Classic Italian Lasagna

A comforting classic lasagna with rich meat sauce, creamy béchamel, and layers of tender pasta baked until golden and bubbling.

A hearty classic lasagna made with a slow-cooked meat sauce, silky béchamel, and layers of pasta baked to a golden finish. This version is rich, satisfying, and perfect for a family meal or special gathering.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 pound ground beef
• 1/2 pound ground pork
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes, optional
• 2 tablespoons tomato paste
• 1 can crushed tomatoes, 28 ounces
• 1/2 cup water
• 12 lasagna noodles
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk, warmed
• 1/4 teaspoon ground nutmeg
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 375 F and lightly grease a 9x13 inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, then cook until softened, about 5 minutes.
3. Add the ground beef and ground pork. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
4. Season with salt, black pepper, oregano, basil, and red pepper flakes if using. Stir in the tomato paste and cook for 1 minute.
5. Add the crushed tomatoes and water. Simmer for 25 to 30 minutes, stirring occasionally, until the sauce thickens.
6. Meanwhile, cook the lasagna noodles according to package directions if needed. Drain and lay them flat to prevent sticking.
7. To make the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
8. Slowly whisk in the warm milk until smooth. Cook, stirring often, until thickened, 5 to 7 minutes. Add nutmeg and half of the Parmesan cheese.
9. Spread a thin layer of meat sauce in the bottom of the prepared baking dish. Add a layer of noodles, then ricotta, meat sauce, béchamel, mozzarella, and a little parsley.
10. Repeat the layers until all ingredients are used, finishing with noodles, béchamel, remaining meat sauce, mozzarella, and Parmesan on top.
11. Cover with foil and bake for 30 minutes. Remove the foil and bake for 20 to 25 minutes more, until bubbly and golden.
12. Let the lasagna rest for at least 15 minutes before slicing and serving.