Hi, friends! This lasagna layers ground beef sauce, a simple white sauce, and cheese. My grandmother’s rule was to start and finish with sauce so the noodles never had dry edges. Read the noodle package first: some sheets are oven-ready, while others need boiling.
- Prep
- 40 minutes
- Cook or chill
- 40–45 minutes
- Yield
- 10 servings
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Meat sauce
- 700 g ground beef (about 1½ lb)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 700 g peeled tomatoes or tomato sauce (about 25 oz)
- ½ cup water (120 ml)
- Salt, black pepper, paprika, and basil to taste
White sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 750 ml milk (about 3⅛ cups)
- Salt, white pepper, and nutmeg to taste
Assembly
- 250 g lasagna noodles (about 9 oz)
- 350 g sliced or shredded mozzarella (about 12 oz)
- 50 g grated Parmesan (1.8 oz)
How to make it
- Use a deep 20 × 30 cm baking dish, approximately 8 × 12 inches, and follow the noodle manufacturer’s preparation instructions. Preheat to 400°F (200°C).
- Brown the beef in a wide pan. When its liquid evaporates, add olive oil, onion, and garlic. Add tomatoes, water, and seasonings and simmer for 15 minutes, until the meat is fully cooked to 160°F and the sauce is thick but still fluid.
- For the white sauce, melt butter, stir in flour, and cook for 1 minute. Whisk in warm milk gradually to avoid lumps.
- Cook until the sauce lightly coats the back of a spoon. Season with salt, white pepper, and nutmeg.
- Spread meat sauce on the bottom of the dish. Layer noodles, meat sauce, white sauce, and mozzarella, repeating until used up. Keep every noodle in contact with sauce.
- Finish with sauce, mozzarella, and Parmesan. Cover with foil without pressing it into the cheese and bake for 30 minutes.
- Uncover and bake for another 10–15 minutes until browned and hot throughout. Check that the noodles are tender. Rest for 12–15 minutes before cutting.
Small details that help
Oven-ready noodles need enough moisture. Keep the sauces more fluid than a finished pasta topping, but not watery. If your noodle package calls for a different baking time or amount of liquid, follow that guidance and check the center before serving.
Serving and storing
Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days. Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Why are the edges hard?
They may have been left uncovered by sauce, or the pan was uncovered too early. Coat the noodles and cover the first stage of baking.
Why do the layers slide apart?
The lasagna needs its resting time. Very watery sauce also makes neat slices difficult.
Can I make it ahead?
Refrigerate promptly. A cold assembled lasagna takes longer to bake; check the center and reheat cooked leftovers to 165°F.