It’s a family favourite in my household, everybody loves my homemade lasagne topped with gooey oozy cheese and stuffed with ground beef in a rich tomato ragu. I’m no professional chef but I fancy myself as a bit of a family cook and am often asked for my lasagne recipe – the secret is in the sauce and there are no sugar packed jars over here!
There’s something timeless about lasagne. It’s the kind of dish that brings people together — bubbling with cheese, layered with silky pasta, and oozing with deeply flavoured meat sauce. This version dials up the indulgence, with extra gooey cheese, a rich red wine-laced ragu, and no added sugar — just quality ingredients, simmered to perfection. Serve with a crisp green salad and a good glass of wine, and you’ve got the ultimate comfort meal.
Ingredients
For the ragu:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, finely chopped
- 3 garlic cloves, minced
- 500g high-quality beef mince
- 2 tbsp tomato purée
- 150ml full-bodied red wine (e.g., Chianti or Barolo)
- 2 x 400g tins of chopped tomatoes
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
For the béchamel:
- 50g butter
- 50g plain flour
- 600ml whole milk
- 100g mature cheddar, grated
- 50g parmesan, grated
- Salt, pepper, and a pinch of grated nutmeg
To assemble:
- 9–12 lasagne sheets (fresh or no-boil)
- 100g mozzarella, torn
- Extra parmesan for topping
Instructions
1. Make the ragu
Heat olive oil in a large saucepan over medium heat. Add the onion, celery, and carrots. Sauté for 10 minutes until soft. Add garlic and cook for 1 minute more. Stir in the beef mince and cook until browned.
Add tomato purée, stir for a minute, then pour in the red wine. Simmer for 5–10 minutes until slightly reduced. Add the chopped tomatoes, oregano, bay leaf, and season. Simmer uncovered for 45–60 minutes until rich and thickened, stirring occasionally. Remove the bay leaf before assembling.
2. Make the béchamel
Melt the butter in a saucepan. Stir in the flour to form a paste, cooking for 1–2 minutes. Gradually whisk in the milk, stirring continuously to prevent lumps. Cook until thickened, then stir in cheddar and parmesan. Season with salt, pepper, and nutmeg.
3. Assemble the lasagne
Preheat oven to 180°C (160°C fan/gas 4). Spoon a thin layer of ragu into a large baking dish. Add a layer of pasta sheets, followed by béchamel. Repeat the layers: ragu, pasta, béchamel — finishing with a layer of béchamel on top. Scatter with mozzarella and extra parmesan.
4. Bake
Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes, until golden and bubbling.
5. Serve
Let it rest for 10 minutes before serving. Pair with a simple green salad (rocket, cucumber, lemon vinaigrette) and a glass of the same red wine used in your sauce.
Final Tips
- Use fresh lasagne sheets if possible for the best texture.
- Don’t skip the rest time after baking — it helps the lasagne hold its shape.
- Make it ahead! It tastes even better the next day.
