Classic Baked Lasagne Recipe
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.
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 tablespoon rosemary
- ¼ tbsp fennel seeds
- salt and black pepper – to taste
For the Layers
- egg pasta sheets – made with 3 eggs and 300 g – 10.5 oz flour
- 1 L – 33.8 oz béchamel sauce
- 250 g – 8.8 oz fresh mozzarella cheese – sliced
- 120 g – 4.2 oz Parmigiano Reggiano – finely grated
Instructions
Make the Sauce
-
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.
-
Add the mince and stir well, breaking up any lumps with a wooden spoon.
-
When the meat has browned, add the wine and cook over high heat for a few minutes to evaporate the alcohol.
-
Add all the tomatoes, herbs, salt, and pepper, then fill the pan with water up to the brim.
-
Reduce the heat to medium–low, cover, and let the sauce simmer for at least 1 hour, or until it’s thick. Set aside.
To Assemble
-
Bring a large pot of salted water to the boil. Cook the pasta sheets in batches for 1 minute, using a shallow, wide pot to keep the sheets in a single layer and prevent sticking. Remove them with a slotted spoon and place them on a clean tea towel to cool.
-
Spread a layer of meat sauce over the base of an ovenproof dish.
-
Add a layer of cooled pasta sheets, making sure they don’t overlap.
-
Cover with another layer of meat sauce, then add some béchamel sauce, sliced mozzarella, and grated Parmigiano Reggiano.
-
Repeat the layering for 5 to 6 layers. On the final, top layer, leave out the mozzarella to prevent it from burning and turning bitter.
-
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.
-
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.