Classic Beef Lasagna
Layers of pasta, rich meat sauce, and creamy béchamel, baked to golden perfection.
Details
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Ingredients
- 12 lasagna noodles
- 500g ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 800g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 50g butter
- 50g flour
- 600ml milk
- 1 cup parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat oven to 190°C (375°F).
- 2
Make the meat sauce: Brown the beef in a pot. Add onion and garlic, cook until soft.
- 3
Stir in tomatoes, tomato paste, and basil. Simmer for 20 minutes.
- 4
Make the béchamel: Melt butter in a saucepan. Whisk in flour and cook for 1 minute.
- 5
Gradually whisk in milk until thickened. Stir in half the parmesan.
- 6
Assemble: Spread a little meat sauce in a baking dish. Top with noodles.
- 7
Layer: meat sauce, béchamel, noodles. Repeat.
- 8
Top with remaining béchamel, mozzarella, and parmesan.
- 9
Bake for 40-50 minutes until bubbly and golden.
- 10
Let rest for 10 minutes before slicing.
About This Recipe
The majestic lasagna, a cornerstone of Italian culinary heritage, stands as a testament to the art of layered cooking. Far more than just pasta and sauce, this iconic dish orchestrates a symphony of textures and flavors, from the savory depth of a slow-simmered meat ragù to the silky richness of a classic béchamel sauce, all bound by molten cheese and tender pasta. Its origins stretch back centuries, with regional variations across Italy, each fiercely proud of their interpretation. What makes this 'Classic Beef Lasagna' special is the harmonious balance: the umami punch from perfectly browned ground beef and concentrated tomatoes, the delicate creaminess of a well-executed béchamel (a key technique that elevates it beyond simpler ricotta-based versions), and the comforting stretch of mozzarella complemented by the sharp saltiness of Parmesan. Mastering the béchamel, ensuring it's smooth and lump-free, is paramount. Ingredient quality matters here; opt for good quality crushed tomatoes and fresh-grated cheeses for superior taste. Common variations include adding spinach or replacing some mozzarella with ricotta, while serving it warm with a simple green salad and a crusty baguette allows the lasagna to be the undisputed star.
Tips & Tricks
- • For an intensely flavorful ragù, ensure the ground beef is thoroughly browned and any rendered fat is drained before adding the diced onion and garlic, building a crucial foundation of deep, savory notes.
- • To introduce a subtle tang and even richer creaminess, consider folding 1 cup of fresh ricotta cheese into the béchamel sauce just before layering, or layer it directly alongside the meat sauce.
- • Lasagna is an ideal make-ahead meal; assemble it fully up to 24 hours in advance, cover tightly, and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold.
- • Serve this hearty lasagna alongside a crisp, peppery arugula salad dressed with a light lemon vinaigrette to cut through its richness, perfectly complemented by a glass of robust Sangiovese.
Nutrition Facts
Per serving (approximate)