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MaraLila

Best Beef Lasagna

This Best Beef Lasagna is the ultimate comfort food — layers of tender pasta, rich slow-simmered bolognese meat sauce, and velvety béchamel, all topped with golden bubbly cheese. Perfect for family dinners, meal prep, or feeding a crowd. If you love hearty pasta dishes, also try our Classic Spaghetti Bolognese.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 12 lasagna sheets (dry or fresh)
  • 1 can whole peeled tomatoes (28 oz)
  • 2 tbsp tomato paste
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 2 stalks celery, finely diced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 handful fresh basil leaves
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2.5 cups whole milk, warm
  • 0.25 tsp nutmeg
  • 1.5 cups mozzarella cheese, shredded
  • 0.75 cup parmesan cheese, freshly grated

Equipment

  • 9x13-inch Baking Dish For assembling and baking the lasagna.
  • Large Heavy-Bottomed Pan For browning beef and simmering the meat sauce.
  • Medium Saucepan For making the béchamel sauce.
  • Whisk Essential for a smooth, lump-free béchamel.
  • Wooden Spoon For stirring the meat sauce.

Method
 

  1. Heat olive oil in a large heavy-bottomed pan over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and no pink remains. Season with salt and pepper.
  2. In the same pan, add diced onion, garlic, carrot, and celery. Sauté over medium heat for 5–7 minutes until softened and lightly golden.
  3. Stir in the tomato paste and cook for 1–2 minutes. Add the crushed whole peeled tomatoes, dried oregano, and fresh basil. Stir to combine and bring to a gentle simmer.
  4. Reduce heat to low and let the meat sauce simmer uncovered for 30–45 minutes, stirring occasionally, until thick, rich, and deeply flavored. Adjust seasoning as needed.
  5. In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to form a pale roux. Do not let it brown.
  6. Gradually pour in the warm milk, whisking constantly to prevent lumps. Cook over medium heat, stirring continuously, until the sauce thickens to a creamy, smooth consistency. Season with salt and a pinch of nutmeg.
  7. Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a greased 9x13-inch baking dish. Layer lasagna sheets, meat sauce, and béchamel. Repeat layers, finishing with béchamel on top. Sprinkle generously with mozzarella and parmesan.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until the top is golden, bubbly, and slightly crisp at the edges. Let rest for 10 minutes before slicing and serving.

Notes

Pro Tips: For the richest flavor, let the meat sauce simmer low and slow for at least 30–45 minutes. Always whisk the béchamel continuously to avoid lumps. Use freshly grated parmesan and mozzarella for the best melt. If using dry lasagna sheets, you can cook them slightly al dente before layering. Lasagna tastes even better the next day — make it ahead and reheat covered in foil at 350°F for 20 minutes.