Ultimate Homemade Lasagna Recipe

There is nothing quite like a perfectly layered lasagna—tender pasta sheets, rich meat sauce, velvety béchamel, and golden bubbling cheese. The dish in your image represents the ideal lasagna: thick, saucy, deeply flavored, and beautifully baked with a caramelized top. Below is a complete, detailed recipe that will help you recreate that same restaurant-quality result at home.

Ingredients

For the Meat Sauce

500 g ground beef
1 medium onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil
400 g canned crushed tomatoes
2 tbsp tomato paste
1 cup beef broth or water
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
Salt and black pepper to taste

For the Béchamel Sauce

4 tbsp butter
4 tbsp all-purpose flour
4 cups milk
Salt and pepper to taste
Pinch of nutmeg
1 cup grated mozzarella or parmesan

For Assembly

12 to 15 lasagna sheets (no-boil or pre-cooked)
2 to 3 cups shredded mozzarella
1 cup grated parmesan
Fresh parsley for garnish

Instructions

Step 1: Prepare the Meat Sauce

Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef and cook while breaking it apart with a spoon until browned and no longer pink.

Add the tomato paste and mix it well into the meat. Pour in the crushed tomatoes and beef broth. Season with oregano, basil, paprika, salt, and pepper. Lower the heat, cover the pot, and let the sauce simmer gently for 25 to 30 minutes. The sauce should thicken and develop deep flavors. Taste and adjust seasoning if necessary.

A rich meat sauce is the backbone of excellent lasagna, so take your time with this step.

Step 2: Prepare the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth paste (roux). Cook this for 1 to 2 minutes to remove the raw flour taste, but do not let it brown.

Gradually pour in the milk while whisking constantly to avoid lumps. Continue cooking until the sauce thickens into a creamy consistency. Add salt, pepper, nutmeg, and the grated cheese. Stir until fully melted and smooth, then remove from heat.

The béchamel sauce should be silky, thick, and pourable—essential for creating the creamy layers seen in the image.

Step 3: Assemble the Lasagna

Preheat your oven to 180°C (350°F).

Spread a thin layer of meat sauce on the bottom of your baking dish. Add the first layer of lasagna sheets. Spoon a generous amount of meat sauce over the pasta, followed by a layer of béchamel. Sprinkle a handful of mozzarella and parmesan.

Repeat the process: pasta, meat sauce, béchamel, cheese. Continue layering until your dish is full, finishing with a thick layer of béchamel and plenty of mozzarella and parmesan on top. This final layer is what creates the golden, caramelized surface.

Aim for at least 4 to 5 layers for a thick, restaurant-style lasagna like in the photo.

Step 4: Bake

Cover the lasagna with foil (without touching the cheese). Bake for 30 minutes. Remove the foil and bake for another 20 to 25 minutes until the top is deeply golden and bubbling.

If you want an extra caramelized crust, grill/broil it for an additional 3 to 5 minutes, watching carefully to avoid burning.

Let the lasagna rest for at least 15 minutes before cutting. This helps the layers set and prevents the pieces from falling apart.

Final Thought

Lasagna is more than a meal; it is a comforting experience layered with warmth and flavor. Taking your time to prepare each component—the savory meat sauce, the smooth béchamel, and the perfectly baked layers—results in a dish that is rich, satisfying, and unforgettable. Whether you serve it for family dinners or special gatherings, a homemade lasagna made with patience and care always leaves an impression.

Bon appétit!