The Ultimate Comfort Food: Authentic Homemade Lasagna Recipe

Few dishes capture comfort quite like lasagna. Layer upon layer of rich meat sauce, creamy béchamel, tender pasta, and bubbling golden cheese—it’s the kind of meal that brings everyone together.

A true Italian classic, lasagna is hearty, satisfying, and always a crowd-pleaser. This recipe keeps things authentic yet simple, guiding you step by step so you can create a lasagna that’s every bit as delicious as one from an Italian kitchen.

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Ingredients for the Best Lasagna

For the Meat Sauce (Ragù)

• 2 tbsp olive oil

• 1 onion, finely diced

• 2 carrots, finely diced

• 2 celery sticks, finely diced

• 3 garlic cloves, minced

• 500g beef mince (or half beef, half pork for richer flavour)

• 2 tbsp tomato purée

• 800g canned chopped tomatoes

• 150ml red wine (optional, but recommended)

• 2 tsp dried oregano

• 1 tsp dried basil

• 1 tsp sugar

• Salt and black pepper to taste

For the Béchamel Sauce

• 50g butter

• 50g plain flour

• 750ml whole milk

• Pinch of nutmeg

• Salt and pepper to taste

For Assembling the Lasagna

• 12 dried lasagna sheets (or fresh pasta sheets)

• 200g mozzarella cheese, shredded

• 100g Parmesan cheese, grated

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Step-by-Step Method

1. Make the Meat Sauce (Ragù)

• Heat olive oil in a large pan.

• Add onions, carrots, and celery, cooking gently for 8–10 minutes until softened.

• Stir in garlic, then add mince, breaking it up as it browns.

• Stir in tomato purée, then deglaze with red wine (if using).

• Add chopped tomatoes, oregano, basil, sugar, salt, and pepper.

• Simmer on low heat for at least 30 minutes (longer = richer flavour).

2. Prepare the Béchamel Sauce

• In a saucepan, melt butter.

• Whisk in flour to form a roux.

• Slowly add warm milk, whisking continuously to avoid lumps.

• Cook until smooth and creamy.

• Season with nutmeg, salt, and pepper.

3. Pre-Cook the Pasta Sheets (If Needed)

• Some dried lasagna sheets need parboiling—cook until softened but still firm.

• Skip this step if using no-boil or fresh pasta.

4. Assemble the Lasagna

• Preheat oven to 190°C (375°F).

• In a deep baking dish, spread a thin layer of meat sauce.

• Add pasta sheets → béchamel sauce → sprinkle of mozzarella.

• Repeat layers until ingredients are used.

• Finish with béchamel, then top with Parmesan + mozzarella.

5. Bake to Perfection

• Cover with foil and bake 25 minutes.

• Remove foil and bake another 20–25 minutes until golden and bubbling.

• Rest 10 minutes before slicing (for neat layers).

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Tips for the Perfect Lasagna

• Simmer ragù longer (up to 1.5 hrs) for deeper flavour.

• Fresh pasta gives softer layers, but dried works great too.

• Sprinkle Parmesan between layers for extra cheesy goodness.

• Always rest before serving—keeps slices neat and restaurant-worthy.

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Why You’ll Love This Recipe

Homemade lasagna is more than just dinner—it’s comfort in every bite. From the rich, slow-cooked ragù to the creamy béchamel and golden cheese topping, every layer celebrates Italian tradition.

It’s hearty, filling, and perfect for sharing with family and friends. Once you make this version, you’ll never go back to shop-bought again!