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How to Make Lasagna From Scratch

Making lasagna from scratch means building three components — meat sauce, béchamel, and fresh pasta sheets — then layering them with cheese. Start the meat sauce first since it needs the longest cooking time, make your pasta dough while it simmers, then prepare the béchamel. Layer sauce, pasta, béchamel, and cheese, repeating until your dish is full, then bake until golden and bubbling.

Ingredients

Step by step

  1. Make the meat sauce. Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onions, carrots, and celery, cooking until soft. Add ground beef and pork, breaking it up with a wooden spoon. Cook until no pink remains. Pour in crushed tomatoes, add a splash of red wine if you have it, season with salt and pepper. Simmer on low heat for 2-3 hours, stirring occasionally.
  2. Prepare the pasta dough. Make a well with 3 cups flour on your counter. Crack 4 eggs into the center, add a pinch of salt. Use a fork to gradually incorporate flour into eggs until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
  3. Roll the pasta sheets. Divide dough into 6 pieces. Working with one piece at a time, roll through your pasta machine starting at the widest setting, then progressively narrower until you reach setting 6. Lay sheets on floured towels. If using a rolling pin, roll each piece paper-thin on a floured surface.
  4. Make the béchamel sauce. Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in 4 tablespoons flour, cooking for 2 minutes. Slowly pour in 2 cups warm milk while whisking constantly. Cook, stirring, until thick enough to coat a spoon. Season with salt, pepper, and a pinch of nutmeg.
  5. Assemble the lasagna. Spread a thin layer of meat sauce in your baking dish. Add a layer of pasta sheets, trimming to fit. Spread more meat sauce, then béchamel, then grated Parmesan. Repeat these layers until your dish is nearly full, ending with pasta, béchamel, and a generous sprinkle of Parmesan.
  6. Bake until golden. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 25-30 minutes until the top is golden brown and the edges bubble vigorously. Let rest for 15 minutes before cutting — this prevents it from falling apart when you serve it.

Tips & troubleshooting

Variations

Questions

Can I use store-bought pasta sheets instead?
Absolutely. Look for fresh pasta sheets in the refrigerated section, or use dried lasagna noodles boiled according to package directions. The texture will be slightly different but still excellent.
How do I know when the lasagna is fully cooked?
Insert a knife into the center and hold it there for 10 seconds. When you pull it out, it should be hot to the touch. The edges should be bubbling vigorously and the top golden brown.
Why is my lasagna watery?
Usually from not letting it rest long enough after baking, or from vegetables that released too much moisture. Always let it sit for 15 minutes before cutting, and if using vegetables, salt them first to draw out excess water.
Can I freeze homemade lasagna?
Yes, either before or after baking. Wrap tightly in plastic wrap and foil. Frozen unbaked lasagna can go straight from freezer to oven — just add 30-45 minutes to the cooking time.
What if I don't have a pasta machine?
Use a rolling pin on a well-floured surface. Roll each piece of dough from the center outward, turning the dough 90 degrees frequently. It takes more effort but works perfectly fine.

Further reading