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Classic Beef Lasagna
Traditional dish · Italian
A rich and hearty Italian-American classic featuring layers of tender pasta, savory beef ragu, creamy béchamel, and melted cheese, baked to golden perfection.
Ingredients
- Lasagna noodles12 sheets
- Ground beef1 lb
- Onion1 medium
- Garlic3 cloves
- Crushed tomatoes28 oz can
- Tomato paste6 oz can
- Beef broth1 cup
- Butter4 tbsp
- All-purpose flour4 tbsp
- Milk3 cups
- Parmesan cheese, grated1 cup
- Mozzarella cheese, shredded2 cups
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the ragu: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in crushed tomatoes, tomato paste, beef broth, salt, and pepper. Bring to a simmer, then reduce heat and cook, covered, for at least 1 hour, stirring occasionally.
- 2
Cook lasagna noodles according to package directions until al dente. Drain and set aside.
- 3
Prepare the béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat and stir in 1/2 cup of Parmesan cheese, salt, and pepper.
- 4
Preheat oven to 375°F (190°C).
- 5
Assemble the lasagna: Spread a thin layer of ragu on the bottom of a 9x13 inch baking dish. Arrange a layer of cooked lasagna noodles over the ragu. Spread about one-third of the béchamel sauce over the noodles, followed by about one-third of the remaining ragu. Sprinkle with some mozzarella and Parmesan cheese. Repeat layers twice more: noodles, béchamel, ragu, cheese. Finish with a final layer of noodles, topped with the remaining béchamel and a generous amount of mozzarella and Parmesan cheese.
- 6
Bake for 25-30 minutes, or until the top is golden brown and bubbly. Let stand for 10-15 minutes before slicing and serving.
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