Classic Beef Lasagna with Béchamel
This classic beef lasagna layers tomato meat sauce, creamy béchamel, tender noodles, and melted cheese for a comforting Italian-style dinner.
Classic Beef Lasagna with Béchamel
Layered beef lasagna with tomato sauce, creamy béchamel, tender noodles, and melted cheese baked until golden.
Ingredients
Method
- Heat 1 tablespoon olive oil in a pan. Cook onion and garlic until softened. Add tomatoes, salt, pepper, herbs, and sugar; simmer for 20 minutes.
- In a separate skillet, brown ground beef in the remaining olive oil for 3 to 5 minutes. Season, drain excess fat, and stir into the tomato sauce.
- For the béchamel, melt butter in a saucepan. Remove from heat, whisk in flour, then gradually whisk in milk. Return to low heat and cook until thickened; season with salt, pepper, and nutmeg.
- Preheat the oven to 330°F (165°C). Butter a baking dish. Spread a thin layer of béchamel, then layer noodles, meat sauce, béchamel, and grated cheese. Repeat, finishing with béchamel and Parmesan.
- Bake for about 45 minutes, until browned and bubbling. Cover loosely with foil if browning too quickly. Rest 10 minutes before serving.
Let Lasagna Rest Before Slicing
Rest the baked lasagna for 10 minutes before cutting. This gives the layers time to set and makes every serving cleaner.
