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–+ servings
A slice of lasagna topped with grated cheese sits on a white plate, with a pan of lasagna and fresh basil in the background on a wooden table.
Fresh homemade pasta is layered with rich Bolognese, creamy garlic basil béchamel, mozzarella, and Parmesan for an extra-rich, from-scratch lasagna.

Ingredients 

For the Garlic Basil Béchamel Sauce

  • ½ cup butter 1 stick
  • ½ cup all-purpose flour
  • 4 cups heavy cream
  • 3 garlic cloves minced
  • 4 tbsp basil leaves fresh and chiffonade
  • ½ cup parmesan cheese freshly grated

Meat sauce

  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1 lb ground pork
  • 3 cups onions diced (about 1 ½ large onions)
  • ¾ cup celery diced (about 4 stalks)
  • ¾ cup carrot diced (about 4 large carrots)
  • 3 tbsp garlic minced
  • 84 oz canned San Marzano tomatoes 3 - 28oz cans
  • 9 oz tomato paste 1 ½ - 6oz cans
  • 6 tbsp beef bouillon paste
  • 1 ½ cups water
  • 1 ½ tsp dried thyme
  • 3 tsp dried oregano
  • 1 ½ tsp dried basil
  • 3 bay leaves
  • Pinch of crushed red pepper
  • ⅓ cup parmesan cheese
  • Salt to taste
  • black pepper to taste
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Instructions

Make the meat sauce

  1. In a large saucepan or dutch oven, over medium heat, add the oil.
    2 tbsp olive oil
  2. Once the oil is preheated add the ground beef and pork. Using a potato masher, break up the meat into fine bits. Cook until a good crust has formed (about 5-6 minutes).
    1 lb ground beef, 1 lb ground pork
  3. Season with salt and pepper and mix well.
  4. Add the beef bouillon paste and stir until combined.
    6 tbsp beef bouillon paste
  5. Add the onions, celery, carrots, garlic, tomatoes, and tomato paste. Mix well and continue to cook for 2 to 3 minutes.
    3 cups onions, ¾ cup celery , ¾ cup carrot , 3 tbsp garlic , 84 oz canned San Marzano tomatoes, 9 oz tomato paste
  6. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well.
    1 ½ tsp dried thyme, 3 tsp dried oregano, 1 ½ tsp dried basil, 3 bay leaves, Pinch of crushed red pepper
  7. Add the water. Bring the sauce to a boil, reduce the heat to medium low and simmer for about 2 hours.
    1 ½ cups water
  8. Remove from the sauce from the heat. Add the cheese and stir to combine.
    ⅓ cup parmesan cheese
  9. Taste the sauce and add salt and pepper if needed. Set aside while you prep the béchamel.

Make the Béchamel Sauce

  1. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant.
    ½ cup butter, 3 garlic cloves
  2. Whisk in the flour to form a roux. Cook, stirring constantly, for about 2 minutes.
    ½ cup all-purpose flour
  3. Gradually whisk in the heavy cream until smooth.
    4 cups heavy cream
  4. Turn off the heat. Add the basil and parmesan cheese. Then season with salt and pepper to taste. Remove from heat and set aside.
    4 tbsp basil leaves, ½ cup parmesan cheese

Prepare the Pasta Sheets

  1. Roll out the homemade egg pasta dough into thin sheets using a pasta roller or rolling pin.
  2. Cut sheets to fit your baking dish. Blanch them in salted boiling water for 30–60 seconds, then transfer to an ice bath. Lay on clean towels to dry.

Assemble the Lasagna

  1. Preheat oven to 375°F (190°C).
  2. Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking dish.
  3. Add a layer of pasta, then a layer of bolognese (about 3-4 ladles full), followed by béchamel and a sprinkle of mozzarella and parmesan.
  4. Repeat layers until all ingredients are used, finishing with a final layer of pasta, meat sauce, mozzarella, and grated parmesan.
    A rectangular foil tray sits on a wooden surface, filled with an unbaked casserole topped with shredded cheese and breadcrumbs. The dish is ready to be cooked.

Bake

  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake uncovered for another 15–20 minutes, or until the top is bubbly and golden brown.

Rest & Serve

  1. Let the lasagna rest for at least 15 minutes before slicing.
    A large rectangular tray of baked lasagna sits in a foil container, with a browned, bubbly cheese layer on top and visible edges of sauce and pasta.
  2. Garnish with extra basil if desired, and serve warm!

Nutrition

Calories: 820kcal | Carbohydrates: 33g | Protein: 32g | Fat: 65g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 949mg | Potassium: 1265mg | Fiber: 6g | Sugar: 17g | Vitamin A: 3856IU | Vitamin C: 28mg | Calcium: 522mg | Iron: 5mg
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