There’s nothing quite like a homemade lasagna fresh out of the oven. With layers of rich, slow-cooked meat sauce, creamy besciamella, and bubbling mozzarella, this dish delivers everything you want in a hearty, home-cooked meal. Whether you’re cooking for a family dinner, meal prepping for the week, or entertaining guests, this authentic lasagna is a guaranteed crowd-pleaser. Plus, it’s freezer-friendly and even better the next day.
Storage
Fridge: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. The flavours actually deepen over time, making it even better the next day.
Freezer: Lasagna freezes really well. Slice into portions, wrap tightly in cling wrap and foil (or use containers), and freeze for up to 3 months.
Serving suggestions
This lasagna is a complete meal on its own, but it pairs beautifully with a green salad and an olive oil and balsamic dressing to help balance the richness.
Lasagna
6-8
servings30
minutes1
hour15
minutesIngredients
- For the bolognese:
1 tbsp olive oil
1 brown onion, finely chopped
1 medium carrot, peeled and finely diced
2 celery sticks, finely diced
1 zucchini, finely diced
3 garlic cloves, minced
1 kg beef mince
800g passata
1 can (400g) crushed tomatoes
2 bay leaves, dried or fresh
1/2 tsp dried thyme or 2 sprigs of fresh thyme
salt and pepper, to taste
- For the Cheese Sauce:
100g unsalted butter
100g plain (all-purpose) flour
2 cups whole milk, warmed
salt, to taste
Pinch of ground nutmeg
- For the Lasagna:
350g fresh lasagna sheets or 250g dried
1½ to 2 cups (150–200g) shredded mozzarella
3/4 cup grated parmesan
Directions
- For the bolognese:
- Heat the olive oil in a large pan over medium heat. Add the onion, carrot, zucchini, and celery. Cook for 5–7 minutes, or until softened.
- Add the garlic and cook for another minute until fragrant.
- Add the beef mince and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the passata, crushed tomatoes, bay leaves, and thyme. Season with salt and pepper.
- Reduce the heat to low and let the sauce simmer gently for 30–40 minutes, stirring occasionally, until thick and rich. Discard bay leaves before assembling.
- For the cheese sauce:
- Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1–2 minutes to form a smooth roux.
- Gradually whisk in the warm milk, a little at a time, to avoid lumps.
- Continue stirring for 5–8 minutes, or until the sauce thickens and is smooth. Season with salt and a pinch of nutmeg.
- For the the lasagna:
- Preheat your oven to 180°C.
- In a 33 x 22 cm baking dish, spread a thin layer of bolognese on the base of the dish. Top with a layer of lasagna sheets, then more bolognese, followed by a layer of besciamella.
- Repeat the layers: pasta → bolognese → besciamella, finishing with besciamella on top.
- Cover the dish loosely with foil and bake for 30 minutes.
- Remove the foil, then top with mozzarella and grated Parmesan.
- Return to the oven and bake uncovered for 20–25 minutes, or until the top is golden and bubbling.
- Let the lasagna rest for 10–15 minutes before slicing. This helps it hold together and makes serving easier.
