Best Homemade Lasagna

There’s absolutely no way we can fully express just how passionate we are about this lasagna, though one of our coworkers breaking his self-imposed no-carbs rule to try a bite (and confess he’d marry anyone who made it for him) might give you an idea. Based on the traditional lasagna alla Bolognese from the Emilia-Romagna province in Italy, we grabbed what we loved most about the timeless, classic recipe and simplified it to make it weeknight-friendly. This lasagna can be eaten for any occasion—family Sunday dinner, lunch with friends over a pitcher of sangria, or cold straight from the fridge after a night out (it makes great leftovers). Read on for what you need to know before you start cooking:

What People Are Saying:
"By far the best lasagna recipe I’ve tried. The texture is amazing and really is what makes it so great!" - AlexZee

“This lasagna was delicious. Loved how cheesy and creamy it was. It is a solid recipe for a family favorite.” - lovedesserts

How To Make Lasagna

INGREDIENTS

Bolognese

• Ground Beef: I like 90% lean ground beef because it’s a good mix of flavor and fat, but feel free to swap in your preference. You could even use ground turkey if you like!
• Ground Pork: You might be tempted to only use ground beef here, but I really love the added flavor that ground pork brings to the table.
• Tomato Paste: Tomato paste is non-negotiable in recipes like this because it really deepens the tomato flavor. Also, because we’re using store-
• Marinara Sauce: When shopping for this recipe, choose a high-quality option that puts garlic, onions, and tomatoes at the forefront. We like Rao’s, but go with whatever you prefer.
• Kosher Salt: I like kosher salt because it doesn’t taste as salty as other options (sea salt, table salt), and it means I can control the salinity of my recipe. If you’re using a different option, make sure to taste as you go!

Béchamel Sauce

While it’s a very practical option, I think ricotta lacks the creaminess that a béchamel can provide. Don’t be intimidated—this French “mother sauce” is very simple to make! The most important thing is to keep whisking the entire time so that you end up with a smooth (not clumpy) sauce.

• Whole Milk: Full-fat milk will provide the most creaminess here, but you can feel free to substitute 2% or lower if you need.
• Unsalted Butter: I personally like to always use unsalted butter so I can control the salt levels, but whatever you've got will work.
• Flour: This is what makes your sauce smooth, creamy, and most importantly, thick. All-purpose is the way to go here.
• Nutmeg: This ingredient will add such a lovely depth of flavor to your sauce, and is my secret weapon to making a lasagna that tastes just that little bit special.
• Salt & Pepper: White pepper is traditional for béchamel (to keep its white color), but since many people don't stock it at home, I opted for black pepper.

Assembly

• No-Boil Lasagna Noodles: Though it’s traditional in many recipes to par-boil your noodles before layering them and baking, we found that no-boil noodles work just as well and are way more efficient.
• Mozzarella & Parmesan: This recipe already has a lot of time-saving elements, but pre-shredded cheese is NOT one of them. Take the time here to shred your own cheese, trust me!
• Parsley: I like a little something green for garnish here, but feel free to skip if you like.

STEP-BY-STEP INSTRUCTIONS

Preheat your oven to 350°, then start by making your bolognese. This is probably the longest step, but is by no means difficult. Heat your oil in a large pot, then cook both beef and pork until no longer pink, about 6 minutes. Drain your fat well (it can lead to a broken sauce, and we really don't want that!), then add your tomato paste. You really want to cook out that raw tomato flavor here before adding your marinara.

Add both jars of your store-bought marinara, and bring everything to a boil. Taste for salt, adding if you need. Some store-bought options might need more or less than called for—it’s your lasagna, so trust your instincts.

Then it’s time to let it simmer! It should take about 20 minutes for the flavors to mix together, so now’s a great time to prep for making your béchamel. If you want to multi-task, you can make both at once, but feel free to do them one at a time. Whichever you go with, make sure to stir your bolognese every so often to make sure the ground meat doesn't sink to the bottom and burn.

To make your béchamel, you’re effectively making a roux. We’ve got even more tips on how to make a roux here, but for this, let’s keep things simple. Start by heating your milk till it's warm to the touch, either on the stovetop or in the microwave. This will help it incorporate more easily and faster into your roux. Set it aside, then melt your butter in a pan. Once it's fully melted, add your flour and rigorously whisk it in over the heat. Once it's darkened in color slightly (you're looking for a light golden brown) and resembles wet sand, you can slowly start pouring in your milk, whisking constantly.

Let it cook all together while you whisk until it begins to thicken. You'll know it's ready when it's thicken enough to coat the back of a spoon. Once thickened, you can take it off the heat and add in your nutmeg, salt, and pepper.

Now it’s time for assembly. Lasagnas are known for their layers, so let’s get to it. Start by spreading about a cup and a half of Bolognese on the bottom of your baking dish. Then place 3 pasta sheets, and spread ¾ cup béchamel on top. If you’re finding it difficult to spread the béchamel, don’t worry—no one will be able to tell if it wasn’t perfect once it’s all baked. Then top with your cheeses, and repeat! You want 5 layers total, with cheese as the last one.

You might be wondering what we’re doing with the foil. Lasagna has a tendency to brown too much on the top before the cheese has melted and the noodles have cooked, so we’re going to cover it to start. We don’t want to lose any of that cheese in the process, so spray your foil with cooking spray so it’s easy to remove.

Cover your lasagna, then bake it for just 20 minutes. Increase your oven temperature to 400°, uncover your lasagna, and bake for an additional 25-30 minutes, or until it's nice and bubbly and browning along the edges.

Now, you could be done, but I like to add a little added browning to the top by putting it under my broiler for a minute. Feel free to skip this step if your lasagna is already looking good to you.

Whichever you go with, let your lasagna rest for 15 minutes after it comes out of the oven. Then slice, serve, and enjoy!

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

What’s the correct order to layer lasagna?
It’s simple: Start with the Bolognese, follow with 3 pasta sheets, then your béchamel. Sprinkle on mozzarella and Parmesan, then repeat until you have 5 layers, finishing with cheese to get that melty, golden brown color when baked.

Storage

Can I make lasagna ahead?
Absolutely! If you’re working the day before, assemble your lasagna, make sure it’s at room temp—nothing should be warm—and then cover tightly and chill overnight.

How long does it last in the fridge?
You can keep it wrapped in plastic wrap for up to 5 days.

How do I freeze lasagna?
Easy—simply assemble, then wrap tightly and freeze for around a month. When ready to heat, let it thaw completely in the fridge before baking according to instructions.

How do I reheat lasagna?
Simply remove the plastic, wrap in foil, and bake at 325° for 30 minutes.

Even More Lasagna Ideas

• Chicken & Mushroom White Lasagna: This creamy white lasagna, made extra luxurious from a cheesy béchamel-type sauce called Mornay, is packed with chopped chicken, spinach, mushroom, and fresh herbs.
  • Broccoli Rabe & Italian Sausage Lasagna: Sausage and broccoli rabe is a classic pasta combination, so it felt right to feature the dynamic duo in this decadent white lasagna.
  • Pumpkin Lasagna: Pumpkin works perfectly in many savory recipes (our pumpkin carbonara is one of our favorite examples), and in this lasagna, it adds the ideal sweet touch to this cheesy, comfort food dream.