This easy lasagna recipe is so simple that it might just become your go-to weeknight meal. With just a few steps, you’ll get layers of cheesy, saucy goodness that everyone in the family will love, without all the hassle. Plus, there’s nothing quite like the aroma of lasagna baking in the oven; it’s pure comfort food. Best of all, this recipe brings you all that classic flavor you crave.
What I love about this lasagna is that it’s a foolproof dish that’ll impress your guests, yet it’s still super simple to make. With each bite, you get layers of tender pasta, a rich meat sauce, and gooey cheese, all coming together beautifully in a dish that’s as easy as it is delicious. Plus, it’s both make-ahead and freezer-friendly, so you can prepare it in advance or store leftovers for later, perfect for busy days or when you need a comforting meal on hand.
Lasagna is great for feeding a crowd, and this easy recipe makes it even more convenient. Not only is it simple to prepare, but it’s also packed with flavor and makes the perfect family meal. Even if you're not spending all day in the kitchen, this version still delivers that cozy, comforting lasagna you crave. Plus, it's such a crowd-pleaser, and I love how well it freezes and reheats, making it perfect for busy days. So why not give it a try tonight?
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⭐Why You'll Love This Easy Lasagna Recipe
- It’s easy to layer: No fancy skills needed, just stack everything, bake, and enjoy!
- The sauce is packed with flavor: Slow cooking makes the Bolognese rich and delicious, and blending the veggies makes it smooth and easy to eat.
- The béchamel makes it creamy: It adds a silky, comforting layer that takes the lasagna to the next level.
- It tastes even better the next day: If you have leftovers, they’ll be even more flavorful after sitting overnight.
🧾Lasagna Ingredients
Here’s what you need to make this Easy Lasagna Recipe:
For the Bolognese Sauce:
- Extra Virgin Olive Oil: I use extra virgin olive oil for cooking as it gives a rich, smooth taste and helps bring out the flavors of the veggies.
- Onions & Garlic: These are a must for a deep, homemade flavor. Blending them into a paste makes the sauce smooth and helps everything cook evenly.
- Salt & Pepper: Simple but important! They bring out all the flavors and keep the sauce balanced.
- Red Pepper: I love adding this for its touch of sweetness and the deeper flavor it brings to the sauce.
- Carrots: Another natural sweetener that helps balance the acidity of the tomatoes and makes the sauce taste even better.
- Minced Pork: I choose pork for its tender, juicy texture and the way it absorbs all the sauce’s flavors beautifully. You can use minced chicken or turkey instead of pork.
- Passata: The heart of the sauce! It’s smooth, rich, and coats everything perfectly.
- White Wine: A little splash of wine brings in some acidity and makes the flavors deeper and more interesting.
- Bay Leaves: I always add bay leaves for a subtle herbal warmth that makes the sauce taste richer.
- Cloves: Just a few make a big difference! They add a tiny bit of warmth and depth without overpowering.
- Thyme & Dried Oregano: These classic herbs give the sauce that traditional Italian taste.
- Water: Helps everything simmer and blend together, making the sauce smooth and full of flavor.
Béchamel Sauce:
- Butter: The base of the sauce! It makes the béchamel rich and velvety.
- Wheat Flour 00: This thickens the sauce and gives it that perfect creamy texture.
- Whole Milk: I stick with whole milk for its ability to make the béchamel smooth, creamy, and just the right amount of rich.
- Salt, Black Pepper & Nutmeg: A little seasoning makes all the difference! Nutmeg adds a tiny bit of warmth that makes the béchamel extra special.
Lasagna Layers:
- Lasagna Sheets (Oven Ready No Boil Lasagna Sheets): I prefer this type of lasagna sheets because they don’t require pre-boiling, which saves me time.
- Parmesan Cheese: I love how it adds a nutty, salty flavor and helps create that golden, crispy top.
- Mozzarella Cheese: The best part! It melts beautifully and gives that gooey, stretchy cheese pull that makes lasagna so good.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Lasagna
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. First, warm the extra virgin olive oil in a large saucepan over medium heat. Meanwhile, blend the onion and garlic into a smooth paste. Once ready, add the mixture to the saucepan along with salt and pepper, then sauté until translucent.
2. Blend the red pepper into a smooth paste, then add it to the saucepan and cook for a few minutes. Next, repeat the process with the carrots by blending them into a paste and allowing them to cook until the vegetables soften.
3. Add the minced pork to the saucepan, season with salt and pepper, and cook until browned and fully cooked. Then, stir in the passata and let it cook for a few minutes, allowing the flavors to meld together.
4. Pour in the white wine, stirring well, and then add bay leaves, cloves, thyme, and dried oregano. After mixing thoroughly, add water and bring the mixture to a simmer. Next, reduce the heat, cover, and let it cook for at least 1.5 hours, stirring occasionally to enhance the flavors.
5. In a separate saucepan, melt butter over medium heat. Add flour and whisk continuously over low heat for about 3 minutes until a smooth paste (roux) forms.
6. Gradually add milk while whisking to prevent lumps. Season with salt, black pepper, and nutmeg, then continue stirring until the sauce thickens. Remove from heat.
7. Spread a thin layer of Béchamel sauce on the bottom of a baking dish. Layer lasagna sheets, Béchamel sauce, Bolognese sauce, and a mix of Parmesan and Mozzarella cheese. Repeat until all ingredients are used, finishing with Béchamel sauce and Parmesan cheese on top.
8. Cover the baking dish with aluminum foil and bake in a preheated oven at 200°C (392°F) for 15 minutes. Uncover and bake for another 10 minutes until golden brown and bubbly. Let it rest before serving.
🍽 What to Serve with Lasagna
When I serve lasagna, I love to pair it with a tomato salad, the freshness of the tomatoes really complements the richness of the lasagna. Of course, some garlic bread or crusty ciabatta is a must to soak up all the yummy sauce. To finish the meal, I always enjoy a light dessert, something like lemon mousse or lemon posset works perfectly to balance everything out. It makes the meal feel complete and satisfying!
💭Tips for Recipe Success
Make the sauce ahead of time: If you can, prepare the Bolognese sauce a day before. It lets the flavors develop and taste even better when it sits. Plus, it saves time on the day you plan to bake the lasagna!
Be generous with the sauce: Make sure each layer has enough Bolognese and béchamel sauce. The more sauce, the more flavor, and it keeps the lasagna nice and moist.
Cover with foil while baking: In the first 15 minutes of baking, cover the lasagna with foil to prevent it from drying out. Then, remove the foil for the last 10 minutes to get that golden, bubbly top.
Let it rest: After baking, let your lasagna sit for 10 minutes before cutting. This helps it set and makes it easier to slice without falling apart.
Storage: To store leftover lasagna, cover it tightly with plastic wrap or aluminum foil and keep it in the fridge for up to 3-4 days.
🍝More Pasta Recipes!
If you enjoy cooking with pasta, here are some recipes to inspire you:
- Garlic Parmesan Chicken Pasta
- Pasta Alla Norma (Eggplant Pasta)
- Cherry Tomato Pasta
- Chicken Alfredo Pasta Fettuccine
- Gigi Hadid Pasta
- Tuna Pasta Salad
🍛More Dinner Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Easy Lasagna Recipe
Ingredients
For Bolognese Sauce:
- 100 ml Extra Virgin Olive Oil
- 2 Onions
- 3 Garlic Cloves
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 Red Pepper
- 2 Carrots
- 1 kg Minced Pork
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 700 g Passata
- 100 ml White Wine
- 2 Bay Leaves
- 3 Cloves
- ½ teaspoon Thyme
- 1 teaspoon Dried Oregano
- 100 ml Water
For Bechamel Sauce:
- 125 g Butter
- 70 g Wheat Flour 00
- 1 l Whole Milk
- Pinch of Salt
- Pinch of Black Pepper
- Pinch of Nutmeg
For Lagsana:
- 12 Lasagna Sheets - Oven Ready (No Boil Lasagna Sheets)
- 100 g Grated Parmesan Cheese
- 100 g Mozzarella Cheese
Instructions
How to Make Bolognese Sauce:
- In a large saucepan, heat the extra virgin olive oil over medium heat.
- Chop the onion into large pieces, put it in a hand mixer, add garlic cloves, and blend until smooth.
- Add the onion mixture paste to the saucepan and season with salt and pepper. Sauté until onions are translucent.
- Cut the red pepper into big pieces, place in a hand mixer, and blend until a smooth paste.
- Add the pepper paste to the saucepan and cook for a few minutes.
- Cut the carrots into pieces, place in a hand mixer, and blend until a smooth paste.
- Add the carrot paste to the saucepan and cook for a few minutes until the vegetables soften.
- Add minced pork, salt, and pepper. Cook until the pork is browned and cooked through.
- Pour in the passata. Stir well and cook for a few minutes.
- Pour in white wine. Stir well.
- Add bay leaves, cloves, thyme, and dried oregano. Mix well until combined.
- Pour in water. Bring to a simmer, then reduce the heat, cover, and let it cook for at least 1.50 hours, stirring occasionally. The longer it cooks, the richer the flavor.
How to Make Bechamel Sauce:
- In a separate saucepan, melt butter over medium heat.
- Add flour and whisk continuously over low heat until it forms a smooth paste (roux) about 3 minutes.
- Gradually add milk and cook over low-medium heat, whisking constantly to avoid lumps.
- Season with a pinch of salt, black pepper, and nutmeg.
- Continue cooking and stirring until the sauce thickens. Remove from heat.
How to Assemble the Lasagna:
- In a baking dish, spread a thin layer of Bechamel sauce.
- Place lasagna sheets on top, followed by a layer of Bechamel sauce, Bolognese sauce, and a sprinkle of both Parmesan and Mozzarella cheese.
- Repeat the layers until you run out of ingredients, finishing with a layer of Bechamel sauce and a generous sprinkle of Parmesan cheese on top.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven at 200°C (392°F) for 15 minutes with cover and for 10 minutes without cover or until the top is golden brown and bubbly.
- Let it rest for a few minutes before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Reading this and watching the video makes me hungry thanks for the delicious Lasagne recipe!