basic lasagna recipe
The Best basic lasagna recipe
I also love how lasagna can be a little healthier than you might expect. The key is balancing the layers—lean protein, fresh vegetables, and a good portion of whole-grain pasta keeps it nourishing. It’s not just about the cheese; it’s about the layers of flavor and texture that make it feel like a treat without being one. Plus, it’s easy to customize. Swap in extra spinach, mushrooms, or even some lean ground turkey if you prefer. The best part? It’s a meal that feels like a celebration, whether it’s for a holiday or just a regular night at home. And honestly, once you’ve made it once, you’ll wonder how you ever ate anything else.
:max_bytes(150000):strip_icc()/SES-basic-meat-lasagna-recipe-2097886-hero-01-cdd28f5b4aa940faa193e39a1629f89a.jpg)
Classic Beef and Meatball Lasagna
A comforting, layered lasagna with tender meatballs, rich tomato sauce, and creamy béchamel. Perfect for a family dinner.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp active dry yeast
- 1/2 cup warm water
- 1 large egg
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp nutmeg
👨🍳Directions
-
1
Activate the yeast by mixing warm water, yeast, and a pinch of salt in a small bowl. Let sit for 5 minutes until foamy. -
2
In a larger bowl, combine flour, egg, and remaining salt. Gradually add the yeast mixture, then knead for 5 minutes until smooth and elastic. Cover and let rise for 1 hour. -
3
Preheat oven to 375°F. Roll out the dough on a floured surface to fit a 9×13-inch baking dish. -
4
Prepare the meatballs by mixing all ingredients in a bowl. Form into 1.5-inch balls and set aside. -
5
Cook meatballs in a skillet over medium heat for 8–10 minutes until browned. Drain excess fat and set aside. -
6
Sauté garlic in olive oil for 30 seconds, then add tomato sauce, oregano, basil, salt, and pepper. Simmer for 15 minutes. -
7
Whisk butter and flour together, then slowly add milk while stirring. Cook on low heat until thickened. Stir in Parmesan, salt, and nutmeg. -
8
Assemble lasagna by layering half the dough, half the meatballs, half the tomato sauce, and half the béchamel in the baking dish. Repeat layers, ending with béchamel. -
9
Cover with foil and bake for 30 minutes. Remove foil and bake 15–20 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- 9×13-inch baking dish
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef and Meatball Lasagna Works
❓ Frequently Asked Questions About Beef and Meatball Lasagna
How do I know when the lasagna noodles are fully cooked?
Use a fork to test: the noodles should be tender enough to easily slide off the tines, though they won’t break. Cook them in salted boiling water for about 8–10 minutes, or until they reach al dente. If you’re using pre-cooked noodles, skip this step and proceed directly to assembling.
Can I make lasagna ahead of time?
Absolutely. Assemble the lasagna in a baking dish, cover loosely with foil, and refrigerate for up to 24 hours before baking. When ready, bake as directed—add 10–15 minutes to the total time to ensure it cooks through. For extra flavor, let it rest for 10 minutes after baking before slicing.
What if my sauce isn’t thick enough?
Simmer the sauce uncovered for 5–10 minutes to reduce it slightly. Stir in a small amount of tomato paste or a splash of balsamic vinegar to deepen the flavor without altering the texture. Avoid over-reducing, as it can make the lasagna dry.
How should I store leftovers?
Cool the lasagna quickly in the fridge, then transfer to an airtight container. Store for up to 4 days. Reheat in a 350°F (175°C) oven for 20–25 minutes, covered with foil, until bubbly and heated through.
Can I substitute fresh herbs for dried in the sauce?
Yes! Use 3 times the amount of fresh herbs by volume (e.g., 1 tablespoon fresh basil = 1 teaspoon dried). Chop finely to mimic the texture and flavor of dried herbs. Fresh herbs also add a brighter, more vibrant taste to the sauce.
