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Close-up of a slice of homemade lasagna being lifted from a baking dish, with layers of rich meat sauce, melted cheese, and a sprinkle of fresh basil. The cheesy layers stretch invitingly.

Homemade Lasagna

This classic homemade lasagna is rich with savory red sauce, creamy béchamel, and layers of delicious mozzarella and parmesan.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 12
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the Lasagna:
  • 9 regular lasagna noodles or no-boil noodles
  • 1 pound shredded mozzarella cheese or fresh mozzarella slices
  • 8 ounces freshly grated parmesan cheese
For the Red Sauce:
  • ½ pound lean ground beef or ground turkey
  • ½ pound ground Italian sausage or substitute with ground beef
  • 1 Tablespoon olive oil
  • 4 cloves garlic minced
  • ½ large onion chopped
  • 1 ½ cups fresh spinach leaves or kale
  • ½ bell pepper chopped (red or green)
  • 28 oz can whole peeled San Marzano tomatoes undrained
  • 8 oz can tomato sauce
  • 2 teaspoons Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 1 container fresh basil leaves finely chopped, about 10-15 leaves
For the White Sauce (Béchamel):
  • 4 Tablespoons butter
  • ¼ cup all-purpose flour
  • 2 ½ cups milk whole or 2%
  • Salt and freshly ground black pepper to taste

Method
 

  1. Brown the meats: In a large skillet, brown the ground beef and sausage over medium-high heat, breaking them into pieces as they cook. Drain any excess grease. (Optional: pulse the meat in a food processor for smaller pieces.) Transfer to a bowl.
  2. Sauté the vegetables: In the same skillet, heat olive oil over medium-high heat. Add minced garlic and stir for 30 seconds. Add chopped onion, spinach, and bell pepper. Cook for 2-3 minutes until the vegetables are softened. Remove from heat and pulse in a food processor until finely chopped. Return to the skillet.
  3. Finish the red sauce: Add the whole peeled tomatoes (squish them with a spoon) and tomato sauce to the skillet. Stir in Italian seasoning, salt, and pepper. Allow the sauce to simmer on low heat for 20-30 minutes, stirring occasionally. Stir in the cooked meats and fresh basil before using.
  4. Cook the pasta: Boil the lasagna noodles according to the package instructions, cooking for half the recommended time. Drain and lightly toss with olive oil to prevent sticking. Skip this step if using no-boil noodles.
  5. Prepare the béchamel sauce: In a saucepan, melt butter over medium heat. Add flour and cook, whisking constantly for 2 minutes. Gradually add milk, whisking until smooth. Cook until the sauce thickens, about 5-7 minutes. Season with salt and pepper.
  6. Preheat the oven: Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan. Split the sauces into thirds to ensure equal layers when assembling.
  7. Assemble the lasagna: Layer 3 lasagna noodles in the greased pan. Spread a layer of red sauce, followed by white béchamel sauce, and sprinkle with Parmesan and mozzarella. Add another layer of noodles, then repeat with the sauces and cheeses. Finish with a final layer of noodles, topped with the remaining sauces and cheeses.
  8. Bake the lasagna: Bake for 40-50 minutes until the lasagna is bubbly and golden on top. Let rest for 20 minutes to set before slicing.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 28gProtein: 25gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 920mgPotassium: 600mgFiber: 3gSugar: 7gVitamin A: 1300IUVitamin C: 18mgCalcium: 450mgIron: 2.5mg

Notes

This lasagna is a family favorite, perfect for gatherings or a comforting dinner. Feel free to prep ahead for an easy, stress-free meal.

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