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The Best Lasagna Ever

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A comforting and indulgent lasagna made with rich meat sauce, creamy béchamel, and melted cheese, perfect for any occasion.

Ingredients

12 lasagna noodles

1 1/2 lb ground beef

1 onion, chopped

2 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 (6 oz) can tomato paste

1/2 cup red wine (optional)

1 tsp dried basil

1 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

1/4 cup fresh parsley, chopped

1 (15 oz) container ricotta cheese

1 egg

3 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups milk

4 tbsp butter

4 tbsp all-purpose flour

1/2 tsp salt

1/4 tsp nutmeg

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to the package directions. Drain and set aside.
  3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef, breaking it apart as it cooks. Once browned, remove excess fat.
  4. Add the chopped onion and garlic to the pan and sauté until softened, about 3-4 minutes.
  5. Pour in the crushed tomatoes and tomato paste. Stir in the red wine (if using), basil, oregano, salt, pepper, and red pepper flakes. Let the sauce simmer for about 30 minutes, stirring occasionally.
  6. While the sauce is simmering, prepare the béchamel. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, forming a roux.
  7. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes. Season with salt and nutmeg. Remove from heat and set aside.
  8. In a separate bowl, combine the ricotta cheese, egg, and chopped parsley.
  9. To assemble the lasagna, spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish. Layer 3-4 lasagna noodles over the sauce.
  10. Top with a layer of ricotta mixture, followed by mozzarella cheese and a drizzle of béchamel.
  11. Repeat the layering process: sauce, noodles, ricotta, mozzarella, and béchamel until the dish is full. Finish with a layer of mozzarella and Parmesan cheese on top.
  12. Cover the lasagna with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
  13. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • For a vegetarian lasagna, replace the meat sauce with sautéed vegetables like mushrooms, zucchini, and spinach.
  • For gluten-free lasagna, use gluten-free noodles and adjust the béchamel with cornstarch or rice flour as needed.
  • If you love cheese, add extra layers of different cheeses like provolone, gouda, or fontina.
  • Leftover lasagna can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Reheat leftover lasagna by covering with foil and baking at 350°F (175°C) for 20-25 minutes.

Nutrition

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