Simply The BEST Homemade Lasagne Recipe

If you’ve ever dreamed of making a lasagne that truly feels like a warm hug from the inside, then this is it — Simply The BEST Homemade Lasagne Recipe. I remember the first time I tried this version; the layers of rich, slow-simmered ragu mixed with luscious bechamel and ooey-gooey mozzarella just hit the spot like no other. It’s one of those dishes that works brilliantly for family dinners, special gatherings, or anytime you want to treat yourself to comfort food done right.

What makes this recipe stand out is the attention to detail in building those hearty layers, and the patience to let the sauce reduce until it’s perfectly thick and flavorful. You’ll find that once you master this Simply The BEST Homemade Lasagne Recipe, it’s going to become your go-to crowd-pleaser — and trust me, everyone will be asking for seconds (and the recipe, of course!).

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Ingredients You’ll Need

Each ingredient plays a vital role in building those delicious layers. I always recommend fresh herbs and good-quality beef to elevate flavors, and fresh lasagne sheets if you can find them — they make a world of difference in texture and ease.

• Ground/Minced Beef: I suggest choosing beef with about 10-12% fat to keep it juicy without excess greasiness.
• Pancetta: Adds a savory depth; if you can’t find it, finely diced bacon works well as a substitute.
• Celery: Brings subtle crunch and freshness that balances the richness.
• Carrots: Grated carrots add natural sweetness and color to the ragu.
• White Onion: Essential for that savory base flavor—finely diced to melt perfectly into the sauce.
• Garlic: A few cloves, finely diced to infuse warmth without overpowering.
• Tomato Puree (Tomato Paste): Concentrates the tomato flavor, giving the ragu its signature richness.
• Red Wine: Don’t worry about the alcohol; it cooks off, leaving behind a wonderful depth and aroma.
• Tomato Passata (Pureed Tomatoes): Smooth and fresh-tasting, the perfect base for your sauce.
• Beef Stock: Adds extra savoriness and body to the sauce.
• Bay Leaves: Infuse subtle herbal notes that elevate the overall flavor.
• Fresh Basil & Parsley: Chop finely for freshness that brightens every bite.
• Dried Oregano: A little classic Italian seasoning to round out the herb profile.
• Sugar: Balances acidity in the tomatoes—adjust depending on your passata.
• Olive Oil: For frying and that nice, fruity undertone.
• Butter: The base of your bechamel for richness and smooth texture.
• Plain Flour: Helps thicken the bechamel to the perfect consistency.
• Milk: Use room temperature to avoid lumps in your sauce.
• Nutmeg: Just a pinch adds warmth and complexity to the bechamel.
• Parmesan Cheese: Freshly grated—trust me, it makes a huge difference.
• Fresh Lasagne Sheets: Find these in the fresh pasta aisle and they make assembling easier and neater.
• Mozzarella Cheese: Shredded for that melty, gooey top layer everyone loves.

Variations

I love that this Simply The BEST Homemade Lasagne Recipe is so adaptable. Over time, I’ve played around with adding different veggies, changing up the meat, or tweaking the cheese to fit dietary needs, and it never disappoints.

• Vegetarian Variation: Swap the beef and pancetta with a mix of diced mushrooms, lentils, and finely chopped walnuts for a hearty plant-based ragu that’s still full of umami.
• Spicier Kick: Add a pinch of chili flakes to the ragu for a gentle heat — my family loves this twist on cozy nights.
• Gluten-Free: Use gluten-free flour in the bechamel and gluten-free lasagne sheets; just be mindful the sauces reduce well to avoid sogginess.
• Creamier Bechamel: Mix in a bit of mascarpone or cream cheese for an even richer sauce, perfect for special occasions.

How to Make Simply The BEST Homemade Lasagne Recipe

Step 1: Building the Perfect Ragu

Start by heating about a tablespoon of olive oil in a large pot over medium-high heat. Toss in the ground beef, break it up with your wooden spoon, and season with salt and pepper. Fry the meat until it’s fully browned — this step seals in flavor and texture. Once browned, scoop the beef out, leaving the fat behind (unless it’s low-fat beef, then I usually keep some fat for richness).

Turn the heat to medium and add diced pancetta. Let it brown gently to release its fat, then stir in the onion, celery, and grated carrot. Cook until they soften and just start to brown — this caramelization adds natural sweetness and depth. Toss in the garlic, fry for another minute, then stir in the tomato puree to cook off the raw taste, about 2 minutes.

Deglaze the pan with red wine, scraping up all those lovely browned bits from the bottom — this step is pure flavor magic! Let the wine reduce for a few minutes before returning the beef to the pot. Now add beef stock, tomato passata, herbs (parsley, basil, oregano), bay leaves, sugar, salt, and pepper. Bring to a simmer, then reduce the heat low, cover with a heavy lid, and let it gently simmer for at least 1 hour 30 minutes. Stir occasionally to prevent sticking.

Finally, remove the lid and simmer for another 20-30 minutes until the sauce thickens beautifully. Adjust salt, pepper, and sugar to taste — this thick, flavorful ragu is your lasagne’s heartbeat.

Step 2: Whipping Up the Creamy Bechamel

In a medium pot over medium heat, melt your butter until foaming but not browned. Stir in the flour and keep stirring for about 1-2 minutes to cook away the raw flour taste while forming a roux. Now the trick: slowly pour in room-temperature milk bit by bit, whisking constantly to keep lumps at bay. Patience here really pays off.

Let this sauce gently simmer for 7-10 minutes — it should thicken enough to coat the back of a spoon, slightly thicker than double cream but still pourable. Stir in freshly grated nutmeg, parmesan, and season with salt and pepper. Taste and adjust seasoning — you want this sauce luxurious but balanced.

Step 3: Assembling Your Lasagne Layers

Preheat your oven to 350°F (180°C). In a baking dish around 8×12 inches, spread a spoonful of ragu on the bottom — this prevents pasta from sticking and it’s a sneaky way to kick-start flavor at every bite. Now here’s the layering order you’ll repeat 4 times: fresh pasta sheets, ragu, bechamel, and shredded mozzarella.

For the final, topmost layer, after the pasta sheets, dollop bechamel, then finish with mozzarella and a sprinkling of freshly grated parmesan for that irresistible golden crust. I love seeing those bubbling, browned spots on top — they add a perfect smoky charred note.

Step 4: Baking to Perfection

Bake for 30-40 minutes until the top is deeply golden and bubbling. Don’t worry if there are some ‘burnt’ bits — they add extra flavor and texture that my family actually loves! Once out, let the lasagne rest for at least 10 minutes before slicing. This waiting step is key — it helps everything set so your slices hold their shape and don’t fall apart.

How to Serve Simply The BEST Homemade Lasagne Recipe

Garnishes

I’m a big fan of freshly chopped basil or flat-leaf parsley sprinkled right before serving. The freshness contrasts with the rich lasagne, adding a pop of color and a hint of brightness that makes each forkful sing.

Side Dishes

My family often pairs this lasagne with a simple green salad dressed with lemon vinaigrette — it cuts through the richness perfectly. Garlic bread on the side, warm and crusty, completes the meal with a satisfying crunch.

Creative Ways to Present

For a cozy dinner party, I sometimes serve individual portions in small ramekins or mini cast iron skillets. It makes each plate feel special and fun to eat. Also, layering extra parmesan at the top before baking creates a golden crust that looks irresistible under candlelight!

Make Ahead and Storage

Storing Leftovers

Leftover lasagne keeps beautifully in the fridge for 3-5 days. I store mine tightly covered with foil or in an airtight container to keep it moist without drying out. It often tastes even better the next day as the flavors continue to meld.

Freezing

I’ve frozen assembled lasagne before baking and also cooked leftovers. Just wrap tightly with foil and plastic wrap to avoid freezer burn. When ready, thaw overnight in the fridge and bake as instructed — it reheats wonderfully without losing its cozy charm.

Reheating

The oven is my preferred reheating method, wrapped in foil at 350°F (180°C) until warmed through, about 20-30 minutes depending on portion size. For quick meals, the microwave works — just cover and heat in intervals to avoid drying out. A splash of extra bechamel or cheese on top before reheating can refresh the creaminess.

FAQs

Final Thoughts

There’s something truly comforting about making your own layered, cheesy, meaty lasagne from scratch, and I’m so excited for you to try this Simply The BEST Homemade Lasagne Recipe. Over the years, it’s become a family favorite that brings everyone to the table with happy smiles and full bellies. I hope you enjoy every bite as much as I do and that this recipe becomes your go-to for cozy nights and celebrations alike. Happy cooking, friend!

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