Step-by-step recipe and photos for making The BEST Lasagna ever! This classic Italian lasagna is authentic, made with bechamel white sauce (no ricotta) and a simple red sauce.
Lasagna is one of those recipes everyone has on file, but I’m urging you to toss your recipe aside and try this version! Saying this recipe is the BEST LASAGNA ever” is a bold claim, I know, but I’m confidant it’s the closest thing you’ll get to ordering straight from an Italian restaurant!
I grew up in a “no cheese” household, meaning my Dad and brother don’t eat it, so my mom rarely cooked with cheese. We hardly ever had lasagna on the menu, but in the rare times it did happen, it was the BEST.
If my mom was going to make lasagna, she didn’t cut corners.
This recipe is completely authentic. There’s no cottage cheese, “cream of” soups, ricotta cheese or anything else you may find in other lasagna recipes.
Tips for perfect authentic lasagna:
The red sauce:
It starts with a homemade red sauce, using simple pantry ingredients. I also add pureed vegetables to the sauce to give it great flavor (and it allows you to sneak in some veggies to an otherwise cheese and carb-filled dish).
The meat in the sauce is a combo of ground beef and Italian sausage. Once the meat is browned in a skillet I like to crumble it into extra small pieces in my food processor, before adding it to the sauce. This helps keep the sauce smooth and thick, without any overly large meat pieces.
Disclaimer: I WILL admit, when I’ve been short on time I have substituted jarred pasta sauce from the store. Use 48 oz. of jarred pasta sauce in place of the red sauce, but add the cooked ground beef, Italian sausage and fresh chopped basil to it.
The white sauce:
The traditional béchamel sauce used for this lasagna is what really sets it apart! Béchamel is just a fancy name for a white sauce that is made with butter, flour and milk. The simplest ingredients that everyone has, and they come together to form a smooth, thick and creamy white sauce.
Both of the sauces can be made in advance, for extra quick assembly the day you want to bake lasagna.
Assembly:
You’ll need 9 regular lasagna noodles for this recipe. You can use no-boil noodles, also if you want. –
If using regular noodles, cook them in a pot of boiling water for half the time suggested on the box. That way you don’t end up with overcooked noodles after your lasagna bakes. If you are making freezer lasagna you don’t need to cook the noodles at all!
Drain noodles into a large colander and sprinkle them with a tiny bit of olive oil to keep them from sticking together.
Have your shredded mozzarella cheese and parmesan cheese on hand, and you’re to assemble!
First, lay three noddles in the bottom of your 9×13” pan.
Next, cover the noodles with a layer of red sauce, followed by a layer of white sauce.
Sprinkle a handful of shredded mozzarella and parmesan cheese on top.
Repeat these layers 2 more times, using up all of the sauces and cheese.
Bake until it’s hot and bubbly and the cheese is golden brown.
To make ahead:
You can make the white sauce and red sauce in advance. You could also boil the noodles in advance.
If you want to assemble the lasagna before baking it, make it according to the directions, cover it with plastic wrap, and then tinfoil and refrigerate it for up to 2 days.
To freeze, unbaked:
Assemble lasagna (use uncooked regular noodles or no bake noodles).. Cover really well with a layer of plastic wrap and then a double layer of aluminum foil and freeze for up to 2 months.
Remove from freezer and allow to thaw in the fridge for 24 hours. Remove plastic wrap. Cover with tinfoil and bake until warmed through and bubbly. about 45 minutes. Remove tinfoil 15 minutes before it’s finished baking to allow cheese to get bubbly.
To freeze, baked:
Assemble and bake lasagna as instructed (using uncooked regular noodles or no-boil noodles). Allow to cool completely. Cover really well with a layer of plastic wrap and then a double layer of aluminum foil and freeze for up to 2 months.
When ready to eat, you can thaw in the fridge for 24 hours, as stated above, or bake from frozen for 1 1/2 hours (still covered with foil, but remove plastic wrap.) Then uncover and bake for another 45 minutes or so, or until the lasagna is hot and bubbly.
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The BEST authentic lasagna recipe. Made with an easy homemade bechamel white sauce (no ricotta!) and red meat sauce.
- 9 regular lasagna noodles (or no-boil noodles)
- 1 pound shredded mozzarella cheese
- 8 ounces freshly grated parmesan cheese
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage
- 1 Tablespoon olive oil
- 4 cloves garlic , minced
- 1/2 large onion , chopped
- 1 1/2 cups fresh spinach leaves
- 1/2 bell pepper (red or green), chopped
- 16 ounces tomato sauce
- 6 ounces tomato paste
- 14.5 ounce can diced tomatoes
- 2 teaspoons Italian seasonings
- salt and freshly ground black pepper , to taste
- 1 container fresh basil leaves , finely chopped (about 10-15 leaves)
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- salt and freshly ground black pepper , to taste
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.
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.
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 and add the tomato sauce and tomato paste and stir to combine. Add the diced tomatoes, Italian seasoning, and 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.
- 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).
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.
- 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).
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.
- Bake for 30 minutes. Allow the lasagna to sit for 15-20 minutes before serving.
I love to serve this with homemade breadsticks!
Recipe Video
*If you want to use bottled pasta sauce, instead of making the red sauce from scratch, heat 48 oz pasta sauce in a large skillet. Add cooked and crumbled meat, and chopped basil.
Instructions for making ahead and freezing are listed above in the post!
I originally shared this recipe in February 2016. Last updated December 2017.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Cecile@My Yellow Farmhouse says
When we lived in Malta bechamel sauce was sold in the grocery stores, although like you, I always make my bechamel sauce from scratch. I also learned in Malta how to add some bechamel sauce to left-over pasta and sauce, and then bake it in the oven – which made a whole new ‘taste sensation’ from leftovers. My Italian-American neighbor, who showed me how to make lasagna, used ricotta. I ADORED her lasagna, so I also add ricotta. I don’t use bechamel sauce in my lasagna simply because its not usually prepared that way where I live in Massachusetts. (I’ve eaten lasagna made by my husband’s French Canadian family in Quebec… it was lasagna in name only!! )
Andrea says
Made this tonight and it was delicious!!
Lauren Allen says
Thanks so much Andrea! I’m happy you guys liked it 🙂 It made me so happy to see your comment
Pam S. says
This is an amazing recipe! Made it exactly as written (used spicy turkey sausage and ground turkey) – lots of steps, but if you make the red sauce ahead of time it goes together quickly. My husband RAVED about this, said it was the Best lasagna I’ve ever made. I’ll never go back to cottage cheese/ricotta again! I love your website, Lauren!
Lauren Allen says
Thank you so much for your nice comment! I’m really happy the lasagna got rave reviews. And I agree–we will never go back to the cottage cheese or ricotta either–this recipe is just better! Thanks for sharing Pam 🙂
Melanie says
My husband isn’t a lasagna person. I made this on Tuesday for a guest and he asked me to make it again tonight (Sunday.) This is absolutely the best lasagna I have ever made!
Lauren Allen says
I am so happy to hear it!! Thanks so much for your comment 🙂
Kitchen Gear says
Nothing beats the classic! Lasagna is one of my favorite Italian foods. I love eating this dish especially with my loved ones during special occasions! It’s quite some time since I last made a Lasagna. I think it’s time to make one again!
Mary Jane says
I made this last night for Mother’s Day dinner. It was a hit! My boyfriend even said it was one of the best lasagnas he’s ever eaten. I’ve never made a bechamel sauce before, let alone used it in lasagna, so I was a little nervous that it wouldn’t turn out. I was wrong! It was fabulous! Thanks for the recipe. I’m never going back to the ricotta/cottage cheese versions.
Lauren Allen says
I am so happy to hear everyone liked it so much! Thanks for coming back to comment 🙂
Hollie McQueen says
Could i freeze this? If so would i do it before i bake it or after?
Lauren Allen says
Hi Hollie, I’ve added freezer instructions in the note above. Hope you enjoy the lasagna!
Peyerson says
Could I prepare refrigerate, and cook later?
Lauren Allen says
Yes, see make ahead instructions above in the post 🙂
Rachel says
Absolutely the BEST lasagna EVER! I followed the recipe step-by-step, and it was perfect! My family loved it, and this will be my go-to for company. My 12 yr old commented about how he doesn’t like the “chunks” in the other lasagna I usually buy, so now that I’ve raised the bar with this homemade version, I can never go back (not that I would want to)!!
Thanks for sharing. 🙂
Lauren Allen says
Thanks so much Rachel! I love to hear it and I’m really happy your family loved it! Thanks so much for sharing.
Ciel says
This reminds me of the authentic lasagna I tasted while living in Italy when I was a kid. I actually was always in search of the recipe that would come close and now that you mention it, it didn’t have ricotta in it.
Next time I make lasagna, I will be making your version!!
Lauren Allen says
Thanks Ciel! I would love to hear if you get a change to make it 🙂
Shar says
This recipe was heaps of fun to make, I loved that the red and white sauces are made from scratch. To make it extra special, I used fresh herbs from our herb garden instead of dry Italian spices (I picked some basil, rosemary, oregano, thyme and parsley). My husband (who isn’t a huge lasagna fan) had two helpings and said he thinks it may be the best lasagna he has ever had! The recipe itself is a bit fiddley, but I think making a double batch of red and white sauce to freeze goes a long way to making this a quick dinner. I just loved how involved the whole process was. Thanks so much! This one is going in the recipe book.
Lauren Allen says
Thanks Shar! That sounds amazing to use fresh garden herbs! So happy your family loved it!
Amanda D says
This is one of the greatest things I have ever made. I used more meat because they didn’t come in smaller packages, but it was amazing.
Lauren Allen says
I’m so happy to hear it! Thanks for coming back to comment!
Lynette says
This recipe is amazing. I also add mushrooms and any other veggies I have sitting around that look good. My family LOVES it and have no idea about all the veggies packed in it. My 11 year old son made this today by himself and it was awesome. Thanks for the recipe.
Lauren Allen says
So happy to hear it! Thanks for commenting 🙂
Lori Palmer says
This is close to the lasagna I make with a few exceptions.. I don’t use red or green pepper because I hate the taste. Also no spinach. I use crushed tomatoes – makes a smoother sauce. Add a touch of sugar to cut the acidity of the tomaties and a pinch of basil. I also melt the cheese in in the white sauce. Try theese tweeks. I think you will love the recipe even more.
Sara says
Wow! Just wow! This recipe is amazing!! I made the red sauce (I added way more meat and veggies) and the white sauce the night before and kept them in the fridge – my husband was caught eating the red sauce as a snack! My sister and brother in-laws actually took half of the lasagna home with them because they lived it so much too. Thank you so much for this awesome recipe.
Lauren Allen says
That makes my day! Thanks so much for sharing–I’m so happy everyone liked it so much!
Elizabeth says
Would you be able to tell me an adjusted cook time if I wanted to make this in an 8×8 pan? I want to cook this as a meal for two.
Let me know. Thank you!
Lauren Allen says
I would half the recipe for a 8” pan. (Or you could make the full recipe in two separate 8” pans and freeze the second for another time!) Bake it for about 20 minutes to start, and then watch it and take it out when the cheese is bubbly.
Heather Watts says
in love!
Andrea says
Delicious!
Bella says
This lasagna recipe is so easy to make and it tastes amazing! Highly recommend.
Steve says
Oh man, this was so good. First time making lasagna, too! The bechamel sauce worked so well in it. I skipped the puree steps since I prefer the chunks.
Came together in about an hour and a half, but I think I could get that down to an hour next time. Perfect for a straightforward weeknight meal!
Jean says
I just made this and I got carried away on the amount of spinach so my red sauce is green. I hope my guest will like it. Yes, first time making this:) I will come back and rate it after tonight.
Ali says
This recipe is SO GOOD!! I’ll be honest, I’ve never actually made lasagna before until my husband requested it for his birthday dinner. I decided on this recipe and was not disappointed. The birthday boy claimed that it was the best lasagna he had ever had! I used hot Italian sausage and made some small additions to the sauces (crushed red pepper flakes, sugar, and red wine vinegar to the red and garlic powder and nutmeg to the bechamel), but this recipe was a complete home run. This will definitely be my go-to from now on. So happy to have found this on my first try! 🙂 Awesome job!
Lauren Allen says
Thank you so much Ali! Love your additions–so happy the birthday boy loved it to! Thank you for taking the time to comment
Lindsay S. says
Really good! Super cheesy! Took a little time to make, but so worth it! Great recipe.
Carla says
Made this for my two daughter’s birthday dinner. They loved it. But the surprise of the night is that my husband who doesn’t care for red sauce, ate 3 helpings! This recipe will definitely go in the long term file. Thanks for sharing.
Tracy says
This is really good! I felt like it could have used a bit more bechamel, so I might add half again the next time I make it. I added nutmeg to my bechamel, too. I might use a bit more tomato sauce, too. The difference might be that I used a pan this time instead of using a dish like I usually do. Anyway, I LOVED the idea of putting the meat in the food processor, and the veggies too! Thanks for posting this!
LeeAnn says
I always make homemade lasagna noodles, can I go ahead and use them in this recipe?
Lauren Allen says
Of course! Sounds delicious!
Tiffany says
My husband and I are pescetarians, so I made a veggie version of this tonight. It was so incredibly delicious! The bechemel was such a lovely addition. My husband told me it was the best lasagna he’s ever had, and that he has no desire to eat any other kind, ever again. HUGE praise from him!!
Lauren Allen says
That’s what I love to hear! 😉 Thanks so much for your nice comment. I’m so happy you liked it, and I love that you made a veggie version.
Andrea says
I’ve been living in Italy for almost 3 years, and have made this recipe 5 or 6 times now. This recipe comes the closest to replicating my favorite restaurant lasagnas in Italy. The use of bechemel rather than ricotta is key!! I’ve made a few minor adjustments over time, but otherwise follow the recipe pretty closely. I’ve had multiple visitors tell me it’s the best lasagna they’ve ever had!
Lauren Allen says
What a huge compliment! Thank you so much for sharing Andrea–I’m really happy you’ve perfected the recipe and made it so many times! Enjoy Italy–how fun!
Theresa says
I have made this recipe multiple times! It is my go-to lasagna recipe and my boyfriends FAVORITE meal. He can never stop talking about it! It is a lot of work, but so worth it.
Lauren Allen says
What a huge compliment! I am so happy you and your boyfriend have enjoyed it so much! It does take some prep, but the end result is simply amazing! I always make at least 2, for that reason, to freeze one for another day. Thanks again for your comment, and for following TBFS.
Emily says
So do you really not need to cook (even par boil) the noodles if freezing unbaked? When you do bake it, do the noodles get cooked through? Just curious as I always seem to have issues with lasagna noodles!
Lauren Allen says
I have made this recipe countless times as a freezer meal and I never pre-boil my noodles. I usually bake it from frozen (following the instructions I listed here). I’ve never had an issue and the noodles are cooked perfect. You could always use no-boil noodles instead of regular noodles and then you really wouldn’t have to worry. 🙂
Ian says
If refrigerating overnight before cooking, do I need to adjust the cook time? Should I use the directions from the frozen then thawed section?
Thanks!
Lauren Allen says
Hi Ian, it will probably just need a few minutes (maybe 10-15) longer to cook, for the cheese to get bubbly on top. I’d love to hear how you like it!
Diane says
The. Best. Lasagna. Ever! Seriously, this is our absolute favorite recipe for lasagna (I personally think it’s the homemade béchamel sauce)! My husband thinks this is the best recipe I have ever made. Needless to say, this is a winner!
Theresa Seiber says
I am making your lasagna recipe this evening for my hubby who does not like lasagna. He says its the cottage cheese looking stuff thats in it. So, tonight there will be no ricotta . I just hope I like it ! I LOVE ricotta. It is scrumptious on warm french bread . Anyway, back to the lasagna. I do have a few questions 1) can I add some Parmesan to the Bechamel Sauce? And 2) could Alfredo Sauce be used in place of Bechamel? I will not do that but it was an idea I have been pondering for some time now . Maybe AFTER making your recipe,,,, I will try it & let you know. I ask because my hubby loves Parmesan Cheese & since we put it over the Bechamel …….. Just a thought. I will let you know how hubby grades it…. Usually I know if he likes or Loves it when he asks is there enough leftovers for the guys at work. Thank You So very much for sharing ALL of your recipes.
Lauren Allen says
Hi Theresa, yes you can add extra parmesan to the bechamel sauce–yum! You could substitute alfredo, but I honestly think the bechamel pairing with this recipe is much better. Hope you enjoy it.
Sarah says
This looks awesome! When making this for the freezer, what type of pan do you recommend? Do you use a disposable pan, or is there a certain type of reusable pan that you trust? Thanks so much!
Lauren Allen says
I recommend a disposable pan–that’s what I’ve found most convenient and it freezes well!
Meg says
Can I use dry basil? If so, how much would you recommend instead of using the fresh basil?
Lauren Allen says
Yes, you can use dried basil. I would add 1 teaspoon!
Jillian K. says
Seriously, the best lasagna – ever. Hands down! I am decidedly NOT the cook in the house, but I wanted to make a special meal for my boyfriend since he feeds us daily.. I came across this recipe on Pinterest and figured it would be a win, mostly because of the replacement of ricotta or cottage cheese(he’s not a fan of those) and I wanted something comparable to whatever his grandmas super secret Italian recipe! It took forever for me to prep everything, but the sauce is on point, and the finished dish was nothing short of amazing! I think I gained some confidence in the kitchen with this one, thanks so much!
Stacy Watkins says
Made this classic lasagna for my 3 boys a few months ago. They LOVED it. Making it again today for my family’s Thanksgiving potluck tomorrow. Yes, it takes a bit to put it together, but it is so worth it. I saw your post for lemon poppy seed bread on FB this morning and I plan on making and bringing that as well.