Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe .Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe. Whether you're after a hearty dinner that will feed the whole family or are batch cooking for the week, this recipe is for you!
About This Lasagne Recipe
Layers of slow-simmered minced beef in a deeply flavoured tomato sauce, silky béchamel and tender pasta sheets. It all together to make what I honestly think is the best lasagne you can cook at home.
This Lasagne is all about building flavour. The meat sauce is cooked until thick, glossy and packed with depth, while the white sauce keeps everything creamy without being heavy. As it bakes, the pasta absorbs all that goodness, giving you perfect slices that hold together but still melt in the mouth.
Ingredients
Using the freshest ingredients in this Lasagne recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- For the beef:
- Beef mince
- Bacon lardons
- White onions
- Shallots
- Carrot
- Stock celery
- Tomato puree
- Red wine
- Bay leaves
- Fresh thyme, sage and rosemary (tied with string)
- Passata
- Beef stock
- For the bechamel:
- Butter
- Plain flour
- Whole milk
- For the filling:
- Lasagne sheets
- Cheddar cheese
- Parmesan cheese
- Olive oil
- Salt and pepper
- Chives
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: In a small pan, on a medium heat, fry your bacon lardons until golden. Set aside for later.
- Step 2: In a large pan, on a medium heat, add a tablespoon of oil and brown your mince. (Do this in batches if needed) Set aside for later.
- Step 3: To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.
- Step 4: Add your garlic and tomato puree and fry for a further two minutes.
- Step 5: Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.
- Step 6: When reduced, add your crispy bacon lardons, passata and beef stock, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally. (See notes)
- Step 7: Meanwhile, follow the steps for the Perfect Béchamel Sauce recipe using the quantities in the recipe or see the steps below.
- Step 8: Preheat your oven to 350 F (180 C), and construct your lasagne. Start with a layer of bechamel on the bottom of the baking tray to prevent the pasta from sticking.
- Step 9: Add a layer of your lasagne sheets, completely cover with a generous spoonful of your meat sauce then top with a few ladles of your bechamel sauce. Top with cheddar cheese and repeat these steps until your tray is filled.
- Step 10: For the final layer, top your lasagne sheets with your remaining bechamel sauce and your remaining cheese.
- Step 11: Bake for 20 minutes covered in foil then remove the foil and bake for a further 20 minutes or until the top is golden brown.
- Step 12: Top with your chopped chives and serve with a delicious arugula salad. Dig in!
Hint: Make sure you have plenty of bechamel and cheese left for the top layer to cook the pasta perfectly and create that gorgeous, golden top!
Equipment
Large oven proof baking dish - we used a tray with Height 5.5 x Width 28.3 x Depth 23.3cm but you can adjust the layers of your lasagne to fit your own dish.
Large pot
Cheese grater
What about the Béchamel sauce?
In just 4 steps, you can make this easy Béchamel sauce recipe. Here's how...
- Step 1: In a pan, over a medium-low heat, melt the butter. then gradually whisk in the flour.
- Step 2: Make sure you whisk continuously when you add the flour so it does not burn.
- Step 3: Gradually add the infused milk, whisking continuously again. Add more if you need to, until you reach your desired consistency.
- Step 4: Stir in the salt and pepper. All done! How easy was that?
Serving Size (Serves 6)
This Lasagne recipe is written to serve 6, perfect for a family meal or for making sure there are leftovers to enjoy later. Cooking fresh food takes effort, so why not get the benefit of a second meal? If you’re serving fewer people, the recipe can easily be halved—or if you’re feeding a crowd, just scale it up and add extra protein or sides as needed. It’s all about adapting it to suit you.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
Make your meat sauce slightly looser than a normal pasta sauce before layering. The lasagne sheets absorb a lot of liquid as they bake, and a dry sauce is the quickest way to end up with hard pasta. You want it spoonable, glossy and just a little bit saucy, not thick.
FAQ
Yes, lasagne is perfect for prepping in advance. You can assemble it up to 24 hours ahead, cover and keep it in the fridge, then bake when ready. It actually tastes even better once the flavours have had time to settle.
Usually no, especially with fresh or “no-boil” sheets. Just make sure your sauce is loose enough to hydrate them while baking.
Your oven may be too hot or it’s uncovered too long. Cover loosely with foil for the first half of baking, then uncover to brown.
Related
Looking for other recipes like this Lasagne? Try these:
Pairing
These are my favorite dishes to serve with Lasagne:
Recipe
Lasagne
Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe.
Ingredients
- For the beef:
- 1 lb 10 oz (750g) beef mince
- ⅓ cup (75g) Bacon lardons
- 2 White onions
- 2 shallots
- 1 carrot
- 1 stock celery
- 2 tablespoon tomato puree
- ¾ cup (200 ml) red wine
- 2 bay leaves
- Fresh thyme, sage and rosemary (tied with string)
- 3 ⅓ cups (800 ml) passata
- ¾ cup (200ml) beef stock
- For the bechamel:
- 5 tablespoon (75g) butter
- ½ cup (60g) plain flour
- 2 ½ cups (600ml) whole milk
- For the filling:
- Lasagne sheets
- 1 ½ cups (200g) Cheddar cheese
- ½ cup (50g) Parmesan cheese
- Olive oil
- Salt and pepper
- Chives
Instructions
- In a small pan, on a medium heat, fry your bacon lardons until golden. Set aside for later.
- In a large pan, on a medium heat, add a tablespoon of oil and brown your mince. (Do this in batches if needed) Set aside for later.
- To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.
- Add your garlic and tomato puree and fry for a further two minutes.
- Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.
- When reduced, add your crispy bacon lardons, passata and beef stock, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally.
- Meanwhile, follow the steps for the Perfect Béchamel Sauce recipe using the quantities in the recipe or see the steps below.
- Preheat your oven to 350 F (180 C), and construct your lasagne. Start with a layer of bechamel on the bottom of the baking tray to prevent the pasta from sticking.
- Add a layer of your lasagne sheets, completely cover with a generous spoonful of your meat sauce then top with a few ladles of your bechamel sauce. Top with cheddar cheese and repeat these steps until your tray is filled.
- For the final layer, top your lasagne sheets with your remaining bechamel sauce and your remaining cheese.
- Bake for 20 minutes covered in foil then remove the foil and bake for a further 20 minutes or until the top is golden brown.
- Top with your chopped chives and serve with a delicious arugula salad. Dig in!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 693Total Fat: 44gSaturated Fat: 25gUnsaturated Fat: 19gCholesterol: 130mgSodium: 1218mgCarbohydrates: 34gFiber: 2gSugar: 9gProtein: 32g
Have you tried this recipe?
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