Lasagna

Name: Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 lb ground beef; 1 large onion, chopped; 3 clove garlic, minced; 14 oz can tomato puree, or tomato sauce, depending on texture; 3 tbsp ketchup; 2 tbsp chili sauce, optional, for a bit of heat; 2 tbsp spaghetti sauce, optional; 1 tsp dried oregano; 1 tsp black pepper; salt, to taste; sugar, to taste; oil, for sautéing; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cup milk, whole milk preferred; 1 pinch salt; white pepper, optional; 1/2 cup shredded cheese, cheddar or mozzarella; 8 lasagna noodles, boil 8 minutes if not oven-ready); shredded mozzarella cheese, as needed; shredded cheddar cheese, as needed

UpdatedMay 17, 2026

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Yields:

serving(s)

Prep Time:

30

Total Time:

1 10

Cal/Serv:

502

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You can’t resist it the second it leaves the oven. There is a golden top to it, a bit of crispness on the surface that gives way to what is still bubbling in the layers below. The tender pasta, a rich meat sauce and some creamy white sauce come together for a bite that is as warm as it is comforting.

The bolognese has a certain depth to it, slow-cooked until it is savory enough to coat your tongue, with the tomato lending a mild sweetness, and you get just the faintest suggestion of heat at the back of your palate. The béchamel is there too, smooth and milky, to put a soft, creamy finish on things.

In short, it is a very hearty and satisfying dish, messy in the way it should be. It puts a kind of warmth in the kitchen and compels you to sit back and take your time with each forkful.