Savory Beef Lasagna Dish (Printable)

Comforting layers of beef ragù, béchamel, pasta, and cheese make a hearty, flavorful main dish.

# What You'll Need:

→ Meat Sauce

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1.1 lbs ground beef
05 - 1 medium carrot, finely diced
06 - 1 celery stalk, finely diced
07 - 28 oz canned crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon sugar
14 - ⅓ cup dry red wine (optional)

→ Béchamel Sauce

15 - 3½ tablespoons unsalted butter
16 - ⅓ cup all-purpose flour
17 - 2½ cups whole milk
18 - ¼ teaspoon ground nutmeg
19 - Salt and white pepper, to taste

→ Lasagna Assembly

20 - 8–9 oz no-boil (oven-ready) lasagna noodles
21 - 2 cups shredded mozzarella cheese
22 - ½ cup grated Parmesan cheese
23 - Fresh basil leaves, for garnish (optional)

# How to Make It:

01 - Set oven temperature to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion, carrot, celery, and garlic until softened, about 5 minutes. Add ground beef and cook until browned, breaking up meat with a spoon.
03 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, basil, salt, pepper, sugar, and optional red wine. Simmer uncovered for 20–25 minutes, stirring occasionally, until sauce thickens. Adjust seasoning as needed.
04 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking to avoid lumps. Cook until thickened, about 5–7 minutes. Season with nutmeg, salt, and white pepper.
05 - Spread a thin layer of meat sauce in a 9×13 inch baking dish. Arrange a layer of noodles on top. Add one-third of meat sauce, one-third of béchamel, and sprinkle with mozzarella. Repeat layers twice more, ending with béchamel, mozzarella, and Parmesan.
06 - Cover dish with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until cheese is golden and bubbling.
07 - Allow lasagna to rest for 10–15 minutes before slicing. Garnish with fresh basil leaves if desired.

# Expert Suggestions:

01 -
  • It feels restaurant-quality but comes together in your own kitchen without fuss
  • The combination of rich meat ragù, creamy béchamel, and melted cheese creates something that tastes like it took all day when you've only invested an hour and a half
  • It feeds a crowd and tastes even better the next day, making it perfect for meal prep
02 -
  • The resting time after baking is not optional—it's the difference between a perfect slice and a messy, delicious pile
  • No-boil noodles need adequate sauce to cook properly; don't skimp on the liquid layers
  • Warm milk whisked into your roux prevents lumps better than cold milk—a small detail that transforms the béchamel
  • Tasting and adjusting the meat sauce seasoning before assembly means a balanced final dish, not one that needs salt at the table
03 -
  • For extra depth, bloom your dried herbs in the warm oil for thirty seconds before adding vegetables—it awakens their flavor
  • A pinch of chili flakes added to the meat sauce adds subtle heat that makes people ask what the secret ingredient is
  • Substitute half the ground beef with Italian sausage for a richer, more complex meat sauce that feels luxurious
  • Grate your own Parmesan from a block rather than using pre-grated if possible; it melts more smoothly and tastes fresher

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