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Easy Homemade Lasagna Adored by Italians
Prep Time
15 mins
Cook Time
3 hrs 35 mins

This homemade lasagna is easy to prepare and guaranteed to be a huge hit. The secret ingredient is time....the longer you let the sauce cook, the tastier it gets!

Course: Main, Main Course
Cuisine: Italian
Keyword: Pasta
Servings: 5
  • 1 16oz package of lasagna pasta
  • 250 gr low moisture mozzarella cheese, cubed
  • 128 gr shredded Parmigiano-Reggiano (about 1 cup)
  • 1-2 tbsp olive oil
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, chopped thinly
  • 24 oz ground beef
  • 4-6 oz white wine
  • salt, pepper, red pepper, oregano
  • 4 leaves fresh basil, chopped
  • 1 can 400 grams of crushed or whole tomatoes (San Marzano if possible)
  • 1 can 800 grams of crushed or whole tomatoes (San Marzano if possible)
  • 1 pinch sugar
Bechamel Sauce - Epicurious
  • 2 tbsp butter
  • 2 tbsp flour
  • 10 oz milk (1.25 cups), heated
  • salt & pepper
  • nutmeg, just a tiny pinch
Bolognese Sauce
  1. Heat the olive oil in a large sauté pan and sauté the onions, garlic, carrot and a pinch of red pepper flakes for 2-3 minutes.

  2. Add the ground beef, season with a hefty pinch of salt, pepper, and oregano. Sauté until cooked and starting to brown. (Be sure to break up the ground beef in the pan so you don't have large chunks of meat in the finished sauce.) Then add the white wine. Cover the pan and let simmer until the wine has evaporated and absorbed.

  3. Add the canned tomatoes and be sure to break up the whole tomatoes in the pan. Season with a hefty pinch of salt, pepper, and some more oregano. Add the chopped fresh basil and a pinch of sugar to balance out the acidity in the tomatoes.

  4. Cook over medium heat until just boiling. Then lower the heat and allow to simmer for 3 hours or more. Stir occasionally, adding a bit of water as needed if the sauce starts to become too thick.

Bechamel Sauce
  1. Melt the butter in a heavy-bottomed sauce pan. Stir in the flour and cook, stirring constantly. Allow the paste to cook until it bubbles a bit, but don't let it brown.

  2. Add the hot milk and continue to stir constantly until the sauce thickens. Add a pinch of salt and pepper, plus a small pinch of nutmeg. If the sauce is too thin, then allow it to cook more to thicken. If it's too thick, add a bit more milk.

  1. Preheat the oven to 200°C/390°F.

  2. Assemble the lasagna in an 8"x8" glass pyrex baking dish. If you have a larger rectangular pyrex, that works, too. Your lasagna will just be thinner.

  3. Start by ladling some sauce in the bottom of the pan. Lay down layers of the lasagna pasta, breaking pieces if you needed to fit the pan. Next layer more sauce on top of the pasta, then bechamel sauce, mozzarella, and shredded Parmigiano-Reggiano. Repeat until the baking dish is filled just under the top so it doesn't bubble over. Top with cheese.

  4. Place a sheet pan under the baking dish. Then bake the lasagna for 30-35 minutes or until a knife can easily be inserted into the center. If the top starts to brown too much, cover with foil until it's finished cooking.