Lasagna is one of those comforting dishes that instantly makes you feel at home. Layers of pasta, flavorful ground beef sauce, creamy Béchamel, and Parmesan cheese come together in one bubbling, golden-brown masterpiece. This version is a classic, staying true to the Italian style of lasagna with Béchamel instead of ricotta, which gives it that silky, luxurious texture. It’s hearty, delicious, and a guaranteed crowd-pleaser whether you’re cooking for family, hosting friends, or simply craving something rich and satisfying.
Full Recipe
Ingredients
1 lb (500 g) ground beef
Oil, as needed
1 lb (500 g) crushed tomatoes
1 tsp salt
½ tsp pepper
2 tsp paprika
1 tsp dried basil
½ tsp ground coriander
3 fl oz (100 ml) water
1 tsp sugar
1 lb (500 g) lasagna noodles
Parmesan cheese, grated, as desired
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For Béchamel Sauce
7 oz (200 g) flour
4 oz (100 g) butter
32 fl oz (950 ml) milk
1 onion, peeled
5 whole cloves
Granulated garlic, to taste
Cooking Directions
Start with the meat sauce: In a large skillet or saucepan, cook the ground beef over medium heat until the liquid has evaporated and the meat is browned. Add a drizzle of oil to help the beef cook evenly.
Stir in the crushed tomatoes and mix well to combine with the meat.
Season with salt, pepper, paprika, dried basil, ground coriander, and sugar. Pour in the water and stir everything together. Let the sauce simmer gently until it thickens and develops a rich, savory aroma.
Meanwhile, prepare the Béchamel sauce. In a dry pan, toast the flour lightly until it gives off a nutty aroma. Add the butter and mix until smooth, forming a roux.
In a separate saucepan, warm the milk with the onion studded with cloves. Add a pinch of salt and granulated garlic. Bring to a gentle boil, then remove the onion.
Gradually add the flour-butter mixture to the hot milk in stages, whisking constantly to avoid lumps. Keep stirring until the sauce thickens into a creamy consistency. Adjust with more roux for a thicker sauce or less for a thinner one.
Cook the lasagna noodles in salted boiling water with a drizzle of oil for about 2 minutes, just until pliable. Drain and transfer to a bowl of cold water to prevent sticking.
Assemble the lasagna: Grease a baking dish with oil. Layer lasagna noodles, followed by the meat sauce, a generous spread of Béchamel, and a sprinkling of Parmesan cheese. Repeat until all ingredients are used, making sure the final layer is Béchamel topped with Parmesan.
Bake at 350°F (180°C) for 25–30 minutes, or until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrients (Approx. per serving, 8 servings)
Calories: 420
Protein: 22 g
Fat: 18 g
Saturated Fat: 9 g
Carbohydrates: 42 g
Fiber: 3 g
Sugar: 6 g
Sodium: 650 mg
Why You’ll Love This Recipe
There’s nothing quite like the smell of lasagna baking in the oven—it’s warm, inviting, and irresistible. You’ll love this recipe because it strikes the perfect balance between creamy and savory. The Béchamel sauce adds a velvety smoothness that coats every bite, while the beef-tomato sauce provides rich, hearty flavor. It’s also a dish that can feed a crowd, making it ideal for family dinners, potlucks, or Sunday gatherings. Plus, it’s the kind of meal that tastes even better the next day, making leftovers a true treat.
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