If you’re craving that ultimate comfort food that wraps you up in cozy layers, I’ve got something special for you. This Homemade Lasagna with Rich Red and Béchamel Sauces Recipe is absolutely fan-freaking-tastic and will probably become your go-to for Sundays or any time you want to impress with minimal fuss. It’s the perfect balance of hearty, cheesy, and saucy—with two homemade sauces that take the flavor up a notch. Trust me, once you try this, you’ll wonder why you ever settled for anything less!
Why You’ll Love This Recipe
- Dual Sauces: The rich red sauce with meat and the creamy béchamel create a perfect, indulgent balance.
- Family Favorite: My family goes crazy for this layering of flavors and textures every single time.
- Make-Ahead Friendly: You can prep the sauces in advance, making the assembly quick and stress-free.
- Simple Yet Impressive: It looks like a fancy dinner but is surprisingly straightforward to make.
Ingredients You’ll Need
Picking the right ingredients really makes this homemade lasagna sing. I recommend fresh mozzarella and real San Marzano tomatoes if you can find them—they elevate the dish so much. Also, a mix of ground beef and Italian sausage adds juicy depth and flavor.
- Lasagna noodles: Regular noodles work great; I like to boil them for a slightly firmer bite, but you can use no-boil noodles for convenience.
- Mozzarella cheese: Freshly shredded gives the best melt and stretchiness.
- Parmesan cheese: Freshly grated is best—the flavor really shines.
- Ground beef: Lean works well to keep it from getting too greasy.
- Italian sausage: Adds spice and richness; I use mild but you can go spicy if you prefer.
- Olive oil: For sautéing veggies—extra virgin if possible for that fruity kick.
- Garlic: Fresh garlic cloves give the sauce a beautiful aroma.
- Onion: Adds sweetness and depth when cooked down.
- Fresh spinach: Adds a subtle earthiness and good color.
- Bell pepper: Both red and green work, I love red for a touch of sweetness.
- Whole peeled San Marzano tomatoes: The secret to a luscious, authentic red sauce.
- Tomato sauce: To smooth out the red sauce and bind the flavors.
- Italian seasoning: A blend that brings everything together.
- Fresh basil leaves: Finely chopped for that fresh herbal note at the end.
- Butter: For the béchamel; it adds creaminess and richness.
- All-purpose flour: To thicken the béchamel sauce perfectly.
- Milk: Whole milk works best for a creamy béchamel, but 2% is fine too.
- Salt & freshly ground black pepper: Seasoning is key at every stage.
Variations
I love how versatile this Homemade Lasagna with Rich Red and Béchamel Sauces Recipe is—you can easily customize it to your tastes or dietary needs without losing any of that deliciousness.
- Meat-free: I’ve swapped the beef and sausage for sautéed mushrooms and lentils to great success—still rich and hearty!
- Spicy kick: Add red pepper flakes to the red sauce or use spicy Italian sausage for an extra punch.
- Veggie-packed: Feel free to toss in zucchini or eggplant layers for added texture and flavor.
- Gluten-free: Use gluten-free noodles and gluten-free flour in the béchamel; it works beautifully.
How to Make Homemade Lasagna with Rich Red and Béchamel Sauces Recipe
Step 1: Brown the Meat for Maximum Flavor
Start by browning your ground beef and Italian sausage in a skillet over medium-high heat. Breaking it into small pieces with a wooden spoon helps it cook evenly and absorb maximum flavor. When it’s fully cooked and no longer pink, drain off the grease to keep it from being oily. Here’s a trick I discovered: giving the meat a quick pulse in the food processor makes it super fine and perfect for layering. Just 3–4 pulses—don’t overdo it or it turns mushy. Then set it aside in a bowl.
Step 2: Sauté the Veggies and Blend into Sauce
In that same skillet, heat up the olive oil and toss in the minced garlic, stirring constantly for about 30 seconds to release its amazing aroma. Then add chopped onions, fresh spinach, and bell peppers. Cook them until soft and fragrant—around 2 to 3 minutes tops. I like to transfer these veggies to the food processor too and give them a few pulses until nearly pureed. It’s not about smoothness, just to meld the flavors and ensure the sauce gets rich and cohesive. Pour this mixture back into your skillet.
Step 3: Build Your Rich Red Sauce
Add the whole peeled San Marzano tomatoes right from the can, squishing some with your spoon to break them up as you stir. Then pour in the tomato sauce, sprinkle in Italian seasoning, salt, and fresh cracked pepper. Cover and let it simmer gently for 20-30 minutes—slow and low is where the magic happens. Just before you’re ready to start assembling, stir in the reserved browned meat and fresh chopped basil. This step locks in all that savory goodness.
Step 4: Prep the Pasta
While your sauce’s simmering, bring a large pot of salted water to a boil and cook the lasagna noodles for about half of the time recommended on the package (if using regular noodles). This helps them stay al dente after baking. Drain them carefully and toss lightly with olive oil so they don’t stick together—unless you’re using no-boil noodles, then you can skip this step.
Step 5: Whip up the Classic Béchamel Sauce
This creamy béchamel is what makes this lasagna truly next-level. Melt the butter in a saucepan over medium heat, then whisk in the flour. Keep stirring for about 2 minutes so you cook out the raw flour taste—this little step gives you a smooth, silky sauce. Gradually pour in the milk while whisking to avoid lumps. Season with salt and pepper. Cook on medium, whisking frequently, until the sauce thickens—usually 5 to 7 minutes. You want it thick enough to coat the back of a spoon but still pourable.
Step 6: Layer Your Lasagna Like a Pro
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Remember, you want three layers of noodles and sauce, so mentally divide your red and béchamel sauces into thirds. Start by layering 3 noodles on the bottom, then spread a good amount of red sauce over them, followed by béchamel sauce, and sprinkle both Parmesan and mozzarella generously. Repeat for the second layer. For the final layer, top noodles with both sauces and all the cheese again. That gooey cheese crust is what everyone dreams about!
Step 7: Bake and Rest
Bake your assembled lasagna for 40 to 50 minutes until it’s bubbling hot and that golden cheese layer starts to turn irresistible. Here’s what I learned the hard way: let it rest for at least 20 minutes after baking—this helps it set up so your slices come out neat and gorgeous, instead of sloppy puddles. Patience is a virtue with lasagna!
Pro Tips for Making Homemade Lasagna with Rich Red and Béchamel Sauces Recipe
- Don’t Rush the Sauce Simmering: Letting the red sauce simmer low and slow intensifies the flavor—trust me, it’s worth every minute.
- Food Processor for Texture: Pulsing both meat and veggies in the processor creates a smoother consistency that layers beautifully.
- Layer Strategically: Distribute the sauces evenly across layers to prevent dry or overly saucy spots.
- Resting Time is Key: Resist cutting into the lasagna immediately—letting it rest keeps slices intact and the flavors melded.
How to Serve Homemade Lasagna with Rich Red and Béchamel Sauces Recipe
Garnishes
I like to finish each serving with a sprinkle of freshly chopped basil or a little extra grated Parmesan. Sometimes a light drizzle of good-quality olive oil adds a nice sheen and richness. A handful of red pepper flakes on the side never hurts if you’re feeding a crowd with varied spice preferences.
Side Dishes
Garlic bread or homemade breadsticks are my go-to pairing—they soak up extra sauce perfectly. A crisp green salad with lemon vinaigrette balances the richness of the lasagna beautifully. When we had friends over, I served it with roasted asparagus and it was a crowd-pleaser.
Creative Ways to Present
For special occasions, I’ve layered this lasagna in individual ramekins for an elegant, personal portion presentation. It’s fun for dinner parties and looks stunning coming out of the oven. Another idea is to top with a handful of fresh arugula right before serving for a peppery, fresh contrast.
Make Ahead and Storage
Storing Leftovers
After it cools to room temperature, I cover the lasagna tightly with foil or plastic wrap and store it in the fridge. It keeps well for up to 4 days. When reheating, I find baking at 350°F works better than microwaving—it warms evenly without drying out.
Freezing
I often freeze leftovers in portions wrapped tightly in foil and plastic wrap, or in freezer-safe containers. Before freezing, I bake it once and let it cool completely. When you want to enjoy it again, thaw overnight in the fridge and reheat in the oven for best results. This method keeps the sauces silky and the noodles firm.
Reheating
To reheat, cover the lasagna with foil to prevent the cheese from over-browning and heat at 350°F for about 20-30 minutes until warmed through. If you’re in a hurry, a microwave can work but watch out for uneven heating and dryness. Adding a splash of water or sauce on top before reheating helps retain moisture.
FAQs
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Can I prepare the sauces ahead for this Homemade Lasagna with Rich Red and Béchamel Sauces Recipe?
Absolutely! Both the rich red sauce and béchamel can be made a day or two in advance and stored in the fridge. This not only saves time on assembly day but allows the flavors to develop even more. Just bring the sauces to room temperature or gently warm them before layering.
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What’s the difference between using regular and no-boil lasagna noodles?
Regular noodles require boiling before assembling, which gives you control over their texture—boiling halfway results in al dente layers after baking. No-boil noodles save time since you don’t pre-cook, but they’ll absorb more moisture during baking, so you might need slightly more sauce to keep things moist.
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Can I make this lasagna gluten-free?
Yes! You can swap regular lasagna noodles for gluten-free ones, making sure they’re sturdy enough to handle layering. For the béchamel sauce, use gluten-free flour blends designed for thickening. The rest of the ingredients are naturally gluten-free.
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How do I avoid lasagna being too watery?
Make sure to drain your browned meat well and don’t skip cooking down the veggies and sauce to reduce excess liquid. Also, slightly undercook your noodles if boiling and don’t add too much tomato sauce. Finally, letting the lasagna rest before slicing gives it a chance to firm up and avoids runny slices.
Final Thoughts
Honestly, this Homemade Lasagna with Rich Red and Béchamel Sauces Recipe feels like a warm hug after a long day. I’ve made it countless times and each time it brings smiles and seconds all around the table. If you want a recipe that feels fancy but isn’t complicated, with layers of flavor that really stand out, give this one a try—I promise you’ll be hooked like I am. Plus, it’s a wonderful way to make your kitchen smell like heaven!
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Homemade Lasagna with Rich Red and Béchamel Sauces Recipe
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Total Time: 80 minutes
- Yield: 15 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This homemade lasagna recipe features layers of tender noodles, a rich and flavorful homemade red sauce with ground beef and Italian sausage, a creamy béchamel white sauce, and a blend of mozzarella and parmesan cheeses. Perfectly baked until bubbly and golden, this classic Italian dish is comforting and satisfying, ideal for family dinners or special occasions.
Ingredients
Meat and Meat Sauce Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- 1 Tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 large onion, chopped
- 1/2 bell pepper (red or green), chopped
- 28 oz can whole peeled San Marzano tomatoes, undrained
- 8 oz can tomato sauce
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 container fresh basil leaves, finely chopped (about 10-15 leaves)
Vegetables
- 1 1/2 cups fresh spinach leaves
Béchamel White Sauce Ingredients
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- Salt and freshly ground black pepper, to taste
Other Ingredients
- 9 regular lasagna noodles (or no-boil noodles)
- 1 pound shredded mozzarella cheese
- 8 ounces freshly grated parmesan cheese
Instructions
- Brown Meat: In a large skillet, heat it over medium-high and cook the ground beef and Italian sausage, breaking the meat into small pieces with a wooden spoon. Cook until meat is thoroughly browned and no longer pink. Remove and drain the excess grease. Optionally, pulse the cooked meat a few times in a food processor to break it down finely, then set aside in a bowl.
- Sauté Vegetables: In the same skillet, add olive oil and heat over medium-high. Add the minced garlic, stirring constantly for about 30 seconds to release its aroma. Then add chopped onion, fresh spinach, and chopped bell pepper. Cook, stirring occasionally, until the vegetables soften, about 2-3 minutes. Remove the skillet from heat and transfer the vegetables to a food processor. Pulse until the mixture is nearly pureed, then return it to the skillet.
- Finish Red Sauce: To the skillet with the pureed vegetables, add the whole peeled San Marzano tomatoes (breaking them up with a spoon), tomato sauce, Italian seasoning, salt, and black pepper to taste. Stir to combine everything well. Cover the skillet and simmer the sauce on low heat for 20 to 30 minutes, stirring occasionally. Just before assembling the lasagna, stir the reserved crumbled browned meat and chopped fresh basil into the sauce.
- Cook Pasta: While the sauce simmers, bring a large pot of salted water to boil and cook the lasagna noodles for half the time indicated on the package (or follow package instructions if using no-boil noodles). Drain the noodles well in a colander, and lightly toss them with a little olive oil to prevent sticking.
- Make Béchamel White Sauce: In a medium saucepan or large skillet, melt the butter over medium heat. Add the flour and stir constantly for about 2 minutes to create a roux. Gradually whisk in the milk until smooth. Season with salt and pepper. Continue to cook, whisking frequently, until the sauce thickens, about 5 to 7 minutes. Remove from heat.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Assemble Lasagna: Divide the red sauce, white béchamel, mozzarella, and parmesan cheeses each into thirds. Start by layering 3 lasagna noodles on the bottom of the prepared pan. Spread one third of the red sauce evenly over the noodles, then top with one third of the white sauce. Sprinkle with some parmesan and mozzarella cheese to cover the layer. Repeat this layering twice more with noodles, red sauce, white sauce, and cheeses, finishing with the cheese on the top layer.
- Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 40 to 50 minutes, or until hot and bubbling throughout.
- Rest and Serve: Remove the lasagna from the oven and let it rest for at least 20 minutes to set before slicing. Serve warm, ideally with garlic bread or breadsticks and a fresh green salad.
Notes
- This recipe features a homemade red sauce made from fresh vegetables and San Marzano tomatoes, paired with a creamy béchamel white sauce, adding unique depth beyond traditional ricotta layering.
- Using a food processor to finely chop the meat and vegetables yields a smoother sauce texture that blends well in the layers.
- The resting period after baking is crucial to help the lasagna firm up for easier slicing and serving.
- You can substitute no-boil noodles to save time, just skip boiling step and follow package instructions for assembly.
- Leftovers reheat well and can be frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 6 g
- Sodium: 838 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 71 mg
