers.

# What You'll Need:

→ Meat Sauce

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1.1 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 28 ounces canned crushed tomatoes
09 - 1/2 cup dry red wine (optional)
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon sugar
13 - Salt and pepper, to taste

→ Béchamel Sauce

14 - 3.5 tablespoons unsalted butter
15 - 1/3 cup all-purpose flour
16 - 2.5 cups whole milk, warmed
17 - 1/4 teaspoon ground nutmeg
18 - Salt and white pepper, to taste

→ Assembly

19 - 10 ounces dried or fresh lasagna noodles
20 - 2 cups shredded mozzarella cheese
21 - 2/3 cup grated Parmesan cheese
22 - Fresh basil leaves, optional for garnish

# How-To Steps:

01 - Preheat the oven to 350°F (180°C).
02 - Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, carrot, and celery until softened, about 5 minutes.
03 - Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned, then stir in tomato paste and cook for 1 minute.
04 - Pour in crushed tomatoes and red wine if using. Add oregano, basil, sugar, salt, and pepper. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
05 - Melt butter in a medium saucepan over medium heat. Whisk in flour constantly for 1 to 2 minutes. Gradually add warmed milk, whisking until smooth and thickened, approximately 5 minutes. Season with nutmeg, salt, and white pepper.
06 - Cook lasagna noodles according to package instructions until al dente. Drain and arrange flat on a towel to prevent sticking.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Add a layer of noodles, followed by one-third of the meat sauce, one-third of the béchamel, and a sprinkle of mozzarella cheese.
08 - Repeat layering twice more, finishing with a layer of béchamel and topping with mozzarella and Parmesan cheeses.
09 - Cover the dish with foil and bake for 30 minutes.
10 - Remove foil and continue baking an additional 15 to 20 minutes until the top is golden and bubbling.
11 - Let the dish rest for 10 to 15 minutes before slicing. Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • The homemade meat sauce simmers into a rich, deeply flavored base that no jar can match.
  • Creamy béchamel adds silky texture and keeps every bite moist and indulgent.
  • It feeds a crowd beautifully and tastes even better the next day.
  • Golden cheese crust on top delivers that irresistible crispy edge everyone fights over.
02 -
  • Warm your milk before adding it to the roux or your béchamel will seize into lumps and you will spend ten minutes whisking out clumps.
  • Do not skip the resting time after baking, cutting into hot lasagna turns it into a saucy landslide instead of neat, beautiful slices.
  • Taste your meat sauce after simmering and adjust salt, it should be bold because the noodles and béchamel are mild.
  • If your sauce looks too thick, add a splash of pasta water or stock to loosen it before layering.
03 -
  • Grate your own mozzarella and Parmesan instead of using pre shredded cheese, it melts smoother and tastes infinitely better.
  • Add a pinch of red pepper flakes to the meat sauce if you like a gentle kick of heat that surprises and delights.
  • Use a spatula to press each layer gently as you build, ensuring everything compacts and slices neatly later.
  • If the top browns too fast, tent the dish loosely with foil for the last few minutes of baking.

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