Lasagna Recipe
Homemade lasagna with beef bolognese sauce, mozzarella cheese and tomato sauce.
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Ingredients
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Bolognese Sauce
Bechamel (White Sauce)
Cheese & Assembly
Finishing
Method
Bolognese Sauce
- 1
- 2
Add garlic and brown meat
Stir in the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, add the ground beef and pork (if using). Break up meat with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if there is a lot, leaving a little for flavor.
- 3
Build the sauce
Stir in the tomato paste and cook 1–2 minutes to caramelize. Deglaze with red wine, scraping browned bits from the pan; simmer 2–3 minutes until reduced slightly. Add crushed tomatoes, stock, dried oregano, dried basil, bay leaf, sugar, salt and pepper. Bring to a gentle simmer.
- 4
Simmer
Reduce heat to low and simmer, partially covered, for 30–45 minutes to develop flavor, stirring occasionally. If sauce becomes too thick, add a splash of stock or water. Taste and adjust seasoning. Stir in chopped fresh parsley at the end and remove bay leaf.
Bechamel (White Sauce)
- 5
- 6
Add milk and season
Slowly whisk in the warmed milk in a steady stream to avoid lumps. Continue whisking until smooth. Bring to a gentle simmer, stirring frequently, until sauce thickens enough to coat the back of a spoon, about 6–8 minutes. Remove from heat and season with nutmeg, salt and pepper.
Cheese & Assembly
- 7
Prepare ricotta mixture & noodles
Preheat oven to 375°F (190°C). If using regular lasagna noodles, cook according to package directions until al dente, then drain and lay flat on a lightly oiled tray to prevent sticking. In a bowl, mix ricotta, egg, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, a pinch of salt and pepper, and the chopped basil (if using) until combined.
- 8
Arrange layers
Lightly oil a 9x13-inch baking dish with 1 tbsp olive oil. Spread a thin layer (about 1 cup) of the Bolognese sauce on the bottom to prevent sticking. Place a single layer of 3–4 lasagna noodles to cover the bottom. Spread one-third of the ricotta mixture evenly over the noodles. Spoon one-third of the Bolognese over the ricotta, then drizzle or spread about 3/4 cup of bechamel over the sauce. Sprinkle about 3/4 cup shredded mozzarella and a tablespoon of grated Parmesan. Repeat this layering two more times (noodles, ricotta, Bolognese, bechamel, mozzarella) to create three total layers. Finish with a final layer of noodles topped with remaining bechamel, remaining shredded mozzarella (about 3/4–1 cup) and the 1/2 cup grated Parmesan. Sprinkle dried Italian seasoning if using.
- 9
Rest before baking
Let the assembled lasagna rest for 10–15 minutes at room temperature so sauces settle and noodles absorb some moisture, which helps slicing after baking.
Baking & Finishing
- 10
Bake
Cover the baking dish loosely with aluminum foil (tented so it doesn't stick to cheese). Bake in the preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is golden and sauce is bubbling at the edges.
- 11
Rest and serve
Remove lasagna from oven and let rest uncovered for 15 minutes to set. This makes slicing cleaner. Garnish with additional chopped fresh parsley or basil if desired. Cut into 8–12 pieces and serve hot.
