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Homemade Lasagna
5 from 923 votes

Homemade Lasagna

Homemade Lasagna features layers of tender noodles, a rich meat and vegetable tomato sauce, creamy béchamel white sauce, and generous amounts of mozzarella and freshly grated Parmesan cheese. Ground beef and Italian sausage provide a savory base, while spinach and bell pepper add texture and freshness. The slow-simmered tomato sauce combines whole peeled tomatoes and tomato sauce enriched with Italian seasoning and fresh basil. This lasagna is assembled with both red and white sauces for a balanced and creamy texture.

Prep Time
35 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
Servings: 15
Calories: 329 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

Lasagna:
  • 9 regular lasagna noodles (or no-boil noodles)
  • 1 pound mozzarella cheese shredded
  • 8 ounces Parmesan Cheese freshly grated
Red Sauce:*
  • 1/2 pound ground beef lean
  • 1/2 pound Italian sausage ground
  • 1 Tablespoon olive oil
  • 4 cloves garlic , minced
  • 1/2 large onion , chopped
  • 1 1/2 cups spinach fresh leaves
  • 1/2 bell pepper (red or green), chopped
  • 28 oz can San Marzano Tomatoes undrained, whole peeled
  • 8 oz can tomato sauce
  • 2 teaspoons Italian seasoning
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • 1 container basil finely chopped (about 10-15 leaves, fresh leaves
White Sauce (béchamel sauce):
  • 4 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground

Instructions

    Cup of Yum
  1. Brown meat: In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, remove the grease. (Optional) Add meat to a food processor and pulse just 3-4 times until it’s broken up into very small pieces. Remove to a bowl.
  2. Sauté Veggies: In the same skillet over medium-high heat, add olive oil. When oil is hot, add the garlic, stirring constantly for 30 seconds. Add the onion, spinach and bell pepper. Continue cooking on medium-high heat until the vegetables are softened –about 2-3 minutes. Remove from heat and transfer them to the same food processor. Pulse several times until they’re nearly pureed. Return mixture to the skillet.
  3. Finish red sauce: Add whole peeled tomatoes, squishing them into the sauce, and tomato sauce and stir to combine. Add Italian seasoning, salt and pepper to taste. Stir. Cover and allow the sauce to simmer for about 20-30 minutes on low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved crumbled ground beef and sausage, and fresh basil. 
  4. Cook Pasta: While the red sauce simmers boil the lasagna noodles for half the time suggested on the box. Drain into a large colander and sprinkle them with a tiny bit of olive oil to keep them from sticking together. (You can skip this step if you are using no-boil noodles).
  5. Béchamel white sauce: Add the butter to a medium size saucepan or large skillet. Over medium heat. Once melted, add the flour, stirring constantly to combine 2 minutes. Gradually add in the milk, whisking until smooth. Season with salt and pepper. Cook over medium heat, whisking often so it doesn’t burn on the bottom, until it thickens-- about 5-7 minutes.
  6. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray. Keep in mind that there will be 3 layers of lasagna, so mentally split the sauces into thirds as you layer them to make sure you have enough at the end.
  7. Assemble: Start by layering the bottom of your greased pan with 3 lasagna noodles. Spread the red sauce over the noodles, followed by the white sauce, Parmesan and mozzarella cheeses, spreading all to the edges. Top with another layer of noodles, then red sauce, white sauce, parmesan and mozzarella cheeses. Add the final layer of noodles, then red sauce, white sauce and cheeses.
  8. Bake for at least 40-50 minutes, or until lasagna is hot and bubbling. Allow to rest for at least 20 minutes or longer, before serving, so it can set up to slice.
  9. Serve with garlic bread or homemade breadsticks and a green salad.

Notes

  • If San Marzano whole peeled tomatoes are unavailable, substitute with diced tomatoes and tomato paste.
  • You may use fresh mozzarella slices instead of shredded mozzarella cheese.
  • A jarred pasta sauce can replace homemade red sauce; warm and combine with cooked meat and fresh basil.
  • Prepare red and white sauces ahead of time; assemble lasagna and refrigerate up to two days before baking.
  • Lasagna freezes well before or after baking; thaw in fridge before baking or bake from frozen for extended meals.

Nutrition Information

Calories 329kcal (16%) Carbohydrates 13g (4%) Protein 19g (38%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Trans Fat 0.3g (15%) Cholesterol 71mg (24%) Sodium 838mg (35%) Potassium 494mg (11%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1255IU (25%) Vitamin C 14mg (16%) Calcium 368mg (37%) Iron 2mg (11%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 329

% Daily Value*

Calories 329kcal 16%
Carbohydrates 13g 4%
Protein 19g 38%
Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 0.3g 15%
Cholesterol 71mg 24%
Sodium 838mg 35%
Potassium 494mg 11%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1255IU 25%
Vitamin C 14mg 16%
Calcium 368mg 37%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.