the best lasagna you’ll ever make

Ingredients

• 1 lb Ground Beef (80% lean, preferably grass‑fed)
• 3 cloves Garlic (minced)
• 1 medium Onion (finely diced (optional))
• 2 Tbsp Olive Oil (extra‑virgin)
• 4 Tbsp Butter (divided: 2 Tbsp for sauce, 2 Tbsp for béchamel)
• 1 cup Beef Broth (low‑sodium)
• 2 cups Marinara Sauce (store‑bought or homemade)
• 2 Tbsp Fresh Basil (chopped)
• 2 Tbsp Fresh Parsley (chopped)
• 1 cup Parmesan Cheese (freshly grated, plus rind for simmering)
• 1 piece Parmesan Rind (optional, adds depth to sauce)
• 3 Tbsp All‑Purpose Flour (for roux)
• 2 cups Milk (whole milk for richness)
• 4 oz Cream Cheese (softened)
• 1 pinch Nutmeg (freshly grated if possible)
• to taste Salt
• to taste Black Pepper
• 12 pieces Lasagna Sheets (no‑boil or regular, broken to fit pan)
• 2 cups Mozzarella Cheese (shredded)
• 1 Tbsp Olive Oil (for greasing) (lightly coat baking dish)

Instructions

1. Sauté aromatics

   Heat olive oil and 2 Tbsp butter in a large skillet over medium heat. Add minced garlic (and diced onion if using) and sauté until fragrant and the onion becomes translucent, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium heat

2. Brown the ground beef

   Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook, stirring occasionally, until the meat is fully browned and no pink remains, about 8‑10 minutes. Season with salt and pepper.

   Time: PT10M

   Temperature: medium heat

3. Build the meat sauce

   Stir in the beef broth, marinara sauce, chopped basil, parsley, ½ cup grated Parmesan, and the Parmesan rind. Bring to a gentle simmer, then reduce heat and let it simmer uncovered for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low simmer

4. Prepare the béchamel

   In a saucepan, melt the remaining 2 Tbsp butter over medium heat. Whisk in the flour and cook for 1‑2 minutes to form a roux. Slowly whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens, about 5 minutes. Add the softened cream cheese, remaining ½ cup Parmesan, a pinch of nutmeg, and season with salt and pepper. Stir until smooth.

   Time: PT10M

   Temperature: medium heat

5. Assemble the lasagna

   Preheat the oven to 375°F. Lightly grease the baking dish with 1 Tbsp olive oil. Spread a thin layer of meat sauce on the bottom. Lay a single layer of lasagna sheets, then add meat sauce, béchamel, and a sprinkle of mozzarella. Repeat the layers two more times, ending with a final layer of sheets, béchamel, and the remaining mozzarella and Parmesan on top.

   Time: PT10M

6. Bake the lasagna

   Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese on top is golden‑brown and the sauce is bubbling.

   Time: PT45M

   Temperature: 375°F

7. Rest before serving

   Remove the lasagna from the oven and let it rest, uncovered, for 5 minutes. This allows the layers to set and makes slicing easier.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Onion: Shallots (2)
• Instead of Olive Oil: Vegetable oil
• Instead of Butter: Margarine
• Instead of Beef Broth: Chicken broth, Water with bouillon
• Instead of Marinara Sauce: Crushed tomatoes with herbs
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of All‑Purpose Flour: Whole‑wheat flour
• Instead of Milk: 2% milk, unsweetened almond milk
• Instead of Cream Cheese: Mascarpone (4 oz)
• Instead of Nutmeg: Ground nutmeg (1/8 tsp)
• Instead of Lasagna Sheets: Fresh lasagna pasta
• Instead of Mozzarella Cheese: Provolone

Equipment Needed

• Large Skillet
• Saucepan
• Whisk
• Wooden Spoon
• Baking Dish
• Oven
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Cheese Grater
• Mixing Bowl
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Brown the ground beef until fully cooked
• Whisk the béchamel until smooth and thickened
• Bake until the cheese is golden and the pasta is cooked through

Chef Tips from the Video

• Use fresh basil and parsley for the brightest flavor
• Grate Parmesan yourself for better melt and flavor
• Let the lasagna rest before cutting to keep clean slices

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days

Freezer: Wrap tightly and freeze for up to 2 months

Room temperature: Do not store at room temperature for more than 2 hours

Make-Ahead Tips

• The meat sauce can be prepared up to 2 days ahead and refrigerated
• Béchamel can be made a day ahead; reheat gently before assembling
• Assemble the lasagna, cover, and refrigerate; bake directly from the fridge, adding a few extra minutes if needed

Frequently Asked Questions