Martha Stewart Lasagna Recipe: Layered Béchamel and Rich Ragù

This lasagna elevates the classic with a rich ragù and velvety béchamel that create layers of sophisticated flavor. The combination of slow-cooked meat sauce and creamy white sauce transforms a simple dish into something truly special.

Martha Stewart’s approach focuses on building deep flavors through careful layering. The ragù simmers for hours to develop complexity, while the béchamel adds a luxurious texture that complements the pasta perfectly.

Each bite delivers tender pasta, hearty meat, and a smooth, cheesy sauce that melts together beautifully. The result is a dish that feels restaurant-quality but is made with care in your own kitchen.

Perfect for family dinners or special occasions, this lasagna is worth the effort for its unmatched richness and depth.

Ingredients for Martha Stewart Lasagna

Layered flavors start with quality ingredients for this rich, restaurant-worthy dish.

The meat makes the ragù. Use 80/20 ground beef for fat that renders into flavor, and grab Italian sausage from a butcher if you can (or Whole Foods if you’re in a pinch). San Marzano tomatoes are non-negotiable for that sweet, balanced acidity—look for the DOP label. Freshly grate the Parmesan yourself; pre-shredded won’t melt the same way.

No wine? Beef broth with a splash of vinegar mimics the acidity. Swap the sausage for ground pork plus fennel seeds if needed. For the béchamel, whole milk is essential—low-fat versions won’t give you that velvety texture. Fresh nutmeg (grate it from a whole nut) adds a subtle warmth that pre-ground just can’t match.

Assemble and bake immediately, or refrigerate the unbaked lasagna for 24 hours (great for make-ahead). Leftovers keep 4-5 days in the fridge and freeze beautifully for 3 months. Reheat covered to keep the layers moist.

Step-by-Step Instructions for Layered Béchamel and Rich Ragù Lasagna

Here’s how I build this showstopper layer by layer with foolproof technique.

Step 1: Craft the Rich Ragù Base

Heat a large Dutch oven over medium heat and add the 1.5 lb Ground Beef and 0.5 lb Italian Sausage (casings removed). Cook for 8-10 minutes, breaking it up with a wooden spoon, until browned and crumbly.

Add the finely diced 1 whole Yellow Onion, 2 whole Carrots, and 2 whole Celery Stalks. Cook for 5-6 minutes until softened. Stir in the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Pour in the 1 cup Dry Red Wine and let it reduce by half. Add the 2 cans San Marzano Canned Tomatoes (crushed by hand), 3 tbsp Tomato Paste, 1 tsp Dried Oregano, 0.5 tsp Red Pepper Flakes, 2 tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. Simmer for 45-60 minutes until thickened.

Step 2: Prepare the Creamy Béchamel

In a saucepan over medium heat, melt the 0.75 cup Unsalted Butter. Whisk in the 0.5 cup All-Purpose Flour and cook for 1-2 minutes until golden and bubbly.

Gradually whisk in the 4 cups Whole Milk, ensuring no lumps form. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 1 cup of the 1.5 cups Parmesan Cheese and 0.25 tsp Fresh Nutmeg. Season with additional Kosher Salt and Freshly Ground Black Pepper to taste.

Step 3: Mix the Ricotta Filling

In a bowl, combine the 2 cups Whole-Milk Ricotta Cheese, remaining 0.5 cup Parmesan Cheese, 1 egg (if using), and a pinch of Kosher Salt and Freshly Ground Black Pepper. Mix until smooth and creamy.

Step 4: Assemble the Lasagna Layers

Preheat the oven to 375°F. Spread a thin layer of ragù on the bottom of a 9×13-inch baking dish. Add a layer of 12 sheets Lasagna Noodles (about 4 sheets), slightly overlapping if needed.

Spread half of the 2 cups Whole-Milk Ricotta Cheese mixture over the noodles, then top with a third of the ragù and a quarter of the 1 lb Whole-Milk Mozzarella Cheese. Repeat the layers: noodles, remaining ricotta, another third of ragù, and another quarter of mozzarella.

Finish with a final layer of noodles, the remaining ragù, and the rest of the mozzarella. Sprinkle any leftover Parmesan Cheese on top.

Step 5: Bake to Golden Perfection

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes until the top is bubbly and golden brown.

Let the lasagna rest for 10-15 minutes before slicing—this allows the layers to set and makes serving easier. Garnish with chopped 0.5 cup Fresh Basil Leaves for a pop of color and freshness.

Storing and Reheating Leftovers

Refrigerator Storage

Let your lasagna cool completely (about 2 hours) before transferring to an airtight container. It’ll keep in the fridge for 4-5 days—the flavors actually deepen as they meld together. I always use glass containers for easy reheating.

Freezer Storage

For longer storage, wrap individual portions tightly in plastic wrap and foil, or use quart-size freezer bags. It freezes beautifully for up to 3 months without losing texture. Label with the date so you don’t forget! ❄️

Oven Reheating

Preheat your oven to 350°F. Cover the lasagna with foil and bake for 20-25 minutes until heated through. Add a splash of water or milk if it seems dry. This method keeps the layers intact.

Microwave Reheating

For a quick meal, microwave individual portions on 70% power for 2-3 minutes, stirring halfway. Cover with a damp paper towel to retain moisture. I find this works best for single servings. 🔥

Make-Ahead Tip

Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. This actually improves the flavor as the sauces soak into the noodles. Just add 5 minutes to the baking time.

Reviving Leftovers

If your lasagna seems dry after storage, drizzle a little béchamel or warm milk over the top before reheating. This restores the creamy texture that makes this dish so special.

Frequently Asked Questions