Classic Beef Lasagna Layers (Printable)
Hearty beef ragù and béchamel layered with fresh pasta and marinara sauce, baked golden.
# What You'll Need:
→ Marinara Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 cans (28 oz each) whole peeled tomatoes
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1 teaspoon sugar
08 - Salt and pepper, to taste
→ Beef Filling
09 - 1 tablespoon olive oil
10 - 1 pound ground beef
11 - 1 small onion, diced
12 - 2 garlic cloves, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 cup tomato paste
→ Béchamel Sauce
16 - 4 tablespoons unsalted butter
17 - 1/4 cup all-purpose flour
18 - 3 cups whole milk, warmed
19 - 1/4 teaspoon ground nutmeg
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon white pepper
→ Assembly
22 - 12 sheets no-boil lasagna noodles
23 - 2 cups shredded mozzarella cheese
24 - 1 cup grated Parmesan cheese
25 - Fresh basil leaves, for garnish
# How-to Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute. Add tomatoes, crushing by hand if whole, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened. Adjust seasoning if needed.
02 - Heat olive oil in a skillet over medium-high heat. Add onion and cook until soft, about 3 minutes. Add garlic, cook 1 minute, then add ground beef, salt, and pepper. Cook until browned, breaking up meat, about 6 to 8 minutes. Stir in tomato paste and cook 2 minutes.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes. Gradually whisk in warm milk, stirring constantly to avoid lumps. Cook, whisking, until thickened, about 5 to 7 minutes. Stir in nutmeg, salt, and white pepper.
04 - Preheat oven to 375°F. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Layer noodles over sauce. Spread 1/3 of beef filling, 1/3 of béchamel, and 1/4 of marinara over noodles. Sprinkle with mozzarella and parmesan. Repeat layers two more times, finishing with noodles, marinara, and remaining cheeses on top.
05 - Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 to 20 minutes, until golden and bubbling. Let rest 15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Pointers:
01 -
- The three sauces work together to create layers of flavor that deepen as they bake
- This lasagna actually tastes better the next day, making it perfect for leftovers or meal prep
- The homemade marinara and béchamel elevate this far beyond typical weeknight versions
02 -
- Letting the lasagna rest is absolutely crucial or it will fall apart when you slice it
- No-boil noodles need that rest time to finish absorbing moisture from the sauces
- Room temperature sauces spread much more evenly than cold ones straight from the refrigerator
03 -
- Sprinkle a little Parmesan between every layer, not just on top, for salty depth throughout
- Run your knife under hot water between slices for perfectly clean cuts