Layers of tender pasta, a deeply savory beef and tomato sauce, and a rich, velvety white sauce come together in this classic baked lasagna. The meat sauce gets its depth from a slow simmer with tomato paste, crushed tomatoes, garlic, and oregano, so every bite is packed with old-school Italian flavor. A creamy, well-seasoned filling binds each layer together, while the top bakes up bubbling and golden at the edges. It's the kind of comforting, make-ahead dinner that rewards a little patience with a deeply satisfying result, and it's a great choice for a dairy free table. Let it rest before slicing and you'll get clean, sturdy layers every time.
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Bring a large pot of heavily salted water to a boil. Cook the lasagna noodles with 1 tbsp olive oil until just shy of al dente — tender but with a firm center, about 8 minutes (they will finish cooking in the oven). Drain in a colander and lay flat on a lightly oiled baking sheet to prevent sticking.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute, watching closely so it does not brown.
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