Homemade Lasagna Restaurant Style
Want lasagna so good it rivals your favorite Italian restaurant? By slow-simmering a rich meat sauce, layering in a creamy béchamel, and using quality cheeses, you can bring restaurant-worthy lasagna right to your own table, an experience as rewarding to make as it is to eat.
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 1 large onion, chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine (optional)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 pound lasagna noodles (fresh or dried)
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg, lightly beaten
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1/4 teaspoon ground nutmeg
- 8 ounces shredded mozzarella cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and Italian sausage, breaking it up with a spoon. Cook until browned, then drain off any excess grease.
- Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, tomato sauce, tomato paste, red wine (if using), oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 1/2 to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux. Gradually whisk in milk, making sure to smooth out any lumps. Bring to a simmer, then reduce heat to low and cook, whisking constantly, until thickened, about 5-7 minutes. Stir in nutmeg, salt, and pepper to taste.
- In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, and egg. Mix well.
- If using dried lasagna noodles, cook them according to package directions until al dente. If using fresh pasta, no pre-cooking is needed.
- Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish. Top with a layer of lasagna noodles, overlapping as needed.
- Spread half of the ricotta mixture over the noodles, followed by half of the remaining meat sauce, and one-third of the béchamel sauce. Sprinkle with one-third of the mozzarella cheese.
- Repeat layers of noodles, ricotta mixture, meat sauce, béchamel sauce, and mozzarella cheese.
- Top with a final layer of noodles, remaining béchamel sauce, and remaining mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
- Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
Cook’s Notes
Simmer the meat sauce low and slow to develop deep, complex flavor through the Maillard reaction, and don’t rush this step. Cook noodles just to al dente to avoid mushy layers, use high-quality ricotta, Parmesan, and mozzarella since their flavor really shines through, and always let the finished lasagna rest 15-20 minutes so the layers set before slicing.
Ingredient Swaps
For a vegetarian version, swap the meat sauce for roasted mushrooms, zucchini, bell peppers, spinach, and eggplant, or make a healthier version with whole wheat noodles, ground turkey, and part-skim cheeses. Budget-friendly swaps include diced tomatoes in place of crushed and a store-brand cheese blend, while a vegan version can use lentil sauce, tofu ricotta, and vegan mozzarella.
Serving Suggestions
Lasagna is a complete meal on its own but pairs beautifully with a simple green salad and vinaigrette, garlic bread or crusty Italian bread for soaking up the sauce, and a glass of Chianti. For dessert, try tiramisu, cannoli, or fresh fruit.
Storage & Reheating
Store leftover lasagna in the refrigerator for up to 3-4 days, reheating covered in foil at 350°F for 20-30 minutes or in individual portions in the microwave. It can also be assembled unbaked and refrigerated up to 24 hours (add about 15 minutes to bake time), or frozen tightly wrapped for up to 2-3 months and thawed overnight before baking.
Common Questions
Can I use oven-ready lasagna noodles?
Yes, oven-ready noodles work great and save time; just add a bit of extra sauce to the bottom of the dish and between layers since they absorb more liquid, and follow the package directions for baking.
How do I prevent my lasagna from being watery?
Drain excess grease from the meat sauce, avoid overcooking the noodles, don’t overload the layers with ricotta mixture, and let the lasagna rest 15-20 minutes before slicing so the layers set.
Can I make lasagna ahead of time and freeze it?
Absolutely, assemble the lasagna unbaked, wrap tightly in plastic and foil, and freeze for up to 2-3 months; thaw overnight in the refrigerator and add about 15 minutes to the baking time when ready to cook.
