Easy Lasagna Recipe

My Easy Lasagna Recipe is made with slow-cooked beef sauce, silky bechamel, lasagna sheets, and a golden cheese topping. It is rich, hearty, and made without ricotta cheese or cottage cheese.

This is my signature lasagna, the one I make on repeat, and even our Italian friends approve of it. I use bechamel sauce between the pasta layers instead of ricotta, which gives the lasagna a smooth, creamy texture. The meat sauce takes time, but the steps are simple, and most of the cooking is hands-off. It makes around 8 generous portions, so it is great for family dinners, guests, make-ahead meals, and freezing leftovers.

Jump to:

• Why This Recipe Works
• What Makes This Lasagna Different?
• Why This Lasagna Takes Longer
• Ingredients You'll Need
• What Lasagna Sheets to Use
• How to Make Easy Lasagna
• How Many Layers Should Lasagna Have?
• How to Stop Lasagna Being Watery
• Recipe Tips From the Chef
• Make Ahead Lasagna
• Storage and Reheating
• Serving Suggestions
• Recipe FAQs
• Related Recipes
• Easy Lasagna Recipe

Why This Recipe Works

• The meat sauce has time to develop flavor. A quick sauce can taste watery in lasagna. Simmering it slowly gives the beef, tomatoes, vegetables, wine, milk, and herbs time to come together properly.

• Bechamel replaces ricotta cheese. This gives the lasagna a smooth, creamy texture without using ricotta or cottage cheese. It also spreads easily between the layers.

• No-boil lasagna sheets save time. You can layer them straight into the dish as long as the meat sauce and bechamel have enough moisture.

• The layers hold together well after resting. Leaving the lasagna for 15 to 20 minutes before slicing helps the sauce settle and makes neater portions.

• It is a good make-ahead recipe. You can assemble it in advance, keep it in the refrigerator, and bake it later.

What Makes This Lasagna Different?

Many American lasagna recipes use ricotta cheese or cottage cheese between the pasta layers. This version uses bechamel sauce instead, which is more common in many Italian-style and British lasagne recipes.

The result is creamy without being grainy, and the bechamel helps bind the layers together. The meat sauce is also cooked slowly rather than quickly mixed with jarred sauce, so the lasagna has a deeper flavor and a better texture.

Why This Lasagna Takes Longer

This easy lasagna recipe is not made with jarred sauce or a quick ricotta filling. The meat sauce simmers slowly, which gives it a deeper flavor and helps remove extra liquid before the lasagna is layered.

Most of the time is hands-off, and the result is worth it. The sauce becomes thicker, the beef turns tender, and the lasagna slices much better after baking. If you want to save time on the day, make the meat sauce a day ahead and assemble the lasagna when you are ready to bake.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Beef Ragu Ingredients

• Ground beef - I use ground beef with a little fat because it gives the meat sauce a better flavor. If your beef releases plenty of fat, you may not need all the olive oil listed in the recipe.

• Tinned tomatoes and tomato paste - Tomato paste gives the sauce a stronger tomato flavor and deeper color. Chopped tomatoes make the main body of the sauce. Use good canned tomatoes or fresh ripe tomatoes when they are in season.

• Mirepoix - This mix is the base of the meat sauce. The onion adds sweetness, while carrot and celery give the sauce more depth. Dice them finely so they soften properly and blend into the sauce.

• Red wine -  Red wine adds depth to the sauce. Let it bubble and reduce after adding it to the pan so the harsh alcohol taste cooks away. If you prefer not to use wine, replace it with extra beef stock.

• Milk - Milk may sound unusual, but it helps soften the meat sauce and gives it a smoother texture. It is often used in slow-cooked meat sauces.

• Stock - The best choice is to use Homemade Beef Stock or Chicken Bone Broth. However, you can also use good-quality shop-bought beef stock or stock cubes. 

• Seasoning - Bay leaves, thyme, black pepper, and salt keep the sauce simple. A small amount of sugar helps soften the acidity of the tomatoes.

Ingredients for the Béchamel Sauce

• Butter - Use good quality unsalted butter. Make sure it is totally melted before adding the flour.

• Lasagna sheets - No-boil lasagna sheets make this recipe easier. You can also use fresh lasagna sheets. If using regular dried sheets that need boiling first, cook them according to the packet instructions before layering.

• Cheese - I use parmesan in the bechamel, then mozzarella and cheddar on top. Parmesan adds flavor, mozzarella gives stretch, and cheddar gives a golden finish.

What Lasagna Sheets to Use

No-boil lasagna sheets work well for this recipe because the meat sauce and bechamel give them enough moisture to soften in the oven.

Fresh lasagna sheets also work and usually give a softer texture. If you use regular dried lasagna sheets that need boiling first, cook them according to the package instructions, then drain and layer them carefully.

If your no-boil sheets are very thick, make sure the sauces are not too dry before assembling.

How to Make Easy Lasagna

Prepare the Meat Sauce

Place a large pan or Dutch oven over medium heat and add the ground beef. Cook until browned, breaking it up with a wooden spoon as it cooks. Add olive oil only if the pan looks dry. Ground beef often releases enough fat on its own. Add the onions and garlic, then cook until soft and translucent.

Stir in the carrot and celery and cook for another 5 minutes. Pour in the red wine and scrape the bottom of the pan to lift any browned bits. Let the wine reduce until almost fully evaporated. Stir in the tomato paste and cook for 2 minutes.

Add the chopped tomatoes, chili if using, black pepper, sugar, milk, beef stock, bay leaves, thyme, and salt. Give everything a good stir. Lower the heat, cover with a lid, and simmer gently for 2 hours.

Remove the lid and cook for another 30 minutes, or until the sauce has thickened and the meat is tender. Stir now and then so the sauce does not catch at the bottom. Remove the bay leaves before assembling the lasagna.

Make the Béchamel Sauce

Start the bechamel once the meat sauce is ready. If you make it too early, it can thicken too much and become harder to spread. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes, stirring all the time. Add the warm milk a little at a time, whisking constantly. Keep whisking until the sauce is smooth.

Mix well using a wooden spatula or a whisk and cook for two minutes stirring all the time. Whisk in a little of the warm milk at a time stirring continuously until you have a smooth, velvety sauce.

Cook over low heat for a few minutes until the sauce thickens and the flour taste disappears. Remove the pan from the heat, then whisk in the salt, nutmeg, and grated parmesan.

Assemble the Lasagna

Preheat the oven to 360°F / 180°C fan. Use a deep baking dish around 13 x 9 x 3½ inches / 33 x 22 x 9 cm. Spoon one-third of the meat sauce into the bottom of the dish. Cover with lasagna sheets, breaking them if needed to fit the dish.

Spread one-third of the bechamel sauce over the pasta sheets. Repeat the layers two more times, finishing with bechamel on top. Sprinkle the grated mozzarella and cheddar over the top.

Bake for 40 to 50 minutes, or until the top is golden and bubbling. Let the lasagna rest for 15 to 20 minutes before slicing. This step matters because the layers need time to settle.

How Many Layers Should Lasagna Have?

This lasagna has 3 layers of meat sauce, pasta, and bechamel. Three layers give the dish enough height without making it too difficult to bake through.

Start with meat sauce on the bottom so the pasta has moisture underneath. Finish with bechamel and cheese on top for a golden, creamy finish.

How to Stop Lasagna Being Watery

A watery lasagna usually comes from thin meat sauce, too much liquid in the tomatoes, or cutting the lasagna straight from the oven.

Cook the meat sauce until it is thick before layering. It should be spoonable, not runny. Let the wine reduce fully before adding the tomatoes and stock, and simmer the sauce uncovered at the end to remove extra liquid.

Rest the lasagna for 15 to 20 minutes after baking. This gives the bechamel and meat sauce time to settle, so the slices hold together better.

Recipe Tips From the Chef

• Cook the meat sauce slowly. A rushed sauce can make the lasagna watery and less flavorful.

• Make the bechamel after the meat sauce is ready so it stays easy to spread.

• Use a deep 13 x 9 x 3½ inch / 33 x 22 x 9 cm baking dish. A shallow dish can overflow as the sauce bubbles in the oven. Leave a little space at the top of the dish before baking. This helps stop the sauce and cheese from spilling over.

• Break the lasagna sheets if needed. They do not need to fit perfectly.

• Check the seasoning carefully if using store-bought beef stock, as it may already contain salt.

• Let the lasagna rest before slicing. This gives cleaner portions and stops the layers sliding apart.

Make Ahead Lasagna

You can make lasagna ahead either before or after baking.

To make it before baking, assemble the lasagna, let it cool, cover tightly, and refrigerate for up to 24 hours. Take it out of the refrigerator about 30 minutes before baking, or add extra baking time if it goes into the oven cold.

To make it after baking, let the lasagna cool completely, slice it into portions, and store it in the refrigerator or freezer. This is often the easiest option for meal prep.

Storage and Reheating

Let leftover lasagna cool completely before storing. You can keep it whole or slice it into portions, depending on how you plan to use it.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For freezing, wrap the whole lasagna tightly or place individual portions in freezer-safe containers. Freeze for up to 3 months. For the best texture, thaw overnight in the refrigerator before reheating.

To reheat in the oven, place the lasagna in an oven-safe dish, cover with foil, and warm at 350°F / 175°C until hot all the way through.

To reheat in the microwave, place a portion on a microwave-safe plate, cover loosely, and heat in short intervals until hot.

You can bake frozen lasagna from frozen, but it takes longer. Cover with foil and bake at 360°F / 180°C fan for about 1 hour, then uncover and bake for another 30 to 40 minutes, or until bubbling and hot in the middle.

Serving Suggestions

Lasagna is filling on its own, so simple sides work best. Serve it with Italian Cheese and Herb Bread, Cheesy Air Fryer Garlic Bread, or Black Pepper Sourdough Foccacia.

Watermelon Feta Salad with Basil and Cucumber, Beetroot and Feta Salad, and Rocket and Parmesan Salad all work well because they keep the plate lighter.

Recipe FAQs

Related Recipes

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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this hearty and delicious Homemade Easy Lasagna Recipe as much as you enjoy eating it! 🙂