Classic Lasagna Recipe: Perfectly Layered Comfort Food

This Classic Lasagna recipe is a hearty and comforting dish made with layers of pasta, rich meat sauce, creamy béchamel, and melted cheese. Perfect for family dinners or special occasions!

Ingredients:

For the Meat Sauce:

• 1 pound ground beef
• 1/2 pound ground Italian sausage (optional)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup water

For the Béchamel Sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper, to taste

For Assembly:

• 12 lasagna noodles (cooked according to package instructions)
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/2 cup ricotta cheese (optional)

Instructions:

1. Prepare the Meat Sauce:

   • In a large skillet, cook ground beef and sausage over medium heat until browned. Drain excess fat.
   • Add diced onion and garlic to the skillet and sauté until softened.
   • Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, red pepper flakes, and water. Simmer for 30 minutes, stirring occasionally.

2. Make the Béchamel Sauce:

   • In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until light golden.
   • Gradually whisk in milk, ensuring no lumps. Cook until the sauce thickens (about 5 minutes). Season with salt, pepper, and nutmeg.

3. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

4. Assemble the Lasagna:

   • Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish.
   • Place a layer of lasagna noodles over the sauce.
   • Add a layer of béchamel sauce, meat sauce, and a sprinkle of mozzarella and Parmesan cheeses.
   • Repeat the layers until all ingredients are used, ending with a layer of béchamel and cheese on top.

5. Bake:

   • Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

6. Rest and Serve:

   • Let the lasagna cool for 10-15 minutes before slicing. Garnish with fresh parsley if desired.

Tips:

• Use oven-ready lasagna noodles to save time.
• For a vegetarian version, substitute the meat with sautéed vegetables like zucchini, mushrooms, and spinach.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.