Beef Lasagna White Sauce (Print Version)

Hearty layers of savory beef, creamy béchamel, and melted cheeses baked until bubbly.

# Recipe Ingredients:

→ Meat Sauce

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1.1 pounds ground beef
05 - 14 ounces canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - ½ teaspoon salt
10 - ½ teaspoon black pepper
11 - ⅓ cup plus 1 tablespoon beef stock

→ White Sauce (Béchamel)

12 - ¼ cup unsalted butter
13 - ½ cup all-purpose flour
14 - 3 cups whole milk, warmed
15 - ¼ teaspoon ground nutmeg
16 - ½ teaspoon salt
17 - ¼ teaspoon white pepper
18 - ½ cup grated Parmesan cheese

→ Lasagna Assembly

19 - 9 ounces no-boil (oven-ready) lasagna noodles
20 - 2 cups shredded mozzarella cheese
21 - ½ cup grated Parmesan cheese
22 - Fresh basil leaves, for garnish (optional)

# Directions:

01 - Preheat oven to 350°F. Heat olive oil in a large skillet over medium heat. Add onion and cook 3 minutes until softened. Stir in garlic and cook 1 minute.
02 - Add ground beef, breaking up with a spoon. Cook 5 minutes until browned. Drain excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and beef stock. Simmer, uncovered, 15 to 20 minutes, stirring occasionally, until thickened. Set aside.
04 - Melt butter in a saucepan over medium heat. Whisk in flour constantly for 2 minutes to form a roux without browning.
05 - Gradually whisk in warm milk, avoiding lumps. Cook, stirring, until sauce thickens and coats back of spoon, about 6 to 8 minutes. Remove from heat and stir in nutmeg, salt, white pepper, and Parmesan until smooth.
06 - Spread a thin layer of meat sauce in a 9x13 inch baking dish. Layer noodles over sauce, breaking to fit if needed. Spread one-third of remaining meat sauce and one-quarter of white sauce over noodles. Sprinkle with mozzarella cheese.
07 - Repeat the noodle, meat sauce, white sauce, and mozzarella layers two more times. Finish with a final noodle layer topped with white sauce, remaining mozzarella, and Parmesan cheese.
08 - Cover with aluminum foil and bake for 30 minutes.
09 - Remove foil and bake 15 to 20 minutes more until bubbly and golden brown.
10 - Allow to rest at least 15 minutes before slicing. Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • The béchamel adds a velvety richness that red sauce alone just cant match, wrapping every bite in comfort.
  • Its forgiving enough for a weeknight but fancy enough to serve when your in-laws show up unannounced.
  • Leftovers taste even better the next day, which means less guilt about making a huge pan.
02 -
  • Warm the milk before adding it to the roux, cold milk will seize up and give you a lumpy, grainy béchamel that no amount of whisking can fix.
  • Let the lasagna rest after baking or your first slice will be a landslide of noodles and sauce, patience here is the difference between a photo-worthy plate and a bowl of delicious rubble.
  • Don't skip draining the beef if it's swimming in grease, too much fat makes the sauce slick and heavy instead of rich and savory.
03 -
  • Use a mandoline or sharp knife to slice your onions thin and even, they'll cook faster and disappear into the sauce instead of leaving chunky surprises.
  • If your béchamel feels too thick, whisk in a splash of warm milk off the heat until it loosens to a pourable consistency, it should coat a spoon but still drizzle.
  • Line your baking dish with parchment paper for easier cleanup, or at least grease it well so the edges don't stick and ruin your beautiful layers.

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