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 Recipe Pin Recipe

Prep Time 30

Cook Time 3

Total Time 3 30

Cuisine Italian

Servings

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

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

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

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

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

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!

Tried this recipe?Let us know how it was!