Rich, hearty, and absolutely comforting, this Lasagna recipe layers fresh pasta sheets with a savory meat sauce, creamy béchamel, and a perfect blend of cheeses. Perfect for family dinners, meal prep, or entertaining guests, this traditional Italian dish brings together the beloved combination of pasta, meat, and cheese in one soul-satisfying package that’s guaranteed to please everyone at the table.

Understanding Key Components

Lasagna Sheets: I recommend using fresh lasagna sheets for the best texture which you can find in the fridge section of your supermarket. If you don’t have this, dried pasta works wonderfully too! Fresh sheets give you a more tender, silky result and don’t require pre-cooking. If using dried sheets, you may need to cook your lasagna a bit longer and make sure your pasta sheets are fully submerged in the sauce – the dry parts will come out hard and crunchy.

Meat Sauce (Ragù): The foundation of great lasagna starts with a rich, slow-simmered meat sauce. When you make your ragù, it can take time but it’s worth the patience. A tip is to brown your meat properly first – don’t overcrowd the pan or the meat will steam instead of browning. Let the sauce simmer low and slow for at least an hour (ideally 2 hours) to develop deep, complex flavors. The sauce should be thick enough to coat pasta but not so thick that it’s dry.

Béchamel Sauce: A creamy, luxurious white sauce made with butter, flour, milk, and seasoning. This velvety sauce adds incredible richness and helps bind all the layers together. The key is to cook the flour properly to eliminate any raw taste, and add the milk gradually while whisking constantly to prevent lumps.

Cheese Blend: A combination of ricotta, mozzarella, and Parmesan creates the perfect melty, creamy, and sharp flavor profile. Fresh ricotta gives the best texture, while low-moisture mozzarella prevents the lasagna from becoming watery. Freshly grated Parmesan adds that essential sharp, nutty flavor that ties everything together.

Assembly: I used a 20x30cm (7×12 inch) baking dish, but you can adjust the recipe for different sizes! The key is layering – start with sauce on the bottom to prevent sticking, then alternate pasta, sauce, béchamel, and cheese. Make sure each layer is evenly distributed for consistent flavour in every bite.

Baking: If you are using dried pasta sheets, i recommend covering your lasagna with foil for most of the baking time to prevent the top from burning, then remove it for the last 15-20 minutes under the broiler to achieve that golden, bubbly top. Let it rest for at least 15 minutes before cutting – this allows the layers to set and makes serving much easier.

Tips!

• Brown your mince, not boil! This means when you place your mince in the hot pan, don’t touch/break up the mince – give it time to brown nicely.
• You can definitely play around with the spices to get your desired taste
• High recommend you to simmer your ragu for 2 hours for best tasting results! If you don’t have time, 1 hour is good too.
• Use fresh pasta sheets which you can find the fridge section of your supermarket!

Storage and Reheating Guide

• Uncooked assembled lasagna can be covered and refrigerated for up to 2 days before baking
• Meat sauce will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months
• Béchamel sauce can be stored in the fridge for up to 3 days with plastic wrap pressed directly onto the surface
• Cooked lasagna keeps for up to 4 days in the refrigerator
• Reheat individual portions in the microwave or oven until heated through
• Freeze cooked lasagna for up to 3 months – thaw overnight before reheating

Make Ahead Tips:

• Prepare the meat sauce up to 3 days ahead and refrigerate
• Make béchamel sauce up to 2 days in advance
• Cook pasta sheets the day before and store covered in the refrigerator
• Assemble the entire lasagna up to 24 hours ahead and refrigerate before baking
• Add 15-20 minutes to baking time if cooking from cold

Ingredients

Fresh pasta sheets (dried is fine too)
Parsley, minced
Low-moisture mozzarella cheese, sliced thin
Parmesan cheese, freshly grated
Ricotta, drained (optional)

Meat Sauce (Ragu):

500g beef mince
1 large onion, minced
1 carrot, minced
2 celery stalks, minced
10 garlic cloves, minced
1 tbsp tomato paste
1 bay leaf
1 tsp oregano
1 tsp dried basil (or fresh)
1 tsp paprika
1 tsp cumin powder
1 can peeled tomatoes
250ml passata
400ml stock
Parsley, minced

Bechamel:

100g butter
4-5 tbsp flour
3-4 cups milk, adjust to get desired consistency
1/4 tsp nutmeg

Method

1. Meat Sauce: in a pan with oil over medium-high heat, add in your beef mince and leave it to brown (don’t touch it or break it up). Once browned on one side, flip and continue to let it brown on the other side then break it up with your wooden spoon. Season your mince. Add in the tomato paste and bay leaf and stir for 2 minutes.
2. Add in the minced onion, carrot and celery, along with your spices and dried herbs and cook until the veggies are soft and translucent. Add in the passata, tin tomatoes and stock. Bring everything to a simmer, cover and let it cook for 1-2 hours, stirring every 20 minutes to prevent burning at the bottom. Season to taste
3. Bechamel: in a pot over medium heat, melt your butter. Add in the flour and whisk it vigorously to prevent any lumps. Slowly add in the milk while continuing to whisk until you achieve your desired consistency. Add in the nutmeg and season to taste.
4. Preheat your oven to 180C/350F.
5. Assemble: In a baking dish, start with spreading some sauce on the bottom then add in your first layer of pasta sheet then top with a layer of meat sauce then bechamel. Repeat 2 more times. Top the whole thing with your blend of cheeses.
6. Bake for 30 minutes then turn on your broiler and cook until the top is golden (please keep an eye on it). Top with more parsley and leave to cool for at least 10 minutes before digging in!