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Homemade Lasagna

Homemade Lasagna

Mouthwateringly Delicious


For the Ragu: 

For the Béchamel Sauce:

  • 5 tbsp. Butter

  • 8 tbsp. All-Purpose Flour

  • 2 1/2 cups Whole Milk

  • 1/2 tsp. Nutmeg

  • 1 cup Freshly Grated Parmesan

  • Salt and Pepper to Taste

For the Lasagna:

  • 1lb Fresh Lasagna Sheets
  • 4 Balls of Fresh Mozzarella, shredded



Preheat oven to 350F

Bring a large pot of salted water to a boil. Add in your lasagna noodles and cook according to package instructions or to al dente. Once done, drain and lay out on parchment paper to keep them from sticking together.

Heat a large skillet over medium-high heat and pour in the EVOO. Once hot, add the beef and pork and begin browning. Mince thoroughly to avoid large chunks. Add salt and pepper to taste.

Once fully browned, add in 2 jars of Marinara sauce and stir to combine. Cook for 10 - 15 minutes. Set aside when done.

In a medium saucepan over medium heat, add your butter. Once melted, add in the flour and whisk for 1 minute. Your mixture should have the consistency of a paste.

Slowly whisk the milk into the butter and flour mixture, one cup at a time, stirring constantly. Keep whisking together to avoid any lumps. Once it thickens, add in the nutmeg, parmesan, and a pinch of salt and pepper.

Continue to heat the sauce while stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.

In a 9x13 baking dish, take a spoonful of your ragu and coat the bottom. Then, top with a layer of your lasagna noodles. Cut in half if needed to make an even layer.

Next, add a few more spoonfuls of your ragu to cover the noodles. Drizzle your béchamel sauce over the ragu. Then sprinkle a handful or two of your shredded mozzarella cheese.

Repeat step 10 until all your pasta is used up. Make sure to leave enough béchamel sauce and mozzarella for the very top layer.

Once topped with the béchamel and mozzarella, place in the oven and bake for 45 minutes or until bubbling and golden. Once done, remove from the oven and let cool for 5-10 minutes before serving.


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