Homemade Beef Lasagna
Dry lasagna sheets are layered with rich beef Bolognese, creamy béchamel, and Parmesan, then baked until bubbling and golden.
By Moow Editorial ·
- Assemble immediately or press plastic wrap directly onto the béchamel surface to prevent a skin.
- For aromatic béchamel, briefly simmer the milk with a whole onion, one clove, and one bay leaf, then strain before using.
- No-boil lasagna sheets work with the moisture in these sauces. Tomato paste or two chopped medium tomatoes may replace the tomato purée.
- Kaşar may replace Parmesan, but it firms more as it cools.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 60 minutes
- Cook time: 35 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 810 kcal
- Protein: 33 g
- Carbohydrates: 50 g
- Fat: 54 g
- Sodium: 1643 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Lasagna
Have these measured and ready before you begin.
- 6 dry lasagna sheets
Bolognese Sauce
- 100 g (3.5 oz; about 1 large) onion, very finely chopped or grated
- 100 g (3.5 oz; about 2) carrots, very finely chopped or grated
- 1 1/2 cups (360 ml) tomato purée or passata
- 400 g (14.1 oz) fatty ground beef
- 2 tablespoons neutral cooking oil
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon pul biber (or Aleppo-style red pepper flakes)
Béchamel Sauce
- 4 tablespoons all-purpose flour
- 4 tablespoons butter
- about 3 cups (700 ml) milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pinch freshly grated nutmeg
For the Top
- 50 g (1.8 oz; about 1/2 U.S. cup) grated Parmesan
Directions
1. Preheat the oven to 350°F (175°C). Sauté the onion and carrot in the oil until very soft.
2. Add the ground beef and garlic and stir over medium heat until the meat is cooked. Add the tomato purée, salt, black pepper, and red pepper flakes, and cook until well combined.
3. For the béchamel, melt the butter in a separate saucepan and cook the flour over medium heat until fragrant and deeper than pale gold.
4. Gradually whisk the milk, salt, black pepper, and nutmeg into the roux. Cook until the sauce thickens and begins to boil, then remove it from the heat.
5. Place dry lasagna sheets in the bottom of a baking dish and layer each with béchamel followed by Bolognese, repeating until the dish is filled.
6. Finish with béchamel and sprinkle with Parmesan.
7. Cover and bake for 25 minutes, uncover for 10–15 minutes until browned and bubbling, then rest 15 minutes before slicing.
Sources
Contains wheat, milk, and egg if present in the pasta. Cook ground beef to 160°F (71°C), prevent cross-contamination, and let the bubbling lasagna stand briefly before cutting.