Because Sometimes A Foil Pan and a Dream Is All You Need
I didn’t grow up in a lasagna household.
We were rice people. Curry people. Oxtail and stew people. Pasta wasn’t a big part of our weekly menu — so when lasagna did show up, it was a big deal. And when I say “big,” I mean big love.
My Auntie Debbie made the first lasagna I ever fell in love with. She was the one in our family who liked pasta — I’m talking baked ziti, Alfredo, and every box of spaghetti she could get her hands on. But that lasagna? That was her masterpiece. It had layers on layers, stacked perfectly with a simple, classic taste that just felt like comfort.
Years later, I wasn’t living near Auntie Debbie anymore. I hadn’t had lasagna in forever, and my own family didn’t do pasta like that. Then one day in my early twenties, working at a Sally Beauty Supply next to an Italian restaurant, I got hit with a wave of nostalgia. I saw lasagna on the menu during my lunch break and thought, Why not?
That first bite took me out.
It had all the heart of Auntie Debbie’s version — but there was something different. Something that made the sauce and cheese feel next-level. At the time, I had no idea what it was, but now that I’ve lived a few more years in the kitchen, I know it was béchamel.
And now? My lasagna recipe is a love letter to both of those experiences — Auntie Debbie’s comforting classic and that creamy, unforgettable bite from the restaurant that changed my pasta life.
What Makes This Lasagna My Forever Favorite
This lasagna is rich, comforting, layered deep, and built for real life. You can keep it simple or you can go full gourmet. Make it tonight or make it ahead. It works either way.
Here’s why it stays in rotation:
- Deep flavor from a ground beef + Italian sausage combo
- Aromatics sautéed right into the sauce for that slow-cooked flavor
- Creamy ricotta with a secret buttery upgrade
- Béchamel sauce as an optional layer (but trust me, it hits)
- Can be made in a foil pan (yes, we are classy and practical)
- Holds up in the fridge and feeds a crowd without complaint
Whether I’m feeding just us or prepping for a group, this lasagna has earned its keep.
The Béchamel Breakdown: Optional, But Powerful
Béchamel is the creamy, dreamy white sauce you sometimes see in restaurant lasagna. It’s milk-based, starts with a roux (flour and butter), and gives your lasagna that luscious, velvety layer that makes people go “what IS that?”
It adds richness, keeps the lasagna moist, and takes the whole dish up a level. But I’ll be real with you — if you go heavy on the béchamel, your slices won’t stay stacked. They’ll slide a little because it softens the layers.
So here’s my take:
- Want bold, cheesy, structured slices? Skip it.
- Want rich, creamy flavor and don’t mind a little slide? Add it.
→ Click here for my full béchamel recipe post
Either way, your lasagna’s going to be delicious.
Let’s Talk Layers (and Why Foil Pans Win Every Time)
I’ve made this lasagna more times than I can count. With béchamel. Without it. Fancy bakeware. Disposable pans. And I’ve learned one crucial thing:
You need a deep dish.
There is nothing worse than a two-layer lasagna. That’s not lasagna — that’s a pasta sheet sandwich.
My secret weapon? Foil pans from the grocery store.
They’re deep. They hold the weight of the sauce. They let you build layer after glorious layer. And when you’re done, you throw the pan out — no soaking, no scrubbing, no drama.
I’ve tried using my Pyrex when I forgot to grab foil, and I regretted it the second I realized I couldn’t fit more than two layers. Devastating.
→ This is the brand of foil pan I always grab
Tools I Use To Make It Easier
(this post contains affiliate links)
- Chef Knife — for chopping onion, celery, garlic like a pro → Get my Asety Chef Knife here
- Frying Pan — for browning meat evenly without sticking → This 11” Copper Chef Titan Series pan is my ride or die
- Vinyl Food Prep Gloves — because raw meat and cheese prep = messy hands → I use these disposable gloves in every recipe
What To Serve With This Lasagna
- Try my Cranberry Apple and Toasted Walnut Salad for a Fresh Side or even my Cobb Salad (Coming Soon)
- For a veggie Pairing rey these Roasted Parmesan Carrots
- A glass of wine… or grape juice in a wine glass. You deserve luxury.
Storage, Make-Ahead & Leftovers
Make-Ahead:
You can assemble this lasagna a day ahead and keep it covered in the fridge until ready to bake.
Fridge:
Keeps well for 3–4 days. Reheat slices in the microwave or oven.
Freezer:
Lasagna freezes like a champ. Wrap tightly in foil and freeze for up to 3 months. Defrost overnight before baking.
Final Thoughts: A Layered Love Story
This lasagna isn’t just food. It’s nostalgia and a lesson in layering — both flavors and life. It came from Auntie Debbie. It evolved with a creamy Italian twist. And now it lives in my kitchen, where I make it with love, foil pans, and just enough béchamel to remind myself that comfort food can also be a little fancy.
Tell me — do you béchamel or nah? Drop your thoughts in the comments and let me know what your lasagna legacy looks like.
If this recipe brought a little comfort your then please subscribe here and don’t forget to inspire the cook
Keep it Saucy and Cheesy,
Camille
Cam’s Classic Lasagna
8
servings30
minutes45
minutes1
hour15
minutesKeep the screen of your device on
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 stalks celery, diced (optional but adds depth)
4 cloves garlic, minced
1 pound ground beef
1 pound mild Italian sausage
1 tablespoon Italian seasoning (added while meat cooks)
2 cans tomato sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
Salt and black pepper, to taste
1 tablespoon butter (stirred into sauce at the end)
15 oz ricotta cheese
1 tablespoon butter, softened (stirred into ricotta mixture)
1 large egg
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
12 lasagna noodles, cooked and drained
2 – 3 cups shredded mozzarella cheese
Extra grated Parmesan for topping
Optional: 1 batch béchamel sauce (see link in notes)
Directions
- In a large pan, heat olive oil over medium heat. Add diced onion and celery. Sauté for 3-4 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef and Italian sausage to the pan. Season with Italian seasoning, salt, and pepper. Cook until browned, breaking up the meat as it cooks. Drain excess fat if necessary.
- Stir in tomato sauce, garlic powder, onion powder, sugar, and butter. Simmer on low heat for 15-20 minutes, stirring occasionally.
- In a medium bowl, mix ricotta cheese, softened butter, egg, grated Parmesan, parsley, salt, and pepper until well combined. Set aside.
- Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
- Spread a thin layer of meat sauce on the bottom of the dish. Add a layer of lasagna noodles.
- Spread 1/3 of the ricotta mixture over the noodles.
- Optional: If using béchamel sauce, drizzle or spread a thin layer over the ricotta.
- Sprinkle with mozzarella cheese. Add meat sauce. Repeat layers 2 more times, ending with sauce and mozzarella on top. Sprinkle with Parmesan.
- Cover with foil and bake for 30-35 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly.
- Let lasagna rest for 15-20 minutes before slicing and serving.
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