Description
This Classic Beef Lasagne recipe features layers of rich, savory beef sauce, creamy homemade béchamel, and tender pasta sheets baked to golden perfection. A comforting Italian favorite perfect for family dinners or special occasions.
Ingredients
Lasagne Noodles
- 12 lasagne noodles
Meat Sauce
- 1 lb ground beef
- 1 onion, diced
- 2 cups marinara sauce
- 2 tablespoons tomato paste
- Salt and pepper, to taste
Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper, to taste
Cheeses
- 2 cups mozzarella cheese
- 1 cup ricotta cheese
Instructions
- Cook Noodles: Cook the lasagne noodles according to the package instructions until al dente. Drain and set aside, ensuring they do not stick together.
- Prepare Meat Sauce: In a skillet, brown the ground beef with diced onion over medium heat until the beef is fully cooked and the onion is soft. Drain excess fat if necessary, then stir in the marinara sauce and tomato paste. Season with salt and pepper and let simmer for about 10 minutes to meld the flavors.
- Make Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens to a creamy consistency. Season with salt and pepper.
- Assemble Lasagne: In a baking dish, spread a thin layer of meat sauce on the bottom. Layer with noodles, followed by dollops of ricotta cheese, a layer of béchamel sauce, meat sauce, and a sprinkle of mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a generous top layer of mozzarella cheese.
- Bake: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 5-10 minutes or until the cheese on top is bubbly and golden brown.
- Rest: Allow the lasagne to rest for 10 minutes before slicing. This helps the layers set for clean, neat portions.
Notes
- Rest the lasagne for 10 minutes before slicing to ensure clean, firm layers.
- You can prepare the béchamel sauce ahead to save time.
- Use whole milk for a creamier béchamel, or substitute with lower-fat milk for a lighter dish.
- Freshly grated mozzarella and ricotta yield the best texture and flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
