Homemade Lasagna Recipe

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This hearty baked lasagna is perfect for Sunday supper, holidays, entertaining, or feeding a hungry crowd. It’s also an excellent make-ahead meal because you can assemble it in advance and bake it when you’re ready to eat.

Prep Time35

Cook Time45

Rest time15

Total Time1 35

Course: Dinner

Cuisine: Italian

Keyword: Dinner, Italian American, lasagna

Servings: servings

Calories: 489kcal

Author: Tara Noland

Equipment

Ingredients

Lasagna:

9 regular lasagna noodles do not use no-boil noodles
1 lbs. mozzarella grated
8 oz. Parmesan cheese grated

Red Sauce:

1 lbs. lean ground beef
2 mild Italian sausages removed from its casing
1 tbsp olive oil
4 cloves garlic minced
1 cup onion chopped
28 oz can whole peeled San Marzano tomatoes
8 oz can tomato sauce
2 tsp Italian seasoning
Kosher salt and fresh ground pepper to taste

White Sauce (bechamel sauce):

4 tbsp butter
1/4 cup AP flour
2 1/2 cups milk
Kosher salt and freshly ground black pepper to taste
Grating of fresh nutmeg or a pinch of ground nutmeg

Instructions

In a large skillet, brown the ground beef and sausage over medium heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, drain the grease and remove to a bowl and set aside.
In the same skillet over medium heat, add the olive oil; when the oil is hot, add the chopped onions to the skillet and cook for 2-3 minutes or until just softened. Add the garlic in the last 30 seconds, stirring, being careful not to let it burn.
Add the can of tomatoes with the juices and squish them in the skillet, then add the tomato sauce and stir to combine. Add the Italian seasoning, Kosher salt and fresh ground pepper to taste; stir to combine. Cover and allow to simmer for 20 – 30 minutes on low heat, stirring occasionally. Right before using the red sauce, stir in the cooked ground beef and sausage crumble.
While the red sauce simmers, cook the pasta for about 1/2 the time that the package directions say, drain in a colander and drizzle with a bit of olive oil to prevent them from sticking together and set aside. Keep in mind that the pasta will continue to cook in the oven.
To make the white sauce, add the butter to a medium saucepan or sauté pan. Heat over medium heat until the butter is melted. Add the flour, and cook for 1 - 2 minutes, stirring constantly. Gradually add the milk, whisking until smooth. Season with Kosher salt and fresh ground pepper. Simmer gently over medium heat, whisking often so it doesn’t burn on the bottom, until it thickens, about 5 – 7 minutes. Remove from the heat and set aside.
Preheat your oven to 350 degrees F. while you build the lasagna.
Lightly coat a 9 x 13-inch pan with cooking spray.
Start the assembly by spooning 1/2 cup of the red sauce into the bottom of the pan, then lay 3 lasagna noodles on top of the sauce. Spread 1/3 of the red sauce over the noodles, followed by 1/3 of the white sauce. Sprinkle 1/3 of the parmesan and mozzarella cheeses over the white sauce, spreading to the edges. Top with a second layer of noodles, then the red sauce, the white sauce, parmesan and mozzarella cheeses. Add the final layer of noodles, the remaining red sauce, white sauce, and the cheeses.
Bake in the preheated 350-degree F. oven for 40 – 50 minutes, or until the lasagna is hot and bubbling. Allow to rest for at least 15 – 20 minutes or longer before serving so it can be sliced.

Notes

See the post for more information, photos and tips.

Nutrition