Classic Beef Lasagna Marinara

The lasagna sat on my grandmother's counter wrapped in that familiar checkered towel, staying warm while my cousins and I played board games nearby. She never measured anything, but her lasagna always emerged from the oven with this perfect golden crust that made the whole house smell like garlic and comfort. When I finally asked for the recipe, she laughed and told me to watch her hands instead of taking notes. Now whenever I make this dish, I can hear her voice explaining why the sauce needs time and patience more than precise timing.

Last winter I made this for a friend going through a rough breakup, and we ended up sitting at her kitchen table for three hours just talking and eating steaming plates straight from the pan. Something about layers of pasta and cheese invites conversation, turns dinner into therapy. She called me the next day to say the lasagna was gone, but she felt lighter somehow. Food cannot fix everything, but it can make things feel a little more manageable.

Ingredients

• 2 tbsp olive oil: This creates the foundation for your marinara, so use something decent
• 1 medium onion, finely chopped: The smaller you dice, the smoother your sauce will be
• 3 cloves garlic, minced: Fresh garlic makes all the difference here, dont skip it
• 2 cans (28 oz each) crushed tomatoes: San Marzano tomatoes will give you the best flavor
• 2 tbsp tomato paste: This concentrates the tomato flavor and adds richness
• 1 tsp dried oregano: Dried herbs work beautifully in long simmered sauces
• 1 tsp dried basil: Add this along with the oregano for classic Italian flavor
• 1 tsp sugar: Just enough to balance the acidity of the tomatoes
• Salt and freshly ground black pepper: Season gradually and taste as you go
• 1½ lbs (680 g) ground beef (80/20): The fat content keeps your beef mixture tender and flavorful
• 1 tsp salt: Season the beef while it cooks for better flavor distribution
• ½ tsp ground black pepper: Freshly cracked gives you the best result
• ½ tsp crushed red pepper flakes: Optional, but adds a gentle warmth that lingers
• 4 tbsp unsalted butter: Use unsalted so you can control the seasoning in your béchamel
• ¼ cup (30 g) all-purpose flour: This thickens the sauce, whisk thoroughly to avoid lumps
• 2½ cups (600 ml) whole milk, warmed: Warm milk prevents lumps and helps the sauce thicken evenly
• Pinch of nutmeg: Just a tiny amount enhances the creamy flavor without making it taste like dessert
• Salt and white pepper: White pepper keeps the sauce looking pristine
• 12 lasagna noodles: Regular noodles give you more control, but no boil works in a pinch
• 2 cups (200 g) shredded mozzarella cheese: Low moisture mozzarella prevents your lasagna from becoming watery
• 1 cup (100 g) grated Parmesan cheese: Freshly grated melts better and tastes more intense
• Fresh basil leaves: Add these at the end for a burst of fresh flavor and color

Instructions

Build your marinara foundation:

Heat olive oil in a large saucepan over medium heat, sauté the onion until soft and translucent, about 5 minutes, then add garlic and cook just until fragrant, about 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper, then reduce heat to low and let it simmer uncovered for 30 minutes, stirring occasionally as it thickens.

Cook the beef mixture:

In a large skillet over medium high heat, brown the ground beef until fully cooked, breaking it up with a spoon as it cooks, then season with salt, pepper, and red pepper flakes. Drain excess fat and stir in 2 cups of your prepared marinara sauce, letting everything simmer together for 5 minutes before setting aside.

Prepare the béchamel:

Melt butter in a medium saucepan over medium heat, whisk in flour and cook for 1 to 2 minutes until it turns lightly golden and smells nutty. Gradually whisk in warm milk, cooking and stirring constantly until the sauce thickens and becomes smooth, about 5 to 7 minutes, then season with nutmeg, salt, and white pepper.

Cook your noodles:

If using regular lasagna noodles, cook them in salted boiling water according to package directions, then drain carefully and lay them flat on a clean towel to prevent sticking. No boil noodles can go directly into the dish.

Layer your lasagna:

Preheat your oven to 375°F (190°C) and spread a thin layer of marinara on the bottom of a 9x13 inch baking dish. Layer noodles, half the beef mixture, marinara, béchamel, and both cheeses, then repeat the layers, finishing with noodles, remaining marinara, béchamel, and a generous topping of cheeses.

Bake to perfection:

Cover with foil and bake for 25 minutes, then remove foil and bake another 20 minutes until everything is bubbling and the top has turned golden brown. Let the lasagna rest for 15 minutes before slicing, which helps the layers set and makes serving much easier.

Save to Pinterest

My sister in law asked for this recipe after our first holiday dinner together, and now she makes it for every family gathering. It has become this thing we share, passing it back and forth with tiny variations each time. Some recipes are just meant to travel like that, gathering new memories with every kitchen they enter.

Make Ahead Magic

You can assemble this lasagna up to 24 hours in advance, keeping it covered in the refrigerator until you are ready to bake. The flavors actually develop and meld during this time, making it taste even better. Just add about 10 minutes to the covered baking time if it goes into the oven cold.

Freezing Instructions

Wrap your assembled unbaked lasagna tightly with plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Leftover baked portions also freeze beautifully in individual containers for those nights when cooking feels impossible.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness of the lasagna perfectly. Garlic bread is almost mandatory, and a simple red wine like Chianti brings everything together.

• Let the lasagna sit for at least 15 minutes before slicing
• Run your knife under hot water between cuts for cleaner portions
• Save some fresh basil for the very last minute to keep it vibrant

Save to Pinterest

This lasagna has gotten me through more dinner parties and potlucks than I can count, always earning requests for the recipe. There is something deeply satisfying about serving a dish that makes people close their eyes and smile between bites.

Recipe FAQs

→ How do I prepare the marinara sauce for best flavor?

Sauté onion and garlic in olive oil until soft, then simmer crushed tomatoes with herbs and seasonings for at least 30 minutes to develop depth.

→ Can I substitute the ground beef with other meats?

Yes, ground turkey or chicken can be used for a lighter version, adjusting seasoning as needed to keep richness.

→ What is the purpose of the béchamel sauce in this dish?

Béchamel adds creamy texture and balances the acidity of the tomato sauce, creating a luscious layered finish.

→ How should the pasta sheets be cooked?

Cook regular lasagna noodles in salted boiling water until al dente, then drain and lay flat to prevent sticking before layering.

→ What is the recommended baking process?

Bake covered with foil for 25 minutes, then uncovered for 20 minutes until cheese on top is golden and bubbling; allow to rest before serving.

→ Are there any vegetarian modifications suggested?

Incorporate roasted vegetables or sautéed spinach between layers, and replace beef with plant-based protein to suit dietary preferences.