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).
First time made lasagna and i must say ir was alright. Needed a few adjustments however main concern was why my top layer of sheets were still hard??
Hi Rabia, sorry you had trouble here, the top layer should definitely not be hard – was it totally covered in sauce??
I love this lasagne my partner is so fussy but he asked me to make it again and considering I normally use Jared sauces this was so simple and will be a constant meal in my home ❤️❤️❤️❤️
I’m so glad you loved it Terri!! No more jarred sauces for you!
Not gonna lie, this recipe is our go to for lasagne. I usually like to make the lasagne sheets as well.
Wahoo!!! That’s awesome Andre!
This is my favorite go to recipe por lasagna :). If I’m too lazy I’ll just put the ragu sauce in a slow cooker on low for 8 hours. (After cooking meat and vegetables)
Perfect Kris!
Made it today ,and it was amazing !!thank you!!
Great to hear Anna!
So delicious and melted in the mouth. Used a Syrah red wine and substituted carrot and celery for finely chopped broccoli as well as tasty cheddar cheese aged 18 months. Can’t wait to make it again.
Wahoo sounds great Frances!
Made this last night and my boyfriend and I absolutely loved it and we have frozen half of it because it made up heaps. Next time ill have to drain some liquid off it before I bake it.
Hi Debbie, I’m so glad you loved it, it’s perfect to make a big batch and freeze ❤️
Hands down the BEST lasagne I have ever made!! Such an original flavor, something I haven’t been able to master. I burnt my mouth and just about made myself sick because I ate so much so fast 🙂 xx
I totally get that Kirsten, that cheesy goodness is so hard to resist once it comes out of the oven!! 😂
Made this last night. The best lasagna I’ve ever tasted! I bought ricotta cheese just in case the cheese sauce didn’t turn out right but I didn’t need it! It did take a long time to prepare but well worth the end result! Husband approved 😊
OMG! This sauce is the bomb!! I used pre-made Costco sauce and added all the other ingredients except sugar. It was so good! Waiting for the lasagna to cook. Your recipes are amazing, Nagi. Thank you for sharing!
Sounds great Tina, I hope you enjoy it!
Hi Nagi, I’m going to have a go at cooking this lasagna tomorrow. I was wondering after cooking the ragu mixture in the frypan first. Could I then transfer it to my slow cooker and simmer it on high for a couple of hours or something. On the stove top I think I will end up burning my pan.
Sure can Rose! I hope you love it – N x
Hi Nagi! I am so, SO happy for this little gem of a website, your recipes have NEVER failed me, everyone loves them (no exception) and this lasagna always get a ‘one of the best I have ever had’ mention from my guests. Simply delicious, thank you!
Thanks so much for the awesome feedback Laure!
First time I’ve ever used a recipe for lasagna, so glad it was yours, absolutely perfect. Easy recipe and great instructions. Thank you. Everyone loved it.
Awesome Ali!!
Hi just wondering if I have a tray 30cm x 40cm should I up the servings to 15 ?
Hi Emily, yes up the servings to fill the tray ☺️
Simple recipe, simmering the meat made it tasty. Was a really moist lasagna and very delicious.
I’m so glad you loved it Leisa!
The lasagna was excellent – oh soooo yummy. Not too fond of mozarrella so used lots of Parmesan. I also have made your Thai Salad and Asian cole slaw – both yummy.
Thanks Nagi!
I don’t usually comment but this turned out AMAZING! Followed the instructions almost completely; cooked the bolognese only for about an hour and a half and used parm in the cheese sauce. Was worried it wouldn’t thicken with 1.5% milk but after much patience and stirring (and after adding the cheese) the consistency was perfect. Sadly didn’t have nutmeg on hand.
10/10 recommend.
Thanks so much, I’m so happy you loved it!
I have tried many Lasagna recipes over the years, and even though the were ok, they always seemed to be lacking something. Then I found you, followed this recipe and produced the best Lasagna ever. It is perfect every time and my family love it. You are my go to for all my cooking needs now. I love you and your energy…you are a household name (in my home) for being one of the best online. If I could give you 10 stars instead of 5 I would. I am a UK fan 🙂
That’s so great to hear Dianne, thanks so so so much!
This is my family’s new favorite lasagna! It is so creamy and delicious! I used just parmesan in the cheese sauce and it was amazing!! Thank you for another great recipe! They always come out right!
Wahoo I’m so glad it’s a hit!
Hi Nagi,
Thank you for providing the world with your wonderful recipes! You are so talented!!
Just wondering what would you recommended as side dishes for Lasagna? Also, am I able to make the béchamel sauce ahead of time.
xx
Hi Melissa, I usually do a simple salad and garlic bread. You can definitely make the béchamel ahead of time ☺️