Homemade Lasagna
We can’t overstate just how much we adore this lasagna, though a coworker breaking his self-imposed no-carbs rule to try a bite (and declaring he’d marry anyone who made it for him) might give you an idea. Inspired by the traditional lasagna alla Bolognese from Italy’s Emilia-Romagna region, we’ve taken the best elements of the classic recipe and streamlined it for busy weeknights. This versatile dish is perfect for any occasion—whether it’s a cozy family Sunday dinner, a lunch with friends paired with sangria, or even straight from the fridge as leftovers after a night out.
Ingredients
Bolognese Sauce
- 1 tsp. extra-virgin olive oil
- 1 lb. (90% lean) ground beef
- 1 lb. ground pork
- 3 Tbsp. tomato paste
- 2 (32-oz.) jars marinara sauce
- 2 tsp. kosher salt
Béchamel Sauce
- 4 cups whole milk
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1/4 tsp. ground nutmeg
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Assembly
- 15 no-boil lasagna noodles (about 9 oz.)
- 1 lb. whole-milk mozzarella, shredded
- 3 cups finely grated Parmesan (about 7 oz.)
- Cooking spray
- Chopped fresh parsley, for serving
Instructions
Bolognese Sauce
- In a large pot over medium-high heat, heat oil. Cook beef and pork, breaking up with a wooden spoon, until no longer pink, about 6 minutes. Drain excess fat.
- Add tomato paste to pot and cook, stirring, until incorporated, about 1 minute. Add marinara sauce and stir to combine. Bring to a boil, then stir in 1 teaspoon salt. Reduce heat to medium-low and simmer, stirring occasionally, until flavors have melded, about 20 minutes; season with remaining 1 teaspoon salt, if needed.
Béchamel Sauce
- In a medium pot over medium heat, heat milk until warm to the touch but not boiling.
- In a large pot over medium heat, melt butter. Add flour and cook, whisking frequently, until light tan in color and texture resembles wet sand, about 2 minutes. Whisking constantly, very slowly add milk until combined. Increase heat to medium-high and continue to cook, whisking constantly, until sauce is thickened and smooth, 3 to 5 minutes.
- Pass spoon through edges of pot to collect any butter-flour mixture that wasn’t fully incorporated and mix to combine. Stir in nutmeg, season with salt and pepper.
Assembly
- Preheat oven to 350°. In a deep 13" x 9" ceramic, glass, or metal baking dish, spread 1 1/2 cups Bolognese, followed by 3 pasta sheets and 3/4 cup béchamel. Sprinkle with about one-fifth of mozzarella and Parmesan. Repeat to make 5 layers, finishing with cheese.
- Spray a sheet of foil with cooking spray. Cover dish greased side down.
- Bake lasagna 20 minutes, then increase oven temperature to 400°. Uncover and continue to bake until sides are bubbling and darkened, and cheese starts to turn golden brown, 25 to 30 minutes.
- Turn broiler to medium. Broil lasagna, watching closely, until top is browned in spots, about 1 minute.
- Let cool 15 minutes. Top with parsley.
Notes
Recipe Tips
What’s the correct order to layer lasagna?It’s simple: Start with the Bolognese, follow with 3 pasta sheets, then your béchamel. Sprinkle on mozzarella and Parmesan, then repeat until you have 5 layers, finishing with cheese to get that melty, golden-brown color when baked.
Storage
Can I make lasagna ahead?Absolutely! If you’re working the day before, assemble your lasagna, make sure it’s at room temp—nothing should be warm—and then cover tightly and chill overnight. How long does it last in the fridge?
You can keep it wrapped in plastic wrap for up to 5 days. How do I freeze lasagna?
Easy—simply assemble, then wrap tightly and freeze for around a month. When ready to heat, let it thaw completely in the fridge before baking according to instructions. How do I reheat lasagna?
Simply remove the plastic, wrap in foil, and bake at 325° for 30 minutes.
Nutrition
Calories: 715kcalCarbohydrates: 35gProtein: 35gFat: 46gSaturated Fat: 21gCholesterol: 127mgSodium: 1159mgPotassium: 946mgFiber: 4gSugar: 13gCalcium: 539mgIron: 3mg
Tried this recipe?Let us know how it was!