Is there anything better than hot, bubbling lasagne fresh out of the oven? I think not! So here is my foolproof, make it at least once-a-month, recipe that you'll be passing on to your own grandkids one day!

This is my Lasagne 2.0...
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The first lasagne recipe I ever shared online used Dolmio white sauce (don't kill me)! But since you deserve the best, so this one has homemade béchamel sauce.
We have Jess of JustJessFood to thank for the encouragement in posting my first ever recipe - the original Lasagne - back in 2019(!!)

And that's where the story of sharing recipes online began, so this lasagne recipe holds a special place in my heart.
Lasagne is when my food recommendations page became a recipe page.
So thank you for being more interested in seeing what I was cooking and sharing on my stories than my grid-shared restaurant reviews. It was pivotal to being able to do what I do now.
Ingredients for Lasagne
Lasagne Ragu

- Meat: beef mince (ground beef) and smoked streaky bacon
- Vegetables: celery, carrot, onion
- Tomato: I love the Mutti brand - so I use their Tomato Puree, Pasta and Chopped Tomatoes (the texture of their chopped tomatoes is unrivalled)
- Stock: I use Borough Broth Co. Beef Bone Broth, but beef stock is fine
- Aromats: red wine stock pot (I love these as they are de-alcoholised so good if cooking for kids), but 250ml of red wine can be used instead
Béchamel Sauce and Other Ingredients

- Béchamel: salted butter, plain flour (all-purpose), whole milk
- Lasagne Assembly Items: fresh lasagne sheets, cheddar cheese, grated mozzarella, grated parmesan
How To Make Lasagne
Lasagne Ragu
Add carrots, onion and celery to a blender and blitz until you have small pieces. Cook the vegetables in olive oil with mixed herbs until softened.



Once vegetables have softened, add beef mince (seasoned with salt and pepper) with bacon (chopped) and cook until browned and cooked through.



Pour in red wine with tomato purée and simmer until liquid has reduced slightly (alternatively stir through the red wine stock pot as seen below).

Then add passata, chopped tomatoes and beef stock. Stir through and cook on low/medium heat for approx 90 - 120 minutes until flavour deepens, sauce thickens and consistency is ragu-like.
Note: the longer you cook the ragu, the better the flavour will be. I sometimes add a little extra water/stock or rinse out the tomato tins with water and cook the ragu for up to 2.5 hours. Game changer!


Béchamel Sauce (make this whilst ragu is cooking)
Melt salted butter and stir through add plain flour - cook for 2 minutes to cook off the taste of flour. Gradually add milk in increments, whilst stirring/whisking continuously, until sauce thickens.



Assembly
Mix together 100 g cheddar cheeseand 100 g mozzarella so you have a mixed cheese blend.
Layer up lasagne in order: meat, drizzle béchamel, 200 g fresh lasagne sheets.



And after the second meat layer, add half the cheese blend on top of the béchamel. Continue layers, until the top, where you add a thicker layer of béchamel on top of the last lasagne sheets before sprinkling the rest of the cheddar/mozzarella cheese blend on top and finished off with parmesan.



Bake in oven at 180C (fan) / 355F for 40 minutes - 20 minutes covered (with tinfoil or casserole lid), then 20 minutes uncovered.
This lasagne pairs perfectly with my homemade marinara sauce and extra cheese in individual portions if you want something saucy. So portion it up, and serve each person their own bubbling delight!
How To Serve Lasagne
Lasagne is great served with:
- salad
- garlic bread
- chips
If you're looking for picture-perfect lasagne that holds its shape, then there is a trick to it...
Next Day Lasagne. There's a reason the Italians literally call it that on menus.
It holds its shape better, and arguably tastes better next day. Like a curry. At a push, just let it cool for an hour or so to room temperature and re-heat what you need.
If you leave time for the lasagne to cool it will settle into its layers and make cutting it so much easier. Once portioned it up, you can freeze it for later, or add into individual oven proof dishes.
But if you can't wait like me, then you can scoop it out same night. Just be prepared for a saucy, tasty mess.

Other Batch Cook Family Friendly Recipes
If you love my lasagne, then I bet you'll also love my:



I would appreciate it if you left a review if you try the recipe and love it.

Lasagne
Ingredients
Beef Mince Ragu
- 2 tablespoon olive oil
- 2 carrots
- 3 stalks celery
- 1 brown onion
- 2 teaspoon mixed herbs
- 240 g smoked streaky bacon approx. 14 rashers
- 500 g beef mince ground beef
- 250 ml red wine or 1 red wine stock pot
- 2 tablespoon tomato purée
- 400 g chopped tomatoes
- 400 g passata
- 350 ml beef stock
Bechamel
- 100 g salted butter
- 90 g plain flour
- 900 ml milk
Other Ingredients
- 200 g fresh lasagne sheets
- 100 g cheddar cheese grated
- 100 g mozzarella grated
- 75 g parmesan grated
Instructions
Lasagne Mince Ragu
- Add 2 carrots, 1 brown onion & 3 stalks celery to a blender and blitz until you have small pieces. Cook the vegetables in 2 tablespoon olive oil with 2 teaspoon mixed herbs until softened - 10 minutes
- Once vegetables have softened, add 500 g beef mince (seasoned with salt and pepper) with 240 g smoked streaky bacon (chopped) and cook until browned and cooked through - 10 minutes
- Pour in 250 ml red wine with 2 tablespoon tomato puréeand simmer until liquid has reduced slightly (alternatively stir through the red wine stock pot)
- Then add 400 g passata, 400 g chopped tomatoes and 350 ml beef stock
- Stir through and cook on low/medium heat for approx 90-120 minutes until flavour deepens, sauce thickens and consistency is ragu-like
- Note: the longer you cook the ragu, the better the flavour will be. I sometimes add a little extra water/stock or rinse out the tomato tins with water and cook the ragu for up to 2.5 hours. Game changer!
Béchamel (make this whilst ragu is cooking)
- Melt 100 g salted butter and stir through add 90 g plain flour - cook for 2 minutes to cook off the taste of flour
- Gradually add 900 ml milk in increments, whilst stirring/whisking continuously, until sauce thickens
Lasagne Assembly
- Mix together 100 g cheddar cheese and 100 g mozzarella so you have a mixed cheese blend
- Layer up lasagne in order: meat, drizzle béchamel, 200 g fresh lasagne sheets. And after the second meat layer, add half the cheese blend on top of the béchamel. Continue layers, until the top, where you add a thicker layer of béchamel on top of the last lasagne sheets before sprinkling the rest of the cheddar/mozzarella cheese blend on top and finished off with 75 g parmesan
- Bake in oven at 180C (fan) / 355F for 40 minutes - 20 minutes covered (with tinfoil or casserole lid), then 20 minutes uncovered





Claire says
Hey, sorry if this has been asked on instagram/this page before. What size of dish would you recommend for lasagne assembly? Thanks ☺️
Lauren says
hey Claire, I've updated the post to include the casserole dish size I use in the recipe card notes. I use Lasagne Dish: 24cm x 24cm x 9cm/ 9.5" x 9.5" x 3.5", but you can use any variation of dish (I just personally like a fairly deep one).
Claire Duff says
Thanks so much! 🥰
Tania Powell says
This is now a family favourite I asked it all the time if you haven't made it why not you're missing out on the best lasagne.
Wendy says
Easy to follow and tastes amazing - a family favourite! I love making the ragu in the slow cooker. Simple and irresistible!
Janice Conner says
I made this for a family dinner. It was absolutely delicious and everyone was asking for the recipe. I think the addition of the smoked streaky bacon made the ragu particularly special. I made it with a mix of pork and beef. Will definitely be adding this to my go to list for entertaining.
Jo says
I made this for my partner and 4 teenagers this week. An absolute cracker! I used beef/pork mince and subbed out the wine for extra stock (drank the wine 😂). I cooked the ragu for a good 2-3 hours. It was just incredible. I’ve been making lasagnes for 30 years and this got everybody’s vote as the best ever x
Elaine says
Made this Lasagne for my family and daughters friend who stayed for dinner, 5* from them all including the hubby who isn't a big Lasagne fan. I have to say this is incredible, I lovvve Lasagne and this us up there with the best!!!, it's even better than one I had recently in an "italian" restaurant. The recipe was so easy to follow, I cooked the ragu for the recommend 2.5 hours and the depth of flavour was amazing. Thank you for sharing your amazing recipe with us x
Liam says
Such a great recipe. Perfect first time, which is not my usual result with new recipes. Delicious!
Kathy Clowes says
I’ve made this several times and always forget how good it is! Recently had family over and they commented it was the best lasagne they’d ever had! I’ll take that! Cheers Lauren for the easy to follow recipe! X