Easy Homemade Italian Lasagna with Meat Sauce and Béchamel
Rich, cheesy, and deeply satisfying, this classic homemade lasagna features layers of tender pasta, savory meat sauce, and melted cheese baked to golden perfection. A hearty comfort food favorite that feeds a crowd and makes the best leftovers!
Ingredients
For the Pasta and Sauce
- 1 batch Homemade Pasta Dough (or 1 box of standard/no-boil lasagna sheets) (or 1 box of standard/no-boil lasagna sheets)
- 2 jars (approx. 24 oz each) of your favorite marinara sauce
- 1 lb ground chuck or Italian sausage
- 1 sprig fresh basil sprig (about 10 leaves)
- 1 Parmesan cheese rind (or a small palmful of grated parmesan)
For the Béchamel
- 2 cups milk
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 pinch ground nutmeg
For Assembly
- 12-16 oz freshly grated whole-milk mozzarella cheese
- Grated Parmigiano-Reggiano for the top
Instructions
- Preheat: the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Make the meat sauce: Brown the meat in a skillet over medium heat and drain excess fat. Add the 2 jars of marinara, basil sprig, and Parmesan rind. Simmer on low for 15–20 minutes, then discard the basil and rind.
- Make the béchamel: Melt butter in a saucepan, whisk in flour for 1 minute, then slowly whisk in the warm milk. Cook until thick and smooth, stirring in a pinch of nutmeg at the end.
- Assemble: Spread a thin layer of meat sauce on the bottom of the baking dish. Add pasta sheets, followed by a layer of meat sauce, a drizzle of béchamel, and a handful of mozzarella. Repeat for 4 to 5 layers.
- Top & Bake: Finish with pasta sheets, remaining béchamel, mozzarella, and a dusting of Parmesan. Cover loosely with foil and bake for 25 minutes. Uncover and bake for another 15–20 minutes until bubbly and golden.
- Rest & Serve: Let rest covered for 20–30 minutes before slicing into 8 generous portions.
