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ultimate lasagna
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4.5 from 4 votes

The Ultimate Lasagna

This cheesy, creamy bechamel lasagna is a delicious classic recipe made with San Marzano tomatoes, bechamel, fresh basil, and fresh pasta sheets. It's the best lasagna recipe I've ever made!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Course
Cuisine: Italian American
Servings: 12 servings
Calories: 417kcal


  • 2 1/2 lb ground beef
  • 84 ounces San Marzano tomatoes 3 cans
  • 2 tbsp fresh basil
  • 1 tsp red chili flakes
  • 1 small onion
  • 4 garlic cloves
  • 2 tsp dried oregano
  • 1 cup red wine
  • 1 cup fresh mozzarella cheese
  • fresh lasagna sheets
  • salt and pepper to taste

Bechamel Sauce

  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 2 cups whole milk
  • 1/2 cup parmesan cheese
  • 3/4 cup 4 cheese Italian blend
  • 1/8 tsp fresh nutmeg
  • salt and pepper to taste


  • Heat a large skillet with some olive oil
  • Add the onions and cook for 4-5 minutes or until translucent.
  • Add the chili flakes, fresh basil, and fresh garlic and cook until fragrant.
  • Add the beef to the skillet crumbling it with your fingers or break it up using a wooden spoon.
  • Brown the beef completely and then season with dried oregano, salt, and pepper.
  • Add the san Marzano tomatoes and break them up.
  • Add about 1 cup of water (optional), red wine, and season with salt and pepper.
  • Cover and simmer the meat sauce over low heat for 2 hours or until the beef is fork tender.
  • Once the sauce is almost done, get started on the béchamel sauce.
  • In a medium saucepan, melt some butter.
  • Add the all-purpose flour and whisk over high heat.
  • Cook for about 1 minute and then add the cold milk and whisk.
  • Cook the sauce for about 10 minutes over medium heat, stirring occasionally.
  • Grate some fresh nutmeg and then turn the heat off.
  • Add the parmesan cheese and the 4 cheese Italian blend.
  • Season with salt and pepper and set aside.
  • Preheat oven to 375 degrees.
  • Ladle some meat sauce on a 9x13 baking dish then place a layer of lasagna noodles.
  • Ladle some meat sauce over the lasagna noodle, then a layer of béchamel sauce, layer with fresh mozzarella and then repeat steps until you reach the top of the baking dish.
  • Add some fresh basil in the final layer and then cover with shredded mozzarella, if desired.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove the aluminum foil and cook for an additional 15 minutes.
  • Let the lasagna sit for a minimum of 20 minutes, serve and enjoy!



Calories: 417kcal | Carbohydrates: 19g | Protein: 24g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 489mg | Potassium: 947mg | Fiber: 4g | Sugar: 11g | Vitamin A: 720IU | Vitamin C: 19.3mg | Calcium: 235mg | Iron: 4.8mg