Print Options:

Delicious Homemade Lasagna

Yields6 ServingsPrep Time2 hrs 10 minsCook Time45 minsTotal Time2 hrs 55 mins

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

 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
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

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


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.


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.


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.


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


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

Wash carefully leeks, then finely slice them.

Delicious Homemade Lasagna


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.


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


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


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.


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.


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


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


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.


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.


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


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.


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.

Nutrition Facts

Servings 6