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).
I made this tonight and it was delicious. I ran out of white sauce by the time i got to the top layer lol, probably used too much in the layers below. I don’t know how supermarkets can sell a large lasagne for $10 and cheaper when on special. But they taste like crap unlike this one which is bold and rich in flavour. Thanks for the recipe, and the tips, it’s very well thought through and explained!!! I have you on my favourites now.
Homemade will beat anything bought in store Tina – I always make a big batch and freeze too! N x
I made this last night and it is officially the BEST lasagna my partner and I have ever tasted! I’m so excited to have it again for lunch today (makes looots of leftovers).
Thanks for another perfect recipe Nagi!
Excellent Sam! N x
Fool proof recipe!
For this recipe, can we use the pre-shredded cheese insteading of grating the cheese ourselves? I know you don’t recommend using pre-shredded at your mac& cheese recipe. Not sure if it’s the same for here, just for saving time.
Thanks!
Hi Sophia, the pre-grated cheese works fine here – N x
Hi Nagi,
Would this work with chicken or turkey mince?
Thanks!
Sure does – doesn’t have that intense beefy flavour, but is still amazing! N x
Thanks Nagi!! Our freezer is now stocked with your lasagne and chicken burritos – easy to reheat meals on a lazy day!
This is great Stephanie!! N x
Yes! A fantastic lasagne recipe that is exactly what I hoped it would be. I made it yesterday and it was AMAZING. The meat sauce was rich and tasty and I was extremely proud of the end result.
I read somewhere to make sure the butter and flour are of equal quantities when making a sauce (I don’t remember where I read it but it has always stuck with me) so I used 60g of flour to go with the 60g of butter and the white sauce came out beautifully. Added some pecorino cheese and WOW. Delicious.
Also, Hubby said it was the best lasagne he’s ever had so huge thumbs up there! Thanks again Nagi!
That’s awesome Natalie, I’m so glad you enjoyed it! N x
Nagi you’ve done it again! I love this recipe and can’t wait to have the leftovers tomorrow. Thank you
Wahoo, that’s great! N x
In the oven now 🤞
My cheese sauce started out very different from yours on your video though
I weighed the butter and the flour yet it seemed like there wasn’t enough butter and almost turned into a dough rather than a sauce but once I added the milk it thinner out and seems to have worked fine. Weird!
I pressure cooked the rage for 25 minutes on high rather than simmering and it worked out perfect! I also used 400g of Passatta and 400g tinned tomatoes
Hi Jessica, I’m so glad it worked out for you, that’s great to hear!!! N x
Hi Nagi!! My first ever attempt to.make lasagna and boy it didn’t disappoint!!! It was so yummy and my 3 kids who loves lasagna (which I usually buy) really enjoyed it!! Thank you for an easy to follow recipe. The only is that I couldn’t find a fresh lasagna sheets so I had to use the instant ones…but still perfectly good.
I am a big fan of yours! Everything I make is always amazing, but this lasagne was the icing on top! I cooked for my husband and his family and it was a huge hit! Thank you
Wahoo! I’m so happy it was a hit Tanya! N x
This lasagna is amazing!😋 My family get so excited when I cook it. Thank you so much for sharing yet another amazing recipe Nagi. What would I do without you?!!😀
You’re so welcome Claire, thanks so much for the feedback! N x
I tried it 2 days ago and it was absolutely delicious! Even my Italian husband was super impressed n never did he even can imagine that I can make lasagne.
Just one little problem I faced. Why did the flour turned all lumpy when I cook it with butter? Had to strained it n remove all the floor after pouring in the milk.
This is a winning recipe. So SO delicious! Thank you!!
I made this on the weekend – gluten free with instant GF pasta sheets and GF flour in the sauce and it tastes AMAZING!
You know when it’s good the first night just how much better the leftovers are going to taste – and I’ve just had my lunch and needed to come on here to say YUM!!
Best lasagna…Made it 4 times and amazing every time. I made the meat sauce a few days earlier, saved a lot of time on the actual day…Thank you.😀
Hello Nagi and Dozer 😚😚😚,
Yesterday I made this without the wine , used only the carrot, and with 500 gram meat. And with dried lasagna. It was DELICIOUS. The measures of the recipe are PERFECT! JUST a Super recipe. 👌👌👌thank you for this goodworking site! The quality (working) of the site is 👍👍👍👍👍👍💖💖💖
Have you refuced every meat souce ingredients proportionatly? I would prefer a single person recipe witg 500 gram meat. Thanks!
Hi Nagi,
Thank you so much!! I have been referring to and following your recipes for quite some time after I stumbled upon it whilst looking up mac and cheese recipes! That one was a crowd pleaser!!!
Your lasagna recipe is so delicious and such a go-to in our household. You’re so clever! Thanks for making deciding what to cook that much harder! I know it’ll be delicious whatever we pick if it’s from your site!! 🙂
That’s so nice to hear Jo, thanks so much for taking the time to give me such great feedback ☺️
This was perfect I used only 500g of meat and one tin of tomatoes but the one change I made was I added about 2 cups of passata as I was using the dried lasagne sheets and wanted plenty of juice so it wouldn’t be dry and it wasn’t it was perfect
Wahoo, that’s great to hear Steve! N x
I forgot to press 5 stars
Shopping for ingredients today for Lasagna. Looks good. Thank you for ALL the recipes.
Love Dozer pics