Classic Lasagna
December 10, 2019
Jump to recipeThis classic layered lasagna has it all! Meat sauce, béchamel sauce, ricotta, and loads of cheese! It’s great meal for those dinner parties. In this recipe, I break down how to make, assemble, and structure a delicious family recipe for those wanting to learn!
Ok, so this is a long post but I really to help those wanting to learn how to make and structure a lasagna. There are multiple ways on how to make lasagna now. Some ways may be different than others. Either way, don’t feel intimidated because it will come out great. You got this and I believe in you!
I like making this recipe because it’s easy for me to follow and it’s simple to make. And even though it can be a little time consuming, it’s totally worth it in the end. It comes out so flavorful and everyone loves it!
Now some of you may wonder, what is béchamel sauce? Béchamel is also known as white sauce and it’s a thick, creamy sauce made from roux and milk. The taste is light and the secret ingredient is a pinch of nutmeg but not too much or it can be overpowering. It can be an optional layer in lasagna now but I love adding it because it gives a really nice, smooth textured layer with the rest of the ingredients.
For the meat sauce, you can add in whatever meat you want. My go-to mixture is ground turkey and ground pork. I know many who use ground beef and lamb for more flavor. If you really want to, use multiple meats of your preference. You don’t have to stay with 2 meats. The more meats, the more flavors.
You can also use a homemade marinara sauce if you want it made completely from scratch. I like to use it if I have some leftover and it’s amazing! I have a marinara sauce recipe here.
Then there’s the structuring of the lasagna. It can be the most fun or the most tedious part of the whole process. You have been this far and you just want to eat it already! But don’t because you are almost there.
Many recipes begin with the structure beginning at the bottom of the pan, starting with a layer of sauce. The reason for that is so the pasta doesn’t stick to the bottom of the pan after being baked in the oven and becomes hard to scoop out a serving.
But, if there is béchamel included between the layers, I recommend starting with that. If there is meat in the marinara, you could have an uneven layer of pasta on top and that can make it hard for you to spread the ricotta. The béchamel sauce is smooth and helps make the pasta stay in an even layer and makes it easier to spread the layer of ricotta cheese.
Since this also makes A LOT of lasagna, there are multiple options when it comes to the baking pan sizes. A typical recipe can fill a large deep dish pan but for those who don’t need that much leftover, I provided a guideline below in case ideas are needed. Here are some options:
Option 1: 1 Large deep dish pan. If you are planning to make this for a large dinner party, use a large baking pan. You shouldn’t have to break the lasagna pieces in half for this size. They should be able to be placed in whole but if they are broken in half beforehand, that’s fine too.
Option 2: 2 medium size pans. This is a great option for a family of 4. You can make one for dinner and freeze another for a quick meal later on. Whole size lasagna noodle may barely fit in but I recommend breaking them in half just in case.
Option 3: 1 medium pan and 1 small pan. The first time I made this recipe, it was just my husband and I eating. So I made a small one for us and a medium size to freeze for later unexpected family dinners. I can just take it out of the freezer and throw it right in the oven. I did break the lasagna noodles in half for these to make sure they fit okay.
Option 4: 3-4 small pans: This is a great option if you want to prep freezer meals for those “oh no” days. It can also great to be given as housewarming gifts or for couples having a baby and don’t have to worry about making dinner when they return home from the hospital. I recommend breaking the lasagna noodles in half for these.
I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!
Ingredients
- 8-10 lasagna noodle sheets, broken in half if needed
- 1 Tbl. Olive oil
- 1 medium onion, diced
- 3-4 cloves garlic, minced
- 1 lb. ground beef or turkey
- 1 lb. ground Italian sausage
- 1 Tbl. dried basil
- 1 (24 oz.) jar marinara sauce of your choice
- 1 cup beef broth, chicken broth, or water
- 4 Tbl. butter
- ¼ cup flour
- 2 cups heavy cream
- 1 pinch nutmeg
- 1 cup parmesan cheese
- 1 (15 oz.) Ricotta cheese
- 4 cups mozzarella cheese
- Salt + Pepper to taste
Instructions
- Fill a large pot of water with salt and bring to a boil. Once boiling, cook the lasagna noodles according to the directions until al dente. Drain and set aside.
- For the meat sauce: In a large skillet over medium heat, add in the olive oil. Once hot, add in the onion and garlic. Stir and cook until onions are transparent, about 5 minutes.
- Add in the ground meat and ground sausage. Cook until no longer pink, about 5-10 minutes. Season with salt and pepper.
- Add in the dried basil, jar of marinara sauce, and broth. Stir together and reduce heat to medium-low. Cover and cook for 30-45 minutes or until thickened, stirring occasionally.
- While the meat is cooking, make the béchamel sauce: In a large pot, melt the butter over medium-low heat.
- Once melted, whisk in the flour until there are no lumps.
- Continue to stir and slowly add in the heavy cream, nutmeg, and ½ cup of the parmesan cheese. Constantly stir for 3-5 minutes. The mixture should become smooth, thick and creamy. Remove from heat and set aside.
- Preheat oven to 350*
- To assemble: In large baking dish or dish pan sizes of your choice, spread a small amount of béchamel sauce into a thin, even layer. Then place a layer of lasagna noodles, ricotta, more béchamel sauce, meat sauce, and mozzarella cheese. Repeat until all ingredients are used.
- Top with the mozzarella and remaining ½ cup of parmesan cheese.
- Bake for 20-25 minutes or until the cheese bubbles. Let cool for 15 minutes.
- Cut into individual servings. Serve.
- *To store extra casseroles, tightly cover with foil and freeze up to 3 months. Defrost 30-45 minutes before baking.
Ingredients
- 8-10 lasagna noodle sheets, broken in half if needed
- 1 Tbl. Olive oil
- 1 medium onion, diced
- 3-4 cloves garlic, minced
- 1 lb. ground beef or turkey
- 1 lb. ground Italian sausage
- 1 Tbl. dried basil
- 1 (24 oz.) jar marinara sauce of your choice
- 1 cup beef broth, chicken broth, or water
- 4 Tbl. butter
- ¼ cup flour
- 2 cups heavy cream
- 1 pinch nutmeg
- 1 cup parmesan cheese
- 1 (15 oz.) Ricotta cheese
- 4 cups mozzarella cheese
- Salt + Pepper to taste
Instructions
- Fill a large pot of water with salt and bring to a boil. Once boiling, cook the lasagna noodles according to the directions until al dente. Drain and set aside.
- For the meat sauce: In a large skillet over medium heat, add in the olive oil. Once hot, add in the onion and garlic. Stir and cook until onions are transparent, about 5 minutes.
- Add in the ground meat and ground sausage. Cook until no longer pink, about 5-10 minutes. Season with salt and pepper.
- Add in the dried basil, jar of marinara sauce, and broth. Stir together and reduce heat to medium-low. Cover and cook for 30-45 minutes or until thickened, stirring occasionally.
- While the meat is cooking, make the béchamel sauce: In a large pot, melt the butter over medium-low heat.
- Once melted, whisk in the flour until there are no lumps.
- Continue to stir and slowly add in the heavy cream, nutmeg, and ½ cup of the parmesan cheese. Constantly stir for 3-5 minutes. The mixture should become smooth, thick and creamy. Remove from heat and set aside.
- Preheat oven to 350*
- To assemble: In large baking dish or dish pan sizes of your choice, spread a small amount of béchamel sauce into a thin, even layer. Then place a layer of lasagna noodles, ricotta, more béchamel sauce, meat sauce, and mozzarella cheese. Repeat until all ingredients are used.
- Top with the mozzarella and remaining ½ cup of parmesan cheese.
- Bake for 20-25 minutes or until the cheese bubbles. Let cool for 15 minutes.
- Cut into individual servings. Serve.
- *To store extra casseroles, tightly cover with foil and freeze up to 3 months. Defrost 30-45 minutes before baking.
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About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
