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Classic Lasagna Recipe – Easy and Delicious

Name: Classic Lasagna Recipe – Easy and Delicious
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6 servings
Cuisine: Italienisch
Ingredients: 300g lasagna noodles; 500g ground beef; 1 onion, finely diced; 2 garlic cloves, minced; 1 carrot, finely diced; 1 stalk of celery, finely diced; 800g crushed tomatoes; 2 tbsp tomato paste; 125ml red wine; 50g butter; 50g all-purpose flour; 500ml milk; 150g Parmesan, grated; 200g mozzarella, shredded; 3 tbsp olive oil; 1 tsp oregano; 2 bay leaves; 1 pinch nutmeg; to taste salt and pepper

This classic lasagna with homemade Bolognese and creamy béchamel sauce is the ultimate family favorite. Perfectly layered and baked to a golden brown — this is how you nail the Italian dream!

Recipe.food AI-generated recipe

Updated 2. September 2026

90 min Total

45 min Prep

45 min Cook

6 servings

180°C Temperature

Ingredients

300g lasagna noodles

500g ground beef

1 onion, finely diced

2 garlic cloves, minced

1 carrot, finely diced

1 stalk of celery, finely diced

800g crushed tomatoes

2 tbsp tomato paste

125ml red wine

50g butter

50g all-purpose flour

500ml milk

150g Parmesan, grated

200g mozzarella, shredded

3 tbsp olive oil

1 tsp oregano

2 bay leaves

1 pinch nutmeg

to taste salt and pepper

Tips

Let the Bolognese simmer longer — the more time it has, the deeper and richer the flavor. Ideally, simmer for 2–3 hours over very low heat.

Use fresh lasagna noodles, or soak dried noodles briefly in warm water before assembling. This makes for an especially tender lasagna.

Finished lasagna freezes beautifully. Frozen in individual portions, it keeps for up to 3 months and is perfect for a quick, satisfying meal anytime.

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery and sauté for about 5 minutes until softened and translucent.

Add the ground beef and cook, breaking it up, until browned and crumbled. Stir in the tomato paste and cook for 1 minute. Deglaze with the red wine.

Add the crushed tomatoes, oregano, and bay leaves. Season with salt and pepper. Simmer over low heat for 20 minutes.

For the béchamel, melt the butter in a saucepan. Whisk in the flour and cook for 2 minutes. Gradually pour in the milk, whisking constantly, until smooth and thickened. Season with nutmeg, salt, and pepper.

Grease a baking dish (approx. 30x20 cm / 9x13 in). Layer the Bolognese, lasagna noodles, and béchamel alternately, finishing with a layer of béchamel on top.

Evenly sprinkle the grated Parmesan and shredded mozzarella over the top layer.

Bake in a preheated oven at 180°C (350°F) for 45 minutes, until the top is golden brown. Let rest for 10 minutes before slicing and serving.

History & Origin

Lasagna is one of Italy’s oldest pasta dishes, with roots going back to medieval times in the Emilia-Romagna region. The version most people recognize today — layered with ragù, béchamel, and pasta — became a staple of Bologna’s cucina, which is why the meat sauce is often called Bolognese. Recipes were already being recorded in Italian cookbooks by the 14th century, making it one of the earliest documented pasta dishes in Europe.

Variations

Vegetarian version: Replace the ground beef with a mix of sautéed mushrooms, lentils, and diced zucchini — keep the béchamel and tomato base exactly as written.

Gluten-free: Use gluten-free lasagna sheets and swap the all-purpose flour in the béchamel for rice flour or a certified GF plain flour blend, whisking carefully to avoid lumps.

Ricotta-style filling: Skip the béchamel entirely and spread a mixture of whole-milk ricotta, egg, and a handful of Parmesan between layers — common in Southern Italian and Italian-American versions.

White lasagna: Leave out the tomato-based Bolognese and layer instead with a rich mushroom and spinach filling, extra béchamel, and fontina cheese for a completely different but equally satisfying result.

Common Mistakes – and How to Avoid Them

Skipping the resting time after baking: letting the lasagna sit for at least 15 minutes before cutting is not optional — it allows the layers to set so you get clean slices instead of a collapsed mess.

Under-seasoning the béchamel: taste it before assembling and season with salt, pepper, and enough nutmeg so it has its own flavor, not just a neutral white paste.

Using too much sauce per layer: thick, heavy layers of Bolognese make the pasta soggy and the dish difficult to slice — keep each layer generous but even.

Not cooking the flour long enough in the béchamel: two full minutes over medium heat is the minimum to cook out the raw flour taste before adding the milk.

Laying dry uncooked noodles without enough moisture in the sauce: if using oven-ready sheets, make sure your Bolognese is slightly looser than usual, as the pasta absorbs liquid during baking and can otherwise turn out tough.

Storage & Shelf Life

Cool completely before storing. Covered tightly in the fridge, lasagna keeps well for up to 4 days and actually tastes better the next day once the layers have melded. Freeze individual portions or the whole dish (well wrapped) for up to 3 months. Reheat from the fridge in the oven at 180°C covered with foil for 20–25 minutes, or use a microwave with a splash of water over the portion to prevent drying out. Thaw frozen lasagna overnight in the fridge before reheating.

What to Serve With It

A simple green salad with a sharp vinaigrette cuts through the richness perfectly. Garlic bread or a crusty ciabatta on the side is almost mandatory. For drinks, a medium-bodied Italian red like Chianti Classico or Barbera d’Asti is the natural match — the acidity holds up against the tomato and fat. Lasagna is a reliable crowd-pleaser for Sunday family dinners, casual dinner parties, or anything where you need to feed a group without last-minute stress.

Frequently Asked Questions

Can I make this lasagna vegetarian?

Absolutely! Simply swap the ground beef for a mix of diced eggplant, zucchini, and mushrooms, or use a plant-based ground meat substitute. The cooking time stays the same.

How long does lasagna keep?

Covered in the refrigerator, lasagna will keep for 3–4 days. It reheats easily — your best bet is to warm it in the oven at 160°C (325°F) for 20–25 minutes.

Why does my lasagna always turn out watery?

Make sure to cook down the Bolognese until it’s nice and thick before assembling. Also, be sure to let the lasagna rest for 10–15 minutes after baking before you cut into it — this makes a big difference.