Classic Lasagna

Course: Main Course
Cuisine: American, Italian
Keyword: Lasagna
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 982kcal
Classic lasagna - layers of pasta, rich meat sauce, and melted mozzarella
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  • 1 9 oz. pkg lasagna noodles recommended: Barilla oven-ready
  • 2 lb mozzarella shredded

For the marinara

  • 2 28 oz.can Crushed tomatoes recommend: Cento brand
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 2 Tablespoons Basil
  • 1 Tablespoon Oregano
  • 6 cloves garlic minced
  • 2 Tablespoons olive oil

For the bechamel

  • 10 oz Parmesan cheese shredded
  • 4 Tablespoons butter
  • 8 oz heavy cream
  • 1 lemon juiced
  • 3 cloves garlic minced
  • 1 pinch nutmeg freshly grated


For the marinara meat sauce

  • Heat the oil in a large sauce pan over medium high heat. Add the garlic and cook for 1 minute.
  • Add ther crushed tomatoes and reduce the heat to medium. Once the sauce is simmering, crumble in the ground beef and sausage. Simmer, uncovered, stirring occasionally, for 30 minutes.
  • Add the basil and oregano, and simmer for 15 minutes more.

For the bechamel

  • While the marinara is simmering, make the bechamel.
  • Place a medium sauce pan over medium high heat to melt the butter. Add the garlic and cook for 1 minute, stirring constantly.
  • Add the cream and bring to a boil. Reduce heat and whisk in the cheese until sauce is smooth.
  • Add the nutmeg and lemon juice, and salt to taste. Remove from heat.

To assemble the lasagna

  • Preheat oven to 375°
  • In a lasagna pan or baking dish, spread just a little of the marinara to keep the pasta from sticking.
  • Begin with a layer of lasagna noodles, leaving about 1/4" on all sides of each noodle for expansion.
  • Add a liberal layer of the meat sauce. Drizzle bechamel on top of the meat sauce. Top with a generous amount of the mozzarella.
  • Add another layer of pasta, meat sauce, bechamel and cheese.
  • Repeat once more, then add a fourth and final layer of pasta, meat sauce, and cheese, excluding the bechamel on the top layer.
  • Place lasgna on a baking sheet, cover with foil, and bake for 30 minutes.
  • Remove foil and bak for an additional 15-20 minutes until cheese on top is golden and bubbly.
  • Remove from oven and let stand for 15 minutes before serving.


Sodium: 1824mg | Calcium: 1055mg | Vitamin C: 10mg | Vitamin A: 1684IU | Sugar: 2g | Fiber: 1g | Potassium: 482mg | Cholesterol: 251mg | Calories: 982kcal | Trans Fat: 1g | Saturated Fat: 42g | Fat: 80g | Protein: 57g | Carbohydrates: 8g | Iron: 3mg