Recipes

The BEST Way to Make Lasagna

by StudioLink Recipe.
April 23, 2026
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EBT-Friendly: 100% of ingredients

From Henna Sharee

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The ultimate lasagna made with a rich, slow-simmered Bolognese and a creamy, cheesy béchamel (Mornay) sauce—no ricotta needed! Layered with no-boil noodles and baked to golden, bubbly perfection, this is the lasagna recipe that will ruin all others for you.

Ingredients:

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For the Bolognese Sauce
  •   3 lbs ground beef (can sub with any red meat)
  •   2 tbsp olive oil
  •   1 yellow onion (diced)
  •   4 stalks celery (diced)
  •   2 large carrots (diced)
  •   6 cloves garrlic (minced)
  •   4 tbsp tomato paste
  •   28 oz can canned tomatoes
  •   1 cup beef stock
  •   1/2 cup dry red wine
  •   1/2 tbsp salt
  •   1/2 tbsp black pepper
  •   5 sprigs fresh thyme
  •   2 tsp oregano
  •   2 tsp basil
 
For the Bu00e9chamel (Mornay) Sauce
  •   5 tbsp butter
  •   5 tbsp flour
  •   2 1/2 cups whole milk
  •   1 1/2 tsp salt
  •   1 1/2 tsp black pepper
  •   1/4 tsp nutmeg
  •   1 tsp paprika
  •   3 egg yolks
  •   1 cup shredded parmesan
  •   1 cup grated pecorino
 
For Assembly
  •   1 cup grated parmesan
  •   1/4 lb mozzarella (for top layer)
  •   1 box no-boil dried lasagna sheets
  •   parsley (chopped, for garnish)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Make the Bolognese sauce: Heat olive oil in a large pan. Add ground beef and season with salt and pepper. Sear until browned, then remove from the pan and set aside.
  2. In the same pan, add diced onion, diced celery, and diced carrots. Cook until the onions are translucent. Return the ground beef to the pan, then add minced garlic and tomato paste. Cook for 1-2 minutes.
  3. Deglaze the pan with red wine and beef stock. Cook down for a few minutes, then add canned tomatoes. Season with salt, pepper, oregano, basil, and fresh thyme. Let simmer for 20 minutes.
  4. Make the béchamel (Mornay) sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually add whole milk, whisking constantly until smooth. Bring to a low simmer and cook until thickened.
  5. Remove from heat and stir in grated parmesan and grated pecorino until melted and creamy. Season with salt, pepper, paprika, and nutmeg. Add egg yolks and stir until well combined.
  6. Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of Bolognese sauce on the bottom of a baking dish. Begin layering: lasagna sheets, Bolognese sauce, béchamel sauce, and grated parmesan. Repeat layers until all ingredients are used.
  7. On the very top layer, cover with shredded mozzarella.
  8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
  9. Let rest for 10 minutes before slicing. Garnish with chopped parsley and serve. Enjoy!

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