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This Ultimate Homemade Beef Lasagna brings the best of hearty Italian comfort food right into your kitchen. Tender layers of lasagna pasta are stacked with a rich, slow-simmered beef and tomato sauce, velvety béchamel, and two types of cheese: stretchy mozzarella and sharp, nutty Edam or Parmesan. This recipe creates a soft, creamy, cheesy lasagna that melts in your mouth, making it an unforgettable family favorite.
Inspired by traditional Italian methods but with a rustic home-cooked twist, this lasagna is prepared with patience and love. It’s perfect for Sunday dinners, special occasions, or when you simply crave something satisfying. The best part? It freezes and reheats beautifully, so you can enjoy the comforting taste of lasagna any day of the week.
Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 6–8 servings
Cuisine: Italian-inspired, home-cooked lasagna
Ingredients
For the Meat Sauce
1 onion, finely chopped
3 garlic cloves, minced
900 g (2 lbs) ground beef
½ tsp salt
⅓ tsp chili powder or crushed red pepper
1 tsp dried basil
1 tsp dried oregano
Black pepper, to taste
2 cans chopped tomatoes (800 g / 28 oz total)
1 cup (240 ml) water
1 can chopped tomatoes (400 g / 14 oz), for layering later
Olive oil, for frying
For the Béchamel Sauce
50 g (1.8 oz) butter
2 tablespoons all-purpose flour
700 ml (1.5 pints) warm milk
½ tsp salt
Pinch of ground nutmeg
For Assembly
500 g (1 lb 2 oz) fresh mozzarella cheese, chopped
125 g (4.4 oz) Edam cheese or Parmesan, grated
Fresh parsley, finely chopped
250–300 g lasagna pasta sheets (fresh or dried)
Step-by-Step Directions
1. Make the Meat Sauce
Heat a large skillet with olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef and break it apart with a spatula. Cook until browned and any liquid has evaporated.
Season the beef with salt, chili pepper, basil, oregano, and black pepper. Mix well.
Add 2 cans of chopped tomatoes and 1 cup of water. Stir to combine.
Cover and simmer on low heat for 30 minutes, allowing the flavors to meld into a rich meat sauce.
2. Prepare the Béchamel Sauce
7. Melt butter in a saucepan over medium-low heat. Stir in the flour and whisk continuously for 1–2 minutes to form a roux.
8. Gradually pour in the warm milk, stirring constantly to avoid lumps.
9. Add salt and a pinch of nutmeg.
10. Cook for 5–7 minutes, stirring until thick and creamy. Remove from heat and set aside.
3. Chop the Cheese and Herbs
11. Finely chop the fresh mozzarella and set aside.
12. Grate the Edam or Parmesan cheese.
13. Finely chop a bunch of parsley for layering and garnish.
4. Assemble the Lasagna
14. Preheat your oven to 190°C (375°F).
15. Lightly grease a large baking dish with olive oil.
16. Begin layering: Spread a few spoonfuls of canned chopped tomatoes at the base to prevent sticking.
17. Add a layer of lasagna pasta sheets.
18. Spread a generous layer of meat sauce over the pasta.
19. Sprinkle some chopped parsley.
20. Add a small handful of grated Edam cheese.
21. Pour béchamel sauce evenly over the layer.
22. Add pieces of chopped mozzarella.
23. Repeat the layering: pasta, meat sauce, parsley, cheese, béchamel, mozzarella.
24. Continue until all ingredients are used, ending with a final layer of béchamel and mozzarella on top.
25. Sprinkle the remaining grated cheese over the top.
5. Bake the Lasagna
26. To prevent cheese from sticking to the foil, insert toothpicks or wooden skewers before covering.
27. Cover the dish with foil and bake for 45 minutes.
28. Remove the foil and bake uncovered for another 10–15 minutes until the top is golden and bubbly.
29. Let the lasagna rest for 10–15 minutes before serving to allow it to set and slice cleanly.
Nutritional Information (Per Serving)
Calories: 480
Protein: 28g
Carbohydrates: 35g
Fat: 24g
Fiber: 4g
Sodium: 740mg
Calcium: 260mg
Iron: 4mg
Origin and Popularity
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