Classic Baked Lasagne

A generous slice with rich meat sauce, creamy béchamel layers, and golden cheese makes this Classic Baked Lasagne a family favourite, ideal for Sunday meals or make-ahead cooking.

I’m sharing one of Italy’s most loved dishes, lasagne. It’s the kind of meal made for special occasions or long Sunday lunches with family and friends. It takes a little more time to prepare than an everyday dinner, but it always feels worth it when you sit down to eat.

A Sunday Favourite From My Childhood

Lasagne was one of the first recipes I learnt to make. My parents and I would prepare it together in our kitchen. My mum made the meat and béchamel sauces, my dad rolled out the pasta sheets, and I assembled the layers.

I still remember those Saturday afternoons filled with the smell of slow-cooked sauce and the excitement of knowing Sunday lunch would be something special.

I’m including this go-to lasagna recipe in my Regional Italian Dishes series under Emilia-Romagna, although every Italian family has its own version. Ours is close to the classic one from Bologna, with a few small differences that make it our own.

Before moving on to this easy lasagna recipe, there are a couple of things worth mentioning. In Italy, chicken isn’t used for lasagne, and it rarely appears in pasta dishes. Pork or veal mince works well, or a mix of beef, pork, and veal for a deeper flavour.

Another detail often overlooked is the name. The correct form is lasagne, since the dish uses multiple sheets of pasta. I hope this recipe fills your kitchen with warmth and brings moments to share with the people you love, just as it has for me.

Key Ingredients for Baked Lasagne

Tomatoes and Tomato Purée

The mix of diced tomatoes, purée, and concentrate gives the sauce the right balance of acidity and sweetness, helping it thicken while keeping a fresh, full flavour.

Béchamel Sauce

Smooth and creamy, this classic white sauce balances the richness of the ragù and keeps the pasta soft as it bakes. I use my own homemade Béchamel Sauce recipe, which gives the lasagne a lighter texture and a well-rounded flavour.

Mozzarella and Parmigiano Reggiano

The combination of these two cheeses brings both creaminess and depth. Fresh mozzarella adds moisture and melts into the layers, while Parmigiano creates a savoury golden crust on top.

Find the complete list with measurements in the recipe card below.

How to Make Classic Baked Lasagne

Make the Sauce

Step 1: Heat the extra virgin olive oil, celery, carrot, and onion in a large saucepan over medium heat. Sauté for a few minutes until the vegetables soften.

Step 2: Add the mince and stir well, breaking up any lumps with a wooden spoon.

Step 3: When the meat has browned, add the wine and cook over high heat for a few minutes to evaporate the alcohol.

Step 4: Add all the tomatoes, herbs, salt, and pepper, then fill the pan with water up to the brim.

To Assemble

Step 2: Spread a layer of meat sauce over the base of an ovenproof dish.

Step 3: Add a layer of cooled pasta sheets, making sure they don’t overlap.

Step 4: Cover with another layer of meat sauce, then add some béchamel sauce, sliced mozzarella, and grated Parmigiano Reggiano.

Step 6: Bake the lasagne in a preheated oven at 180 °C – 355 °F for 20 minutes, then grill for 5–10 minutes until the top of the lasagna turns golden brown.

Extra Help from the Kitchen

Drain Excess Fat – After browning the meat, remove any excess fat if needed to keep the sauce from becoming too greasy.

Warm the Milk for Béchamel – Use warm milk when adding it to the butter and flour. It blends faster and prevents lumps from forming.

Cook the Sauce a Day Ahead – Let the sauce rest overnight to develop a deeper flavour and make assembly easier the next day.

Line the Baking Dish with Sauce First – Spread a thin layer of sauce on the bottom of the dish before adding the pasta to prevent sticking.

Cover with Foil Mid-Bake – If the top browns too quickly, cover loosely with aluminum foil for even cooking underneath.

Variations and Twists

Mixed Meat Lasagne – Combine ground beef, pork, and veal mince for a richer flavour and a smoother, well-balanced sauce.

Vegetarian Lasagne – Replace the meat sauce with layers of spinach, ricotta, and sautéed vegetables like zucchini, mushrooms, or eggplant for a lighter dish.

Baked Lasagne Rolls – Spread meat sauce and béchamel over cooked pasta sheets, roll them up, and bake with extra sauce on top for easy individual servings.

Four-Cheese Lasagne – Combine mozzarella, ricotta cheese, Parmigiano, and provolone into a creamy cheese mixture, creating a rich layer of cheese in every layer.

Baked Bean Lasagne – Add a layer of cooked cannellini or borlotti beans between the sauces for extra texture and protein.

Storage and Shelf Life

Store lasagne leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, cut it into individual portions, wrap tightly in cling film or foil, and store in the freezer for up to 3 months.

Thaw overnight in the refrigerator. Reheat in the oven at 160°C – 320°F until hot throughout, or use the microwave for individual portions.