The Best Lasagna Recipe (from scratch)
Lasagna is one of those dishes that everyone has a favorite version, and I wanted to share with you mine. I’m no expert in Italian dishes, but I am a lover of pasta and good food, and I hope you’ll love this dish too.
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I highly recommend cooking this in a cast iron skillet for easy clean up and great presentation for guest. If you’re looking for a splurge and you grind a lot of cheese, this cheese grinder has been my absolute favorite to use, especially for mozzarella. Lastly, this garlic press is a miracle on earth, and it’s a great bang for it's buck in keeping your kitchen efficient.
Happy cooking! PS, if you want to watch how I make this, you can watch the video at the bottom of this page.
🍅 Slow-Simmered Bolognese Sauce (Big Batch – Freezer-Friendly)
Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
1 whole head garlic, minced
3 carrots, finely chopped
3 celery stalks, finely chopped
1 lb ground beef
1 lb Italian sausage (mild or spicy, casing removed if needed)
3 cans (28 oz each) tomato sauce
2 tbsp dried oregano
2 tbsp dried basil (or 1 tbsp basil paste)
1 tbsp dried rosemary
1 tbsp dried thyme
½ cup dry red wine (omit if you don’t want alcohol in your dish)
1 Parmesan cheese rind (optional but flavorful)
Salt and pepper to taste
Instructions:
Sauté the veggies: In a large heavy pot or Dutch oven, heat olive oil over medium heat. Sauté onion, carrots, and celery until soft and fragrant—about 5 minutes. Add garlic and remove all veggies from pan after 1 minute.
Brown the meat: Add the ground beef and Italian sausage. Cook until browned, breaking up the meat with a spoon.
Deglaze: Pour in the red wine. Let it simmer 2–3 minutes to cook off the alcohol.
Add sauce and herbs: Stir in the tomato sauce, oregano, basil, rosemary, thyme, Parmesan rind, and season with salt and pepper.
Simmer low and slow: Reduce heat to low, partially cover the pot, and simmer gently for 6–8 hours, stirring occasionally.
Finish: Remove the Parmesan rind. Taste and adjust seasoning if needed.
🍲 Extra Sauce? Freeze It!
Let the sauce cool completely, then portion into freezer-safe containers. Perfect for:
Quick weeknight pasta
Sloppy Bolognese sandwiches
Lasagna soup: Just add broth, broken noodles, and cheese!
🍝 Homemade Pasta (for 9x13 dish)
Ingredients:
3 cups all-purpose flour
6 large eggs
1 tsp salt
Instructions:
On a clean surface, make a mound with the flour and create a well in the center.
Crack eggs into the well and add salt.
Slowly mix eggs into the flour using a fork until a dough forms.
Knead for 8–10 minutes until smooth. Wrap in plastic and rest for 30 minutes (longer if choosing to add sourdough starter).
Roll dough thin (about 1/16 inch) using a rolling pin or pasta roller. Cut into sheets roughly 9x6 inches or leave circular if using cast iron pan.
🧄 Garlic Béchamel Sauce (No Nutmeg)
Ingredients:
8 tbsp butter
8 tbsp all-purpose flour
3 cups milk (warm)
2 garlic cloves, finely minced or grated
Salt and pepper to taste
Instructions:
Melt butter in a saucepan over medium heat.
Add garlic and sauté for 1 minute (do not brown).
Whisk in flour and cook for 1–2 mins until it bubbles.
Gradually whisk in warm milk, stirring constantly until smooth.
Simmer gently until thickened (about 5–8 mins). Season with salt and pepper.
🧀 Assembly
Extra Ingredient:
2–3 cups shredded mozzarella or grated Parmesan (or a mix)
Steps:
Preheat oven to 350°F (190°C).
Spread a thin layer of bolognese in a greased 9x13 baking dish or cast iron skillet.
Add a layer of noodles, followed by bolognese and béchamel
Repeat layers (about 3–4 times). Finish with bolognese, béchamel and cheese on top.
Cover with foil and bake for 30 mins.
Remove foil and bake 20–30 more mins until golden and bubbly.
Let rest for 10–15 minutes before slicing.