Lasagna Recipe
Servings: 12 Servings
Ingredients
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 ½ to 2 pounds ground beef may also use a combination of beef and pork
- ¼ cup tomato paste
- ½ cup beef broth or red wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon granulated sugar optional
- Salt and ground black pepper to taste
- 28 ounces tomato puree
- 14 ½ ounces crushed tomatoes
For the Bechamel Sauce:
- ½ cup + 2 tablespoons unsalted butter
- ⅔ cup all-purpose flour
- 2 cups milk (whole or 2%)
- 2 cups heavy cream
- ½ teaspoon ground nutmeg or to taste (See note)
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
For the Lasagna:
- 1 pound lasagna noodles
- 20 ounces mozzarella cheese shredded (5 cups)
Instructions
To Make the Meat Sauce:
- Heat a large pan over medium heat. Add the oil and onion, and cook until the onion softens. Add the garlic, and cook for an additional 30 seconds to 1 minute.1 tablespoon olive oil, 1 medium onion, 4 garlic cloves
- Place the beef and/or pork in the pan, and cook until no pink remains. Drain excess grease and return the meat to the pan.1 ½ to 2 pounds ground beef
- Add the tomato paste, beef broth, Worcestershire sauce, seasonings, sugar (if using), salt, and pepper. Stir to combine, and cook for 2-3 minutes.¼ cup tomato paste, ½ cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, Salt and ground black pepper
- Pour in the tomato puree and crushed tomatoes, and stir to combine. Bring the sauce to a low simmer, cover, and cook for 20-30 minutes stirring occasionally then remove from heat.28 ounces tomato puree, 14 ½ ounces crushed tomatoes
- While the meat sauce cooks, make the bechamel sauce and cook the pasta noodles.
To Make the Bechamel Sauce:
- In a medium saucepan, melt the butter over low heat.½ cup + 2 tablespoons unsalted butter
- Whisk in the flour, and let it cook for 2-3 minutes.⅔ cup all-purpose flour
- Pour in the milk, cream, nutmeg, salt, and pepper. Let the mixture simmer over medium heat for 10 to 15 minutes while stirring.2 cups milk, 2 cups heavy cream, ½ teaspoon ground nutmeg, ½ teaspoon salt, ½ teaspoon ground black pepper
- When the sauce reaches desired thickness, remove from heat.
To Assemble the Lasagna:
- Preheat the oven to 350°F, and prepare a 9x13-inch pan with a light layer of cooking spray.
- Bring a large pot of salted water to a boil, and cook lasagna noodles to al dente. Drain the noodles and rinse with cold water.1 pound lasagna noodles
- Place 1 cup of meat sauce in the bottom of the baking dish. Place lasagna noodles over the meat sauce (trim the edges if necessary).
- Pour an additional 2 cups of meat sauce over the noodles and spread to the edges.
- Add 1 cup of bechamel sauce, and use a spatula to spread it around the meat sauce (it will not be enough to cover the noodles).
- Sprinkle with 1 cup of cheese then repeat the layers 2 more times.
- For the final layer, add a layer of noodles followed by the remaining meat sauce, the remaining white sauce, and the last 2 cups of cheese. Bake, uncovered, for 25-35 minutes until the cheese melts and the sauce bubbles.
- Let the lasagna rest for 10-15 minutes before serving.
- Scroll up and see the post to see tips, FAQs, and storage recommendations.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of lasagna. Actual calories will vary.
Nutrition Facts
Lasagna Recipe
Serving Size
1 slice
Amount per Serving
Calories
759
% Daily Value*
Fat
50
g
77
%
Saturated Fat
27
g
135
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
16
g
Cholesterol
154
mg
51
%
Sodium
702
mg
29
%
Potassium
868
mg
25
%
Carbohydrates
49
g
16
%
Fiber
4
g
16
%
Sugar
11
g
12
%
Protein
31
g
62
%
Vitamin A
1776
IU
36
%
Vitamin C
13
mg
16
%
Calcium
374
mg
37
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
