Description
This Best Homemade Lasagna recipe combines rich Bolognese sauce, creamy béchamel, and layers of no-boil noodles with mozzarella and Parmesan cheeses to create a classic Italian casserole full of comforting flavors. Perfect for family dinners or special occasions, this lasagna is baked to golden perfection with a luscious cheesy top and garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Bolognese Sauce
- 1 tsp. extra-virgin olive oil
- 1 lb. (90% lean) ground beef
- 1 lb. ground pork
- 3 Tbsp. tomato paste
- 2 (32-oz.) jars marinara sauce
- 2 tsp. kosher salt
Béchamel Sauce
- 4 cups whole milk
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1/4 tsp. ground nutmeg
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Assembly
- 15 no-boil lasagna noodles (about 9 oz.)
- 1 lb. whole-milk mozzarella, shredded
- 3 cups finely grated Parmesan (about 7 oz.)
- Cooking spray
- Chopped fresh parsley, for serving
Instructions
- Bolognese Sauce – Cooking Meat: In a large pot over medium-high heat, warm the olive oil. Add the ground beef and pork, breaking up the meat with a wooden spoon. Cook until no longer pink, about 6 minutes, then drain any excess fat.
- Bolognese Sauce – Adding Sauce: Stir in the tomato paste and cook for about 1 minute to incorporate. Add the marinara sauce and stir well to combine. Bring the mixture to a boil, then add 1 teaspoon of salt. Reduce heat to medium-low and let simmer for about 20 minutes, stirring occasionally. Taste and add remaining salt if necessary.
- Béchamel Sauce – Warm Milk: In a medium pot over medium heat, gently heat the milk until warm to the touch but not boiling, preparing it for the sauce base.
- Béchamel Sauce – Roux Preparation: In a large pot over medium heat, melt the unsalted butter. Add the flour and cook while whisking frequently until the mixture turns light tan and resembles wet sand, about 2 minutes.
- Béchamel Sauce – Combining Ingredients: Slowly whisk the warm milk into the butter-flour mixture to avoid lumps. Increase heat to medium-high and continue cooking, whisking constantly until the sauce thickens and becomes smooth, about 3 to 5 minutes.
- Béchamel Sauce – Seasoning: Use a spoon to scrape any butter-flour mixture stuck to the pot edges back into the sauce. Stir in ground nutmeg and season with salt and freshly ground black pepper to taste.
- Assembly – Layering: Preheat the oven to 350°F. In a deep 13″ x 9″ baking dish, spread 1 1/2 cups of the Bolognese sauce, then layer 3 no-boil lasagna noodles on top, followed by 3/4 cup béchamel sauce. Sprinkle with about one-fifth of the shredded mozzarella and grated Parmesan cheeses. Repeat this layering process 5 times, finishing with a cheese layer.
- Assembly – Covering: Spray a sheet of aluminum foil with cooking spray and cover the baking dish, placing the greased side down to prevent sticking.
- Baking – Initial: Bake the covered lasagna for 20 minutes at 350°F to heat through and meld flavors.
- Baking – Uncovered: Increase oven temperature to 400°F, remove the foil, and continue baking uncovered for 25 to 30 minutes until the sides are bubbling and browned and the cheese turns golden.
- Broiling – Finishing Touch: Set the oven broiler to medium and broil the lasagna for about 1 minute, watching closely to brown spots on top for a perfect golden finish.
- Resting and Serving: Allow the lasagna to cool for 15 minutes to set. Garnish with chopped fresh parsley before serving to add freshness and color.
Notes
- Using no-boil noodles drastically reduces prep time and simplifies assembly without compromising texture.
- Simmering the Bolognese sauce helps deepen the flavors; do not skip this step.
- Make sure the béchamel sauce is smooth and lump-free for the best texture in the lasagna layers.
- Letting the lasagna rest before serving helps it set and makes cutting easier.
- Prepare fresh parsley just before serving for maximum vibrancy and flavor.
Nutrition
- Serving Size: 1 slice (1/12th of lasagna)
- Calories: 480
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
