classic lasagna recipe

This classic lasagna recipe is made with béchamel and bolognese for the perfect hearty and cheesy comfort food everyone will enjoy.

Classic Lasagna with Béchamel Recipe

extra virgin olive oil

butter

onion

carrots (diced)

celery (diced)

garlic

salt

ground turkey (ground beef

dry red wine (optional)

(28 ounce) can crushed tomatoes

basil

thyme

salt and black pepper (to taste)

all-purpose flour

milk of choice

parmesan cheese

garlic powder

nutmeg

Lasagna noodles

mozzarella cheese

Heat olive oil &amp; butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots &amp; celery and sauté until the onion is translucent about 5 minutes.

Next, add in the 2 teaspoons of salt &amp; minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.

Pour in red wine (optional), deglaze the bottom of the pot &amp; allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme &amp; basil and stir to combine everything.

Bring the sauce to a boil, cover, turn the heat down to medium-low &amp; simmer for 45 minutes.

Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions

Bolognese

Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.

Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.

Turn off the heat and season with salt, pepper, garlic powder and nutmeg &amp; then stir in parmesan cheese.

Béchamel Sauce

Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.

Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 tablespoons of parmesan cheese on top.

Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and 1/2 cup of mozzarella cheese.

Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!

Lasagna

This Classic Lasagna Recipe is made with the best traditional ingredients like sausage, homemade sauce and lots of cheese. It's freezer friendly, too!

Classic Lasagna Recipe

olive oil

onion,

Salt and pepper

garlic cloves,

meatloaf mix OR Italian sausage

heavy cream

tomato puree

(28-ounce) can diced tomatoes, drained

no-boil lasagna noodles

whole-milk mozzarella cheese, shredded (4 cups)

(3 cups) whole-milk or part-skim ricotta cheese

Parmesan cheese, grated (1 and 1/2 cups)

egg,

pepper

For the sauce

 Heat oil in Dutch oven over medium heat until shimmering. Add onion, 1 teaspoon salt, and 1 teaspoon pepper and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add meatloaf mix and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in cream and simmer until liquid evaporates and only fat remains, about 4 minutes. Stir in tomato puree and tomatoes, bring to simmer, and cook until flavors meld, about 5 minutes. Off heat, stir in basil and season with salt and pepper to taste.

For the lasagna

 Adjust oven rack to middle position and heat oven to 400 degrees. Combine ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in bowl.

Spread 1 cup sauce over bottom of 13×9-inch baking dish (avoiding large chunks of meat). Lay 3 noodles in dish, spread 1/3 cup ricotta mixture over each noodle, then top with 1 cup mozzarella and 1 cup sauce (in that order). Repeat layering process 2 more times. Top with remaining 3 noodles, remaining sauce, remaining 1 cup mozzarella, and remaining 1/2 cup Parmesan.

Cover dish tightly with greased aluminum foil, place on foil-lined rimmed baking sheet, and bake for 15 minutes. Uncover, and continue to bake until spotty brown and bubbling around edges, 25 to 35 minutes. Let casserole cool for 10 minutes before serving.

Lasagna, prepared through step 3, can be wrapped tightly in plastic wrap, covered with aluminum foil, and refrigerated for up to 24 hours or frozen for up to 1 month; if frozen, thaw completely in refrigerator

To bake, unwrap lasagna, cover with greased aluminum foil, and bake on foil-lined sheet in 400-degree oven until hot throughout, about 1 hour; remove foil and continue to bake until cheese is golden, about 10 minutes

To Make Ahead

This homemade lasagna recipe is filled with layers of hearty meat sauce, creamy ricotta, and gooey mozzarella cheese between perfectly cooked noodles.

Baked Lasagna

beef

sweet Italian sausage (casings removed)

onion (finely chopped)

garlic (minced)

tomato sauce

14 oz can crushed tomatoes

Italian seasoning

whole milk ricotta cheese

parsley (chopped)

black pepper

lasagna noodles (cooked al dente)

mozzarella cheese (shredded)

Preheat your oven to 375 degrees F.

In a large pot with hot water, cook the lasagna sheets according to package directions.

In a large skillet over medium-high heat, cook lean ground beef and sausage until they are no longer pink. Drain any excess fat.

Add onions and garlic to the meat and cook until they turn tender, about 3 minutes.

Stir in tomato sauce, crushed tomatoes, Italian seasoning, salt, and pepper to taste. Simmer your homemade meat sauce for 30-45 minutes.

In a bowl, mix your ricotta, 1 cup of mozzarella, an egg, chopped parsley, salt, and black pepper to taste.

Spread about 1 ½ cups of your rich meat sauce in the bottom of a 9x13 casserole dish that has been brushed or sprayed with olive oil.

Top the sauce with 3-4 cooked lasagna noodles.

Spread about 1 ½ cups of meaty sauce over the noodles and then ½ of the of the ricotta mixture over the pasta.

Top it with 1/2 cup mozzarella.

Repeat the layers, beginning with the noodles and ending with the remaining cheese sauce and mozzarella.

Cover your unbaked lasagna with aluminum foil and place the baking dish in the oven. Bake it until it&#x27;s bubbly, and the cheese is golden.

Let your lasagna rest for 10-15 minutes before garnishing with parsley or fresh basil.

Serve and enjoy!

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The most viewed classic lasagna recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine