Name: Homemade Lasagna with Rich Red Sauce and Creamy Béchamel Recipe
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1/2 pound lean ground beef; 1/2 pound ground Italian sausage; 1 pound shredded mozzarella cheese; 8 ounces freshly grated Parmesan cheese; 4 cloves garlic, minced; 1/2 large onion, chopped; 1 1/2 cups fresh spinach leaves; 1/2 bell pepper (red or green), chopped; 1 container fresh basil leaves, finely chopped (about 10-15 leaves); 28 oz can whole peeled San Marzano tomatoes, undrained; 8 oz can tomato sauce; 2 1/2 cups milk; 9 regular lasagna noodles (or no-boil noodles); 1 Tablespoon olive oil; 4 Tablespoons butter; 1/4 cup all-purpose flour; 2 teaspoons Italian seasoning; Salt and freshly ground black pepper, to taste

If you’re craving a comforting, crowd-pleasing dish, you’re going to absolutely love this Homemade Lasagna with Rich Red Sauce and Creamy Béchamel Recipe. It’s one of those recipes that feels like a warm hug on a plate — layered with tender noodles, a deeply flavorful red sauce, and a silky béchamel that ties everything together beautifully. Whether it’s a family dinner or a special occasion, making this lasagna from scratch is totally worth the effort, and I promise once you try it, it’ll become a staple in your recipe box.

❤️

Why You’ll Love This Recipe

Rich, layered flavors: The combination of homemade red sauce and creamy béchamel creates a perfect harmony in every bite.
Made from scratch, no shortcuts: You’ll appreciate the fresh ingredients and traditional techniques that bring real depth to this dish.
Family Favorite: I discovered this recipe long ago and now it’s a guaranteed hit at our family dinners.
Versatile and forgiving: Whether you use no-boil noodles or classic ones, the recipe adapts well without losing its magic.

A close-up of a white baking dish with a slice of lasagna being lifted by a woman's hand with red nail polish. The lasagna has six visible layers: the bottom layer is a flat, pale noodle, followed by a thick, rich brown meat sauce with red tomato chunks, then a creamy white cheese layer, another noodle layer, more meat sauce, and melted orange cheese on top. Fresh green basil leaves are sprinkled over the top. Strings of melted cheese stretch from the lasagna slice to the dish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Homemade Lasagna with Rich Red Sauce and Creamy Béchamel Recipe are straightforward but thoughtfully chosen to build layers of flavor—from meaty richness to fresh herbs and creamy textures. Shopping tip: Using high-quality canned San Marzano tomatoes makes a noticeable difference in your sauce.

Lasagna noodles: Regular or no-boil noodles work; I often use no-boil for convenience but par-boiled noodles create a nice texture.
Mozzarella cheese: Freshly shredded melts better—avoid pre-shredded if you can.
Parmesan cheese: Freshly grated is a must for that authentic nutty finish.
Ground beef: Lean is best to avoid excess grease.
Italian sausage: Adds a great depth of flavor; I like mild but spicy works if you prefer a kick.
Olive oil: Use good quality for sautéing—it enhances flavor.
Garlic: Minced fresh garlic is essential for that punch.
Onion: Chopped finely to meld into the sauce.
Fresh spinach: Adds a lovely freshness and color.
Bell pepper: I love red bell pepper for sweetness but green works too.
San Marzano tomatoes: Whole peeled for the best sauce base.
Tomato sauce: Thickens the sauce and adds richness.
Italian seasoning: The perfect blend of herbs to bring everything together.
Fresh basil: I chop about 10–15 leaves for brightness and aroma.
Butter: For the béchamel—use unsalted for control.
All-purpose flour: Forms the base of the creamy béchamel.
Milk: Whole milk works best for richness in the béchamel.
Salt and black pepper: Essential for seasoning both sauces properly.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Homemade Lasagna with Rich Red Sauce and Creamy Béchamel Recipe is flexible enough to suit different tastes and dietary needs. Feel free to experiment, and you might find a new favorite twist!

Vegetarian version: Swap the ground beef and sausage for mushrooms and lentils; I did this once for a friend and the depth of flavor still shined through beautifully.
Spicy kick: Add some crushed red pepper flakes into the red sauce if you’re like me and adore a little heat.
Cheese swap: Try using fontina or provolone for a different melty cheese experience; it adds great complexity.
Gluten-free: No-boil gluten-free noodles work well here, just be sure they’re layered with care so the sauce keeps everything tender.

How to Make Homemade Lasagna with Rich Red Sauce and Creamy Béchamel Recipe

Step 1: Brown the Meat to Perfection

Start by crisping up the ground beef and Italian sausage together in a large skillet over medium-high heat. I like to break the meat into small pieces as it cooks so the texture in the lasagna is even. Once it’s browned and cooked through, drain off the excess grease to keep the sauce from getting oily. For a finer texture that melts into the sauce, I run the meat through the food processor for just a few quick pulses. It’s a trick I learned that really helps the meat blend seamlessly with the sauce.

Step 2: Sauté the Veggies and Build Your Sauce

In that same skillet, add olive oil and toss in your minced garlic. Keep stirring so it doesn’t burn—just 30 seconds until fragrant. Then add chopped onion, spinach, and bell pepper. Cook until everything softens, about 2 to 3 minutes. Transfer these veggies to the food processor and pulse until nearly pureed—this step creates a rich, velvety base for the sauce you don’t want to skip. Return the veggie mixture to the skillet, and then add the whole peeled San Marzano tomatoes—crush them right in—plus tomato sauce and Italian seasoning. Simmer on low for 20-30 minutes, stirring occasionally, so all the flavors get cozy together.

Step 3: Prepare the Pasta and Béchamel Sauce

While your sauce is simmering, get the noodles ready. If using regular noodles, boil them for half the time listed on the package—this ensures they finish perfectly in the oven without getting mushy. Once drained, toss with a little olive oil to stop sticking. Skip this if you’re using no-boil noodles. Now for the béchamel: melt butter in a saucepan, whisk in flour and cook for about 2 minutes. Gradually add milk, whisking constantly so no lumps form. Season lightly with salt and pepper. Keep cooking and whisking for about 5 to 7 minutes until it thickens into a luxuriously creamy white sauce. I love this step because it’s where the lasagna really gets that indulgent texture.

Step 4: Assemble the Lasagna Layers

Preheat your oven to 350°F and lightly grease your baking dish. Since the recipe calls for three layers, mentally divide your red and white sauces into thirds. Start with a layer of noodles at the bottom, then spread red sauce, followed by béchamel, then a generous sprinkle of Parmesan and mozzarella. Repeat this layering twice more, finishing with cheese on top. A trick I use is to spread each layer out to the edges of the pan to ensure every slice is flavorful all the way through.

Step 5: Bake Until Hot and Bubbly

Bake the lasagna for 40 to 50 minutes until it’s bubbling and the cheese melts into a golden crust. I always use foil for the first part of baking, then remove it near the end to let the top get beautifully browned—just watch it closely so it doesn’t burn. When you take it out, let it rest for at least 20 minutes. Trust me, patience here results in easier slicing and fuller flavor as everything settles together.

👨‍🍳

Pro Tips for Making Homemade Lasagna with Rich Red Sauce and Creamy Béchamel Recipe

Pulse the meat: Quick pulsing in the food processor brings a great texture so the meat melds into the sauce without big chunks.
Simmer your sauce low and slow: This develops a complex flavor—don’t rush this step!
Whisk your béchamel carefully: To avoid lumps, add milk gradually and whisk constantly, plus cook until it thickens nicely.
Let it rest before cutting: It’s tempting to dig in right away, but letting lasagna set helps it hold together perfectly.

How to Serve Homemade Lasagna with Rich Red Sauce and Creamy Béchamel Recipe

A square piece of lasagna served on a white plate sits on a white marbled surface. It has six visible layers: a top layer of melted light yellow cheese with small green parsley leaves scattered on it, followed by a thin flat pasta layer; below that is a thick layer of reddish brown meat sauce mixed with herbs; next is a layer of white creamy cheese with green herbs speckled inside; another pasta layer sits beneath, followed by a bottom layer of meat sauce that slightly oozes onto the plate with some cheese melting out from the sides. The edges are slightly browned and the sauce looks rich and moist. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep things simple yet fresh for garnishes—fresh basil leaves sprinkled on top right before serving add a lovely pop of color and aroma. Sometimes a little extra grated Parmesan alongside helps if you want a cheesier bite.

Side Dishes

Our go-to sides are always garlic bread or homemade breadsticks—they soak up any extra sauce perfectly. A crisp green salad with a light vinaigrette is my favorite way to balance out the richness of the lasagna.

Creative Ways to Present

For special dinners, I’ve layered this lasagna in individual ramekins which makes for an elegant presentation and perfect individual portions. Another fun idea is to top with fresh herbs and edible flowers for a festive touch that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover lasagna in airtight containers in the fridge. It keeps beautifully for up to 4 days, and the flavors actually deepen as it sits. Just cover and chill—it’s a lifesaver for quick lunches or dinners later in the week.

Freezing

Freezing this lasagna works great if you divide the dish into individual portions first. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge before reheating.

Reheating

I reheat leftover lasagna in the oven at 350°F, covered with foil to avoid drying out. Usually 20-25 minutes on refrigerated leftovers does the trick to get it hot and melty again. If reheating from frozen, plan on about 45 minutes covered plus 10 minutes uncovered for a nice crust.

FAQs

Can I prepare this Homemade Lasagna with Rich Red Sauce and Creamy Béchamel Recipe ahead of time?

Absolutely! You can assemble the lasagna a day before baking and keep it covered in the fridge. It actually helps the flavors marry better. Just add an extra 10 minutes to the baking time if baking straight from cold.
Do I have to peel the San Marzano tomatoes for the sauce?

No need to peel them yourself—the canned whole peeled San Marzano tomatoes come ready to use. Simply crush them with your hands or a spoon as you add them to the sauce.
Can I use pre-made marinara sauce instead of the homemade red sauce?

You can, but the homemade red sauce in this recipe really adds depth and freshness. If using jarred sauce, try enhancing it with sautéed onions, garlic, and fresh herbs for a more homemade feel.
What if I don’t have a food processor for the sauce?

No worries! You can finely chop the vegetables instead. It won’t be quite as smooth but still very tasty and rustic. Just cook them a little longer to soften fully.
How thick should the béchamel sauce be?

The béchamel should coat the back of a spoon thickly but still be pourable—thicker than heavy cream but not as thick as pudding. This consistency creates a beautiful creaminess without being too heavy.

Final Thoughts

Making this Homemade Lasagna with Rich Red Sauce and Creamy Béchamel Recipe is like filling your kitchen with love and tradition. I absolutely love how the flavors build step by step and how the béchamel adds that perfect creamy touch you just don’t get from jarred pasta sauce. If you make it once, you’ll see why it’s become a family favorite in my home, and I hope it brings warm, delicious moments to yours too. So grab your apron, get those sauces simmering, and make a lasagna that everyone raves about!