Why You’ll Love Simply The BEST Homemade Lasagne Recipe Recipe
This lasagne delivers everything you want from a classic homemade version: a rich meat sauce, creamy béchamel, tender pasta, and an irresistible golden cheese topping.
The beef ragu is slowly simmered with pancetta, vegetables, red wine, herbs, tomatoes, and beef stock, giving it much more depth than a quick tomato sauce. The grated carrot adds subtle sweetness, while the pancetta contributes a savoury richness.
Homemade béchamel makes the layers especially creamy without overpowering the ragu. Parmesan, mozzarella, and freshly grated nutmeg give the finished dish plenty of flavour.
It’s also an excellent recipe for feeding a group. One baking dish makes 8 generous servings, and leftovers store and reheat particularly well.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Beef Ragu
- 2.2 lb / 1 kg ground or minced beef
- 3.5 oz / 100 g pancetta, finely diced
- 2 celery ribs, finely diced
- 2 medium carrots, grated
- 1 large white onion, finely diced
- 3 garlic cloves, finely diced
- 2 tablespoons tomato puree (tomato paste)
- 1 cup / 250 ml red wine
- 2 cups / 500 ml tomato passata (pureed tomatoes)
- 2 cups / 500 ml beef stock
- 2 bay leaves
- 1 small bunch fresh basil, finely chopped (approximately 1 oz / 30 g)
- 1 small bunch fresh parsley, finely chopped (approximately 1 oz / 30 g)
- 1 teaspoon dried oregano
- 1½ teaspoons sugar, or to taste
- Salt and pepper, to taste
- Olive oil, as needed
For the Béchamel Sauce
- 4 tablespoons / 2 oz / 60 g butter
- 5 tablespoons / 2 oz / 60 g plain flour
- 4 cups / 1 litre milk, at room temperature
- ½ small nutmeg, finely grated
- 1 cup / 80 g freshly grated Parmesan
- Salt and pepper, to taste
For Assembling the Lasagne
- 12 oz / 350 g fresh lasagne sheets
- 2 cups / 200 g shredded mozzarella
- ½ cup / 40 g freshly grated Parmesan
Directions
1. Brown the Beef
Heat approximately 1 tablespoon of olive oil in a large pot over medium-high heat. Add the ground beef and break it apart with a wooden spoon.
Season with a pinch of salt and pepper and cook until the beef is completely browned. Remove it from the pot and set it aside, discarding any excessive fat if necessary.
2. Cook the Pancetta and Vegetables
Reduce the heat to medium and add the diced pancetta. Cook until it starts to brown and releases some of its fat.
Add the onion, celery, and grated carrot. Cook until the vegetables soften and begin to develop a little colour.
Stir in the garlic and cook for another minute.
3. Develop the Ragu
Add the tomato puree and fry it with the vegetables for a couple of minutes. Cooking the tomato puree briefly helps deepen its flavour.
Pour in the red wine and scrape up any flavourful browned pieces from the bottom of the pot. Let the wine reduce for a few minutes.
Return the browned beef to the pot.
4. Slowly Simmer the Sauce
Add the beef stock, tomato passata, parsley, basil, oregano, bay leaves, 1 teaspoon of the sugar, and salt and pepper to taste.
Bring everything to a gentle simmer. Reduce the heat to low, cover, and simmer for at least 1 hour and 30 minutes, stirring occasionally.
Remove the lid and continue simmering for another 20–30 minutes, or until the ragu becomes thick and rich rather than watery.
Taste and adjust the seasoning. Add the remaining sugar if the tomatoes need additional sweetness.
5. Make the Béchamel
Melt the butter in a medium saucepan over medium heat.
Add the flour and stir until it forms a smooth roux. Gradually pour in the milk while whisking continuously to prevent lumps.
Let the sauce gently simmer for approximately 7–10 minutes, stirring regularly, until thickened.
Add the grated nutmeg and Parmesan, then season with salt and pepper. Stir until smooth.
The finished béchamel should be thick enough to coat the back of a spoon but still loose enough to pour easily.
6. Prepare the Oven and Baking Dish
Preheat the oven to 350°F / 180°C.
Use approximately a 20 x 30 cm / 8 x 12-inch baking dish.
Spread a few spoonfuls of ragu across the bottom. This initial layer helps prevent the pasta from sticking.
7. Assemble the Lasagne
Build the lasagne using layers of pasta sheets, ragu, béchamel, and mozzarella.
Continue layering until the ingredients have been used. Aim for four layers of pasta, four layers of ragu including the small amount on the bottom, four layers of béchamel, and four layers of mozzarella.
For the final layer, place pasta sheets on top, followed by béchamel, mozzarella, and the remaining Parmesan.
8. Bake
Bake for 30–40 minutes, or until bubbling around the edges and deeply golden on top. A few darker caramelized areas on the cheese are perfectly fine and add extra flavour.
Remove the lasagne from the oven and let it rest for at least 10 minutes before slicing. Resting allows the layers to settle, making it much easier to cut clean portions.
Garnish with additional fresh basil or parsley before serving if desired.
Servings and timing
Servings: 8
Total time: 3 hours 15 minutes
The majority of the preparation time comes from slowly simmering the ragu, which is essential for developing its rich flavour and thick consistency. Once assembled, the lasagne requires approximately 30–40 minutes in the oven and should rest for at least 10 minutes before serving.
Variations
Use a Beef and Pork Combination
Replace part of the ground beef with ground pork for an even richer ragu. A roughly equal combination of beef and pork works especially well.
Make It Without Wine
If you prefer not to cook with wine, replace the red wine with additional beef stock. The sauce will have a slightly different flavour but will still be rich and satisfying.
Add More Vegetables
Finely diced mushrooms, zucchini, or bell peppers can be cooked with the onion, carrot, and celery. Make sure any vegetables with a high water content are thoroughly cooked so they don’t make the lasagne watery.
Add Extra Cheese
For an especially cheesy lasagne, increase the mozzarella between the layers or add a little extra Parmesan to the béchamel.
Make It Spicy
Add crushed red pepper flakes or a small amount of finely chopped fresh chilli to the ragu for gentle heat.
Use Dried Lasagne Sheets
Fresh pasta produces wonderfully tender layers, but dried lasagne sheets can also work. Prepare or pre-cook them according to the package instructions when required, and make sure there is enough sauce to keep the pasta moist as it bakes.
Storage/Reheating
Allow leftover lasagne to cool before transferring it to an airtight container or covering the baking dish tightly. Store it in the refrigerator for up to 3–4 days.
Individual portions can be reheated in the microwave until piping hot throughout. For larger portions, cover the lasagne with foil and reheat in a moderate oven until the centre is thoroughly heated. Removing the foil for the final few minutes can help restore the texture of the cheesy top.
Lasagne also freezes well. Divide cooled leftovers into individual portions and place them in freezer-safe airtight containers. Freeze for up to 2–3 months for the best quality.
Thaw frozen portions overnight in the refrigerator before reheating. If the lasagne seems slightly dry, adding a spoonful of water or extra tomato sauce around the edges before covering and reheating can help restore moisture.
FAQs
Can I make homemade lasagne ahead of time?
Yes. Assemble the lasagne, cover it tightly, and refrigerate it until you’re ready to bake. It’s a particularly convenient option when entertaining because the ragu and assembly can be completed in advance. If baking directly from the refrigerator, it may require a little additional oven time.
Why does the ragu need to simmer for so long?
Slow simmering allows the beef, pancetta, vegetables, tomatoes, herbs, wine, and stock to develop into a concentrated, cohesive sauce. It also reduces excess liquid, which is important because a watery ragu can result in lasagne that doesn’t hold its shape.
How do I stop my lasagne from becoming watery?
Make sure the ragu is properly reduced before assembling the dish. It should be thick rather than soupy. The béchamel should also have a creamy, spoon-coating consistency. Finally, let the baked lasagne rest for at least 10 minutes before cutting it.
Can I leave the pancetta out?
Yes. The pancetta adds richness and savoury depth, but the recipe can still be made without it. You may want to add a little extra olive oil when sautéing the vegetables if necessary.
What can I substitute for red wine?
Beef stock is the easiest substitute. Replace the wine with an equal quantity of stock. The flavour won’t be exactly the same, but you’ll still get a delicious meat sauce.
Do I need to cook fresh lasagne sheets first?
Fresh lasagne sheets generally don’t need to be pre-cooked when they’re designed for direct baking. Make sure the sheets are surrounded by enough ragu and béchamel so they remain moist while cooking.
Why should lasagne rest before slicing?
Freshly baked lasagne is extremely hot and its sauces are still loose when it first leaves the oven. Resting for at least 10 minutes gives the layers time to settle and firm slightly, helping each slice hold together.
Can I freeze this homemade lasagne?
Yes. Lasagne is an excellent freezer-friendly meal. You can freeze individual cooked portions in airtight freezer-safe containers for convenient future meals. For the best texture, thaw them overnight in the refrigerator before reheating.
What should I serve with homemade lasagne?
Because lasagne is rich and filling, simple sides work best. A crisp green salad, roasted vegetables, steamed greens, or garlic bread all complement it nicely without competing with the main dish.
How do I know when the lasagne is finished baking?
The sauces should be bubbling around the edges, the pasta should be tender, and the cheese on top should be melted and deeply golden. Some darker caramelized spots are desirable and provide extra flavour.
Conclusion
This homemade lasagne is worth the extra cooking time. Slowly simmered beef and pancetta ragu provides a deeply savoury foundation, while Parmesan béchamel, mozzarella, fresh pasta, and a golden cheese topping create the rich, comforting layers that make classic lasagne so satisfying.
Whether you’re preparing it for a weekend family dinner, serving a group, or making extra portions for later, this recipe delivers a hearty lasagne with plenty of flavour in every layer. Give it enough time to simmer, don’t rush the final resting period, and you’ll be rewarded with beautifully defined slices of creamy, cheesy, meat-filled lasagne.
Simply The BEST Homemade Lasagne Recipe
A rich homemade lasagne layered with slow-simmered beef and pancetta ragu, creamy Parmesan béchamel, fresh pasta, and plenty of melted mozzarella.
- Prep Time: 25 minutes
- Cook Time: 2 hours 50 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Salt
Ingredients
- 2.2lb / 1kg Ground/Minced Beef
- 3.5oz / 100g Pancetta, finely diced
- 2 ribs of Celery, finely diced
- 2 medium Carrots, grated on a box grater
- 1 large White Onion, finely diced
- 3 cloves of Garlic, finely diced
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 1 cup / 250ml Red Wine
- 2 cups / 500ml Tomato Passata (Pureed Tomatoes in US)
- 2 cups / 500ml Beef Stock
- 2 Bay Leaves
- 1 small bunch Fresh Basil, finely diced (approx 1oz/30g)
- 1 small bunch Fresh Parsley, finely diced (approx 1oz/30g)
- 1 tsp Dried Oregano
- 1.5 tsp Sugar, or to taste
- Salt & Pepper, to taste
- Olive Oil, as needed
- 4 tbsp Butter (2oz/60g)
- 5 tbsp Plain Flour (2oz/60g)
- 4 cups / 1 litre Milk, at room temperature
- 1/2 small Nutmeg, finely grated
- 1 cup / 80g freshly grated Parmesan
- Salt & Pepper, to taste
- 12oz / 350g Fresh Lasagne Sheets
- 2 cups / 200g Mozzarella, shredded
- 1/2 cup / 40g freshly grated Parmesan
Instructions
- Drizzle around 1 tbsp olive oil into a large pot over medium-high heat. Add the beef, break it up with a wooden spoon, and season with a pinch of salt and pepper. Fry until fully browned, then transfer the beef to the lasagne dish, discarding any excess fat.
- Lower the heat to medium and add the pancetta to the pot. Fry until it begins to brown and release its fat. Add the onion, celery, and carrot and fry until softened and beginning to brown. Add the garlic and cook for another minute, then stir in the tomato puree.
- Fry the tomato puree for a couple of minutes, then deglaze the pot with the red wine. Allow the wine to reduce for a few minutes before stirring the browned beef back into the pot.
- Add the beef stock, tomato passata, parsley, basil, oregano, bay leaves, 1 tsp sugar, and salt and pepper to taste. Bring to a simmer, reduce the heat to low, cover, and simmer for at least 1 hour 30 minutes, stirring occasionally.
- Remove the lid and continue simmering for another 20-30 minutes, or until the ragu is thick and no longer watery. Taste and adjust the sugar, salt, and pepper as needed.
- For the béchamel, melt the butter in a suitably sized pot over medium heat. Add the flour and stir until a smooth roux forms.
- Gradually pour in the milk while whisking continuously to prevent lumps. Simmer for 7-10 minutes until thickened. Stir in the nutmeg, 1 cup / 80g Parmesan, and salt and pepper to taste. Remove from the heat when the sauce is thick enough to coat the back of a spoon but still easy to pour.
- Preheat the oven to 350F/180C.
- Spread a few spoonfuls of ragu across the bottom of a 20x30cm/8×12-inch baking dish to prevent the pasta from sticking.
- Layer the lasagne with pasta sheets, ragu, béchamel, and mozzarella. Continue until you have 4 layers of pasta, 4 layers of ragu including the bottom layer, 4 layers of béchamel, and 4 layers of mozzarella.
- Finish the final layer with pasta sheets, béchamel, mozzarella, and the remaining 1/2 cup / 40g Parmesan.
- Bake for 30-40 minutes, or until the top is deeply golden and bubbling. Allow the lasagne to rest for at least 10 minutes before slicing.
- Serve with an extra sprinkle of fresh basil or parsley.
Notes
- Use good-quality ground/minced beef with enough fat to keep the ragu rich and flavorful.
- The ragu should be thick rather than watery before assembling the lasagne.
- The béchamel should coat the back of a spoon while remaining pourable.
- Fresh lasagne sheets work particularly well; prepare other types of lasagne sheets according to their package directions if necessary.
- Rest the baked lasagne for at least 10 minutes before slicing so the layers hold their shape.
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 49 g
- Cholesterol: 145 mg
