Name: Best-Ever Traditional Lasagna
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 10
Ingredients: 1 tsp salt; 3 ½ cups milk; 1 bay leaf; 3 eggs, beaten; 2 tbsp tomato paste; 3 cloves garlic, minced; ¼ cup grated Parmesan cheese; ¼ cup all-purpose flour; ½ cup dry red wine; Pinch nutmeg; 1 onion, chopped; 2 stalks celery, chopped; ½ tsp chili pepper flakes; 1 large carrot, shredded; 2 tsp dried oregano leaves; 1 pkg (375 g) oven-ready lasagna noodles, about 16 sheets; 1 container (475 g) ricotta cheese; Béchamel Sauce 3 tbsp butter; ½ tsp EACH salt and freshly ground pepper; Meat Sauce 2 tbsp olive oil; 1-1/2 lb (750 g) medium ground beef; 2 cans (EACH 796 mL/28 oz) crushed tomatoes; Topping 4 cups shredded mozzarella cheese

Best-Ever Traditional Lasagna

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This ground beef classic may seem fussy to make but using a béchamel sauce and medium ground beef makes this so much better than a purchased lasagna. Béchamel is easier than you may think and using oven-ready noodles saves prep and clean-up time. BONUS: This recipe makes about 2 cups extra meat sauce that you can package up and freeze to use as a speedy weeknight spaghetti dinner.

By: Canadabeef.ca (via Canadabeef.ca)

Last Updated: Mar 3, 2026

Prep: 20 mins

Cook: 1 hrs 15 mins

Yields: 10

Instructions

In bowl, combine ricotta cheese and eggs; set aside.
Béchamel Sauce: In large heavy saucepan, melt butter over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and add bay leaf and bring to a simmer. Simmer, whisking occasionally over medium heat until sauce is thick and creamy, about 10 minutes. Remove from heat and add salt, pepper and nutmeg. Set aside and cool.
Meat Sauce: In Dutch oven, heat oil over medium-high heat, add onion, garlic, carrot, celery, oregano, salt and pepper flakes. Cook, stirring until vegetables are softened, about 5 minutes. Add wine and cook, stirring until almost evaporated, about 8 minutes. Add ground beef; cook, breaking up with wooden spoon, until meat is no longer pink, about 6 minutes. Drain if necessary. Stir in bay leaf, tomatoes and tomato paste. Bring to boil, reduce heat and simmer until thickened, stirring occasionally, about 30 minutes. Remove bay leaf and check seasoning. (Note: Set aside 2 cups of Sauce and for a later spaghetti dinner.) Stir in 1-cup water into lasagna meat sauce.
Topping: In bowl, stir together mozzarella and Parmesan cheese. Set aside.