Simply The BEST Homemade Lasagne Recipe

If you’re anything like me, the idea of a warm, bubbling lasagne fresh from the oven is pure comfort food bliss. This recipe is simply the BEST homemade lasagne recipe I’ve ever made, and I can’t wait to share it with you. It’s rich, hearty, and full of layers that melt seamlessly together — perfect for family dinners or when you want to impress friends without breaking a sweat.

What makes this simply the best homemade lasagne recipe stand out is the balance of flavors in the ragu and the velvety bechamel sauce that ties everything together. I love how the fresh pasta sheets soak up just the right amount of sauciness without becoming soggy, and because you make it from scratch, you can really customize it to your taste. Believe me, once you try this, you’ll see why my family goes crazy for it time and time again.

this …

Ingredients You’ll Need

Each ingredient in this simply the best homemade lasagne recipe plays a key role — from the pancetta that adds a subtle smokiness to the fresh herbs that brighten up the flavors. I always pick quality ingredients to get the most delicious result.

• Ground/Minced Beef: I recommend 10-12% fat content for juicy, flavorful ragu without excess grease.
• Pancetta: Adds nice depth; bacon works fine if you can’t find pancetta.
• Celery: Finely diced for that classic soffritto base.
• Carrots: Grated for natural sweetness and texture.
• White Onion: Diced finely to melt into the sauce.
• Garlic: Don’t skimp on this—it builds savory layers of flavor.
• Tomato Puree (Tomato Paste): Concentrated tomato flavor that’s essential for a rich sauce.
• Red Wine: Adds acidity and complexity; I usually pick a dry red.
• Tomato Passata (Pureed Tomatoes): Keeps the sauce smooth and vibrant.
• Beef Stock: Boosts umami and richness.
• Bay Leaves: Infuse the ragu with subtle herbal notes.
• Fresh Basil and Parsley: Dice finely for fresh, herbal bursts distributed throughout.
• Dried Oregano: For that lovely Mediterranean aroma.
• Sugar: Balances acidity—add gradually and taste as you go.
• Olive Oil: Use for frying and to add subtle fruity notes.
• Butter: For the bechamel’s silky base.
• Plain Flour: Turns butter into a roux for thickening the sauce.
• Milk: Use room temperature milk to avoid lumps in the bechamel.
• Nutmeg: Just a hint to add warmth to the bechamel.
• Grated Parmesan: Freshly grated is best for savory depth in the bechamel and topping.
• Fresh Lasagne Sheets: I always prefer fresh; they cook beautifully without getting mushy.
• Mozzarella: Shredded mozzarella melts wonderfully, giving you gooey, stringy layers.

Variations

I love customizing this simply the best homemade lasagne recipe to keep things interesting or to cater to dietary needs. Don’t hesitate to tweak it based on what you have or prefer—this recipe is super forgiving!

• Vegetarian Version: Swap the beef and pancetta for a mix of mushrooms and lentils; I’ve tried this and it’s surprisingly satisfying.
• Spicy Kick: Add a pinch of chili flakes when frying the onion and garlic for a little heat.
• Cheese Variations: Try adding ricotta or swapping mozzarella for provolone for a richer texture.
• Gluten-Free: Use gluten-free lasagne sheets and gluten-free flour for the bechamel; the texture changes but it still tastes amazing.

How to Make Simply The BEST Homemade Lasagne Recipe

Step 1: Sear the Beef and Build Your Base

Start by heating olive oil in a large pot over medium-high heat and add the ground beef. I like breaking it up well with a wooden spoon and seasoning lightly with salt and pepper. Make sure to brown the meat fully — don’t rush this step! Once browned, scoop the beef out into your lasagne dish to make the base layer and discard excess fat. Your ragu will build flavor from here.

Step 2: Cook the Pancetta and Vegetables

Reduce the heat to medium and fry the pancetta until it starts to brown and release a lovely fat. Then add diced onion, celery, and grated carrot — I love how the carrot adds natural sweetness. Cook until the veggies soften and just start to caramelize for that deep flavor. Stir in garlic for a minute, then add your tomato puree. Frying the puree intensifies its flavor, so don’t skip this.

Step 3: Deglaze and Simmer the Ragu

Pour in the red wine to deglaze, scraping up those tasty brown bits from the pan. Let it reduce for a few minutes, then return the cooked beef to the pan. Add beef stock, tomato passata, herbs, bay leaves, sugar, salt, and pepper. Bring it all to a simmer, then cover with a heavy lid and let it bubble gently on low heat for at least 1 hour 30 minutes. Check occasionally and stir to avoid sticking.

Step 4: Reduce the Sauce

After all that lovely simmering, remove the lid and cook uncovered for another 20-30 minutes to thicken the ragu. You want it rich and not watery — I always taste and adjust seasoning here with salt and pepper. Don’t be shy with seasoning; it makes all the difference.

Step 5: Make the Bechamel Sauce

Melt butter in a pot over medium heat, then whisk in the flour to make a smooth roux. Slowly add room temperature milk while whisking continuously to avoid lumps. I let the sauce simmer for 7-10 minutes until it thickens nicely — it should coat the back of a spoon like a thick cream. Stir in ground nutmeg, freshly grated Parmesan, salt, and pepper, then remove from heat.

Step 6: Assemble Your Lasagne Layers

Preheat your oven to 350°F (180°C). In your baking dish, spread a spoonful of ragu to stop the pasta from sticking. Then build your layers: start with pasta sheets, add ragu, then bechamel, then shredded mozzarella. Repeat this for 4 layers, finishing with pasta, bechamel, mozzarella, and a sprinkle of Parmesan on top.

Step 7: Bake and Rest

Bake the lasagne for 30-40 minutes until the top turns a beautiful deep golden brown. A few crispy edges add lovely flavor — don’t worry if you see them! Once out of the oven, let it rest for at least 10 minutes. Trust me, this step helps it hold its shape and makes serving a breeze.

How to Serve Simply The BEST Homemade Lasagne Recipe

Garnishes

I usually top the lasagne with extra fresh basil or parsley before serving. The bright herbaceous notes add freshness and a pop of color that makes the dish feel lighter and inviting. A sprinkle of extra Parmesan doesn’t hurt either!

Side Dishes

My go-to sides are simple but delicious: a crisp green salad with a tangy vinaigrette or buttery garlic bread. Both complement the rich lasagne perfectly without competing with its flavors.

Creative Ways to Present

For special occasions, I like to serve individual portions baked in mini casserole dishes or even in large ramekins — it makes the presentation feel a little extra and guests love having their own perfect lasagne. You can also add a drizzle of basil oil or a light sprinkle of chili flakes for more flair.

Make Ahead and Storage

Storing Leftovers

I always tightly cover any leftovers and store them in the fridge for up to 3-5 days. It reheats beautifully if you’re careful — just reheat until piping hot, and you’ll barely notice it’s leftover.

Freezing

This simply the best homemade lasagne recipe freezes like a dream. I assemble and bake it, then cut into portions and freeze wrapped tightly. When ready, thaw overnight in the fridge and reheat in the oven, which keeps the texture and flavors intact.

Reheating

I prefer reheating in the oven wrapped with foil at 350°F (180°C) to prevent drying out. If you’re in a hurry, the microwave works — just cover the slice to lock moisture in. Letting it sit a few minutes after reheating helps flavors settle again.

FAQs

Final Thoughts

This simply the best homemade lasagne recipe has become one of my absolute favorites because it’s approachable yet feels special every time. It’s perfect for cozy nights, family gatherings, or whenever you want to treat yourself to something truly satisfying. I hope you’ll give it a try and find as much joy in making and eating it as I do — trust me, once you make this, lasagne night will never be the same.

Print