Homemade Lasagna

Rich, comforting, and layered with flavor, this Homemade Lasagna brings together tender pasta, hearty meat sauce, creamy béchamel, and gooey cheese. Perfect for family dinners, holidays, or meal prep it’s a classic everyone loves.

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Ingredients

Lasagna

• 9 regular lasagna noodles (or no-boil noodles)
• 1 pound shredded mozzarella cheese*
• 8 ounces freshly grated Parmesan cheese

Red Sauce

• ½ pound lean ground beef
• ½ pound ground Italian sausage
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• ½ large onion, chopped
• 1½ cups fresh spinach leaves
• ½ bell pepper (red or green), chopped
• 1 (28 oz) can whole peeled San Marzano tomatoes*, undrained
• 1 (8 oz) can tomato sauce
• 2 teaspoons Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 container fresh basil leaves, finely chopped (about 10–15 leaves)

White Sauce (Béchamel)

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 2½ cups milk
• Salt and freshly ground black pepper, to taste

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Instructions

1. Prepare the Meat

In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat into small pieces. Once cooked through, drain excess grease.
(Optional: For a finer texture, pulse the cooked meat in a food processor 3–4 times.) Set aside.

2. Cook the Vegetables

In the same skillet, heat olive oil over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add onion, spinach, and bell pepper, cooking for 2–3 minutes until softened.
Transfer to a food processor and pulse a few times until nearly pureed. Return to the skillet.

3. Make the Red Sauce

Add the whole peeled tomatoes (crushing them gently by hand), tomato sauce, Italian seasoning, salt, and pepper. Stir well, then cover and let the sauce simmer on low for 20–30 minutes, stirring occasionally.
Right before assembling, stir in the cooked meat and fresh basil.

4. Cook the Pasta

While the sauce simmers, boil the lasagna noodles for half the time listed on the package. Drain, then toss lightly with a bit of olive oil to prevent sticking. (Skip this step if using no-boil noodles.)

5. Prepare the Béchamel (White Sauce)

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Slowly add the milk while whisking constantly to prevent lumps.
Continue cooking and whisking until thickened, about 5–7 minutes. Season with salt and pepper.

6. Assemble the Lasagna

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
You’ll create 3 layers, so divide each sauce and cheese into thirds.

1. Spread 3 noodles across the bottom.
2. Add red sauce, followed by white sauce, then sprinkle Parmesan and mozzarella.
3. Repeat layers two more times, finishing with sauces and cheese on top.

7. Bake

Cover with foil and bake for 40–50 minutes, until hot and bubbling. Remove from oven and let rest for at least 20 minutes before slicing.

8. Serve

Serve warm with garlic bread, homemade breadsticks, or a crisp green salad.

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Why You’ll Love This Recipe

• Perfect balance of flavors: Savory meat, creamy béchamel, and fresh herbs.
• Make-ahead friendly: Assemble a day in advance and bake when ready.
• Crowd-pleasing classic: Ideal for family dinners or entertaining guests.
• Customizable: Easily adapts to vegetarian or gluten-free versions.

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Tips

• Use San Marzano tomatoes for the richest flavor.
• Don’t skip the resting time — it helps the lasagna set for cleaner slices.
• A food processor creates a smoother sauce and distributes flavors evenly.
• Mix cheeses like provolone or ricotta for extra creaminess.

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Variations and Substitutions

• Vegetarian: Skip the meat and add mushrooms, zucchini, or lentils.
• Gluten-Free: Use gluten-free noodles and flour in the béchamel.
• Spicy Kick: Add crushed red pepper or spicy Italian sausage.
• Ricotta Layer: Replace the white sauce with ricotta mixed with egg and herbs.

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FAQs

Can I make this lasagna ahead of time?
Yes! Assemble it up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready.

Can I freeze it?
Absolutely. Freeze before or after baking. To reheat, thaw overnight and bake until warmed through.

What’s the best cheese for lasagna?
Mozzarella and Parmesan are traditional, but you can mix in provolone or fontina for richer flavor.

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Serving and Suggestions

Pair this lasagna with:

• Garlic bread or cheesy pull-apart rolls
• A fresh Caesar salad or arugula salad with lemon vinaigrette
• A glass of red wine or sparkling water with lemon