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

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.

Lasagna recipes