Homemade Lasagna (Delicious!)


This post may contain automatically and manually added affiliate links to products. I may receive a small commission for purchases made through these links at no additional cost to you.

I swear there’s nothing better than homemade lasagna. It’s the best comfort food! This Homemade Lasagna recipe combines the richness of slow-cooked beef ragù, the sweetness of caramelized leeks, and 3 delicious kinds of cheese. Although patience is required, it’s absolutely worth it.

Homemade Lasagna

I’ll tell this right away – this is not a quick recipe. Real patience is required here! But investing time into making this Homemade Lasagna is absolutely worth it. This recipe combines the richness of slow-cooked beef ragù, the sweetness of caramelized leeks, and 3 delicious kinds of cheese. It’s not a classic Italian lasagna. It’s my version of one of the most popular dishes worldwide.

If you’ve never made lasagna at home, there’s nothing to worry about. The recipe is quite straightforward! Don’t be intimidated, give it a try and you’ll get a brilliant dish at the end.

The slow-cooked beef ragù

This beef ragù is slow-cooked, rich, and has gorgeous deep flavour. It’s not a traditional Italian recipe. I’m adding some weird ingredients here.

  1. Worcestershire sauce this complex sauce is a source of umami (the savory “fifth flavor”). It just adds this “extra” flavor to the dish. If you don’t have it, you can add soy sauce instead!
  2. Honey – it makes a big difference to add something sweet. Honey balances the sour flavor of tomatoes. It just has to be there. If you don’t have honey, use sugar!
  3. Beef stock cubes – it adds even more flavor to the sauce!
  4. Smoked paprika – it’s amazing! It adds this smokey flavor that is just gorgeous here.

It takes time to cook – 2h is an absolute minimum! The flavor develops over time so it’s important not to rush things!

The white sauce with caramelized leeks and cheese

The béchamel sauce made with cheese is called Mornay sauce, but as I am adding also caramelized leeks, I’ll just call it the white sauce. To make the sauce smooth, you’ll need to use a blender or a food processor. Sorry, I know, additional washing.

This white sauce is made with butter, milk, plain flour, 2 leeks (just the white and light green parts), 1 cup of shredded cheese and spices – 2 bay leaves, a pinch of salt and nutmeg. When it comes to cheese, you have plenty of options! Cheddar, Emmental, Gruyère, Parmesan, Mimolette… all will work amazingly here! I usually mix 2-3 kinds of cheese. It adds so much flavor!

It’s totally okay to make a classic béchamel sauce just with butter, milk, and flour. But I do recommend trying this enriched version. It’s SO good. If you go with the classic sauce, remember to add cheese between the layers.

Delicious Homemade Lasagna

Leftovers

Depending on the size of your lasagna, you may end up with some leftover sauces. That’s great! Here are some ideas on how to re-use them.

The beef ragù:

  1. Make a pie!
  2. Toss with your favorite pasta.
  3. Serve with nachos or french fries.

The white sauce:

  1. Make mac and cheese!
  2. Use it as a dip for your favourite veggies or nachos.
  3. Chicken or pork with cheese sauce sounds great!

Want more? Follow me on Facebook and Instagram for all of the latest recipes and inspirations.

AuthorEwaCategory, , DifficultyIntermediate

This Delicious Homemade Lasagna recipe combines the richness of slow-cooked beef ragù, the sweetness of caramelized leeks, and 3 delicious kinds of cheese.

Delicious Homemade Lasagna

Yields6 Servings
Prep Time2 hrs 10 minsCook Time45 minsTotal Time2 hrs 55 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 350 g Lasagna pasta
 1 cup Mozzarella (grated)
Beef ragù
 500 g Ground beef
 1 Onion
 1 Carrot
 1 Celery stick
 2 Garlic cloves
 400 g Passata (tomato pure)
 4 tbsp Tomato paste
 1 cup Broth
 1 cup Dry red wine
 1 Beef stock cube
 1 tbsp Worcestershire sauce
 ½ tsp Dried oregano
 ½ tsp Dried thyme
 1 tsp Smoked paprika
 1 tsp Honey
 Salt and pepper
 Oil
White sauce
 2 Leeks
 4 tbsp Butter
 1 l Milk
 3 tbsp Flour
 1 cup Shredded cheese (eg. cheddar, mozzarella, parmesan, mimolette, emmental, gruyère)
 2 Bay leaves
 1 pinch Nutmeg
 Salt and pepper

Beef ragù
1

Grate carrot and garlic, finely chop the onion and celery stick.

2

Heat oil in a large pot over medium heat. Add garlic, onion, celery, and carrots. Cook for a few minutes - until softened and sweet. Move to the side of the pot, add more olive oil.

3

Add beef, spices (herbs, smoked paprika) turn the heat up and cook the beef breaking it up. It should turn brown after a few minutes.

4

Add wine and cook for 2 minutes. Add passata, tomato paste, broth, beef stock cube, Worcestershire sauce, and honey. Stir then lower the heat so it's just bubbling very gently. Cover and cook for 2 hours, stirring every now and then. Taste and add salt and pepper.

5

If there is too much liquid, then remove the cover and simmer for 30 minutes uncovered.

6

The ragù is ready when the sauce has thickened (but it shouldn't be SUPER thick) and meat is tender.

Delicious Homemade Lasagna

White sauce
7

Wash carefully leeks, then finely slice them.

Delicious Homemade Lasagna

8

Heat 2 tablespoons of butter with a little bit of olive oil in a large pan or pot. Add bay leaves and leeks. Stir and season with a pinch of salt and pepper.

9

Lower the heat and cook the leeks for around 30 minutes, until softened, caramelized, and sweet.

10

Add 2 remaining tablespoon of butter and melt. Add flour and stir constantly for 2 minutes.

11

Start adding milk, little by little, stirring all the time. Bring to the boil, then reduce heat to low and simmer for few minutes stirring regularly. The sauce shouldn't be super thick - remember we're adding cheese later.

12

Remove the bay leaves. Transfer the sauce to the blender or food processor and blend until smooth. Add 1 cup of cheese, a pinch of nutmeg and stir well. Taste and add more salt or pepper if needed.

13

The sauce should be quite thick but still pourable, if needed add more milk.

Lasagna
14

Preheat the oven to 180 Celsius degrees and prepare the baking dish (around 33cm x 22cm).

15

Spread a bit of the ragù evenly (to cover the base), then place lasagne sheets on top, making sure they completely cover the sauce in one layer. You can totally break the sheets.

16

Spread over ragù again (enough to cover sheets), then drizzle over with the white sauce. Repeat this few times, finishing with a layer of white sauce.

17

Add mozzarella cheese on top. Or any other the cheese you're left off with.

18

Cover with an aluminum foil. Make sure that there is enough space and the foil doesn't touch the last layer! Otherwise, the cheese may stick to it. Bake for 25 minutes, then remove the foil and bake for the next 20 minutes, until golden and bubbling.

19

Remove the lasagne from the oven and wait for around 10 minutes before serving - it'll be easier to cut. Although, a good lasagna won't be super firm.

Ingredients

 350 g Lasagna pasta
 1 cup Mozzarella (grated)
Beef ragù
 500 g Ground beef
 1 Onion
 1 Carrot
 1 Celery stick
 2 Garlic cloves
 400 g Passata (tomato pure)
 4 tbsp Tomato paste
 1 cup Broth
 1 cup Dry red wine
 1 Beef stock cube
 1 tbsp Worcestershire sauce
 ½ tsp Dried oregano
 ½ tsp Dried thyme
 1 tsp Smoked paprika
 1 tsp Honey
 Salt and pepper
 Oil
White sauce
 2 Leeks
 4 tbsp Butter
 1 l Milk
 3 tbsp Flour
 1 cup Shredded cheese (eg. cheddar, mozzarella, parmesan, mimolette, emmental, gruyère)
 2 Bay leaves
 1 pinch Nutmeg
 Salt and pepper

Directions

Beef ragù
1

Grate carrot and garlic, finely chop the onion and celery stick.

2

Heat oil in a large pot over medium heat. Add garlic, onion, celery, and carrots. Cook for a few minutes - until softened and sweet. Move to the side of the pot, add more olive oil.

3

Add beef, spices (herbs, smoked paprika) turn the heat up and cook the beef breaking it up. It should turn brown after a few minutes.

4

Add wine and cook for 2 minutes. Add passata, tomato paste, broth, beef stock cube, Worcestershire sauce, and honey. Stir then lower the heat so it's just bubbling very gently. Cover and cook for 2 hours, stirring every now and then. Taste and add salt and pepper.

5

If there is too much liquid, then remove the cover and simmer for 30 minutes uncovered.

6

The ragù is ready when the sauce has thickened (but it shouldn't be SUPER thick) and meat is tender.

Delicious Homemade Lasagna

White sauce
7

Wash carefully leeks, then finely slice them.

Delicious Homemade Lasagna

8

Heat 2 tablespoons of butter with a little bit of olive oil in a large pan or pot. Add bay leaves and leeks. Stir and season with a pinch of salt and pepper.

9

Lower the heat and cook the leeks for around 30 minutes, until softened, caramelized, and sweet.

10

Add 2 remaining tablespoon of butter and melt. Add flour and stir constantly for 2 minutes.

11

Start adding milk, little by little, stirring all the time. Bring to the boil, then reduce heat to low and simmer for few minutes stirring regularly. The sauce shouldn't be super thick - remember we're adding cheese later.

12

Remove the bay leaves. Transfer the sauce to the blender or food processor and blend until smooth. Add 1 cup of cheese, a pinch of nutmeg and stir well. Taste and add more salt or pepper if needed.

13

The sauce should be quite thick but still pourable, if needed add more milk.

Lasagna
14

Preheat the oven to 180 Celsius degrees and prepare the baking dish (around 33cm x 22cm).

15

Spread a bit of the ragù evenly (to cover the base), then place lasagne sheets on top, making sure they completely cover the sauce in one layer. You can totally break the sheets.

16

Spread over ragù again (enough to cover sheets), then drizzle over with the white sauce. Repeat this few times, finishing with a layer of white sauce.

17

Add mozzarella cheese on top. Or any other the cheese you're left off with.

18

Cover with an aluminum foil. Make sure that there is enough space and the foil doesn't touch the last layer! Otherwise, the cheese may stick to it. Bake for 25 minutes, then remove the foil and bake for the next 20 minutes, until golden and bubbling.

19

Remove the lasagne from the oven and wait for around 10 minutes before serving - it'll be easier to cut. Although, a good lasagna won't be super firm.

Delicious Homemade Lasagna

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

(Visited 59 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *