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.

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 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 we move on to this Baked Lasagne Recipe, there are a couple of things worth mentioning. In Italy, we never use chicken for lasagne. In fact, I’ve never come across any pasta dish made with it. You can use pork or veal mince, or even a mix of beef, pork, and veal for a deeper flavour.

And finally, a small detail that’s often overlooked. The correct name is lasagne in the plural form, since there’s more than one sheet of pasta. I hope this recipe fills your kitchen with warmth and brings you moments to share with the people you love, as it always 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 Baked Lasagne Recipe

To 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, stir well, and break 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.

Step 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

Step 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.

Step 2: Spread a layer of meat sauce at the bottom of an ovenproof dish.

Step 3: Add a layer of cooled pasta sheets, making sure they do not overlap.

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

Step 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).

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 turns golden brown.

Step 7: Serve warm.

Extra Help from the Kitchen

Grate Cheese Freshly – Freshly grated Parmigiano melts more evenly and gives a stronger flavour than pre-grated cheese.

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 Dish with Sauce First – Spread a thin layer of sauce on the base before adding the pasta to stop it from sticking.

Cover with Foil Mid-Bake – If the top browns too quickly, cover loosely with foil so the layers cook evenly underneath.

Variations and Twists

Mixed Meat Lasagne – Combine 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, Parmigiano, and provolone for a creamy and rich variation.

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 leftover lasagne in an airtight container in the fridge for up to 3 days. For longer storage, cut it into individual portions, wrap tightly in cling film or foil, and freeze for up to 3 months.

Defrost overnight in the fridge. Reheat in the oven at 160°C – 320°F until hot throughout.

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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

• 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 – sliced
• 120 g – 4.2 oz Parmigiano Reggiano – finely grated

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.

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