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Sideview of a slice of lasagna showing all 4 layers. A tray of lasagna in the background, blurred

Lasagna

BIG flavours, rich, moreish and filling. Homemade lasagna is the ultimate comfort food. Look at those laysers and chunks of saucy meat! Making lasagna at home is actually quite simple, this will show you how!
4.86 from 7 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 8 people
Calories: 747kcal

Ingredients

Bolognese (meat sauce)

  • 1 kg /2lb beef mince fatty, see (note 1) for more options
  • 2 onions finely diced
  • 5 cloves garlic minced
  • 1 can crushed tomatoes 425g/15oz
  • 700 ml /24oz passata aka tomato puree
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 beef stock cubes
  • 1 tablespoon plain flour
  • 1 tablespoon olive oil
  • ½ tablespoon salt
  • 1 teaspoon black pepper
  • 1 handful fresh basil leaves

Bechamel sauce (white sauce)

  • 4 cups milk
  • ⅓ cup plain flour
  • 60 g /4 tablespoon unsalted butter
  • 1 cup cheddar cheese freshly grated, (note 2)
  • salt and pepper

Lasagna

  • 250 g /8oz dried lasagne sheets or 375g/13oz fresh lasagne sheets
  • 1 cup parmesan cheese freshly grated, (note 2)

Instructions

Making the bolognese

  • Sweat the onions in olive oil on low heat for about 7 minutes or until soft and translucent. Stir through garlic for 1 further minute.
  • Add beef mince, break the mince apart with a spatula and brown on high heat.
  • Add salt, pepper, worcestershire sauce, balsamic vinegar and flour. Saute on high heat for about 1 minute.
  • Reduce heat to medium, add crushed tomatoes, passata, crushed beef stock cubes, sugar and roughly torn basil leaves. Bring up to boil, stirring constantly. Reduce heat to low and simmer for 20 minutes (no lid), stirring every 5 or so minutes to prevent the bottom from sticking.

Making the bechamel sauce

  • Whilst the bolognese is simmering away, get started on the bechamel sauce.
  • Melt butter in a small saucepan on medium heat. Stir in flour with a whisk until a thick paste is formed.
  • Slowly add milk into the saucepan, whisking constantly. Continue to cook on medium heat until the sauce thickens, all whilst whisking with a whisk. This will take about 6 or 7 minutes.
  • Once the sauce is thick (note 3), turn the heat off, add cheese and season with salt and pepper to taste. Set aside.

Assembling the lasagna

  • Preheat oven to 180°C/350°F. A standard sized baking dish is ideal to use, at approx. 23x33cm (9x11inch).
  • To make the first layer, coat the base of the baking dish with a thin layer of bolognese. Then, lay a single layer of lasagne sheets, breaking up sheets to fill in the gaps. Now, coat the lasagne sheets with a thin layer of the bechamel sauce.
  • To make the second layer, scoop (and spread evenly) about ⅓ of the remaining bolognese sauce into the baking dish. Lay the second layer of lasagne sheets, topped with a thin layer of the bechamel sauce.
  • Repeat 2 more times.
  • After the 4th layer of lasagne sheets have been laid, pour all remaining bechamel sauce (there should be about half left) on top of the sheets, forming that top thick layer.
  • Sprinkle parmesan cheese all over the bechamel sauce.
  • Bake for 40 minutes on the middle shelf of the oven or until cheese blisters and turns golden.
  • Allow lasagna to rest for at least 20 minutes before cutting and serving for the perfect layers!

Notes

Note 1. Other amazing meat combinations instead of just beef mince:
  • Half beef and half pork - pork adds a touch of sweetness and an additional layer of flavour. Pork mince is also nice and fatty which does wonders!
  • Half beef and half sausage meat - Another popular combo. Sausage meats give a tone of amazing flavour into the bolognese (or ragu). Pick the quality, Italian sausages for the most authentic touch!
Note 2. Always use freshly grated cheeses. Ready shredded cheeses from the supermarkets have added anti-caking agents to stop cheeses from sticking together. These anti-caking agents give the cheese a slightly grainy texture and won't melt as well. Best buy cheese blocks and grate at home. It's more economical and you get a far superior ingredient!
Note 3. To test if the bechamel sauce is thick enough. Dip a spoon into the sauce, if it comes out thickly coating the back of the spoon and you can make a clean streak by running a finger across the spoon then it is ready 
To divide and serve lasagna neatly (clean divides) After resting for at least 20 minutes, use a sharp knife to cut and divide. Then, using the blade of the knife, slide along the rims of the baking dish to help loosen the sides. To serve, best use a thin spatula like a fish turner or a cake spatula. This will help with making a clean scoop!
Making ahead. Follow the above steps to assemble the lasagna. Do not bake, top the baking tray with a sheet of baking paper and then tightly wrap with cling wrap (plastic). This will well in the fridge for about 3 days. When ready to bake, let the tray warm up on the kitchen bench for about 30 minutes before baking. 
Leftovers/freezing Any leftovers can be kept in the fridge for up to 5 days (but best eat before then!) or 3 months in the freezer. Be sure to store in an air-tight container. 
 
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 747kcal | Carbohydrates: 48.9g | Protein: 43g | Fat: 41.6g | Saturated Fat: 19.6g | Cholesterol: 118mg | Potassium: 582mg | Fiber: 4.8g | Sugar: 12.8g | Calcium: 428mg | Iron: 5mg