A Cheesy Italian Classic from My Kitchen to Yours

Let’s be honest—lasagna isn’t just a dish. It’s a moment. Whether it’s bubbling away in the oven while your whole house fills with the smell of garlic and cheese or you’re slicing into it on a chilly evening with family around, lasagna brings with it a feeling. A feeling of warmth, of home, and of love layered between sheets of pasta.

I remember the first time I tried to make lasagna. I was nervous. All those layers! The sauces! Would the cheese melt right? Would the pasta cook properly? But once I got the hang of it, I realized—it’s not hard. It just takes a little patience and a whole lot of love. And now, it’s my go-to dish when I want to impress guests, comfort myself on a hard day, or just enjoy something truly satisfying.

So today, I’m walking you through my go-to lasagna recipe—the one I make when I want to treat my people (or myself) to something extra. It’s classic, rich, cheesy, and absolutely worth every bite.

What You’ll Need – Ingredients

Lasagna has a few parts: a good meat sauce (ragu), a creamy white sauce (béchamel), pasta sheets, and of course, cheese. Once those are ready, it’s just about layering and baking. Here’s everything you need.

For the Meat Sauce (Ragu):

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 500g ground beef or a mix of beef and pork
  • 1 carrot, grated
  • 1 celery stalk, finely chopped (optional)
  • 2 tbsp tomato paste
  • 400g canned crushed tomatoes
  • ½ cup water or beef stock
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • A pinch of sugar (balances the tomato acidity)
  • Fresh parsley or basil (optional, but beautiful)

For the Béchamel (White Sauce):

  • 2 tbsp butter
  • 2 tbsp flour
  • 2½ cups milk (warm it up slightly)
  • Salt and pepper to taste
  • A pinch of nutmeg (optional but lovely)
  • ¼ cup grated parmesan

For the Layers:

  • 9–12 lasagna pasta sheets (fresh or dry)
  • 1½ cups shredded mozzarella
  • ½ cup grated parmesan
  • A few basil leaves for garnish

Optional but delicious: 1 cup ricotta cheese, mixed with salt, pepper, and a little milk for spreading

Step-by-Step Cooking – Let’s Do This Together

Step 1: Cook the Meat Sauce

Start by heating the olive oil in a deep pan. Add your chopped onion and garlic, and let them cook until soft and fragrant—about 3–4 minutes. Then add the carrot and celery. This adds sweetness and depth.

Next, add your ground meat. Break it up with a spoon and cook until browned all over. Season with salt, pepper, and oregano. Stir in the tomato paste and cook for a minute or two—it helps intensify the tomato flavor.

Now add the canned tomatoes and water (or stock), stir, and let it simmer. Cover and cook on low heat for at least 30–40 minutes. If you have the time, let it go for an hour. The longer it simmers, the better it tastes.

Just before turning off the heat, add a sprinkle of chopped basil or parsley. Taste. Adjust the salt, maybe add a pinch of sugar if it’s too tangy. Your ragu is done.

Step 2: Make the Béchamel Sauce

This part is pure comfort.

In a separate saucepan, melt the butter. Once it bubbles, add the flour and stir constantly for 2–3 minutes until it forms a paste (this is your roux).

Now, slowly add your warm milk in batches, whisking all the time to avoid lumps. It might seem tricky at first, but stay with it. It’ll turn into a smooth, creamy sauce.

Once it thickens (after about 5–7 minutes), season with salt, pepper, and a pinch of nutmeg if you like. Stir in a handful of grated parmesan. That’s it—your béchamel is ready!

Step 3: Prep the Pasta

If you’re using no-boil pasta, you can skip this step. Otherwise, bring a large pot of salted water to a boil and cook the pasta sheets until just soft—about 4–5 minutes. Drain and lay them out flat so they don’t stick.

Step 4: Time to Build Your Lasagna

Preheat your oven to 180°C (350°F).

Grab a 9×13 inch baking dish or something similar. Now let’s layer:

  1. Start with a spoonful of meat sauce at the bottom of the dish. This keeps the pasta from sticking.
  2. Add a layer of lasagna sheets, slightly overlapping.
  3. Spread a thin layer of béchamel sauce, then a layer of meat sauce, then sprinkle some mozzarella and parmesan.
  4. Repeat this process: pasta → béchamel → meat sauce → cheese.

After about 3 layers, finish with a layer of pasta, a final spread of béchamel, and a generous sprinkle of mozzarella and parmesan. It should look full and cheesy—but not overflowing.

Step 5: Bake Until Bubbly

Cover the lasagna with foil (spray or lightly oil the inside of the foil so it doesn’t stick to the cheese).

Bake for 30 minutes covered, then remove the foil and bake another 10–15 minutes uncovered, until the top is golden, bubbling, and smells absolutely divine.

You’ll know it’s ready when your kitchen smells like Italy and the top has little brown cheese bubbles.

Step 6: Rest, Then Slice

This is the hardest part. Let the lasagna rest for at least 10–15 minutes before cutting into it. This helps everything settle so it slices cleanly and doesn’t fall apart.

Once rested, cut into generous portions and serve hot.

What to Serve with Lasagna

Lasagna is rich and hearty, so I like to serve it with something light and fresh:

  • A crisp green salad with lemon vinaigrette
  • Garlic bread or toasted baguette slices
  • Roasted vegetables or sautéed spinach
  • And maybe a glass of red wine if it’s been that kind of day 🍷

Leftovers & Make-Ahead Tips

Lasagna is one of those dishes that tastes even better the next day.

  • To store: Keep it covered in the fridge for up to 3–4 days.
  • To freeze: You can freeze it whole or in slices. Just reheat in the oven or microwave until piping hot.
  • To make ahead: Assemble everything, cover, and keep in the fridge. Bake when ready.

Final Thoughts – Lasagna, the Ultimate Comfort

Every time I make lasagna, I’m reminded that food isn’t just about feeding ourselves—it’s about taking care. About slowing down. About layering flavor and effort into something that feels earned. It’s not the fastest dish, but every moment in the process is worth it.

This recipe has become a tradition in my home. Whether I’m cooking for my partner on a cold night, surprising my parents with a Sunday lunch, or feeding a table full of friends, lasagna always hits the mark.

I hope this recipe brings the same kind of joy to your kitchen as it does to mine.

So go ahead. Put on some music, pour yourself something nice, and get lost in the layers. You’re not just making dinner—you’re making comfort, memory, and magic.