Classic Italian Beef Lasagna

• 1 lb lasagna noodles (no-boil or regular)
• 1 ½ lbs ground beef (80/20)
• ½ lb Italian sausage, casings removed
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 cans crushed San Marzano tomatoes (28 oz each)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ cup butter
• ½ cup all-purpose flour
• 4 cups whole milk, warmed
• ¼ tsp nutmeg, freshly grated
• 4 cups mozzarella cheese, shredded
• 1 ½ cups Parmesan cheese, freshly grated
• ½ cup fresh basil leaves
• 2 tsp salt, divided
• 1 tsp black pepper

Instructions

1. 1

   Prepare the Meat Sauce

   In a large Dutch oven or heavy pot, cook ground beef and Italian sausage over medium-high heat, breaking into small pieces with a wooden spoon. Cook until deeply browned, about 10-12 minutes. Don't rush this step - the browning creates essential flavor. Remove meat and set aside, draining excess fat but leaving about 2 tablespoons in the pot.

2. 2

   Build Sauce Aromatics

   Add diced onion to the pot and cook until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 2 minutes to caramelize slightly.

3. 3

   Simmer the Sauce

   Return meat to pot. Add crushed tomatoes, oregano, dried basil, 1 teaspoon salt, and pepper. Bring to a simmer, then reduce heat to low. Cook uncovered for 30-45 minutes, stirring occasionally, until sauce is thick and flavorful. The longer it simmers, the better the flavor develops.

4. 4

   Make the Béchamel

   In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly - this cooks out the raw flour taste. Gradually whisk in warm milk, adding about 1/2 cup at a time and whisking until smooth before adding more. Continue cooking and whisking until sauce thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and stir in nutmeg and remaining 1 teaspoon salt.

5. 5

   Prepare Noodles

   If using regular lasagna noodles, cook according to package directions until just al dente. Drain and lay flat on oiled baking sheets to prevent sticking. No-boil noodles can be used directly but ensure your sauces are adequately moist.

6. 6

   Preheat and Prep

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Combine mozzarella and Parmesan in a bowl, reserving 1 cup of the mixture for the top layer.

7. 7

   Layer the Lasagna

   Spread 1 cup meat sauce on the bottom of the dish. Layer noodles to cover (about 3-4 noodles), then spread 1/3 of remaining meat sauce, 1/3 of béchamel, and 1/3 of cheese mixture. Repeat layers twice more. Top with final layer of noodles, remaining béchamel, and reserved cheese.

8. 8

   Bake to Perfection

   Cover tightly with foil and bake for 45 minutes. Remove foil and bake an additional 15-20 minutes until top is golden brown and bubbling around the edges. The internal temperature should reach 165°F.

9. 9

   Rest and Serve

   This is crucial: let lasagna rest for 15-20 minutes before cutting. This allows layers to set and makes slicing infinitely easier. Garnish with fresh basil leaves and serve with crusty garlic bread and a simple green salad.

Nutrition Facts

Per serving (approximate values)