Description
This best homemade lasagna recipe features rich layers of savory Bolognese sauce, creamy béchamel, and a blend of mozzarella and Parmesan cheeses, all built between tender no-boil lasagna noodles. Baked to perfection with a golden-brown cheesy top, this classic Italian dish is perfect for family dinners or special occasions, delivering comforting flavors and satisfying textures.
Ingredients
Scale
Bolognese Sauce
- 1 tsp. extra-virgin olive oil
- 1 lb. (90% lean) ground beef
- 1 lb. ground pork
- 3 Tbsp. tomato paste
- 2 (32-oz.) jars marinara sauce
- 2 tsp. kosher salt
Béchamel Sauce
- 4 cups whole milk
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1/4 tsp. ground nutmeg
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Assembly
- 15 no-boil lasagna noodles (about 9 oz.)
- 1 lb. whole-milk mozzarella, shredded
- 3 cups finely grated Parmesan (about 7 oz.)
- Cooking spray
- Chopped fresh parsley, for serving
Instructions
- Make the Bolognese Sauce: In a large pot over medium-high heat, heat the olive oil. Add the ground beef and ground pork, breaking the meat apart with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain any excess fat from the pot.
- Incorporate tomato paste and marinara: Add the tomato paste to the pot and cook while stirring until fully combined and aromatic, approximately 1 minute. Pour in the marinara sauce and stir well. Bring the sauce to a boil, then add 1 teaspoon of kosher salt. Reduce the heat to medium-low and let the sauce simmer gently, stirring occasionally, for about 20 minutes to allow flavors to meld. Taste and add the remaining 1 teaspoon salt if needed.
- Prepare the Béchamel Sauce – Heat milk: In a medium pot over medium heat, warm the whole milk until it is warm to the touch but has not reached boiling point.
- Create the roux: In a separate large pot over medium heat, melt the butter. Sprinkle in the flour and cook, whisking frequently, until the mixture becomes a light tan color and has a texture similar to wet sand, about 2 minutes.
- Combine milk and roux: Gradually add the warm milk to the roux, whisking constantly and slowly to avoid lumps. Increase the heat to medium-high and continue to whisk until the sauce thickens and becomes smooth, which should take 3 to 5 minutes.
- Finish béchamel: Using a spoon, scrape any butter-flour mixture stuck to the edges of the pot back into the sauce and whisk to combine. Stir in the ground nutmeg and season with the remaining salt and freshly ground black pepper.
- Assemble the Lasagna: Preheat the oven to 350°F (175°C). In a deep 13″ x 9″ ceramic, glass, or metal baking dish, spread 1 1/2 cups of the Bolognese sauce evenly. Layer over 3 no-boil lasagna noodles, then spread 3/4 cup of béchamel sauce on top. Sprinkle about one-fifth of the shredded mozzarella and grated Parmesan cheeses over this layer. Repeat the layering process four more times, finishing with a cheese layer on top.
- Prepare to bake: Spray a sheet of aluminum foil with cooking spray on one side and cover the lasagna with the greased foil, greased side down to prevent sticking.
- Bake the lasagna: Place the lasagna in the oven and bake covered at 350°F for 20 minutes. Then increase the oven temperature to 400°F (200°C) and uncover the dish. Continue baking 25 to 30 minutes or until the sides are bubbling, slightly darkened, and the cheese on top begins to turn golden brown.
- Broil for finishing touch: Turn the oven broiler to medium and broil the lasagna for about 1 minute, watching closely, until the top is browned in spots to achieve a perfectly caramelized cheese crust.
- Rest and serve: Remove the lasagna from the oven and let it rest for 15 minutes before serving. Garnish with chopped fresh parsley to add a burst of fresh color and flavor.
Notes
- Use no-boil lasagna noodles for convenience and to avoid pre-cooking.
- Drain excess fat from the cooked meat to keep the sauce from becoming greasy.
- Simmer the Bolognese sauce gently to merge flavors without reducing too much liquid.
- Whisk béchamel constantly to prevent lumps and ensure smoothness.
- Letting lasagna rest before serving helps it set and makes slicing easier.
- Foil should be sprayed with cooking spray to prevent cheese from sticking during baking.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of recipe)
- Calories: 520
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
