Description
Hearty Homestyle Homemade Lasagna Recipe brings comforting layers of rich meat sauce, creamy béchamel, and tender pasta. A true family favorite for cozy nights.
Ingredients
Scale
- Hearty Meat Sauce Components:
- 1.5 lbs ground beef (80/20 lean)
- 1 large yellow onion, finely diced
- 4–5 cloves garlic, minced
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
- Cheesy Layers & Pasta:
- 12–15 lasagna noodles (oven-ready or traditional)
- 15 oz container whole milk ricotta cheese
- 2 cups shredded low-moisture part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 large egg
- Béchamel & Flavor Boosters:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 tsp freshly grated nutmeg
- Salt and black pepper to taste
- Garnish & Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Crafting Your Rich Meat Sauce:: First things first, get that meat sauce going! In a large, heavy-bottomed pot or Dutch oven, brown your ground beef over medium-high heat, breaking it up as it cooks. Once it’s nicely browned, drain off any excess fat – nobody wants a greasy lasagna, right? Then, toss in your diced onion and cook until it’s softened and translucent, about 5-7 minutes. Oh, the smell of onion and beef cooking together? Pure comfort! Stir in the minced garlic and tomato paste, cooking for another minute or two until fragrant. This step really deepens the tomato flavor, honestly. Pour in the crushed tomatoes, beef broth, and red wine (if you’re using it), bring it to a simmer, then reduce the heat to low, cover, and let it do its thing for at least an hour, or even two. The longer, the better, for those flavors to meld beautifully. Season with salt and pepper to taste, and stir in your fresh basil at the very end.
- Whipping Up the Silky Béchamel:: While your meat sauce is happily simmering, let’s tackle the béchamel. In a separate saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk constantly for about 1-2 minutes to create a roux. This is where I always worry about lumps, so whisk like your life depends on it! Gradually, and I mean *gradually*, whisk in the warmed whole milk. Adding it slowly helps prevent lumps and ensures a smooth sauce. Continue whisking constantly until the sauce thickens to a consistency that coats the back of a spoon. It should be creamy and luscious, not thick like paste. Season with a generous pinch of salt, black pepper, and that little hint of freshly grated nutmeg. Taste it! It should be subtly rich and creamy. If it’s too thick, a splash more warm milk can fix it. Don’t be afraid to adjust!
- Prepping Your Cheesy Layers:: Now for the cheesy goodness! In a medium bowl, combine your ricotta cheese, one large egg, half of your grated Parmesan cheese, a pinch of salt, and a good crack of black pepper. Mix it all together until it’s well combined and looks wonderfully creamy. This mixture is what gives your Homemade Lasagna Recipe that signature soft, tangy layer. If you’re using traditional lasagna noodles, boil them according to package directions until al dente. Remember, they’ll finish cooking in the oven, so don’t overcook them! Drain them well and lay them out on a clean counter or baking sheet to prevent sticking. I once forgot to separate them and ended up with a giant noodle blob – oops!
- The Art of Layering Your Lasagna:: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. Start with a thin layer of meat sauce on the bottom of the dish – just enough to cover it and prevent sticking. Next, lay down a single layer of lasagna noodles (if using oven-ready, no need to boil!). Then, spread about half of your ricotta mixture evenly over the noodles. Sprinkle with a generous amount of shredded mozzarella. Repeat this layering: meat sauce, noodles, ricotta, mozzarella. Finish with a final layer of noodles, then cover generously with the remaining meat sauce, and finally, a good sprinkle of mozzarella and the rest of your Parmesan cheese. Don’t be shy with the cheese on top; it’s going to get beautifully golden and bubbly!
- Baking Your Golden Creation:: Cover your assembled lasagna dish tightly with aluminum foil. I usually spray the underside of the foil with a little cooking spray to prevent the cheese from sticking. Place it on a baking sheet (just in case it bubbles over, because kitchen chaos happens!) and bake for 25 minutes. After 25 minutes, carefully remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly, and the sauce is simmering up the sides. The aroma filling your kitchen right now? That’s the smell of pure deliciousness, honestly. Check for doneness by gently poking with a fork; the noodles should be tender.
- Resting & Serving This Homemade Lasagna Recipe:: This is the hardest part, but honestly, it’s CRITICAL for a beautiful slice. Once your lasagna is out of the oven, let it rest for at least 15-20 minutes before slicing and serving. I know, I know, it’s tempting to dig right in, but this resting period allows the layers to set and prevents everything from oozing out when you cut into it. Trust me, I’ve learned this the hard way with many messy first slices! While it rests, the flavors continue to meld and deepen. Garnish with fresh chopped parsley just before serving for a pop of color and freshness. Enjoy your masterpiece!