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Classic Homemade Lasagna Recipe with Beef Béchamel and Mozzarella Layers Made Easy

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A comforting and easy-to-make classic homemade lasagna featuring a rich beef béchamel sauce layered with mozzarella and other cheeses, perfect for family dinners and gatherings.

Ingredients

Scale
  • 1 lb (450 g) ground beef (lean ground chuck preferred)
  • 4 tbsp (56 g) unsalted butter
  • 4 tbsp (30 g) all-purpose flour
  • 4 cups (950 ml) whole milk, warmed (can substitute half-and-half for richness)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • 12 lasagna noodles (regular or no-boil)
  • 3 cups (340 g) shredded mozzarella cheese
  • 1 cup (100 g) grated Parmesan cheese
  • 1 cup (240 g) ricotta cheese (optional)
  • Fresh basil leaves (optional, for garnish)
  • 2 cups (480 ml) marinara sauce or favorite tomato sauce
  • Olive oil (for sautéing)

Instructions

  1. Cook the lasagna noodles in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain, drizzle with olive oil, and set aside. Skip if using no-boil noodles.
  2. In a large skillet over medium heat, heat 1 tablespoon olive oil. Sauté chopped onion and garlic until translucent, about 3-4 minutes.
  3. Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 8 minutes. Season with salt and pepper.
  4. Remove beef mixture from skillet and set aside. In the same skillet, melt butter over medium heat.
  5. Whisk in flour and cook for 2 minutes to form a roux.
  6. Slowly pour in warmed milk while whisking vigorously to prevent lumps. Cook, stirring constantly, until sauce thickens and coats the back of a spoon, about 6-8 minutes.
  7. Season béchamel with salt, pepper, and nutmeg. Return cooked beef to sauce and stir to combine. Remove from heat.
  8. Preheat oven to 375°F (190°C).
  9. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  10. Place a layer of lasagna noodles side by side.
  11. Spread one-third of the beef béchamel sauce evenly over noodles.
  12. Dollop ricotta cheese (if using) and sprinkle a generous layer of shredded mozzarella.
  13. Repeat layering noodles, béchamel, ricotta, and mozzarella two more times, finishing with a final layer of noodles topped with béchamel sauce and remaining mozzarella and Parmesan cheese.
  14. Cover dish with aluminum foil, tenting slightly to avoid touching cheese.
  15. Bake covered for 25 minutes, then remove foil and bake for another 20 minutes until cheese is bubbly and golden brown.
  16. Let lasagna rest for 10-15 minutes before slicing and serving.

Notes

If béchamel is too thick, whisk in a splash of warm milk before layering. Tent foil during baking if cheese browns too quickly. Allow lasagna to rest before slicing for easier serving. Can assemble a day ahead and refrigerate before baking. Freeze before baking for up to 3 months.

Nutrition

Keywords: lasagna, homemade lasagna, beef béchamel, mozzarella, comfort food, easy lasagna recipe, classic lasagna

Find it online: https://fizzlefork.com/classic-homemade-lasagna-recipe-with-beef-b-e-chamel-and-mozzarella-layers-made-easy/