Easy Lasagna Recipe (Classic Homemade Meat Lasagna)

When you think of the ultimate comfort food, a bubbly dish of lasagna has to be at the top of the list.
This easy lasagna recipe is all about rich meat sauce, creamy béchamel and lots of mozzarella – simple ingredients, layered together for a classic homemade lasagna that always feels special. Lien video

We start with a hearty meat sauce made from ground beef (or mutton), onions, garlic, herbs and chopped tomatoes. Then we whisk up a quick white sauce, layer everything with lasagna sheets and bake until golden and melty.

Serve it with a simple green salad and some cherry tomatoes on the side and you’ve got the perfect family dinner, weekend treat or meal for guests.

Why You’ll Love This Lasagna

• Classic flavor. Tomato meat sauce + béchamel + mozzarella = the lasagna everyone loves.
• No fancy ingredients. Everything is made from pantry staples: ground meat, chopped tomatoes, flour, milk and butter. Lien video
• Great for make-ahead. You can assemble it earlier in the day (or the night before) and bake when you’re ready.
• Freezer-friendly. Leftovers reheat really well – future-you will be very happy.
• Crowd-pleaser. This recipe makes a generous pan, perfect for family dinners and gatherings.

Ingredients

For the meat sauce

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 kg ground meat (beef or mutton)
• Salt, to taste (about 1 teaspoon)
• ½ teaspoon black pepper
• 1 tablespoon thyme
• 1 tablespoon chilli flakes
• 2 teaspoons Italian seasoning
• 800 g chopped tomatoes (canned or fresh, with juices)

For the béchamel (white sauce)

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups cold milk
• Pinch of salt
• ½ teaspoon black pepper

For assembling

• Lasagna sheets (about 250–300 g, enough for several layers in your dish)
• Grated mozzarella cheese (about 300–400 g, or to taste)

How to Make Easy Lasagna

1. Make the meat sauce

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for 4–5 minutes until soft and translucent.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the ground meat and cook, breaking it up with a spoon, until browned and no longer pink.
5. Season with salt, black pepper, thyme, chilli flakes and Italian seasoning.
6. Pour in the chopped tomatoes with their juices. Stir well.
7. Bring to a simmer, then reduce the heat and cook for 20–25 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning.

2. Make the béchamel sauce

8. In a separate saucepan, melt the butter over medium heat.
9. Whisk in the flour and cook for 1–2 minutes, whisking constantly, to form a smooth paste (roux).
10. Slowly pour in the cold milk while whisking, making sure there are no lumps.
11. Cook, whisking often, until the sauce thickens and gently bubbles.
12. Season with a pinch of salt and the black pepper, then turn off the heat.

3. Preheat and prepare

13. Preheat your oven to 180°C / 350°F.
14. Lightly grease a large baking dish (about 23×33 cm / 9×13-inch).
15. If your lasagna sheets need pre-cooking, cook them according to the package directions. If they are oven-ready, you can use them straight from the box.

4. Layer the lasagna

16. Spread a thin layer of meat sauce over the bottom of the dish.
17. Add a few spoonfuls of béchamel on top and spread it lightly.
18. Place a layer of lasagna sheets over the sauces, cutting pieces to fit if needed.
19. Repeat the layers: meat sauce, béchamel, a handful of mozzarella, then lasagna sheets.
20. Continue until you run out of sauce, finishing with a layer of béchamel and a generous layer of mozzarella on top.

5. Bake

21. Cover the dish loosely with foil (try not to let the foil touch the cheese).
22. Bake for 25–30 minutes, then remove the foil and bake for another 10–15 minutes, or until the top is bubbling and deeply golden.
23. Let the lasagna rest for at least 10–15 minutes before slicing. This helps the layers set so you can cut neat pieces.

Tips for the Best Lasagna

• Let the sauce simmer. Giving the meat sauce time to cook down concentrates the flavor and gives a richer lasagna.
• Season every layer. Taste both the meat sauce and the béchamel to be sure they’re nicely seasoned.
• Rest before cutting. It’s tempting to dig in right away, but letting it sit for 10–15 minutes keeps the layers from sliding apart.
• Use plenty of cheese on top. The golden, bubbly top is what everyone fights over, so don’t be shy with the mozzarella.
• Check your pasta. If you use oven-ready sheets, add a tiny bit more sauce so they have enough moisture to cook.

Variations & Substitutions

• Half beef, half sausage. Use a mix of ground beef and Italian sausage for extra flavor.
• Spicier version. Increase the chilli flakes or add a pinch of cayenne.
• Extra veg. Add grated carrot, celery or mushrooms when you sauté the onion for more vegetables in the sauce.
• More cheesy. Add some grated Parmesan or pecorino to the top layer along with mozzarella.
• Smaller batch. Halve the recipe and bake in a smaller dish if you’re cooking for fewer people.

Storage, Freezing & Reheating

• Fridge: Let leftovers cool completely, then cover and refrigerate for up to 3–4 days.
• Freezer: Wrap individual slices tightly or freeze the whole dish (well wrapped) for up to 2–3 months.
• Reheat: Reheat covered in the oven at 160°C / 320°F until hot in the center, or warm single portions in the microwave.

Serving Suggestions

• Serve with a fresh green salad, cherry tomatoes and garlic bread.
• Add a simple cucumber salad or roasted vegetables on the side.
• Finish with a light dessert like fruit salad or a simple mousse to balance the richness.

Easy Lasagna Recipe (Classic Homemade Meat Lasagna)

A cozy, classic lasagna layered with rich meat sauce, creamy béchamel and plenty of mozzarella. Perfect for family dinners or feeding a crowd.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

15 0 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8

Course: Dinner, Main Course

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

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Meat sauce

• 3 tbsp olive oil
• 1 large onion finely chopped
• 4 cloves garlic minced
• 1 kg ground meat beef or mutton
• Salt to taste (about 1 teaspoon)
• ½ teaspoon black pepper
• 1 tablespoon thyme
• 1 tablespoon chilli flakes
• 2 teaspoons Italian seasoning
• 800 g chopped tomatoes canned or fresh, with juices

Béchamel sauce

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups cold milk
• Pinch of salt
• ½ teaspoon black pepper

To assemble

• 250 –300 g lasagna sheets oven-ready or pre-cooked, as needed
• 300 –400 g grated mozzarella cheese

Equipment

• Large skillet
• Saucepan
• Whisk
• Baking dishOven
• Oven

Method

 

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.
2. Add the ground meat and cook until fully browned, breaking it up as it cooks. Season with salt, black pepper, thyme, chilli flakes, and Italian seasoning.
3. Add the chopped tomatoes, stir well, and let the sauce simmer until thick and rich. Taste and adjust seasoning if needed, then remove from heat.
4. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and cook for about one minute, stirring constantly.
5. Gradually whisk in the cold milk until smooth. Continue cooking and stirring until the sauce thickens. Season with a pinch of salt and black pepper, then remove from heat.
6. Spread a thin layer of meat sauce in the bottom of a baking dish. Add a layer of lasagna sheets, followed by meat sauce, béchamel, and a sprinkle of mozzarella. Repeat the layers until the dish is filled.
7. Finish with a final layer of béchamel sauce and grated mozzarella on top.
8. Bake in a preheated oven at 350°F (180°C) for 40–45 minutes, or until the lasagna is bubbling and golden on top.
9. Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving.

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 30gProtein: 32gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 780mgPotassium: 620mgFiber: 4gSugar: 7gVitamin A: 900IUVitamin C: 12mgCalcium: 320mg

Video

Notes

• If using oven-ready pasta, make sure each layer has enough sauce so the sheets cook through.
• You can assemble the lasagna ahead, cover and refrigerate for up to 24 hours before baking.
• Lasagna slices freeze well; wrap tightly and freeze for up to 2–3 months.

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FAQ: Easy Lasagna Recipe

Do I need to cook the lasagna sheets first?
Check the package. If they’re labeled “oven-ready” or “no-boil”, you can use them as they are. If not, boil them briefly according to the instructions.

Can I make this lasagna ahead of time?
Yes. Assemble the lasagna, cover tightly and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the covered baking time.

Can I use a different cheese?
Mozzarella melts beautifully, but you can mix in gouda, provolone, or a little Parmesan for extra flavor.