Classic Beef Lasagna

Step 1

Preheat oven to 375°F. Bring a large pot of salted water to boil and cook lasagna noodles according to package directions. Drain and set aside on parchment to prevent sticking.

Step 2

Dice the onion and mince the garlic cloves.

Step 3

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 8 minutes. Drain excess fat if needed.

Step 4

Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.

Step 5

Add tomato paste and stir constantly for 1 minute to caramelize slightly. Pour in crushed tomatoes and beef broth, stirring well.

Step 6

Season with salt, black pepper, dried oregano, and dried basil. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. The sauce should thicken slightly.

Step 7

While sauce simmers, melt butter in a saucepan over medium heat. Whisk in flour until it forms a paste, cooking for 1 minute to remove raw flour taste.

Step 8

Slowly add milk while whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

Step 9

Season with salt, white pepper, and nutmeg. Remove from heat and let cool slightly.

Step 10

Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer 3-4 noodles to cover, then add one-third of remaining meat sauce.

Step 11

Spread one-third of béchamel over the meat sauce, then sprinkle with one-third of mozzarella. Repeat layers two more times, ending with béchamel and mozzarella on top.

Step 12

Sprinkle Parmesan cheese evenly over the top. Bake uncovered at 375°F for 25-30 minutes until the top is golden brown and bubbling around the edges.

Step 13

Remove from oven and let rest for 10 minutes before serving. This allows the layers to set and makes cutting cleaner.