Name: Classic Lasagne
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 12 lasagne sheets; 2 tablespoons olive oil; 1 pound ground beef; 1/2 pound ground pork; 1 onion, finely chopped; 3 cloves garlic, minced; 24 ounces crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and black pepper to taste; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 1/4 teaspoon ground nutmeg; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

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Why You’ll Love This Recipe

It’s rich, hearty, and deeply comforting.

The layers create the perfect balance of meat, sauce, pasta, and cheese.

It’s ideal for feeding a crowd.

It can be made ahead of time and baked when needed.

Leftovers taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 lasagne sheets
2 tablespoons olive oil
1 pound ground beef
1/2 pound ground pork
1 onion, finely chopped
3 cloves garlic, minced
24 ounces crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon ground nutmeg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Preheat the oven to 375°F.
Cook the lasagne sheets according to package instructions if not using oven-ready noodles. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the ground beef and pork, cooking until browned. Drain excess fat if needed.
Add the chopped onion and cook until softened. Stir in the garlic and cook for about 1 minute.
Mix in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer the sauce for 15 to 20 minutes, allowing the flavors to develop.
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 to 2 minutes to form a roux.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until thickened, then add the nutmeg and a pinch of salt.
Spread a thin layer of meat sauce on the bottom of a baking dish. Add a layer of lasagne sheets, followed by more meat sauce, a layer of béchamel, and a sprinkle of mozzarella. Repeat the layers, finishing with béchamel and the remaining mozzarella and Parmesan on top.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until golden and bubbling.
Let the lasagne rest for 10 to 15 minutes before slicing and serving.

Servings and timing

Servings: 6 to 8 servings

Prep time: 25 minutes
Cook time: 45 minutes
Rest time: 15 minutes
Total time: Approximately 1 hour 25 minutes

Variations

Use ground turkey instead of beef and pork for a lighter version.

Add sautéed mushrooms or spinach for extra vegetables.

Replace the béchamel with ricotta cheese mixed with an egg and parsley.

Use no-boil lasagne sheets to save time.

Add a pinch of red pepper flakes for a subtle heat.

Make it vegetarian by replacing the meat with lentils or a vegetable medley.

Storage/Reheating

Store leftover lasagne in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave until heated through.

For larger portions, reheat covered in the oven at 350°F until warmed thoroughly.

Lasagne freezes well for up to 3 months. Wrap tightly in foil and place in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

FAQs

Can I assemble lasagne ahead of time?

Yes, you can assemble it up to 24 hours in advance and store it covered in the refrigerator before baking.

Why is my lasagne watery?

Excess moisture can come from undercooked sauce or vegetables. Simmer the sauce long enough to thicken properly.

Do I have to cook the noodles first?

If using oven-ready noodles, you can skip boiling. Otherwise, cook them according to package instructions.

How do I get clean slices?

Let the lasagne rest for at least 10 to 15 minutes before cutting.

Can I freeze lasagne before baking?

Yes, assemble it fully, wrap tightly, and freeze. Bake from thawed or add extra baking time if cooking from frozen.

What cheese works best for topping?

Mozzarella provides great melt and stretch, while Parmesan adds sharp flavor.

Can I make it gluten-free?

Yes, use gluten-free lasagne sheets and substitute gluten-free flour for the béchamel.

How do I know when it’s fully cooked?

The top should be golden and bubbling, and the internal temperature should reach 165°F.

Can I use only beef instead of beef and pork?

Yes, you can use all ground beef if preferred.

What can I serve with lasagne?

A simple green salad and garlic bread pair perfectly with this rich dish.

Conclusion

Classic Lasagne is a timeless favorite that delivers rich layers of flavor in every bite. With its hearty meat sauce, creamy béchamel, and perfectly melted cheese, it’s a dish that brings comfort and satisfaction to any table. Whether served for a family dinner or a special occasion, this recipe is sure to become a cherished go-to meal.

Classic Lasagne

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Classic Lasagne is a rich and comforting baked pasta dish layered with savory meat sauce, creamy béchamel, tender pasta sheets, and melted cheese. Baked until golden and bubbling, this timeless recipe is perfect for family dinners, gatherings, and make-ahead meals.

Author: Laura
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Yield: 6 to 8 servings
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Kosher

Instructions

Preheat the oven to 375°F.
Cook lasagne sheets according to package instructions if not using oven-ready noodles. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add ground beef and pork, cooking until browned. Drain excess fat if necessary.
Add chopped onion and cook until softened. Stir in garlic and cook for 1 minute.
Add crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 15 to 20 minutes until thickened.
In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1 to 2 minutes to form a roux.
Gradually whisk in milk, stirring constantly until smooth and thickened. Add nutmeg and a pinch of salt.
Spread a thin layer of meat sauce in a baking dish. Add a layer of lasagne sheets, meat sauce, béchamel, and mozzarella. Repeat layers, finishing with béchamel and topping with remaining mozzarella and Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until golden and bubbling.
Let rest for 10 to 15 minutes before slicing and serving.

Notes

Let the lasagne rest before slicing for cleaner portions.
Simmer the sauce well to avoid excess moisture.
Can be assembled up to 24 hours in advance.
Freezes well for up to 3 months.
Use oven-ready noodles to save time.

Nutrition

Serving Size: 1 serving
Calories: 680 kcal
Sugar: 8 g
Sodium: 720 mg
Fat: 36 g
Saturated Fat: 17 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 135 mg