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Lasagna, Easy Italian lasagna

Lasagna

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Lasagna is a classicItalian baked pasta dish made with layers of flat noodles, rich meat sauce,creamy béchamel, and melted cheese. It's a hearty, comforting meal perfect forfamily dinners, gatherings, or anyone craving a warm and satisfying homemade dish.
Course Brunch, Dinner, Lunch
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author sumisculinarynotes

Ingredients

For the meat sauce:

  • 400 g ground beef or meat of your choice, 15–20% Fat
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 400 g crushed tomatoes
  • 3 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp dried oregano
  • 1 bouillon cube
  • 50 ml hot water
  • Salt and pepper to taste
  • Olive oil for sautéing

For the béchamel sauce:

  • 3 tbsp 42g butter
  • 3 tbsp all-purpose flour
  • 500 ml milk
  • 150 g grated cheese
  • Salt, white pepper, and a pinch of nutmeg

Other:

  • 10 lasagna sheets regular or oven-ready
  • 3 cups shredded mozzarella cheese or mix of cheddar and mozzarella or cheese of your choice
  • Oregano and chilli flakes for garnish optional

Instructions

Make the Meat Sauce

  • Heat a little olive oil in a large pan over medium heat.
    Olive oil
  • Add the chopped onion and sauté until soft and translucent (3–4 minutes).
    1 onion
  • Add the minced garlic and cook for 30 seconds.
    3 cloves garlic
  • Add the ground beef. Cook until browned, breaking it apart with a spoon.
    400 g ground beef
  • Season with salt, pepper, and dried oregano.
    1 tsp dried oregano, Salt and pepper to taste
  • Add the tomato paste and stir for 1 minute to toast it.
    3 tbsp tomato paste
  • Add the crushed tomatoes, sugar, bouillon cube dissolved in 50 ml of hot water.
    400 g crushed tomatoes, 1 tsp sugar, 1 bouillon cube, 50 ml hot water
  • Stir well and bring to a simmer.
  • Reduce the heat to low and let it cook for 20–30 minutes, stirring occasionally.
  • Taste and adjust salt, pepper, or sweetness as needed. Set aside.
  • Tip: The meat sauce should not be too watery.
  • Let it simmer long enough for the excess liquid to reduce.
  • It should be slightly thick so it sits nicely between the lasagna layers without making the dish runny.

Make the Béchamel Sauce

  • In a saucepan, melt the butter over medium heat.
    3 tbsp 42g butter
  • Add the flour and whisk continuously for 1–2 minutes to form a smooth paste (roux).
    3 tbsp all-purpose flour
  • Gradually pour in the milk while whisking constantly to prevent lumps.
    500 ml milk
  • Keep cooking and whisking until the sauce thickens.
  • Season with salt, white pepper, and nutmeg.
    Salt,
  • Add the grated cheese and stir until melted and smooth.
    150 g grated cheese
  • Set aside.
  • Tip: The béchamel sauce should be thick and creamy, not watery.
  • Cook it until it coats the back of a spoon and melts the cheese smoothly, so it holds the lasagna layers together without making the dish runny.

Prepare Lasagna Sheets

  • If using oven-ready sheets: no prep needed.
    10 lasagna sheets
  • If using regular sheets: parboil them in salted water for 4–5 minutes, then drain and lay flat on a towel to prevent sticking.

Assemble the Lasagna

  • Use a baking dish (about 9×13 inch).
  • Spread a thin layer of meat sauce on the bottom.
  • Add a layer of lasagna sheets.
  • Spread a layer of meat sauce over the sheets.
  • Add a layer of béchamel sauce.
  • Sprinkle a handful of mozzarella/cheese.
    3 cups shredded mozzarella cheese or mix of cheddar and mozzarella or cheese of your choice
  • Repeat the layers in this order:
  • Pasta → Meat Sauce → Béchamel → Cheese until all ingredients are used.
  • Finish with a final layer of béchamel and a generous handful of cheese on top.
  • Sprinkle oregano or chilli flakes if desired.
    Oregano and chilli flakes for garnish
  • Tip: Do not fill the baking dish all the way to the top.
  • If you are using uncooked/oven-ready lasagna sheets, they will expand as they absorb moisture and may cause the sauce to spill over.
  • Leave a bit of space below the rim to prevent overflow.

Bake

  • Cover the dish with foil (loosely, to avoid sticking).
  • Bake at 190°C for 30 minutes.
  • Remove the foil and bake another 15–20 minutes until golden and bubbly.
  • Optional: Turn on the broiler/grill for 2–3 minutes at the end to get a beautiful golden colour on top. Keep a close eye so it doesn’t burn.
  • Let the lasagna rest for 20–30 minutes before slicing. This helps it set and keeps the layers tidy.
  • For perfectly clean slices: allow the lasagna to cool almost completely before cutting. You can reheat individual slices afterward.
  • Serve warm and enjoy!

Serving Suggestions:

  • Serve with a green salad and crusty bread.

Notes

If you are using precooked or oven-ready lasagna sheets, the liquid content in the sauce can be reduced. Raw lasagna sheets require more liquid to cook properly during baking.
If your meat is too lean (under 10% fat), the lasagna can turn out dry or lack depth of flavour. You can fix this by:
  • Adding a bit of olive oil or butter when browning
  • Mixing in a fattier meat (like pork or sausage)
Use a thermometer: the centre should be at least 74°C when done.
Foil prevents the top from burning and keeps moisture in; uncovering later allows browning.
For fresh lasagna made with precooked or oven-ready noodles, bake at 190°C. Cover the dish with foil and bake for 25–30 minutes. Then, remove the foil and continue baking for an additional 10–15 minutes to allow the top to brown. The total baking time should be 35–45 minutes.
Let rest 20–30 minutes before serving for the best texture
Remember to cool completely to get clean slices.