Classic Homemade Lasagna

Rich, comforting, and layered with love

Lasagna is one of the most beloved dishes from Italian cuisine. A hearty, oven-baked meal layered with flavorful meat sauce, creamy cheese sauce, and tender pasta sheets. Whether you’re cooking for a cozy family dinner or a special gathering, this classic recipe delivers comfort and satisfaction in every bite.

What Makes This Homemade Lasagna Recipe so Good?

It’s all about the layers! Rich, savory meat sauce, velvety cheese sauce, and perfectly cooked pasta come together to create a deeply flavorful and satisfying meal.
While it takes a bit of time, the reward is a bubbling, golden lasagna with a beautifully balanced taste and texture. This recipe also offers flexibility: use beef, chicken, pork, leaner minced meat, or a plant-based alternative to suit your preferences.

Ingredient Breakdown: How Each One Works Its Magic

The Meat Sauce:

Bacon or pancetta
Adds depth, smokiness, and richness to the sauce.
Neutral oil
Used for browning the meat and vegetables without overpowering their flavors.
Minced meat
Provides a hearty, savory base. Use beef, pork, chicken, or a leaner mix depending on your taste.
Onion, carrot, and celery
The classic soffritto — brings sweetness, aromatics, and a flavorful foundation.
Tomato paste and canned tomatoes
Add concentrated tomato richness and body to the sauce.
Meat broth, stock, or water
Thins the sauce to the perfect consistency and adds savory depth.
Dried oregano
Adds classic Italian herb flavor.

The Cheese Sauce:

Butter and flour
The base for a creamy béchamel-style sauce.
Milk
Provides creaminess and helps thicken the sauce.
Parmesan or other white cheese
Adds salty, nutty flavor and helps the sauce become luscious and smooth.
Salt, pepper, and nutmeg
Perfectly seasons the sauce and adds subtle warmth.

Lasagna ingredients in small bowls — *Note: The ingredient amounts shown are for visual reference only and are not to scale for the recipe.*

For those opting for a plant-based twist:

Vegetarian Version:

Lasagna is incredibly versatile, and making a satisfying vegetarian version is simple! You’ll still enjoy all the rich, comforting layers — just without the meat.

How to Adapt This Recipe:

Replace the Meat Sauce with a Vegetable-Based Sauce:

Sauté chopped onions, carrots, and celery as usual.
Add finely chopped vegetables like zucchini, bell peppers, mushrooms, and spinach for heartiness and depth.
Substitute the meat broth with vegetable broth.
Use the same amount of canned tomatoes and tomato paste.
Simmer until thick and flavorful, seasoning with oregano, basil, salt, and pepper.

Add Protein with Plant-Based Options:

Stir in cooked lentils or canned lentils (drained) for extra protein and texture.
You can also add diced tofu or a plant-based meat substitute if desired.

Cheese Sauce and Assembly Stay the Same:

Follow the same cheese sauce instructions and layer as directed.

Tip: Add thin layers of grilled eggplant or zucchini slices between the pasta sheets for even more texture and flavor!

For the Assembly:

Lasagna sheets
Form the structure of the dish, soaking up the flavors while remaining tender.
Grated white cheese
Sprinkled on top for a golden, bubbly finish.

Make-Ahead Instructions

Prepare sauces ahead: Both the meat and cheese sauces can be made a day in advance. Store them separately in airtight containers in the fridge.
Assemble ahead: Fully assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking.
Freezing: Assemble and freeze before baking. When ready to bake, thaw overnight in the fridge or bake directly from frozen (add extra baking time).

Storing and Reheating

Fridge

Store leftovers covered or in airtight containers for up to 3 days.

Freezing

Lasagna freezes beautifully. Wrap portions tightly and freeze for up to 3 months.

Reheating

Oven (best): Cover with foil and reheat at 180°C (350°F) until hot throughout.
Microwave: Heat in short bursts on medium power, covering with a microwave-safe lid to keep moisture in.

Time

Prep time: 40 minutes
Cook time: 30–40 minutes baking time
Total time: Over 60 minutes

Step-by-Step Instructions

Make the meat sauce:
Cut bacon or pancetta into small pieces. Heat oil in a hot pan and fry the bacon until golden. Add a bit more oil and brown the minced meat in batches over high heat.
Lower the heat, add chopped onion, carrot, and celery. Sauté until soft and glossy.

Make a well in the center of the pan, add a bit more oil, and fry the tomato paste for a couple of minutes to deepen its flavor. Add canned tomatoes, broth, and oregano. Simmer for at least 10 minutes until thickened.

Tip: For deeper flavor, simmer gently for up to 1½ hours, stirring occasionally. Season with salt and pepper to taste.

Make the cheese sauce:
Melt butter in a saucepan. Stir in flour and cook briefly to form a roux. Gradually whisk in the milk and cook for about 10 minutes, stirring often, until thickened.
Add the Parmesan and stir until melted. Season with salt, pepper, and a touch of nutmeg.
Assemble the lasagna:
In a large ovenproof dish, layer in this order:

Meat sauce
Lasagna sheets
Cheese sauce
Repeat, finishing with lasagna sheets and a generous layer of cheese sauce. Sprinkle grated white cheese evenly over the top.

Bake:
Place in a preheated oven at 200°C (390°F) and bake for 30–40 minutes until bubbling and golden. Test the pasta’s tenderness by piercing with a toothpick or knife.
Rest and serve:
Let the lasagna rest for a few minutes before slicing. Serve warm with a fresh green salad and crusty baguette.

Ingredients (with Measurements)

4 portions/servings

For the Assembly:

9 lasagna sheets
3 dl grated white cheese (about 1¼ cups) for topping

Meat Sauce:

150 g bacon or pancetta (about 5 oz)
2 tbsp neutral oil
400 g minced meat (about 14 oz)
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 tbsp tomato paste
2 cans canned tomatoes (400 g each, about 28 oz total)
Approx. 2 dl meat broth, stock, or water (about ¾ cup)
2 tsp dried oregano

Cheese Sauce:

3 tbsp butter
3 tbsp flour
6 dl milk (about 2½ cups)
5 tbsp grated Parmesan or other white cheese
1 tsp salt
0.5 tsp ground pepper
0.5 tsp grated nutmeg

Nutritional Info

per portion/serving

Calories: 863 kcal Fat: 50 g Protein: 48 g Carbohydrates: 51 g