One of the most loved foods in the world is finally here! This is a beautiful Italian Lasagna with layers of slow cooked Ragù Bolognese and Besciamella cheese sauce. Though patience is required, it is quite straight forward to make as you will see in the recipe video!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Traditional Italian lasagna
Lasagna, lasagna. How I love thee! It is possibly one of the most loved foods in the whole wide world, and understandably so. There is just something so sentimental about lasagna, so comforting. It evokes images of of gatherings with family and friends all around the world. It is the sort of food that is like a big warm hug, and so more-ish you want to keep digging in until you burst.
Lasagna just rocks. Full stop.
And if you’ve never tried a homemade one before, that needs to change! If you can make spaghetti bolognese, you can make lasagne. It just requires a wee bit more patience.
OK, bit more than a wee bit more patience. But it’s totally worth it. A real homemade Lasagna is epic.
Homemade Lasagna – three parts
There are 3 components to making lasagna:
The meat sauce;
The white sauce – creamy and thick, but no cream required!
Assembling and baking.
What goes in lasagna
The Meat Sauce is basically just like Bolognese. You need:
Onion, garlic, carrot and celery – for the flavour base, a soffrito;
Beef
Canned tomato and tomato paste
Red wine – for extra flavour!
Seasonings – beef bouillon cubes (stock cubes), bay leaves, thyme, oregano, Worcestershire sauce
For the white sauce, you need:
butter
flour
milk
cheese
For assembling, you need:
lasagna sheets – preferably fresh (from the fridge section of grocery stores) but dried works just fine too
cheese!
How to make lasagne
See? I told you the meat sauce is just like making Bolognese! Though here, we cook that meat sauce long and slow, to develop incredible rich flavours and make the beef melt-in-your-mouth tender.
Layering up!
And here’s how you layer it up:
Smear a bit of meat sauce on the base first – stops the lasagna sheets from sliding around;
Layer 1 – top with meat sauce, bit of white sauce
Layer 2 – lay out more lasagna sheets, then top with more meat sauce and more white sauce
Layer 3 – repeat again, lasagna sheets, meat sauce then white sauce; and
Topping – cover with lasagna sheets, pour over remaining white sauce then sprinkle with cheese.
Pop it in the oven, and THIS is what comes out….
That moment when you cut into the golden bubbly cheesy top and you serve up a piping hot, oozy, meaty slice of lasagna….
That’s a little bit of food heaven, right there.
Lasagna first timers, the recipe video below will be super helpful. ❤️ Trust me, you got this. – Nagi xx
PS Also happens to be one of the nicest food gifts you can make for someone. Freezes 100% perfect, and is a huge step up from the usual simple casseroles. Right? 😉
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Lasagna
Ingredients
Ragu Bolognese:
- 1 tbsp olive oil
- 1 onion , finely chopped (white, yellow or brown)
- 1 medium carrot , peeled and very finely diced
- 1 celery stick , very finely diced
- 2 garlic cloves , minced
- 1 kg / 2 lb beef mince (ground beef) (Note 1)
- 800g / 28 oz canned crushed tomato
- 1/4 cup tomato paste
- 1 cup pinot noir red wine , or other dry red wine (Note 2)
- 3 beef bouillon cubes , crumbled
- 2 bay leaves , dried or fresh
- 1/2 tsp EACH dried thyme and oregano
- 2 tsp Worcestershire Sauce
- 1 – 2 tsp sugar (if needed – Note 3)
- 1/2 tsp salt and black pepper
Cheese Sauce (Besciamella):
- 60g / 4 tbsp butter
- 1/2 cup flour
- 4 cups milk , preferably full fat but low fat ok
- 2 cups gruyere or Colby cheese , shred yourself (or cheddar, Monterey Jack, OR 1 cup / 100g shredded parmesan) (Note 4)
- Pinch of freshly ground nutmeg
- Salt and pepper
Lasagna:
- 350g/ 12 oz fresh lasagna sheets (or 250g/8oz dried) (Note 5)
- 1 1/2 cups (tightly packed) mozzarella cheese , shred yourself (Note 4)
- Finely chopped basil or parsley , for garnish (optional)
Instructions
Ragu:
- Heat oil in a large heavy based pot over medium heat. Add garlic, onion, celery and carrots. Cook for 10 minutes until softened and sweet – they should not brown (if they do, turn heat down).
- Add beef, turn heat up and cook the beef, breaking it up as you go.
- Once the beef has all turned brown, add the remaining Ragu ingredients EXCEPT the sugar.
- Stir then adjust the heat so it is bubbling very gently. Place the lid on and cook for 1.5 – 2 hours, stirring every now and then, then remove the lid and simmer for 30 minutes.
- The ragu is ready when the meat is really tender and the sauce has thickened and is rich – see video for consistency (Note 6). Adjust salt and pepper to taste, and add sugar if required (Note 3)
Cheese Sauce:
- Warm milk up in a saucepan (optional – just makes sauce thicken faster).
- In a large saucepan, melt butter over medium low heat. Add flour and mix constantly for 1 minute.
- Pour about 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once mostly lump free, add remaining milk. Use a whisk if needed to make it lump free.
- Turn heat up to medium high. Stir occasionally at first then regularly after a few minutes until sauce thickens – about 5 – 8 minutes. It should coat the back of the wooden spoon.
- Remove from heat, add cheese, nutmeg, salt and pepper. Mix until the cheese is melted. The Sauce should be thick but still easily pourable – the consistency of heavy cream (you need to be able to drizzle it over the Ragu when layering – see video). If it’s too thick, add a splash of water or milk.
Assemble:
- Preheat oven to 180°C/350°F.
- Use a 33 x 22 x 7 cm / 13 x 9 x 2.5″ baking dish.
- Smear a bit of Ragu on the base, then cover with lasagna sheets. Tear sheets to fit.
- Spread over 2 1/2 cups of Ragu (enough to cover sheets), then drizzle over 1 cup of Cheese Sauce.
- Top with lasagna sheets (Note 7). Spread with another 2 1/2 cups of Ragu, then 1 cup of Cheese Sauce. Top with lasagna sheets then repeat 1 more time.
- Top with a 4th layer of lasagna sheets, then pour over the remaining Cheese Sauce.
- Sprinkle with Mozzarella, then bake for 25 minutes or until golden and bubbling.
- Stand for 5 to 10 minutes before cutting and serving, garnished with basil or parsley if desired.
Recipe Notes:
Nutrition Information:
Life Of Dozer
He just sprawls across the floor when he sleeps. No curling up cutely, chin on paw, like all those cute doggy pics you see all over the internet. Nope, this one just collapses and sprawls out right in my line of path (straight line from kitchen to table is over him – of course).
Yep! This well and truly lived up to the hype in the reviews. Best lasagne I’ve ever had by a long shot.
Hi Nagi,
This lasagne is a favourite in our house. I am wondering if it could be made with another meat which isn’t red meat? I would love to make it for a friend but she has a red meat allergy!
I make it all the time with any type of mince i have in.. usually turkey! I still use beef stock/bullion cubes though..
This is now the only lasagne recipe I’ll use. Easy to follow with helpful notes and video. Thank you Nagi! This really is a super delicious recipe. x
I am vegetarian and have missed having a proper, delicious lasagna, so I tried this recipe and instead of using beef I substituted in frozen Quorn ‘mince’ and it worked absolutely amazingly! It’s the best lasagna I have ever had in my life, thanks nagi!!! x
Hi Nagi! Making this again recipe again for Thanksgiving 2021, by request 😊. What brand beef bouillon did you use? Thanks!
Hi Nagi
I am a huge fan of your cooking as it holds heaps of flavour and this is just another mouth watering dish.
My daughters favourite food is lasagne and only your lasagne now. She won’t eat anyone else’s anymore. 😊
I love this lasagne! I’ve never been a fan of the ricotta layer in lasagna….but being an American, that is usually what we get.
I used very low salt beef bouillon cubes since I prefer less salt… parmesan cheese and fresh pasta sheets.
Thank you for another fabulous recipe!
Hi, I just wanted to ask if I made it the day before would it still be ok? So I would prepare and assemble it one day but put it in the fridge overnight and cook it the next day?
Hi Layla – yes that should be fine! N x
Great, thanks
How did it go? I’m planing on doing the same today.
This is the best lasagna I’ve ever had.
That’s it. Hands down.
Followed the recipe exactly, used a cup of Parmesan in the béchamel. I’ll be returning to this recipe again and again. Thank you!!
Your lasagna is the best, my wife and I used to go miles and pay heaps for a good lasagna at a restaurant, but not now, we cannot buy it this good. Thank you so much for your recipe.
Oh wow! Big praise!!! Thank you! N x
Nagi, I meant to review this months ago, but forgot! Looked up the recipe again for a dinner party this month and I’m salivating. This recipe is the best lasagna I’ve ever eaten! Thanks for all your great recipes and videos.
This American cook made her first lasagna without ricotta cheese and didn’t miss it at all! Simply wonderful!
I went with fresh pasta for sure! and used parmasean cheese in the Besciamella. It was really, really good! One of your readers recommended Parmigiano Reggiano which I think I will try next time.
I cut this recipe it in half to serve just me and my husband and there was enough left over to freeze for another meal!
Thank you so much for sharing your recipes. We love them all!
Oh man – this is probably my favourite recipe so far (and I’ve cooked a lot from RecipeTin!) I cooked the ragu for longer, because I was out for most of the day (on low for 7 hours) and it was so tasty. I was cooking for a fussy family (adults and children) and everybody was licking their plates.
Love love your recipes. So easy to follow and great results!
My very compliments Nagi, I am Italian, originally from Emilia-Romagna (one of the home regions of Lasagna) and I have to say that this is the exact procedure that my mom and my auntie use (they both use mixed meat for the ragu though). The only point that I would like to suggest is that the cheese for the besciamella and for the assembling has to be Parmigiano Reggiano or at least Grana Padano (finely grated). I know that it can be difficult to find it outside of Italy and if you don’t find it you can use substitutes, but this really gives the right flavor. Try it out and let me know. 😀
My compliments because it is one of the first times that I see the right recipe on a non-Italian cooking website <3
Costco carries parmigiano reggiano!
Awesome!
Hi Nagi; if I plan on freezing it, should I do that after assembling but before baking it? or should I cook it like normal and then freeze it? thanks
Hi Eleanor, I was trying to figure out the same thing, I’ve read the “Make Ahead” instructions several times and I’m still not 100% sure, but I think for both reheating and frozen, the lasagna is already cooked as Nagi says “reheat” in both methods.
When using dried sheets just soak for a minute or two in a large bowl of pre-boiled water (a kettle full) and a dribble of olive oil.I tend to soak 4 at a time(my pan size) for each layer working at a reasonable pace or they can start to stick together after to long .Comes out great every time and doesn’t wrinkle.
Hi Leeuk, I find this unnecessary – you can use dried sheets straight from the pack here and it works beautifully! N x
What is the fat content of the beef you use? 80/20?, 90/10? I notice that you don’t strain off fat in any of your recipes. Just making sure I’m using the proper fat content.
Hi Tami, I never strain off fat! Generally for this one I use 90/10 mince 🙂 N x
Incredibly tasty lasagna. I recommend you try this- thanks Nagi!
Nagi, you really outdid yourself with this one! We’re a household of 5 who make various lasagnas regularly and everyone went nuts for this recipe.
It’s a pretty basic lasagna recipe but the pasta/ragu/cheese sauce ratios and flavours were just perfect.
The only changes made was using a 1/2 beef, 1/4 pork, 1/4 veal mix, and maybe another 100g of pasta (probably about 350g dried) since I think I used a slightly larger baking pan.
Otherwise followed the recipe more or less exactly. Will def be making again.
Thanks Nagi!