Classic Homemade Lasagna
Layers of pasta with from-scratch Bechamel sauce, Bolognese and cheese makes this homemade lasagna the ultimate comfort food.
This is closer to a classic Italian lasagna recipe than the American version made with ricotta cheese or Italian sausage. I love making my own homemade sauce and layering it with fresh béchamel sauce, pasta sheets and cheese for the best lasagna recipe.
Ingredients and Substitutions
- Lasagna sheets. I use no-boil lasagna noodles but you can use any pasta sheets of your choice.
- Ground beef / beef mince.
- Ground pork / Pork mince.
- Onion.
- Fresh garlic cloves.
- Carrots.
- Celery.
- Herbs: I love adding bay leaves and fresh thyme. Rosemary, oregano, basil and parsley will also be good.
- Beef stock/beef broth.
- Tomatoes. I used tomato puree/tomato passata but you can used crushed or chopped tomatoes too. You could also use tomato sauce like marinara sauce or jarred spaghetti sauce if you like.
- Sugar, salt, black pepper. Other seasonings like red pepper flakes, paprika, fennel seeds, etc. can be used but I don’t find them a necessary addition.
- Béchamel sauce / white sauce. I use my go-to recipe which consists of butter, flour, milk and cheese. Feel free to substitute with ricotta cheese if you prefer.
- Parmesan cheese.
- Mozzarella cheese.
How to make homemade lasagna
- Make the bolognese sauce: Brown the meat well in a large pot set over high heat. I do this in batches to allow the meat to brown well. Remove the browned meat from the pot and set aside. Stir in the chopped carrots, celery and onion along with the fresh herbs. I like using bay leaves and thyme but rosemary is also a great addition. Allow the vegetables to saute until golden brown. The longer you let the vegetables saute, the deeper the flavor will be of the finished bolognese sauce. Add the meat back into the pot then add the tomatoes, beef stock, white sugar, salt and pepper. Reduce the heat then simmer the bolognese with the lid ajar for 30-45 minutes.
- Make the bechamel sauce: Melt the butter in a saucepan then whisk in the flour. Cook over medium-low heat for a minute then slowly pour in the milk, whisking continuously. Whisk until the sauce is smooth then cook gently, stirring regularly until the sauce has thickened and is smooth. Add the seasonings and remove from the heat then add the cheese (optional).
- Assemble the lasagna: If using pasta sheets that need to be cooked, bring a large pot of lightly salted water to a boil. Cook lasagna noodles for a few minutes then drain and rinse under cold water to stop the cooking process. In a casserole dish or baking dish, add a few spoons of the meat sauce then add a layer of lasagna sheets. Add a few more spoons of bolognese then layer with the remaining lasagna sheets, bechamel sauce and grated cheese. Finishing with a layer of bechamel and cheese.
- Bake: Cover the lasagna loosely with foil and place in a preheated oven. Bake for 30-45 minutes until a knife can easily be inserted. Remove the foil and allow to bake for another 10 minutes to brown the top.
- Allow to rest: Remove the lasagna from the oven and allow to rest for at least 15 minutes. Slice and serve garnished with fresh parsley.
Can I make lasagna ahead?
Yes, absolutely. Lasagna can be prepped the day before and kept covered in the fridge until ready to bake. Lasagna also freezes really well. Assemble as directed then cover with a layer of parchment paper and foil then wrap well in plastic wrap before freezing for up to 3 months. Frozen lasagna will bake for closer to 80 minutes from frozen (no need to thaw). Leftovers can be kept in an airtight container for up to 3 days in the fridge.
What to serve with lasagna
I love serving a big salad with homemade lasagna. A simple green salad, Caprese salad or classic Caesar salad are all good ideas. I also love garlic bread served alongside.
Lasagna recipes
Ingredients
- 500 g (1lb) beef mince / ground beef
- 500 g (1lb) pork mince / ground pork
- 1 large onion finely chopped
- 2 carrots peeled and finely chopped
- 2 celery ribs finely chopped
- 2 bay leaves
- 6 sprigs fresh thyme
- 4 garlic cloves crushed
- 1 cup beef stock
- 500 g (2 cups) strained tomatoes/crushed tomatoes (tomato puree or passata also works)
- 1 tsp sugar
- salt and pepper to taste
- 6 cups Bechamel sauce (recipe linked)
- 500 g (1lb) lasagna sheets
- 1 cup grated Parmesan
- 2 cups grated mozzarella cheese
Instructions
- In a large pot or Dutch oven, heat a few tablespoons of olive oil. Add the meat in batches and brown well. Remove from the pot and set aside.
- In the same pot, add the onion, carrot, celery and fresh herbs. Cook for 10 minutes, stirring occassionally, until they are golden brown and starting to soften. Add the garlic and cook for another 30 seconds.
- Add the meat back into the pot with the stock, tomatoes, sugar, salt and pepper.
- Partially cover with a lid and reduce the heat. Allow to simmer for 45-60 minutes, stirring occassionally, until the sauce is rich and slightly reduced.
- While the bolognese cooks, make the bechamel sauce according to recipe instructions.
- To assemble the lasagna add a few spoons of bolognese sauce into the bottom of a deep casserole dish then add a layer of lasagna sheets. Add a few more spoons of bolognese then layer with the remaining lasagna sheets, bechamel sauce and grated cheese. Finishing with a layer of bechamel and cheese.
- Cover the lasagna loosely with foil and place in a preheated oven (180°C/350°F).
- Bake for 30-45 minutes until a knife can easily be inserted. Remove the foil and allow to bake for another 10 minutes to brown the top.
- Remove the lasagna from the oven and allow to rest for at least 15 minutes. Slice and serve.
Thank you so much for the recipes you share. I love them and always forward to my son in Australia and my daughter in Dubai. Thank you again x
Thanks so much, Denise!
I’m a bit confused regarding the cheeses. Your recipe for Bechamel sauce has the option of adding cheddar cheese. The lasagna recipe has Parmesan and mozzarella cheese. Do we use all three cheeses? Do the Parmesan and mozzarella not go into the sauce but just get added as part of the layers?
I’m looking forward to hearing from you as the recipe sounds delicious. Thank you in advance.
Yes, that’s correct – the mozzarella and Parmesan cheese gets layered with the bolognese, béchamel sauce and pasta sheets. Adding cheese to béchamel is optional.
Absolutely love this recipe and it’s definitely my favourite yet of all the lasagna recipes I’ve tried over the years. Thank you
You’re so welcome!