Beef Lasagna With Creamy White Sauce
A classic layered lasagna combining a savory beef and tomato meat sauce with a silky white cream sauce, assembled with uncooked noodles that soften during baking. The two-sauce approach creates rich, complex flavors with tender pasta throughout. Perfect for family dinners, potlucks, or meal prep. This version uses the convenient technique of layering uncooked noodles that hydrate in the oven, reducing active cooking time while delivering restaurant-quality results.
Ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 14 ½ oz canned diced tomatoes
- 2 tablespoon tomato paste
- 1 cube beef bouillon
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon butter or margarine
- 3 tablespoon all-purpose flourcornstarch2.25:3for gluten-free white sauce
removes:gluten
- 2 cup whole milk
- 1 ¼ cup mozzarella cheese, shredded
- 10 piece lasagna noodles, uncooked
Instructions
- 1
Brown ground beef and onion in a medium saucepan, then drain excess fat.
- 2
Stir in tomato paste, canned tomatoes, bouillon cube, Italian seasoning, salt, and pepper. Cover and simmer, stirring occasionally.
- 3
Melt butter in a separate medium saucepan and whisk in flour, salt, and pepper until combined.
- 4
Gradually add milk while whisking continuously to prevent lumps.
- 5
Bring milk mixture to a boil, then reduce heat and cook for 1 minute.
- 6
Remove from heat and stir in half the mozzarella cheese.
- 7
Spread half the meat sauce in a 13x9x2 inch baking dish.
- 8
Layer with half the uncooked noodles.
- 9
Add remaining meat sauce as the next layer.
- 10
Top with remaining noodles.
- 11
Pour white sauce over noodles and sprinkle with remaining cheese.
- 12
Cover and bake until noodles are cooked and cheese is melted.
Tips
Don't skip draining the browned beef; excess fat prevents the meat sauce from coating the noodles evenly and can make the final dish greasy.
Whisk constantly when adding milk to the roux to eliminate lumps and ensure a smooth, silky white sauce that won't separate.
For faster prep, brown the beef while the sauce simmers simultaneously rather than sequentially, cutting overall active time in half.
Good to Know
Cover cooled lasagna and refrigerate up to 4 days. Freeze unbaked or baked lasagna in airtight container up to 3 months. Thaw overnight in refrigerator before reheating.
Assemble completely through white sauce layer and cheese topping, cover, refrigerate up to 24 hours, then bake as directed adding 5-10 minutes to account for cold starting temperature.
Cut into squares and serve directly from baking dish while hot. Pairs well with garlic bread, green salad, or steamed vegetables. Allow 5 minutes resting time after removing from oven for easier plating.
Common Mistakes
Don't skip the bouillon cube; it adds depth that plain beef broth cannot replicate and prevents one-dimensional flavor
Don't assemble with hot sauces; cool to room temperature first to prevent noodles from cooking prematurely and becoming mushy
Don't skip covering the dish during baking; exposed cheese and noodles dry out and burn at the edges
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use cooked noodles instead of uncooked?
Yes, substitute cooked noodles and reduce baking time to 20-25 minutes since noodles are already tender. Pre-cooked noodles won't absorb as much liquid, so the sauce distribution is less forgiving.
What if my white sauce is lumpy?
Strain the sauce through a fine mesh sieve before layering, or use an immersion blender to smooth it. Prevent lumps by whisking constantly as milk is added and ensure flour is fully dissolved in melted butter first.
How long can I keep baked lasagna in the refrigerator?
Store covered lasagna up to 4 days. Reheat covered at 350F for 20-30 minutes until warmed through. Microwave individual portions 2-3 minutes, though oven reheating preserves texture better and prevents sogginess.