Homemade Lasagne – Welcome to a world of mouthwatering flavors and comfort like no other. Get ready to indulge in our “Simply the Best Homemade Lasagne” recipe, a culinary masterpiece that will transport you straight to Italy. This lasagne is the epitome of comfort food, with rich and hearty ragu sauce, velvety bechamel, and layers of fresh pasta sheets, all generously smothered in gooey melted cheese. It’s a labor of love that’s worth every second of preparation. Trust us; this lasagne will become the star of your family gatherings and bring smiles to everyone around the table.
It all began in the heart of our little family kitchen, where the aromas of simmering sauce and baking lasagne created an atmosphere of pure joy. My husband, a connoisseur of Italian cuisine, couldn’t resist sneaking into the kitchen, eager to peek at the magic happening on the stovetop. The sight of the bubbling ragu and the silky bechamel sauce was enough to make his mouth water with anticipation. As the lasagne baked to perfection, filling our home with its irresistible scent, we could hardly contain our excitement.
As we sat down to savor the first bite, the flavors exploded on our taste buds. The perfectly balanced ragu, enriched with pancetta and red wine, combined harmoniously with the creamy bechamel and layers of delicate pasta. It was a symphony of flavors, each note resonating with love and tradition. From that moment on, “Simply the Best Homemade Lasagne” became a cherished family favorite, our go-to dish for celebrations, Sunday dinners, and comforting moments that called for a taste of nostalgia.
Why This Lasagne Will Steal Your Heart?
- Handcrafted Ragu: Our ragu sauce is an artful blend of ground beef, pancetta, and aromatic vegetables, simmered to perfection in a savory combination of beef stock, tomato passata, and red wine. It’s a labor of love that infuses the lasagne with deep, rich flavors.
- Velvety Bechamel: The creamy bechamel sauce adds a luxurious touch, laced with freshly grated Parmesan and a hint of nutmeg. It’s the secret to creating those dreamy, soft layers that melt in your mouth.
- Fresh Pasta Sheets: We skip the store-bought lasagne noodles and opt for fresh pasta sheets. The result is a tender, perfectly textured lasagne that elevates the entire dish to a whole new level.
- Layers of Cheesy Bliss: Mozzarella and Parmesan cheeses come together to create a gooey, stringy, and irresistible cheesy topping that forms a golden crust, adding an extra layer of indulgence.
Ingredients:
Ragu:
- 1 kg (2.2 lb.) Ground/Minced Beef
- 100g (3.5oz) Pancetta, finely diced
- 500ml (2 cups) Tomato Passata (Pureed Tomatoes in the US)
- 500ml (2 cups) Beef Stock
- 250ml (1 cup) Red Wine
- 2 ribs of Celery, finely diced
- 2 medium Carrots, grated on a box grater
- 1 large White Onion, finely diced
- 3 cloves of Garlic, finely diced
- 2 tbsp. Tomato Puree (Tomato Paste in the US)
- 2 Bay Leaves
- 1/4 cup each: Fresh Basil, Fresh Parsley, finely diced (plus extra to garnish)
- 1 tsp Dried Oregano
- 1.5 tsp Sugar, or to taste
- Salt & Pepper, to taste
- Olive Oil, as needed
Bechamel Sauce:
- 1 litre (4 cups) Milk, at room temperature
- 5 tbsp. Plain Flour
- 4 tbsp. Butter
- 1/2 small Nutmeg, grated
- 80g (1 cup) freshly grated Parmesan
- Salt & Pepper, to taste
Lasagne:
- 350g (12oz) Fresh Lasagne Sheets
- 200g (2 cups) Mozzarella, shredded
- 40g (1/2 cup) freshly grated Parmesan
Directions:
Ragu:
Drizzle around 1 tbsp. of olive oil into a large pot over medium heat. Add the ground beef, breaking it up with a wooden spoon, and season with salt and pepper. Cook until fully browned, then transfer the beef to your lasagne dish, leaving any excess fat behind.
Lower the heat to medium and add the diced pancetta to the pot. Fry until it starts to brown and release its fat. Then add the onion, celery, and carrot, frying until they soften and begin to caramelize. Add the diced garlic and tomato puree, frying for another minute.
Pour in the red wine to deglaze the pot, letting it reduce for a few minutes. Return the cooked beef to the pot, stirring to coat it in the flavors.
Add the beef stock, tomato passata, fresh basil, fresh parsley, oregano, bay leaves, 1 tsp of sugar, and salt & pepper to taste. Bring to a simmer, then cover with a lid and let it simmer for at least 1 hour 30 minutes, stirring occasionally. Remove the lid and let the sauce reduce and thicken for an additional 20-30 minutes.
Bechamel Sauce:
In a suitably sized pot, melt the butter over medium heat. Add the plain flour and stir to create a roux.
Gradually pour in the milk, whisking continuously to avoid lumps. Let the sauce simmer for around 7-10 minutes to thicken.
Add the grated nutmeg, Parmesan, and salt & pepper to taste. Stir to combine, then remove from heat. The sauce should be thick enough to coat the back of a spoon.
Lasagne:
Preheat your oven to 180°C (356°F).
In a 20x30cm (8×12″) baking dish, spread a few spoons of ragu to prevent sticking.
Start layering your lasagne: Pasta sheets, Ragu, Bechamel Sauce, and Mozzarella. Repeat the layers, ending with pasta sheets, bechamel, mozzarella, and grated Parmesan on top.
Bake in the preheated oven for 30-40 minutes, or until the surface is deep golden and slightly crispy.
Allow the lasagne to rest for about 10 minutes before slicing, allowing it to hold its shape.
Serve with a sprinkle of fresh basil or parsley on top, and get ready to dive into a taste sensation that will leave you craving more!
Notes:
- For a vegetarian version, swap the beef with mushrooms or a meat substitute.
- This lasagne can be prepared in advance and refrigerated. Simply bake it before serving.
- If you can’t find fresh lasagne sheets, you can use oven-ready lasagne noodles but adjust the baking time accordingly.
- Feel free to add your favorite vegetables or herbs to the ragu for a personalized touch.
In conclusion, “Simply the Best Homemade Lasagne” is not just a dish; it’s an unforgettable experience that captures the essence of love, tradition, and togetherness. As you take your first bite, you’ll be transported to the rolling hills of Italy, where the flavors dance on your palate, and every mouthful is a celebration of the finest ingredients and culinary craftsmanship.
With its handcrafted ragu, velvety bechamel, and layers of tender pasta sheets, this lasagne is a labor of love that will leave you and your loved ones utterly enchanted. It’s a recipe that has stood the test of time, cherished by families for generations, and it will undoubtedly become a staple in your own home.
As the tantalizing aroma fills your kitchen and the golden, bubbling lasagne emerges from the oven, you’ll witness the power of food to bring joy and connection to the table. Whether it’s a quiet Sunday dinner or a festive gathering with friends, “Simply the Best Homemade Lasagne” has the magic to turn every moment into a cherished memory.
So, gather your loved ones, raise your forks, and indulge in this symphony of flavors. Let the love that goes into making this lasagne fill your hearts, and let the laughter and joy that echo around the table be a testament to the power of good food to nourish not just our bodies, but our souls as well.
Try it once, and you’ll find yourself returning to this delightful masterpiece time and time again, creating new memories and traditions with each bite. From our family to yours, we hope this recipe brings you as much happiness as it has brought us. Buon appetito!
Frequently Asked Questions
Can I freeze the lasagne?
Yes, you can freeze the lasagne! Assemble the lasagne in a freezer-safe container, tightly wrap it with plastic wrap and aluminum foil, then store it in the freezer for up to three months. When ready to enjoy, thaw it overnight in the refrigerator before baking as instructed.
Can I use store-bought pasta sheets?
Absolutely! While fresh pasta sheets provide a wonderful texture, you can use oven-ready lasagne noodles from the store. Just follow the package instructions for pre-cooking or adjust the baking time accordingly to ensure they are cooked through.
Can I substitute the meat in the ragu?
Of course! If you prefer a vegetarian option, you can swap the ground beef for mushrooms or your favorite meat substitute. The rich flavors of the sauce will still shine through, creating a delightful vegetarian lasagne.
What wine should I use for the ragu?
You can use any red wine that you enjoy drinking. A full-bodied wine, such as Cabernet Sauvignon or Merlot, works well and adds depth to the sauce. If you prefer not to use alcohol, you can replace the wine with additional beef stock or tomato passata.
![](https://8fivefive.com/wp-content/uploads/2023/07/Homemade-Lasagne-300x300.jpg)
Homemade Lasagne
Ingredients
Ragu:
- 1 kg 2.2 lb. Ground/Minced Beef
- 100 g 3.5oz Pancetta, finely diced
- 500 ml 2 cups Tomato Passata (Pureed Tomatoes in the US)
- 500 ml 2 cups Beef Stock
- 250 ml 1 cup Red Wine
- 2 ribs of Celery finely diced
- 2 medium Carrots grated on a box grater
- 1 large White Onion finely diced
- 3 cloves of Garlic finely diced
- 2 tbsp. Tomato Puree Tomato Paste in the US
- 2 Bay Leaves
- 1/4 cup each: Fresh Basil Fresh Parsley, finely diced (plus extra to garnish)
- 1 tsp Dried Oregano
- 1.5 tsp Sugar or to taste
- Salt & Pepper to taste
- Olive Oil as needed
Bechamel Sauce:
- 1 litre 4 cups Milk, at room temperature
- 5 tbsp. Plain Flour
- 4 tbsp. Butter
- 1/2 small Nutmeg grated
- 80 g 1 cup freshly grated Parmesan
- Salt & Pepper to taste
Lasagne:
- 350 g 12oz Fresh Lasagne Sheets
- 200 g 2 cups Mozzarella, shredded
- 40 g 1/2 cup freshly grated Parmesan
Instructions
Ragu:
- Drizzle around 1 tbsp. of olive oil into a large pot over medium heat. Add the ground beef, breaking it up with a wooden spoon, and season with salt and pepper. Cook until fully browned, then transfer the beef to your lasagne dish, leaving any excess fat behind.
- Lower the heat to medium and add the diced pancetta to the pot. Fry until it starts to brown and release its fat. Then add the onion, celery, and carrot, frying until they soften and begin to caramelize. Add the diced garlic and tomato puree, frying for another minute.
- Pour in the red wine to deglaze the pot, letting it reduce for a few minutes. Return the cooked beef to the pot, stirring to coat it in the flavors.
- Add the beef stock, tomato passata, fresh basil, fresh parsley, oregano, bay leaves, 1 tsp of sugar, and salt & pepper to taste. Bring to a simmer, then cover with a lid and let it simmer for at least 1 hour 30 minutes, stirring occasionally. Remove the lid and let the sauce reduce and thicken for an additional 20-30 minutes.
Bechamel Sauce:
- In a suitably sized pot, melt the butter over medium heat. Add the plain flour and stir to create a roux.
- Gradually pour in the milk, whisking continuously to avoid lumps. Let the sauce simmer for around 7-10 minutes to thicken.
- Add the grated nutmeg, Parmesan, and salt & pepper to taste. Stir to combine, then remove from heat. The sauce should be thick enough to coat the back of a spoon.
Lasagne:
- Preheat your oven to 180°C (356°F).
- In a 20x30cm (8x12") baking dish, spread a few spoons of ragu to prevent sticking.
- Start layering your lasagne: Pasta sheets, Ragu, Bechamel Sauce, and Mozzarella. Repeat the layers, ending with pasta sheets, bechamel, mozzarella, and grated Parmesan on top.
- Bake in the preheated oven for 30-40 minutes, or until the surface is deep golden and slightly crispy.
- Allow the lasagne to rest for about 10 minutes before slicing, allowing it to hold its shape.
- Serve with a sprinkle of fresh basil or parsley on top, and get ready to dive into a taste sensation that will leave you craving more!
Leave a Reply