Lasagna is one of those dishes that speaks straight to the heart. It’s warm, cheesy, saucy, and layered with flavor that feels like a hug in food form. Whether it’s for Sunday family dinner or a cozy meal on a cold evening, a homemade lasagna will always impress. This version keeps the traditional Italian spirit alive, combining a slow-cooked meat sauce, rich béchamel, and layers of tender pasta that melt in your mouth.
Ingredients
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 500g (1 lb) ground beef
- 250g (½ lb) ground pork (optional, for extra flavor)
- 1 can (400g/14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- ½ cup red wine (optional, but adds depth)
For the Béchamel Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk, warmed
- A pinch of nutmeg
- Salt and pepper to taste
For Assembly:
- 9–12 lasagna noodles
- 300g (10 oz) mozzarella cheese, shredded
- 100g (3.5 oz) grated Parmesan cheese
- Fresh basil leaves (optional, for garnish)
Instructions
Step 1 – Prepare the Meat Sauce
Heat the olive oil in a large pan over medium heat. Add chopped onions and sauté for about five minutes until they turn translucent. Stir in minced garlic and cook for another minute. Add the ground beef (and pork, if using), breaking it apart with a wooden spoon. Cook until browned and no longer pink.
Once the meat is cooked, add tomato paste, crushed tomatoes, and red wine. Mix well. Add sugar, oregano, basil, salt, and pepper. Lower the heat and let it simmer gently for about 30 minutes, stirring occasionally. The sauce should thicken slightly and fill your kitchen with a comforting aroma. Taste and adjust seasoning if necessary.
This slow simmer is the secret — it lets the flavors marry beautifully. By the end, you’ll have a sauce that’s rich, deep, and balanced between sweet tomatoes and savory meat.
Step 2 – Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Add flour and whisk constantly for about two minutes to create a smooth roux (this cooks out the raw flour taste). Gradually pour in the warm milk, whisking continuously to prevent lumps. Cook until the sauce thickens — it should coat the back of your spoon. Season with salt, pepper, and a pinch of nutmeg.
This creamy béchamel is essential for giving lasagna that velvety texture between layers. It softens the richness of the meat sauce and adds a luxurious balance.
Step 3 – Cook the Pasta
Bring a large pot of salted water to a boil. Add lasagna noodles and cook until just al dente (a minute or two less than package instructions). Drain and lay them on a clean kitchen towel to prevent sticking.
If you’re using oven-ready noodles, you can skip this step — but remember, traditional boiled noodles give a better bite and texture.
Step 4 – Assemble the Lasagna
Preheat your oven to 375°F (190°C).
Start by spreading a thin layer of meat sauce on the bottom of your baking dish — this prevents sticking. Place a layer of noodles over the sauce. Then, spoon a generous layer of meat sauce, followed by a ladle of béchamel sauce, and a sprinkle of mozzarella and Parmesan cheese.
Repeat this layering process — noodles, meat sauce, béchamel, cheese — until you reach the top of the dish. The final layer should be béchamel sauce topped with a generous amount of mozzarella and Parmesan for a golden crust.
Step 5 – Bake
Cover the lasagna loosely with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 15–20 minutes, or until the top is bubbling and golden brown. You’ll know it’s ready when the corners are slightly crisp and the center is hot.
Once baked, let the lasagna rest for at least 10 minutes before slicing. This resting time allows the layers to set, making it easier to serve perfect squares.
