Beef Lasagna White Sauce (Printable version)
Rich layers of ground beef, béchamel sauce, and cheese baked until bubbly and golden.
# What You'll Need:
→ 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 - Set oven to 350°F (180°C).
02 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until softened, then add garlic and cook for 1 minute.
03 - Add ground beef, breaking it up with a spoon, and cook until browned, about 5 minutes. Drain excess fat if needed.
04 - Incorporate crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and beef stock. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens. Remove from heat and set aside.
05 - Melt butter in a saucepan over medium heat. Whisk in flour continuously for 2 minutes to form a roux without browning.
06 - Gradually whisk in warm milk, avoiding lumps. Cook, stirring, until sauce thickens and coats the back of a spoon, approximately 6 to 8 minutes. Remove from heat, then stir in nutmeg, salt, white pepper, and Parmesan cheese until smooth.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange lasagna noodles over sauce, breaking to fit if necessary. Spread one-third of remaining meat sauce, then one-quarter of béchamel. Sprinkle with mozzarella. Repeat layering noodles, meat sauce, béchamel, and mozzarella twice more. Finish with noodles, remaining béchamel, mozzarella, and Parmesan cheese.
08 - Cover dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 15 to 20 minutes until bubbly and golden on top.
09 - Allow lasagna to rest for at least 15 minutes before slicing. Garnish with fresh basil leaves if desired.
# Expert advice:
01 -
- The creamy béchamel balances the richness of the beef in a way that red sauce alone never could.
- It feeds a crowd without much active effort once the layers are assembled.
- Leftovers somehow taste even better the next day when all the flavors have settled together.
02 -
- Warming the milk before adding it to the roux is the only way to avoid a lumpy béchamel that you'll spend ten minutes whisking out.
- Letting the lasagna rest after baking is not optional, it's the difference between a clean slice and a saucy puddle on the plate.
03 -
- Break the noodles to fit the edges of your dish instead of leaving gaps, it makes every slice look intentional and complete.
- Use a sharp serrated knife to cut through the layers cleanly, wiping the blade between slices for the neatest presentation.