Lasagna
Layers of tender pasta, rich meat sauce, and creamy béchamel baked until golden and bubbly. This classic Italian-American comfort dish brings together a slow-simmered beef ragu, velvety white sauce, and gooey melted cheese in every hearty slice.
For 8 servings
- prep · ~10 min
Preheat the oven and prepare the vegetables.
1.Preheat the oven to 375°F (190°C).2.Finely chop the onion, garlic, carrot, and celery.3.Blend the fresh tomatoes into a smooth puree. - saute · ~40 min
Brown the beef and build the meat sauce.
1.Heat oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking up lumps (5-6 min).2.Add onion, carrot, and celery. Cook until softened (5 min).3.Stir in garlic and cook until fragrant (1 min).4.Add tomato paste and stir for 1 minute to caramelize.5.Pour in the tomato puree, water, dried oregano, and dried basil. Season with salt and black pepper.6.Bring to a boil, then reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until thickened.TIPThe sauce should be thick enough that a spoon dragged across the bottom leaves a trail. - simmer · ~10 min
Make the béchamel sauce.
1.Melt butter in a medium saucepan over medium heat.2.Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbling.3.Gradually pour in the warm milk, whisking constantly to prevent lumps.4.Cook, stirring continuously, until the sauce thickens enough to coat the back of a spoon (5-7 min).5.Remove from heat and stir in the nutmeg.TIPWarm the milk before adding — cold milk causes lumps. Pour in a thin, steady stream while whisking. - assemble · ~10 min
Assemble the lasagna layers.
1.Spread a thin layer of meat sauce on the bottom of the baking dish.2.Place a single layer of lasagna sheets over the sauce, breaking sheets if needed to fit.3.Spread one-third of the remaining meat sauce over the pasta.4.Drizzle one-third of the béchamel sauce over the meat.5.Sprinkle one-quarter of the mozzarella and a light dusting of parmesan.6.Repeat the layering twice more: pasta, meat sauce, béchamel, cheeses.7.Top the final pasta layer with the last of the béchamel, remaining mozzarella, and all remaining parmesan.TIPLet each sauce layer extend to the edges of the dish so the pasta doesn't dry out. - bake · ~40 min
Bake until golden and bubbly.
1.Cover the dish loosely with foil and bake for 25 minutes.2.Remove foil and continue baking for 15-20 minutes until the top is golden brown and edges are bubbling.TIPCover loosely so the foil doesn't stick to the cheese. If the top browns too fast, tent it again. - rest · ~15 min
Rest the lasagna before slicing.
Remove from the oven and let it rest on the counter for 15 minutes. This firms up the layers so the slices hold their shape.
TIPCutting too early turns it into a pool of sauce. Patience pays off with clean, beautiful squares. - serve
Slice into squares and serve warm.
Use a sharp knife to cut 8 even squares. Slide a flat spatula underneath each slice and plate.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the ragu simmer uncovered until a spoon leaves a visible trail — this prevents a watery lasagna.
- 2Warm the milk for the béchamel to avoid lumps; whisk constantly as you pour it in.
- 3Use freshly grated parmesan instead of pre-shredded for superior melt and flavor.
- 4Spread the sauce evenly to the edges of the baking dish so the no-boil pasta fully hydrates.
- 5Rest the baked lasagna for at least 15 minutes before cutting for clean, firm slices.
- 6Loosely tent the foil during the first bake to prevent the cheese from sticking.
Adapt it for your goals.
Vegetarian
Replace the ground beef with a mix of sautéed mushrooms, lentils, and finely chopped walnuts. The umami from mushrooms mimics the savory depth of meat.
gluten freeGluten-free
Use gluten-free lasagna sheets and substitute the all-purpose flour in the béchamel with a gluten-free flour blend or cornstarch slurry.
ricotta variationRicotta variation
Swap the béchamel for a mixture of ricotta, one egg, chopped parsley, and a pinch of nutmeg for a cheesier, more traditional Southern Italian-style lasagna.
spicySpicy
Add 1/2 teaspoon red pepper flakes to the meat sauce and use pepper jack cheese in place of some mozzarella for heat.
Why this is on our healthy list.
Rich in Iron
The ground beef provides heme iron, which is easily absorbed and supports healthy red blood cell production.
Source of Vitamin A
Carrots and fresh tomatoes contribute beta-carotene, which the body converts into vitamin A for vision and immune function.
Contains Calcium & Protein
Mozzarella, parmesan, and milk supply calcium for bones and casein protein for muscle maintenance.
Low Added Sugar
This lasagna relies on fresh tomatoes and aromatics for sweetness, with no added sugar, making it suitable for balanced eating.
Frequently asked questions
Yes. This recipe specifically uses no-boil sheets. Spread the sauce fully to the edges so the pasta absorbs enough moisture to cook through in the oven.
