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).
never fail lasagne beautiful rich sauce which everyone loves, thankyou
I’m so glad you loved it Phillip!
I love the Ragu filling! Could I use this as a pie filling?
Yes, would be delicious Mel – although just make sure it’s quite thick and not too runny!
My, oh my! This was beyond amaaaazing!
I never order lasagna at restaurants because a lot of the places use ricotta as their cheese sauce, which I really don’t like. My family’s favourite lasagna is actually from ALDI – the humble ol’ instant frozen meals. I could never find a recipe that gave this similar flavour and texture…. but your recipe was EXACTLY this AND MORE 🙌
I used the pressure cooker to make the ragu in 30 minutes (and then “simmered” for less than 15 minutes on the saute function to obtain the thicker consistency), and used parmesan in the bechamel sauce, topped with a little bit of pizza cheese on top of the final product. The best recipe for lasagna EVER!! Are you sure you’re not actually Italian?! 😂
Thank you again, for such a fail proof recipe!!!
Sounds like you nailed it Esther! This is the perfect recipe to make a big batch and freeze too – no more Aldi lasagna ☺️
I made this tonight and it was absolutely wonderful!!! It wasn’t the easiest or quickest thing I’ve ever made, but it was not difficult and was worth every minute spent. I’ve been cooking for over 45 years and that is the best sauce I’ve ever made! The blend of the tomato sauce and creamy cheese sauce made for amazing lasagna. I’ve made quite a few of your recipes and am always impressed by them, but this one takes the cake! Thank you so much for sharing and for going into as much detail and explanation as you do! This is now a family favorite. Hope you have a wonderful evening 🙂
You’re so welcome Barb, I’m so happy you loved it!!
Superb recipe! Best lasagna I have tasted, well done!
Thank you for all those little details; like dish size, what consistency the ragu and sauce should be, and vids. They add extra confidence to making the dish for the first time.
That’s so great to hear Michael! I’m so happy you enjoyed it!
Hello
If I am making this the day before with fresh lasagne sheets should I cook this and then reheat on the day before eating or assemble and leave in the fridge and cook on the day?
Hi Beth, you could do either way and it would be great – N x
Hi Nagi, this is on my list of recipes to try out (along with…. pretty much ALL your other recipes on your website! haha). Just wondering if I can use a pressure cooker to cook the sauce rather than simmering on the stovetop for hours? Any recommendations of cooking time?
Thanks in advance!! Can’t wait to have a go with this one 😀
You sure can Esther!!
Amazing, amazing, amazing!! The best lasagne I’ve ever eaten, beyond restaurant quality! So impressed my taste buds are still buzzing. I’ve tried a few of your recipes so far and they’ve all been incredible but this one omg! If I could eat the whole thing right now I would. Thank you so much for sharing.
Woah that’s so great to hear Jasmine! 🙌
Hi Nagi!
I’m about to make this recipe on the weekend for my family. But I am just wondering, why are 3 beef billion cubes required for the sauce? This seems like a lot and I’ve never seen it added to a sauce like this before? Thanks! 🙂
Hi Karsha, I use bouillon cubes to bring out the flavour – I promise it isn’t too much (just remember you have a kilo of beef and 800g tomatoes here) -N x
Perfect, I am making it this weekend! Will let you know how I go 🙂
Hey Nagi
I just made this beloved recipe for fam on hols, and I have a non cheese eater ! So I made it in two pans, one with plain bechamel and other with cheese grated on top of it. It was also delicious without cheese and if anyone else needs to do this up the nutmeg and make sure the meat sauce is well seasoned
Great idea Kath!
Hands down the best lasagna I have ever made! I have finally found my go-to recipe. The flavours were amazing and it held together better than any of my previous attempts. I made mine with dried pasta sheets, but looking forward to another attempt with fresh pasta!!
Woah that’s so great Sarah!
I love this recipe! I have 2 questions: can you bake it from frozen? And how long and how do you microwave it? I’m guessing it can’t be microwaved from frozen?
Hi Lin, Thaw first and then bake as per the recipe – N x
As a first timer I will give five stars for the recipe. Love love love the taste.. real Italian , I was looking a recipe that contains some veggies in it, finally found one . Easy to understand, clear instructions. My Lasagna came out beautifully. My husband was over the moon. He loves lasagna.. you made my day!!
Hi Indu, thanks so much for the feedback, I’m so happy you loved it!
I’m cooking the lamb shanks your way today, the smell is sooo good! How can I use leftover sauce to make lasagna?
That would be AMAZING Jo!
Finally a really flavourful go to lasagne recipe. So so good! I don’t usually go on websites and leave a comment but this one deserves the 5 stars. Thank you for sharing.
You’re so welcome Emily, I’m so glad you enjoyed it – N x
We made this tonight for the family and my husband (the lasagna critic) LOVED it. I couldn’t help but humbly drop a few times that I made my own cheese sauce – now where’s that smug face emoji?! Haha. They loved it but felt I couldn’t take credit & to thank Nagi. (You’re officially a household name given I’ve cooked one of your recipes every night for the past week). Amazing! Thank you
I’m so glad you loved it Anne!
Lasagna was delicious and the whole
Family loved it even the kids. My husband is Italian and he approved lives it. Thanks so much keep up the great work and recipes
That’s great news Julia!!
Made this & it’s awesome Nagi! What brand of bullion vibes do you use ?
Hi Danielle, I use Oxo brand – N x
Most of the family really enjoyed this. The small fussy one wasn’t 100% convinced but ate it any way. It is very filling, so there’s another family dinner and several single serves in the freezer too. Love a me ask that means I don’t have to cook another night!
Absolutely Amazing
Perfect Sandy!
Made half the portion for dinner and it was my first attempt at making lasagna, Didn’t have worchester sauce nor nutmeg. Used Mainland Epicure tasty cheese. Other than that, followed recipe and the result… Epic Lasagna!!!
I’m so glad you loved it!!