Classic Beef Lasagna with Homemade Marinara

The smell of onions hitting hot olive oil still takes me back to my tiny apartment kitchen where I taught myself to make lasagna on rainy Sundays. I had this notion that homemade lasagna was some culinary mountain only grandmothers could climb. Turns out, it is just layers of patience and good ingredients doing what they do naturally. My first attempt was a disaster of burnt edges and soupy middle, but my roommates devoured it anyway.

I brought this to a friends potluck last winter, and people actually stopped talking when they took their first bites. Something about those bubbling cheese corners and the way the beef mixture marries with the sauce just silences a room. That is the moment I understood why lasagna is the ultimate comfort food.

Ingredients

• 2 tbsp olive oil: Creates the foundation for your marinara and helps build those deep flavor notes
• 1 medium onion, finely chopped: Should almost disappear into the sauce as it cooks down
• 3 cloves garlic, minced: Fresh garlic makes all the difference here, do not even think about powder
• 2 cans (28 oz each) crushed tomatoes: San Marzano if you can find them, they are worth the extra couple dollars
• 2 tbsp tomato paste: Concentrates that tomato flavor and adds richness
• 1 tsp dried oregano: Dried herbs work beautifully in long cooked sauces
• 1 tsp dried basil: Complements the oregano without overpowering
• 1 tsp sugar: Cuts the acidity and balances everything out
• Salt and freshly ground black pepper, to taste: Season as you go, tasting frequently
• 1½ lbs (680 g) ground beef (80/20): That fat ratio keeps the beef mixture from drying out
• 1 tsp salt: Helps bring out the beefs natural flavor
• ½ tsp ground black pepper: Freshly cracked adds nice warmth
• ½ tsp crushed red pepper flakes (optional): Adds a gentle heat that sneaks up on you
• 4 tbsp unsalted butter: The base of your béchamel and worth every calorie
• ¼ cup (30 g) all-purpose flour: Creates the thickening power for your white sauce
• 2½ cups (600 ml) whole milk, warmed: Warm milk prevents lumps and makes silky sauce
• Pinch of nutmeg: The secret ingredient that makes béchamel taste professional
• Salt and white pepper, to taste: White pepper keeps the sauce pristine looking
• 12 lasagna noodles (regular or no-boil): No-boil saves time but traditional noodles have better texture
• 2 cups (200 g) shredded mozzarella cheese: Low moisture mozzarella keeps things from getting watery
• 1 cup (100 g) grated Parmesan cheese: Adds that salty umami punch to every layer
• Fresh basil leaves, for garnish (optional): Pretty finish and a pop of fresh flavor

Instructions

Build your marinara foundation:

Heat olive oil in a large saucepan over medium heat, toss in your onion, and let it soften until translucent, about 5 minutes. Add garlic for just 1 minute until fragrant, then pour in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer uncovered on low heat for 30 minutes, stirring occasionally and letting it reduce into something rich and coat-the-spoon worthy.

Cook the beef to perfection:

In a large skillet over medium-high heat, break up ground beef with a wooden spoon and cook until browned completely through. Season with salt, pepper, and those red pepper flakes if you like a little warmth, then drain off excess fat. Stir 2 cups of your homemade marinara into the beef and let simmer together for 5 minutes so they become best friends.

Whisk up silky béchamel:

Melt butter in a medium saucepan over medium heat, whisk in flour, and cook for 1 to 2 minutes until it smells nutty and turns light golden. Gradually whisk in warm milk, about a half cup at a time, and keep stirring constantly until thickened and smooth, 5 to 7 minutes. Season with nutmeg, salt, and white pepper, then remove from heat.

Prepare your noodles:

If using regular lasagna noodles, cook them in salted boiling water just until al dente according to package directions. Drain carefully and lay them flat on a clean towel so they do not stick together while you assemble.

Layer it all together:

Preheat oven to 375°F (190°C) and spread a thin layer of marinara in the bottom of a 9x13-inch baking dish. Start with noodles, then half of the beef mixture, then marinara sauce, béchamel sauce, and finish with mozzarella and Parmesan. Repeat those layers, finishing with noodles on top, then remaining marinara, remaining béchamel, and a final blanket of both cheeses.

Bake until bubbly:

Cover with foil and bake for 25 minutes, then remove foil and bake another 20 minutes until the cheese is golden brown and the sauce is bubbling up around the edges. Let it rest for at least 15 minutes before slicing, which is the hardest part but absolutely essential for clean servings.

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My mom finally asked for my recipe after years of making her own version, and that might have been the biggest compliment of my cooking life. Seeing people go back for seconds, thirds, and sometimes fourths is what keeps me making lasagna even on busy weeknights.

Make Ahead Magic

I have learned that lasagna tastes even better the next day after all those flavors have had time to really get acquainted in the fridge. Assemble everything the night before, cover tightly, and bake when you are ready. The texture actually improves and the flavors deepen beautifully.

Freezer Friendly

This recipe doubles perfectly for freezing, which is why I always make two pans when the mood strikes. Wrap the unbaked lasagna in several layers of plastic and foil, then bake straight from frozen, just adding about 30 minutes to your covered baking time. Having homemade lasagna in the freezer feels like having money in the bank.

Serving Suggestions

A crisp green salad with bright vinaigrette cuts through all that richness and makes the meal feel complete. Some garlic bread is never a bad idea, and a medium-bodied Italian red like Chianti was practically made for this dish. Let people serve themselves, because lasagna portions are a very personal choice.

• Let it rest longer than you think you need to
• Use a sharp knife and wipe it clean between slices
• Save some fresh basil for that final photo worthy moment

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There is something deeply satisfying about putting in the effort and watching a pan of lasagna disappear in record time. Good food brings people together, and lasagna might just be the best ambassador we have.

Recipe FAQs

→ Can I make this lasagna ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate covered. Add 10-15 minutes to the covered baking time if baking cold from the refrigerator.

→ What type of ground beef works best?

Ground beef with an 80/20 fat ratio provides the best flavor and texture. The fat helps keep the beef mixture moist and contributes richness to the overall dish.

→ Can I use no-boil lasagna noodles?

Absolutely. No-boil noodles work well and save prep time. They'll hydrate from the sauces during baking. If using traditional noodles, cook them just shy of al dente to prevent mushiness.

→ How should I store leftovers?

Cover tightly and refrigerate for up to 4 days. Individual portions reheat beautifully in the microwave. You can also freeze entire portions for up to 3 months.

→ What wine pairs well with this lasagna?

A medium-bodied Italian red wine such as Chianti, Sangiovese, or Barbera complements the rich beef and tomato flavors. The acidity cuts through the creamy béchamel and melted cheese.

→ Can I make a lighter version?

Substitute ground turkey or chicken for the beef, and use part-skim mozzarella and reduced-fat milk in the béchamel. You can also add layers of sautéed spinach or roasted vegetables for extra nutrition.