Ingredients
Units
Scale
- 12 lasagna pasta sheets (fresh, dried, or no-boil)
- 1 lb (450g) ground beef or pork (or a mix)
- 2 cups tomato sauce or crushed tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk, warm
- 1/8 tsp grated nutmeg (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese (optional, Southern style)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Heat olive oil in a pan. Sauté onion until translucent, add garlic, then the ground meat. Cook until browned.
- Add tomato sauce, herbs, salt, pepper, and simmer for 45–60 minutes.
- For béchamel: melt butter, whisk in flour to form a roux, then slowly add warm milk. Cook until smooth and thickened. Season with salt and nutmeg.
- If using dried pasta, boil until al dente. Drain and set aside.
- Begin assembly: Spread a layer of ragù on the dish bottom. Add pasta sheets, a layer of béchamel, then mozzarella and Parmesan (add ricotta if using). Repeat for 4–5 layers.
- Top with sauce and cheese. Cover with greased foil.
- Bake for 30–35 minutes covered. Remove foil and bake for 15 more minutes until golden and bubbly.
- Remove from oven and let rest 15–20 minutes before slicing.
- Serve with garlic bread and salad, if desired.
Notes
- Lasagna tastes even better the next day—perfect for meal prep or leftovers.
- Use freshly grated cheese for best texture and flavor.
- Letting the lasagna rest after baking prevents it from falling apart when sliced.
- To freeze: wrap individual portions well and store up to 3 months.
- Adjust sauce consistency if using no-boil noodles.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg