Classic beef lasagna with sauce

I was standing in my kitchen on a rainy Sunday, staring at a pile of ingredients I'd bought on impulse, when I decided to finally tackle lasagna from scratch. The house filled with the smell of simmering tomatoes and garlic, and by the time I pulled that first pan from the oven, golden and bubbling, I knew I'd never go back to the shortcuts. It's the kind of dish that asks for your time but gives back tenfold in comfort and flavor.

The first time I made this for friends, I was nervous about timing everything right, but the moment I set that dish on the table, still steaming and fragrant, everyone went quiet. We ate slowly, savoring each forkful, and someone said it tasted like the kind of meal you remember years later. That's when I realized lasagna isn't just food, it's an occasion.

Ingredients

• Olive oil: A good quality oil makes a difference when building the base of your sauce, coating the vegetables so they soften without burning.
• Onion, garlic, carrot, and celery: This classic soffritto trio (plus garlic) forms the aromatic backbone, adding sweetness and complexity you'll taste in every layer.
• Ground beef: Choose beef with a bit of fat, around 80/20, so the sauce stays moist and flavorful as it simmers down.
• Tomato paste: Cooking it briefly in the pan deepens its color and concentrates the umami before the wet ingredients go in.
• Canned crushed tomatoes: I prefer good quality canned tomatoes over fresh here because they're consistent and already have the right texture for a thick sauce.
• Dry red wine: Optional, but a splash adds acidity and a subtle warmth that balances the richness of the meat and cheese.
• Dried oregano and basil: These herbs bloom in the long simmer, infusing the sauce with that unmistakable Italian comfort.
• Sugar: Just a pinch cuts through any acidity from the tomatoes and rounds out the flavors beautifully.
• Unsalted butter and all-purpose flour: The foundation of your béchamel, whisked together into a roux that thickens the warm milk into silky smoothness.
• Whole milk: Warming it first helps the sauce come together faster and prevents lumps from forming when you whisk it in.
• Ground nutmeg: A tiny amount transforms plain white sauce into something aromatic and slightly mysterious.
• Lasagna noodles: Fresh or dried both work, just make sure they're cooked until tender but still firm enough to hold their shape under all those layers.
• Mozzarella cheese: Shred it yourself if you can, pre-shredded often has coatings that prevent it from melting as smoothly.
• Parmesan cheese: Freshly grated Parmesan on top gives you that golden, crispy crust that everyone fights over.

Instructions

Get the oven ready:

Preheat your oven to 180°C (350°F) so it's hot and waiting when your lasagna is assembled. This ensures even baking and that perfect bubbly top.

Build the meat sauce base:

Heat olive oil in a large skillet over medium heat, then add the onion, garlic, carrot, and celery, stirring until they soften and start to smell sweet, about 5 minutes. Don't rush this step, it's where the flavor begins.

Brown the beef:

Add the ground beef, breaking it apart with your spoon, and cook until no pink remains. Stir in the tomato paste and let it cook for a minute, coating everything in that deep red color.

Simmer the sauce:

Pour in the crushed tomatoes and red wine if you're using it, then add the oregano, basil, sugar, salt, and pepper. Let it simmer uncovered for 25 to 30 minutes, stirring now and then, until it thickens and clings to your spoon.

Make the béchamel:

In a separate saucepan, melt the butter over medium heat, then whisk in the flour and cook for a minute or two until it smells nutty. Slowly pour in the warm milk, whisking constantly until the sauce is smooth and thick, about 5 minutes, then season with nutmeg, salt, and white pepper.

Cook the noodles:

Boil the lasagna noodles according to the package directions until just al dente, then drain and lay them flat on a clean towel so they don't stick together.

Start layering:

Spread a thin layer of meat sauce across the bottom of a 23x33 cm baking dish, then lay down a single layer of noodles, followed by one-third of the meat sauce, one-third of the béchamel, and a generous sprinkle of mozzarella. Repeat this twice more, finishing with the last of the béchamel and a blanket of both cheeses on top.

Bake covered:

Cover the dish tightly with foil and bake for 30 minutes to heat everything through and meld the flavors.

Finish uncovered:

Remove the foil and bake for another 15 to 20 minutes until the top is golden, bubbling, and irresistible.

Rest before serving:

Let the lasagna sit for 10 to 15 minutes after you take it out of the oven. This helps the layers set so your slices come out clean and beautiful.

Pin It

One evening, I served this to my family after a long week, and we ate in the kind of contented silence that only happens when everyone's too busy enjoying their food to talk. My dad looked up and said it reminded him of his grandmother's kitchen, and in that moment, I understood why we keep making dishes like this, they carry more than just flavor.

Making It Ahead

You can assemble the entire lasagna up to a day in advance, cover it tightly, and keep it in the fridge until you're ready to bake. Just add an extra 10 minutes to the covered baking time if you're putting it in the oven cold, and you'll have a stress-free meal waiting for you.

Swaps and Variations

If you want a lighter version, swap the ground beef for turkey or chicken, and the dish will still be hearty and satisfying. Some people prefer ricotta mixed with egg instead of béchamel, which gives you a denser, more rustic texture that's just as delicious.

Serving and Storing

This lasagna pairs beautifully with a simple green salad and a glass of Chianti or another medium-bodied red wine. Leftovers keep well in the fridge for up to four days, and they reheat like a dream, sometimes tasting even better once all the flavors have had a chance to deepen overnight.

• Freeze individual portions wrapped tightly in foil for up to three months, then bake straight from frozen for an easy weeknight dinner.
• Garnish with fresh basil just before serving to add a bright, herbal note that cuts through the richness.
• Use a sharp knife to slice clean portions, wiping the blade between cuts to keep each piece looking tidy on the plate.

Pin It

There's something deeply satisfying about pulling a pan of homemade lasagna from the oven, knowing you built every layer with your own hands. It's the kind of cooking that fills your home with warmth and leaves everyone at the table asking for seconds.

Recipe FAQs

→ How do I make the meat sauce flavorful?

Sauté onion, garlic, carrot, and celery until soft, then brown the beef before adding tomato paste and crushed tomatoes with herbs and seasoning. Simmer to deepen flavors.

→ What is the purpose of béchamel in this dish?

Béchamel adds a smooth, creamy layer that balances the acidity of the meat sauce and provides a velvety texture.

→ Can I prepare this in advance?

Yes, you can assemble the layers a day ahead and refrigerate before baking to save time on serving day.

→ How do I achieve a golden cheese crust?

Bake covered initially then uncover for the last 15-20 minutes, allowing mozzarella and Parmesan to melt and brown beautifully.

→ What are good beverage pairings?

Medium-bodied red wines like Chianti complement the richness and balance the savory layers well.