Our homemade lasagna is an absolute favorite and you can see the different types of lasagna recipes I shared with you. My kids love all things with cheesy white sauce so this one always gets special approval from them. Over the years, I’ve made a few variations, from simple penne lasagna to skillet one-pot lasagna, and of course my lasagna with ricotta.
Step-by-step: Easy lasagna with bechamel sauce
Lasagna meat sauce (beef ragout)
In a Dutch oven or heavy bottom saute pan, over medium heat add olive oil. Saute garlic, carrots, celery, and onions until translucent. Then, add ground beef and pork. Break apart the beef into smaller pieces. Saute on medium-high heat until the meat is no longer pink. Add the Italian seasoning, thyme, and bouillon. Followed by canned tomatoes and tomato paste. Season with salt and pepper. Add the water, whole basil sprigs, and chopped parsley.
Cover and cook for an hour on low, stirring every 15 minutes until you have a thick, delicious meat sauce. Taste and adjust seasoning. Remove the basil sprigs and discard them. Set aside to cool completely before using.
Bechamel Sauce
In a heavy-bottom saucepan or pot add the oil and butter. Melt butter add the flour and cook on medium to low heat for two minutes. Next, add 1 cup of milk and continue to cook until the flour thickens, followed by adding one cup of remaining milk at a time. Then, add the grated cheese. Season with salt, pepper, and a generous sprinkle of nutmeg.
Layering the lasagna
Preheat the oven to 375°F / 190°C/ Gas Mark 5. In a 9 x 13 baking dish or casserole dish – Spread one cup of the meat sauce on the bottom of the pan Top with 3 or 4 lasagna noodles Spread about 1/2 cup bechamel sauce on top with an offset spatula Sprinkle on some parmesan and mozzarella cheese Repeat the process 3 more times until you have used up the meat sauce and bechamel sauce.Pro tip – It is important to plan the amount of each component you will use ahead of time. Otherwise, you will have uneven layers in your lasagna. After the last layer, sprinkle any remaining mozzarella and Parmesan cheese. Cover the baking dish with aluminum foil.Pro tip – Place the baking dish on a baking sheet for easy clean up just incase of any spilover.
Bake the lasagna
Bake for 30 minutes covered, remove the aluminum foil and cook another 20 to 25 minutes until the top is golden and bubbling. Allow the lasagna to cool on a rack for at least 15 minutes before serving. This will give you nicer slices that won’t fall apart when cut.
Frequently asked questions
Creative ways to serve lasagna
Individual lasagna cups – Prepare mini lasagna cups by layering lasagna noodles, cheese sauce, marinara sauce, and shredded mozzarella in muffin tins. Bake until bubbly and golden for adorable single-serve portions. Lasagna roll-ups: Instead of layering the lasagna, roll up the noodles with your favorite filling, such as a mixture of ricotta, spinach, and ground beef. Place the roll-ups in a baking dish, cover with sauce and cheese, then bake until heated and the cheese is melted. Lasagna stuffed peppers – Cut the tops off bell peppers and remove the seeds. Stuff the peppers with layers of cooked lasagna noodles, meat sauce, and cheese. Bake until the peppers are tender, and the cheese is bubbly. Lasagna skillet pizza – Transform lasagna into a pizza by spreading cooked noodles in a cast-iron skillet. Top with marinara sauce, shredded mozzarella, and your favorite pizza toppings. Bake until the cheese is melted and bubbly. Lasagna soup – Turn lasagna into a comforting soup by breaking the noodles into smaller pieces and simmering them in a tomato-based broth with ground beef, vegetables, and Italian herbs. Serve with a dollop of ricotta and a sprinkle of Parmesan cheese. Lasagna-stuffed portobello mushrooms – Fill large caps with layers of cooked lasagna noodles, ricotta cheese, spinach, and marinara sauce. Top with mozzarella cheese and bake until the mushrooms are tender and the cheese is golden. Lasagna-stuffed zucchini boats – Hollow out zucchini halves and fill them with lasagna noodles, meat sauce, and cheese. Bake until the zucchini is tender and the filling is heated through.
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