Elegant Lasagna Recipe aka The BEST Lasagna From The 90's

The Best Lasagna Recipe!

About This Lasagna

This is the lasagna my family has been making since the early 90s — the one that has always reigned supreme in my world of comfort food. It was originally called “Elegant Lasagna,” and it was either in a Bon Appétit or Gourmet magazine from the early 90’s. There are no canned tomatoes in this version — only fresh Roma tomatoes that you peel, seed, and chop for a deep, naturally sweet sauce. Combine that with a rich béchamel, a classic ricotta mixture, layers of pasta, and three cheeses, and you’ve got a nostalgic, cozy, incredibly flavorful lasagna that’s perfect for cold weather and family gatherings.

Why You’ll Love This Recipe

Made completely from scratch with fresh tomatoes
Creamy béchamel adds richness without being too heavy
A nostalgic family recipe
Layers of beef, ricotta, parmesan, mozzarella, and Monterey Jack
Cozy, comforting, and perfect for winter or holidays
Feeds a crowd — ideal for gatherings, leftovers, or meal prep

Ingredients You’ll Need

Ground beef
Onion & garlic
Olive oil
Fresh Roma tomatoes
Parsley, Italian seasoning & salt
Butter, flour, milk & chicken broth for the béchamel
Better Than Bouillon (or bouillon cube)
Ricotta, egg, parmesan & nutmeg
Lasagna noodles
Parmesan, mozzarella & Monterey Jack
Butter for topping

How to Make It

Start by cooking your lasagna noodles until al dente. Brown the beef, then sauté the onions and garlic before adding the peeled, chopped tomatoes and seasonings. Simmer until rich and fragrant. Make the béchamel by whisking butter, flour, milk, and broth until smooth and thickened. Mix together the ricotta, egg, parmesan, salt, and nutmeg. Then assemble the layers: noodles, meat sauce, béchamel, cheeses, and ricotta — repeated twice. Finish with béchamel, more parmesan, and dotted butter, then bake until bubbling and golden.

Tips for Success

Peel the tomatoes for the best texture — blanching makes it easier
Simmer the sauce long enough to deepen the flavor
Use whole-milk dairy for maximum richness
Spread the ricotta mixture evenly so every bite is creamy
Let the lasagna rest before slicing so it holds together
Bake uncovered to get that golden-brown top

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?
You can, but fresh tomatoes give this lasagna its signature flavor. If substituting, use high-quality canned San Marzano tomatoes.

Can I make this ahead of time?
Yes — assemble the lasagna, refrigerate for up to 24 hours, and bake when ready.

Can this lasagna be frozen?
Absolutely. Freeze unbaked or baked portions. Reheat covered so the top doesn’t brown too quickly.

Why use béchamel in lasagna?
It adds creaminess and binds the layers without making the dish too heavy. It also helps balance the acidity of the tomatoes.

Do I need to cook the noodles first?
Yes — this recipe uses cooked lasagna noodles for the best texture and reliability.

What to Serve With Lasagna

Garlic bread or focaccia
Green salad with lemon vinaigrette
Roasted broccoli or green beans
Caesar salad

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The BEST Lasagna Recipe

Yield: 10-12

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Ingredients

Meat Sauce

1 lb ground beef
1 medium onion, chopped
7 cloves of garlic, minced
2 tablespoons olive oil
3 lbs roma tomatoes, peeled, seeded, and chopped
3 tablespoons chopped parsley
3 tablespoons Italian seasoning
1 ½ teaspoons kosher salt

Béchamel Sauce

6 tablespoons butter
6 tablespoons flour
1 ½ cups whole milk
1 ½ cups chicken broth
1 teaspoon of Better than Bouillon Paste or 1 bouillon cube
pinch of salt

Ricotta Layer

1 egg, beaten
1/2 lb of ricotta cheese
1/3 cup grated Parmigiano Reggiano
1/2 teaspoon salt
1/8 teaspoon nutmeg

Lasagna

1/2 pound lasagna noodles
1 ½ cups Parmigiano Reggiano, grated
6 ounces sliced mozzarella cheese
6 ounces grated Monterey Jack Cheese
4 tablespoons butter, cubed

Instructions

Meat Sauce

Fill a large pot with water, add 1 tablespoon of salt and bring to a boil. Carefully add lasagna noodles to the pot and cook until "al dente". Drain and transfer lasagna noodles to a bowl of cold water until ready to use.
In a large pan, add 1 tablespoon of olive oil on medium heat. Add beef and brown, then remove with slotted spoon and set aside.
In the same pan on medium heat, add 1 tablespoon of olive oil. Add the onion and sauté until slightly caramelized, about 10 minutes. Add the garlic and stir until fragrant, about 1-2 minutes. Then add the beef back in, as well as the tomatoes, parsley, Italian seasoning, and salt. Stir until completely combined and then simmer for 30 minutes. Skim fat from surface.

Béchamel Sauce

If using Better than Bouillon Paste, mix 1 teaspoon into the 1 ½ cups of chicken broth. If using a bouillon cube, dissolve it in the warm chicken broth before adding it to the sauce.
In a medium saucepan over medium heat, melt the 6 tablespoons of butter.
Once the butter is melted and bubbling slightly, add the 6 tablespoons of flour. Stir constantly with a whisk to ensure the flour is fully incorporated into the butter. This mixture should cook for about 1 minute, but do not let it brown. You're looking for a pale roux.
Gradually pour in the milk and then the chicken broth (with the bouillon dissolved in it), whisking continuously to avoid lumps. Start with a small stream and then increase as the sauce thickens.
Keep whisking the mixture until it comes to a gentle boil. The sauce will start to thicken. Once it reaches the boiling point, reduce the heat to low and continue to cook for another 2-3 minutes.
Add a pinch of salt to taste.
Once the sauce has reached your desired thickness (it should coat the back of a spoon), remove the saucepan from the heat.

Ricotta Layer

In a medium bowl, beat the egg until the yolk and white are thoroughly mixed.
Add the ricotta cheese to the beaten egg. Follow with the grated Parmigiano Reggiano. Sprinkle in the salt and nutmeg.
Stir all the ingredients together until you achieve a uniform, creamy mixture. Ensure that the egg is well incorporated into the cheese to bind everything together.

Lasagna Assembly

Set your oven to 400°F.
Lightly grease a 9x13 inch baking pan.
Spread a small amount of meat sauce on the bottom of the pan. Lay down half of your lasagna noodles (about 4 long noodles overlapping). Spread half of the meat sauce over the noodles. Pour 1/2 cup of béchamel sauce over the meat sauce and spread evenly. Sprinkle ½ cup of parmesan cheese. Add 3 ounces of mozzarella and 3 ounces of Monterey Jack cheese. Dollop half of the ricotta mixture over the cheese and spread evenly.
Place another layer of lasagna noodles on top. Spread the remaining meat sauce. Add another ½ cup of béchamel sauce and spread evenly. Sprinkle 2/3 cup of parmesan cheese. Add the remaining mozzarella cheese and Monterey Jack cheese. Top with the rest of the ricotta mixture and spread evenly. Pour the remaining béchamel sauce over everything. Sprinkle with the remaining parmesan cheese. Evenly dot the butter on top of the lasagna.
Bake uncovered in the preheated oven for 30-40 minutes, until the lasagna is bubbling and the top is golden. Let cool for 10-15 minutes and then serve!