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).
Nagi, this is the best lasagne I’ve ever had!! Didn’t realise how long the regu sauce would take but thankfully I used cast iron pot so it thickened within less than an hour. Thank you so so much for your recipe! You are my go-to for meal ideas!!
I LOVE hearing that Rachel! Thanks so much for letting me know! N xx
Nagi can I use chicken instead of beef?
YES!!!
I just made your Ragu Bolognese. It is the best I’ve ever tasted. So thick and rich it will definitely stand up in the lasagna. Finishing up the lasagna tomorrow with the Béchamel, because I decided to make a Cheesecake for desert. Both the Ragu and the Cheesecake are sitting patiently in the fridge until tomorrow. Thank you for sharing your wonderful recipe.
Victoria
That’s so great to hear Victoria! Thanks! N x ❤️
I love lasagna. If in doubt, when eating out, I will opt for lasagna because even a “not so great” lasagna is ok.
I made this for dinner only the other day and WOW, I really loved it. I made it in two lots and the 2nd time round it tasted even better (possibly because it was already made and just needed to be finished off in the oven).
I would go as far as to say that it tasted as good as the best lasagna I have eaten: rich and tasty!
I will definitely be keeping this recipe as a “go to” recipe and making it again and again.
Thank you for sharing.
I’m so pleased you enjoyed this Cat! Thanks for taking the time to let me know! N x
My Dad LOVES lasagna, and so I decided to make your recipe for him, since we always make the quick type.
I guess he and I both didn’t realize how long the recipe would actually take, and that it wasn’t a quick one-two-bake deal 😂 But he called me later in the evening, specifically to tell me that he has NEVER had lasagna this good, and that (despite swearing earlier that he would never let me make it again because of the time crunch), in the future, he’ll just ensure I start in the morning 😂🤣
Thanks, Nagi, you let me make my Papa very happy, and for that, I can’t thank you enough! 😍
YESSSSSS!!! So glad you and your Papa loved this! (Even though it took quite long to make! ) N x
My husband and I loved this lasagne, my husband gave me a 12 out of 10! I will never use another lasagne recipe again, only yours! Thanks again Nagi for your wonderful recipes 🙂
OMG! My husband said it was the best lasagna he’s ever had, and I would have to agree! It was amazing! This is a keeper! Thank you for this wonderful recipe. 👏🏻
That’s terrific to hear Debra! Thanks for taking the time to let me know – N x
Hi Nagi, this was so great! My husband went absolutely nuts for this lasagna. He says I shouldn’t make any other versions, just this one. We only got 7 servings out of this because of him. But to his defense, the pan I used was not tall enough so I had to skip a layer. He also ate all the leftovers. Well, thank you for this recipe. It was an obvious hit.
That’s so great to hear Johanna! Thanks for letting me know – N x ❤️
Nagi,
After making multiple recipes of yours, I finally have to write a review. I have been dabbling with home cooking for the last couple of years. (Bachelor – so I usually cook for one, but sometimes I can impress on a date).. I have made the Sausage and Beef Ragu twice, which was exquisite!! I remember watching a cooking show to which the chef stated that the key to rich flavor lies in slow and low cooking. Your recipes exemplify this technique to a “T”. I made the ragu for the lasagna last night and I will make the béchamel and finish the lasagna tonight. Can’t wait to try it. Thank you and keep up the great work with these amazing recipes.
That’s so great to hear Zach! Your lucky date! (DateS?? 😜) Thanks for letting me know – N x ❤️
Why is the cook time 4 hours on the print version of the recipe? I made this dish for Christmas and assumed that normal cooking time would be 35 to 45 minutes. I almost had a heart attack when I reviewed the recipe and notice the cooking time of 4 hours??? Additionally the oven temperature is missing. I really like this version and I think it will be my go to lasagna recipe from now on.
Hi Nagi, I’m making your lasagna tomorrow. Can’t wait! Can you specify what brand of beef bouillon cubes you used? My husband is partial to one brand (he’s Italian) and I’m partial to another (I’m Dominican). Thank you!
This is a fantastic lasagna recipe. It takes a while to prepare, but the results are superb.
Thank you Nagi.
Greetings from Greece.
Terrific to hear Anastasia!! So glad you enjoyed this, thanks for letting me know! N x ❤️
Thank you for bringing back a favorite food memory. My very first experience with lasagna was at a friend’s home when I was in high school (many years ago!!). Her mom was from Italy and this was the way she made hers. I have never had lasagna that good again until now.
That’s so great to hear Michelle! Thanks for letting me know – N x ❤️
This was AMAZING! So good. I’ve made lasagne plenty of times but never made bechamel sauce – it was surprisingly easy. Your recipes are the best Nagi!
I didn’t have 3 hrs to cook tonight, so after sautéing the veggies & mince, I used my Instant Pot pressure cooker for the 2.5 hr stovetop simmer, cutting it down to 30 minutes. I then returned the ragu to the stovetop & reduced the liquid by simmering for 1/2 hr, making the overall cooking time much faster. It tasted perfect!
Good morning.
I wanted to try making this recipe but I was wondering what cheese did you use in the video or pictures? I know you put a list of cheeses that can be used but I would like to use the cheese that you used in the video. I have made a few of your recipes over the last week (no stove oven baked chicken and rice and the honey lemon chicken) and I follow them to the T and they come out great. I just like to make sure I do everything exactly the way you do because I am a vegetarian (I have never tried meat) but my husband eats meat and I cook it so since I cannot taste anything I cook that contains meat, I rely on your instructions. Oh, and everything I have made from your site is fantastic (my husband’s friends and coworkers are jealous over the meals I make him for lunch). Thank you for allowing me to feel like a professional chef, lol. On to your juicy slow cooker turkey breast recipe to ask a question there as well.
Hi Alexandria! Let’s see – for the sauce, I used Monterey Jack but I like to use gruyere if I am cooking to impress 🙂 N x
I’ve been trying your recipes for some time now and I have to say they are all perfect. I look forward to receiving the regular emails with new recipes to try.
Thank you so much for the compliment Tessa! I’m so pleased you are enjoying my recipes 🙂 N xx
That Ragu, is the BOMB! Thanks for the recipe
I’m so thrilled to hear you enjoyed this Alan! Thanks so much for taking the time to leave your feedback – N xx
This was delicious! Well worth the work and time.
Thanks for the detailed recipe. Beste homemade lasagna ever.
My husband is ready voor a nap 😉
Greetings,
Daphne (Arnhem, The Netherlands)
I’m so pleased you enjoyed this Daphne! Thank you for sharing your feedback. 🙂 N x
Delicious, thank you for sharing this recipe! Can’t wait to make it again. Worth the time it takes to prepare.
I’m so pleased to hear that Jasmine! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
Hi Nagi,
Can I make this with Passata instead of crushed tomatoes? I know you said in the notes that I can, but I just want to make sure. Because sometimes I find that it take such a long time to thicken the sauce. Thanks!
Hi Steph! You absolutely can 🙂 N xx