Fourth Layer Lasagna with Herb-Infused Bechamel

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A layered Italian lasagna featuring four distinct layers of rich meat sauce, pasta, and herb-infused béchamel for a comforting classic. This italian-inspired pasta ready in about 95 minutes pairs sheets lasagna noodles, ground beef, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 sheets lasagna noodles
• 1 lb ground beef
• 1 medium, finely chopped onion
• 3 cloves, minced garlic cloves
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1/4 tsp, grated fresh nutmeg
• 2 tbsp, chopped fresh basil
• 1 cup, grated Parmesan cheese
• 2 cups, shredded mozzarella cheese

Instructions

1. Step 1: Preheat oven to 375°F. In a large skillet over medium heat, cook 1 lb ground beef with 1 finely chopped onion and 3 minced garlic cloves until beef is browned and onions are translucent, about 8 minutes. Stir in 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 20 minutes until thickened.
2. Step 2: Meanwhile, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly to form a roux. Gradually whisk in 4 cups whole milk, continuing to stir until the sauce thickens and coats the back of a spoon, about 7 minutes. Remove from heat and stir in 1/4 tsp freshly grated nutmeg and 2 tbsp chopped fresh basil.
3. Step 3: Cook 12 lasagna noodles according to package instructions until al dente. Drain and lay flat on a baking sheet.
4. Step 4: In a 9x13 inch baking dish, spread a thin layer of meat sauce. Layer 3 noodles over the sauce, then spread 1/3 of the béchamel sauce, sprinkle 1/3 of the mozzarella cheese, and 1/3 of the meat sauce. Repeat layering three more times (total four layers), finishing with béchamel and Parmesan cheese on top.
5. Step 5: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden on top. Let rest 15 minutes before serving.