How to Make Classic Lasagna at Home – Step-by-Step Recipe

Ingredients

For the Meat Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500g (1 lb) ground beef (or a mix of beef and pork)
• 400g (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup water or beef broth (optional, for extra moisture)

For the White Sauce (Béchamel):

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk (warm)
• A pinch of nutmeg (optional)
• Salt and pepper to taste

Other:

• 9–12 lasagna sheets (pre-cooked or regular, depending on type)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions

1. 

Make the Meat Sauce

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and sauté until soft (about 3–4 minutes).
3. Add garlic and cook for another minute.
4. Add the ground meat and cook until browned, breaking it apart with a spoon.
5. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
6. Let the sauce simmer on low heat for 15–20 minutes. Add a bit of water or broth if needed for texture.

2. 

Prepare the Béchamel Sauce

1. In a saucepan, melt the butter over medium heat.
2. Add the flour and whisk constantly for 1–2 minutes until it forms a smooth roux.
3. Gradually pour in the warm milk while whisking to avoid lumps.
4. Keep stirring until the sauce thickens (5–7 minutes).
5. Season with salt, pepper, and a pinch of nutmeg.

3. 

Assemble the Lasagna

1. Preheat your oven to 180°C (350°F).
2. In a large baking dish, spread a thin layer of meat sauce.
3. Add a layer of lasagna sheets.
4. Spread a layer of béchamel sauce, followed by meat sauce, and a sprinkle of mozzarella.
5. Repeat the layers until all ingredients are used, finishing with béchamel on top.
6. Sprinkle the top with Parmesan and mozzarella cheese.

4. 

Bake the Lasagna

1. Cover the dish with foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 10–15 minutes until golden and bubbly.
3. Let it rest for 10–15 minutes before slicing.

Tips for the Best Lasagna

• Let the lasagna sit before serving—it holds together better.
• You can make the sauces a day ahead for easier assembly.
• Add spinach or mushrooms for a vegetarian version.
• Use ricotta instead of béchamel if preferred (American-style).

A Little History

Lasagna originated in Italy, believed to come from the region of Emilia-Romagna. The traditional version uses ragù (meat sauce), béchamel, and Parmesan, layered with fresh pasta sheets. It’s a true symbol of Italian comfort food.