Classic Homemade Lasagna

Published June 2020, Updated April 2025

This classic homemade lasagna is a tried-and-true Italian lasagna recipe with rich meat sauce, creamy béchamel (white sauce), and melty mozzarella. Perfect for a hearty meal.

Lasagna has earned its place as a classic not only for its rich layers of flavor but also for its comforting, home-cooked appeal.

With its origins in Italian cuisine, lasagna brings together simple, staple ingredients—pasta, meat, sauce, and cheese—in a way that feels both familiar and comforting.

Whether you're serving it for a casual family dinner or a special occasion, it's a dish that consistently delivers warmth, satisfaction, and a sense of tradition. Its versatility also makes it a favorite across generations and cultures, with countless variations that still honor the heart of this timeless recipe.

Lasagna is a staple in our home—especially with my husband being Italian, it’s more than just a meal, it’s part of our family tradition. It’s the one dish everyone looks forward to, whether it’s a Sunday lunch or a special get-together. Over the years, it’s become our go-to comfort food, and making it always feels like bringing a little piece of Italy to the table.

Ingredients

For the Meat Sauce

• Olive oil
• onon
• carrots
• celery stalk
• garlic cloves
• lean ground beef
• ground pork (optional)
• chopped tomatoes (good quality)
• tomato paste
• red wine (optional)
• Salt & pepper
• Italian herbs (oregano, parsley, etc.)

For the Béchamel (White Sauce)

Full recipe on How To Make Béchamel Sauce.

Ingredients

• butter
• flour
• milk
• salt
• ground nutmeg (optional)
• grated Parmesan (optional, for Mornay variation)

Cheese & Pasta

• Lasagna sheets (oven-ready or fresh)
• Shredded mozzarella
• Extra Parmesan (optional, for layering)

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How to Make Classic Homemade Lasagna

1. Make the Meat Sauce

1. Heat olive oil in a large pot. Add chopped onion, carrot, and celery (soffritto). Cook until soft.
2. Add garlic and cook briefly.
3. Add beef (and pork if using), break it up, and cook until browned.
4. Add tomato paste, canned tomatoes, and wine (if using). Season with salt, pepper, and herbs.
5. Simmer uncovered for 1–2 hours, stirring occasionally, until thick and reduced. Set aside.

2. Make the White Sauce (Béchamel)

1. Melt butter in a saucepan.
2. Whisk in flour to form a roux.
3. Slowly whisk in milk, stirring until smooth.
4. Season with salt and nutmeg.
5. Add Parmesan if making a Mornay sauce.

3. Assemble the Lasagna

1. Preheat oven to 180°C (350°F).
2. Lightly spread a small amount of meat or white sauce on the base of a baking dish.
3. Layer in this order:
   • Lasagna sheets
   • Meat sauce
   • White sauce
   • Optional sprinkle of Parmesan
4. Repeat layers, finishing with a top layer of sheets, white sauce, and mozzarella.
5. Bake for 30–40 minutes or until golden and bubbling on top.
6. Let rest 10–15 minutes before slicing.

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Expert Tips

• Sauce Thickness: Simmer meat sauce until liquid is reduced but not dry. Too much liquid can ruin the layers.
• Cheese: Use fresh mozzarella and Parmesan for best results.
• Meat: Beef alone works, but combining with pork adds flavor.
• Veggies: Finely chop soffritto ingredients for a smooth texture.
• Make Ahead: Meat sauce can be prepared in advance and stored.

Variations

Vegetables

When making the meat sauce, the vegetables form the aromatic base known as soffritto. For best results:

• Onion: Use white or spring onion (green onion). Red onions are sweeter and less traditional for this dish, so they’re not recommended.
• Celery: Trim away any fibrous, grassy strands to avoid a stringy texture.
• Carrots & Celery: Dice as finely as possible. Large chunks can interrupt the smooth texture of the layers, so a fine chop (or even a pulse in the food processor) helps the vegetables blend seamlessly into the sauce.

Using fresh, well-prepared vegetables deepens the flavor and adds a natural sweetness to balance the acidity of the tomatoes.

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Meat Options

The choice of meat can significantly impact the flavor and texture of your lasagna:

• Beef Only: Lean ground beef works well and gives a balanced, less fatty result. If using regular (higher fat) beef, it’s best used on its own to avoid making the dish too oily.
• Beef + Pork: Combining lean beef with ground pork is highly recommended for a richer, more flavorful sauce. Pork adds moisture and depth, enhancing the overall taste.
• Proportions: The beef-to-pork ratio doesn’t need to be exact. For example, 2 parts beef to 1 part pork works well, but feel free to adjust based on what you have available.
• Other Options: You can also experiment with veal, turkey, or even plant-based mince alternatives for dietary preferences.

Whichever combination you choose, make sure to cook the meat thoroughly and simmer it long enough for the flavors to develop fully.

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