Lasagne is the epitome of comfort food, offering layers of savory meat sauce, creamy béchamel, and tender pasta in every bite.

This classic homemade recipe is perfect for both novice cooks and seasoned chefs, transforming simple ingredients into a heartwarming meal that’s sure to impress.

Whether you’re hosting a family gathering or enjoying a cozy night in, this lasagne will fill your home with irresistible aromas and bring smiles to the dinner table.

Get ready to indulge in a delicious slice of homemade goodness!

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Ingredients

For the Meat Sauce

• 3 tbsp olive oil
• 2 celery sticks, finely chopped
• 1 onion, finely chopped
• 1 carrot (about 100g), finely chopped
• 3 garlic cloves, crushed
• 140g cubetti di pancetta (diced pancetta)
• 500g beef mince (with 10% fat)
• 500g pork mince or British veal mince
• 200ml milk
• 2 x 400g cans chopped tomatoes
• 2 bay leaves
• 1 rosemary sprig
• 2 thyme sprigs
• 2 tsp dried oregano
• 2 beef stock cubes
• 500ml red wine

For the Lasagne

• About 400g dried pasta sheets
• 50g parmesan cheese, finely grated

For the White Sauce (Béchamel)

• 1.5l milk
• 1 onion, thickly sliced
• 3 bay leaves
• 3 cloves
• 100g butter
• 100g plain flour
• Freshly grated nutmeg
• Salt and pepper to taste

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Instructions

Step 1: Prepare the Béchamel Sauce

• In a large saucepan, combine 1.5 liters of milk, 1 sliced onion, 3 bay leaves, and 3 cloves.
• Heat gently until it just begins to boil.
• Turn off the heat and let the mixture sit for 1 hour to infuse.

Step 2: Make the Meat Sauce

• Heat 3 tablespoons of olive oil in another large saucepan over medium heat.
• Add 2 finely chopped celery sticks, 1 finely chopped onion, 1 finely chopped carrot, 3 crushed garlic cloves, and 140g diced pancetta.
• Cook until the vegetables are soft but not browned.
• Add 500g beef mince and 500g pork mince (or veal), breaking it up with a wooden spoon.
• Stir in 200ml milk and 2 cans of chopped tomatoes.
• Mix well and break up any lumps of mince.
• Add 2 bay leaves, 1 rosemary sprig, 2 thyme sprigs, 2 teaspoons dried oregano, 2 beef stock cubes, and 500ml red wine.
• Bring to a simmer.
• Cover and cook for 1 hour, stirring occasionally.
• Uncover and simmer for another 30 minutes to 1 hour, until the meat is tender and the sauce is thickened.
• Taste and season with salt and pepper.

Step 3: Finish the Béchamel Sauce

• Strain the milk mixture through a fine sieve into a jug or bowl.
• In the same pan, melt 100g butter over medium heat.
• Stir in 100g plain flour and cook for 2 minutes.
• Gradually add the strained milk, stirring continuously to avoid lumps.
• The mixture will thicken and may form a doughy paste at first, but keep adding milk gradually.
• Bring to a gentle simmer, stirring constantly.
• If you get lumps, whisk the mixture quickly.
• Simmer for a few minutes until the sauce is thick and smooth.
• Season with salt, pepper, and a good grating of nutmeg.

Step 4: Assemble the Lasagne

• Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
• Spread a spoonful of meat sauce over the base of a 3.5-liter baking dish.
• Cover with a single layer of dried pasta sheets, breaking them if necessary to fit.
• Spread a quarter of the béchamel sauce over the pasta.
• Spoon a third of the meat sauce on top and sprinkle with a little grated parmesan.
• Repeat the layers (pasta, béchamel, meat sauce, and parmesan) two more times.
• Add a final layer of pasta, the remaining béchamel sauce, and the last of the parmesan.

Step 5: Bake the Lasagne

• Place the dish on a baking tray to catch any spills. Bake in the oven for 1 hour, or until the top is bubbling, browned, and crisp.
• Let your lasagne cool slightly before serving.
• Enjoy the rich flavors and creamy layers—homemade lasagne is sure to be a hit with everyone!

FAQs

How do I know when the béchamel sauce is ready?

The béchamel sauce is ready when it has thickened to a creamy consistency and coats the back of a spoon. It should be smooth and lump-free. If lumps form, whisk the sauce until they are removed.

What if my meat sauce seems too dry?

If your meat sauce is too thick, add a bit more red wine or a splash of beef broth to loosen it. If it’s too runny, simmer it uncovered for a few more minutes to reduce and thicken.

Quick Italian Classic Lasagne

This classic lasagne recipe layers a rich meat sauce and creamy béchamel between sheets of pasta for a hearty, satisfying dish that's perfect for any occasion.

Print Pin Rate

Cuisine: Italian

Prep Time: 30 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 30 minutes minutes

Servings: 6

Ingredients

For the Meat Sauce

• ▢ 3 tbsp olive oil
• ▢ 2 celery sticks finely chopped
• ▢ 1 onion finely chopped
• ▢ 1 carrot (about 100g) finely chopped
• ▢ 3 garlic cloves crushed
• ▢ 140 grams cubetti di pancetta (diced pancetta)
• ▢ 500 grams beef mince (with 10% fat)
• ▢ 500 grams pork or British veal mince
• ▢ 200 ml milk
• ▢ 2 400g cans chopped tomatoes
• ▢ 2 bay leaves
• ▢ 1 rosemary sprig
• ▢ 2 thyme sprigs
• ▢ 2 tsp dried oregano
• ▢ 2 beef stock cubes
• ▢ 500 ml red wine

For the Lasagne

• ▢ 400 grams dried pasta sheets
• ▢ 50 grams parmesan cheese finely grated

For the White Sauce (Béchamel)

• ▢ 1.5 liter milk
• ▢ 1 onion thickly sliced
• ▢ 3 bay leaves
• ▢ 3 cloves
• ▢ 100 grams butter
• ▢ 100 grans plain flour
• ▢ Freshly grated nutmeg
• ▢ Salt and pepper to taste

Instructions

Prepare the Béchamel Sauce

1. In a large saucepan, combine 1.5 liters of milk, 1 sliced onion, 3 bay leaves, and 3 cloves.

   Heat gently until it just begins to boil.

   Turn off the heat and let the mixture sit for 1 hour to infuse.

Make the Meat Sauce

1. Heat 3 tablespoons of olive oil in another large saucepan over medium heat.

   Add 2 finely chopped celery sticks, 1 finely chopped onion, 1 finely chopped carrot, 3 crushed garlic cloves, and 140g diced pancetta.

   Cook until the vegetables are soft but not browned.

   Add 500g beef mince and 500g pork mince (or veal), breaking it up with a wooden spoon.

   Stir in 200ml milk and 2 cans of chopped tomatoes.

   Mix well and break up any lumps of mince.

   Add 2 bay leaves, 1 rosemary sprig, 2 thyme sprigs, 2 teaspoons dried oregano, 2 beef stock cubes, and 500ml red wine.

   Bring to a simmer.

   Cover and cook for 1 hour, stirring occasionally.

   Uncover and simmer for another 30 minutes to 1 hour, until the meat is tender and the sauce is thickened.

   Taste and season with salt and pepper.

Finish the Béchamel Sauce

1. Strain the milk mixture through a fine sieve into a jug or bowl.

   In the same pan, melt 100g butter over medium heat.

   Stir in 100g plain flour and cook for 2 minutes.

   Gradually add the strained milk, stirring continuously to avoid lumps.

   The mixture will thicken and may form a doughy paste at first, but keep adding milk gradually.

   Bring to a gentle simmer, stirring constantly.

   If you get lumps, whisk the mixture quickly.

   Simmer for a few minutes until the sauce is thick and smooth.

   Season with salt, pepper, and a good grating of nutmeg.

Assemble the Lasagne

1. Preheat your oven to 180°C (160°C fan) or Gas Mark 4.

   Spread a spoonful of meat sauce over the base of a 3.5-liter baking dish.

   Cover with a single layer of dried pasta sheets, breaking them if necessary to fit.

   Spread a quarter of the béchamel sauce over the pasta.

   Spoon a third of the meat sauce on top and sprinkle with a little grated parmesan.

   Repeat the layers (pasta, béchamel, meat sauce, and parmesan) two more times.

   Add a final layer of pasta, the remaining béchamel sauce, and the last of the parmesan.

Bake the Lasagne

1. Place the dish on a baking tray to catch any spills. Bake in the oven for 1 hour, or until the top is bubbling, browned, and crisp.

   Let your lasagne cool slightly before serving.

   Enjoy the rich flavors and creamy layers—homemade lasagne is sure to be a hit with everyone!

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