Classic Beef Lasagna Marinara (Printable)
A hearty Italian dish featuring layered beef ragù, béchamel sauce, and tomato marinara baked until bubbly.
# What You’ll Need:
→ Marinara Sauce
01 - 2 tbsp olive oil
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 cans (28 oz each) crushed tomatoes
05 - 2 tbsp tomato paste
06 - 1 tsp dried oregano
07 - 1 tsp dried basil
08 - 1 tsp sugar
09 - Salt and freshly ground black pepper, to taste
→ Beef Mixture
10 - 1½ lbs ground beef (80/20)
11 - 1 tsp salt
12 - ½ tsp ground black pepper
13 - ½ tsp crushed red pepper flakes (optional)
→ Béchamel Sauce
14 - 4 tbsp unsalted butter
15 - ¼ cup all-purpose flour
16 - 2½ cups whole milk, warmed
17 - Pinch of nutmeg
18 - Salt and white pepper, to taste
→ Assembly
19 - 12 lasagna noodles (regular or no-boil)
20 - 2 cups shredded mozzarella cheese
21 - 1 cup grated Parmesan cheese
22 - Fresh basil leaves, for garnish (optional)
# How-to Steps:
01 - Heat olive oil in a large saucepan over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer uncovered on low heat for 30 minutes, stirring occasionally.
02 - In a large skillet over medium-high heat, cook ground beef until browned and cooked through, breaking it up with a spoon. Season with salt, pepper, and crushed red pepper flakes. Drain excess fat. Stir 2 cups of prepared marinara sauce into the beef and simmer for 5 minutes. Set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually whisk in milk; cook, stirring constantly, until thickened and smooth, 5-7 minutes. Season with nutmeg, salt, and white pepper.
04 - If using regular lasagna noodles, cook in salted boiling water according to package directions. Drain and lay flat on a towel.
05 - Preheat oven to 375°F. Spread a thin layer of marinara in the bottom of a 9x13-inch baking dish. Layer as follows: noodles, half of the beef mixture, marinara sauce, béchamel sauce, mozzarella and Parmesan. Repeat layers, finishing with noodles, remaining marinara, béchamel, and top with cheeses.
06 - Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes, until bubbly and golden. Let rest 15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Advice:
01 -
- The homemade marinara develops this incredible depth that puts jarred sauce to shame
- Making béchamel from scratch feels fancy but is actually simpler than you think
- This lasagna tastes even better the next day, making it perfect for leftovers or meal prep
02 -
- Letting the lasagna rest before cutting is not optional, it is the difference between neat slices and a messy slide
- Your béchamel might seem thin at first but it will thicken beautifully in the oven
- The foil cover prevents the cheese from burning while the interior heats through completely
03 -
- No boil noodles absorb more liquid, so increase your sauces slightly if using them
- Room temperature ingredients layer more evenly and cook more consistently