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🍽️ Classic Homemade Lasagna Recipe (2000-Word Guide)

Lasagna is one of those iconic comfort foods that transcends age, season, and background. Layers of pasta, cheese, rich meat sauce, and creamy béchamel come together in a hearty, satisfying meal that's perfect for family dinners, gatherings, or meal prepping for the week.

This guide will walk you through every step of making a traditional meat and cheese lasagna—from scratch—including the sauce, cheese mixture, assembly, and baking.

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🧺 Ingredients Breakdown

We’ll break this into 4 key components:

A. Meat Sauce (Ragù Bolognese Style)

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 medium carrot, grated

• 1 celery stalk, finely chopped

• 1 lb (450 g) ground beef (80/20 or lean)

• 1/2 lb (225 g) Italian sausage (casings removed)

• 2 tablespoons tomato paste

• 1 (28 oz / 800 g) can crushed tomatoes

• 1/2 cup red wine (optional but recommended)

• 1 teaspoon sugar

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1 bay leaf

• Fresh parsley (for garnish)

B. Cheese Mixture

• 15 oz (425 g) ricotta cheese

• 1 large egg

• 1/4 cup grated Parmesan

• Salt and pepper to taste

• Optional: 2 tablespoons chopped parsley or basil

C. Béchamel Sauce (Optional but highly recommended)

• 4 tablespoons butter

• 1/4 cup all-purpose flour

• 3 cups whole milk

• Pinch of nutmeg

• Salt and pepper to taste

D. Lasagna Assembly

• 9–12 lasagna noodles (oven-ready or boiled)

• 3–4 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan (extra for topping)

• Olive oil (for greasing)

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🍳 Step-by-Step Instructions

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🔥 Step 1: Make the Meat Sauce

1. Sauté aromatics: In a large saucepan or Dutch oven, heat olive oil over medium heat. Add chopped onions, garlic, carrots, and celery. Sauté for 5–7 minutes until soft and fragrant.

2. Brown the meat: Add the ground beef and sausage. Break it up with a wooden spoon and cook until browned, about 10 minutes.

3. Deglaze with wine: Pour in the red wine and let it simmer for 2–3 minutes, scraping up any brown bits on the bottom.

4. Add tomatoes and spices: Stir in tomato paste, crushed tomatoes, sugar, salt, pepper, oregano, basil, and the bay leaf.

5. Simmer: Cover partially and simmer on low for 45–60 minutes, stirring occasionally. You want a thick, flavorful sauce. Taste and adjust seasoning as needed.

Tip: You can make this sauce a day ahead. Flavors deepen overnight.

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🧀 Step 2: Prepare the Cheese Mixture

1. In a medium bowl, combine ricotta cheese, egg, grated Parmesan, salt, pepper, and herbs if using.

2. Mix until smooth and creamy. Keep chilled until ready to assemble.

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🥛 Step 3: Make the Béchamel Sauce (Optional but Adds Creaminess)

1. In a medium saucepan, melt butter over medium heat.

2. Whisk in the flour and cook for 1–2 minutes until bubbly but not browned.

3. Slowly add milk while whisking constantly to avoid lumps.

4. Simmer for 6–8 minutes until thickened and smooth. Season with salt, pepper, and a pinch of nutmeg.

Note: Béchamel creates a creamy texture in your lasagna. You can skip this and use extra cheese instead.

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🍝 Step 4: Prep the Noodles

• If using oven-ready noodles: No prep needed.

• If using traditional noodles: Boil according to package instructions, drain, and lay flat on parchment or lightly oiled foil to prevent sticking.

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🧱 Step 5: Assemble the Lasagna

Grease a 9x13-inch (23x33 cm) baking dish. Now layer:

1. Base Layer: Spread 1/2 cup meat sauce on the bottom of the dish.

2. First Layer:

   • Add a layer of noodles (3–4 noodles to cover).

   • Spoon and spread some ricotta mixture.

   • Add 1/2 cup béchamel (if using).

   • Spoon over meat sauce.

   • Sprinkle mozzarella and a bit of Parmesan.

3. Repeat layers until ingredients are used up (usually 3–4 layers). Finish with:

   • Final noodles

   • Remaining meat sauce

   • Béchamel or cheese

   • A generous layer of mozzarella

   • Sprinkle Parmesan

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🔥 Step 6: Bake the Lasagna

1. Preheat oven to 375°F (190°C).

2. Cover with foil (non-stick or sprayed side down).

3. Bake for 25 minutes covered, then remove foil and bake another 20–25 minutes uncovered until top is bubbly and golden.

4. Let it rest for 15–20 minutes before slicing. This helps it set.

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🧂 Serving Suggestions

• Serve with a crisp green salad (arugula or romaine with vinaigrette).

• Garlic bread or focaccia makes the perfect companion.

• Red wine pairing: Chianti, Merlot, or Barbera.

• Leftovers keep well for 4–5 days refrigerated, or freeze in portions.

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🍳 Variations to Try

1. Vegetarian Lasagna

• Replace meat with sautéed mushrooms, spinach, zucchini, and bell peppers.

• Add lentils or tofu for protein.

2. White Lasagna

• Skip the tomato sauce; use only béchamel, chicken, mushrooms, and mozzarella.

3. Spinach & Ricotta

• Add thawed and squeezed-dry spinach to the cheese mixture.

4. Seafood Lasagna

• Use a creamy sauce and layers of cooked shrimp, crab, or scallops.

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🧠 Tips for Perfect Lasagna

• Don’t over-sauce each layer: Too much liquid leads to soggy lasagna.

• Rest before cutting: This is key to keeping the layers intact.

• Use fresh herbs if possible: Basil and parsley add brightness.

• Freeze unbaked or baked: Assemble and freeze before baking (or after it cools).

• Cheese types: Feel free to add provolone, fontina, or asiago for depth.

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📦 Storage & Make Ahead

• Fridge: Store leftovers in an airtight container for up to 5 days.

• Freezer: Wrap tightly in foil and plastic wrap. Freeze up to 3 months.

• Reheating: Bake at 350°F for 30–40 minutes from frozen (covered), or microwave slices on medium power.

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🧮 Nutritional Estimate (Per Serving, Based on 8 Portions)

• Calories: ~500–600

• Protein: 28–32 g

• Fat: 25–30 g

• Carbs: 45–55 g

• Fiber: 3–5 g

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📝 Final Thoughts

Lasagna may seem complex, but it's mostly about organization and layering. Once you’ve made it once or twice, it becomes second nature—and infinitely customizable.

Whether you're cooking for a celebration, a Sunday dinner, or meal prepping for the week, this lasagna recipe delivers rich flavor, hearty satisfaction, and crowd-pleasing appeal.

If you’d like a vegetarian version, low-carb (zucchini noodle) alternative, or gluten-free adaptation, I’d be happy to provide those as well.