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Slice of baked lasagne on a white plate.

Baked Lasagne Recipe

An easy Baked Lasagne Recipe that combines all the flavour of traditional Italian home cooking. Layered with rich meat sauce, creamy Béchamel, and melted cheese, it’s ideal for family lunches and Sunday meals.

Course: Main
Cuisine: Italian
Prep Time: 1 hour
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 8 people
Author: Manuela Zangara

Ingredients

For the Sauce

  • 1 kg – 2.2 lbs beef mince
  • 4 tbsp extra virgin olive oil
  • 80 ml – 2.7 oz red wine
  • 1 carrot – finely diced
  • 1 onion –finely diced
  • 1 celery stalk – finely diced
  • 800 ml – 27 oz diced tomatoes
  • 300 ml – 10 oz tomato purée
  • 140 g – 5 oz tomato concentrate
  • 1 bay leaf
  • ½ tbsp rosemary
  • ¼ tbsp fennel seeds
  • Salt and pepper – to taste

For the Layers

Instructions

To Make the Sauce

  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.
  2. Add the mince, stir well, and break up any lumps with a wooden spoon.
  3. When the meat has browned, add the wine and cook over high heat for a few minutes to evaporate the alcohol.
  4. Add all the tomatoes, herbs, salt, and pepper, then fill the pan with water up to the brim.
  5. Reduce the heat to medium–low, cover, and let the sauce simmer for at least 1 hour, or until thick. Set aside.

To Assemble

  1. Bring a large pot of salted water to the boil. Cook the pasta sheets in batches for 1 minute (use a shallow, wide pot so the sheets cook in a single layer and do not stick together). Remove them with a slotted spoon and place them on a clean tea towel to cool.
  2. Spread a layer of meat sauce at the bottom of an ovenproof dish.
  3. Add a layer of cooled pasta sheets, making sure they do not overlap.

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

  5. Repeat the layering for 5 to 6 layers (on the final, topmost layer, leave out the mozzarella so it does not burn and turn bitter).
  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 turns golden brown.
  7. Serve warm.

Recipe Notes

You can prepare the meat sauce a day in advance and assemble the lasagne the day before serving. Keep it covered in the fridge, then bring it to room temperature before baking so it heats evenly throughout.