This Ultimate Homemade Beef Lasagna brings the best of hearty Italian comfort food right into your kitchen. Tender layers of lasagna pasta are stacked with a rich, slow-simmered beef and tomato sauce, velvety béchamel, and two types of cheese: stretchy mozzarella and sharp, nutty Edam or Parmesan. This recipe creates a soft, creamy, cheesy lasagna that melts in your mouth, making it an unforgettable family favorite.
Inspired by traditional Italian methods but with a rustic home-cooked twist, this lasagna is prepared with patience and love. It’s perfect for Sunday dinners, special occasions, or when you simply crave something satisfying. The best part? It freezes and reheats beautifully, so you can enjoy the comforting taste of lasagna any day of the week.
Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 6–8 servings
Cuisine: Italian-inspired, home-cooked lasagna
Ingredients
For the Meat Sauce
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1 onion, finely chopped
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3 garlic cloves, minced
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900 g (2 lbs) ground beef
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½ tsp salt
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⅓ tsp chili powder or crushed red pepper
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1 tsp dried basil
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1 tsp dried oregano
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Black pepper, to taste
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2 cans chopped tomatoes (800 g / 28 oz total)
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1 cup (240 ml) water
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1 can chopped tomatoes (400 g / 14 oz), for layering later
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Olive oil, for frying
For the Béchamel Sauce
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50 g (1.8 oz) butter
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2 tablespoons all-purpose flour
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700 ml (1.5 pints) warm milk
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½ tsp salt
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Pinch of ground nutmeg
For Assembly
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500 g (1 lb 2 oz) fresh mozzarella cheese, chopped
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125 g (4.4 oz) Edam cheese or Parmesan, grated
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Fresh parsley, finely chopped
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250–300 g lasagna pasta sheets (fresh or dried)
Step-by-Step Directions
1. Make the Meat Sauce
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Heat a large skillet with olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft.
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Stir in the minced garlic and cook for 1 more minute until fragrant.
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Add the ground beef and break it apart with a spatula. Cook until browned and any liquid has evaporated.
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Season the beef with salt, chili pepper, basil, oregano, and black pepper. Mix well.
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Add 2 cans of chopped tomatoes and 1 cup of water. Stir to combine.
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Cover and simmer on low heat for 30 minutes, allowing the flavors to meld into a rich meat sauce.
2. Prepare the Béchamel Sauce
7. Melt butter in a saucepan over medium-low heat. Stir in the flour and whisk continuously for 1–2 minutes to form a roux.
8. Gradually pour in the warm milk, stirring constantly to avoid lumps.
9. Add salt and a pinch of nutmeg.
10. Cook for 5–7 minutes, stirring until thick and creamy. Remove from heat and set aside.
3. Chop the Cheese and Herbs
11. Finely chop the fresh mozzarella and set aside.
12. Grate the Edam or Parmesan cheese.
13. Finely chop a bunch of parsley for layering and garnish.
4. Assemble the Lasagna
14. Preheat your oven to 190°C (375°F).
15. Lightly grease a large baking dish with olive oil.
16. Begin layering: Spread a few spoonfuls of canned chopped tomatoes at the base to prevent sticking.
17. Add a layer of lasagna pasta sheets.
18. Spread a generous layer of meat sauce over the pasta.
19. Sprinkle some chopped parsley.
20. Add a small handful of grated Edam cheese.
21. Pour béchamel sauce evenly over the layer.
22. Add pieces of chopped mozzarella.
23. Repeat the layering: pasta, meat sauce, parsley, cheese, béchamel, mozzarella.
24. Continue until all ingredients are used, ending with a final layer of béchamel and mozzarella on top.
25. Sprinkle the remaining grated cheese over the top.
5. Bake the Lasagna
26. To prevent cheese from sticking to the foil, insert toothpicks or wooden skewers before covering.
27. Cover the dish with foil and bake for 45 minutes.
28. Remove the foil and bake uncovered for another 10–15 minutes until the top is golden and bubbly.
29. Let the lasagna rest for 10–15 minutes before serving to allow it to set and slice cleanly.
Nutritional Information (Per Serving)
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Calories: 480
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Protein: 28g
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Carbohydrates: 35g
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Fat: 24g
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Fiber: 4g
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Sodium: 740mg
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Calcium: 260mg
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Iron: 4mg
Origin and Popularity
Lasagna is one of Italy’s most iconic dishes, dating back to the Middle Ages. Originating from Naples or possibly Bologna, the dish traditionally includes layers of pasta, meat ragù, béchamel sauce, and cheese. Over time, variations have spread globally, and home cooks now personalize lasagna with their favorite cheeses, herbs, and even vegetables. This version is rich, creamy, and packed with protein, drawing from South African and Mediterranean flavor influences through the use of chili, fresh herbs, and rich tomato bases.
Reasons Why You’ll Love This Recipe
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Melt-in-your-mouth softness: Each layer is tender, flavorful, and creamy.
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Cheesy and gooey: Two types of cheese create the ultimate topping.
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Make-ahead friendly: Perfect for prepping a day in advance.
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Freezes well: Great for batch cooking and future meals.
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Customizable: Adapt with veggies, herbs, or different meats.
Health Benefits
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Beef provides protein and iron, essential for energy and strength.
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Tomatoes are rich in lycopene, a heart-healthy antioxidant.
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Garlic and onions offer immune-boosting benefits.
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Parsley adds vitamins A, C, and K.
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Dairy gives calcium and protein for strong bones and muscles.
Serving Suggestions
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Serve hot with a fresh green salad and vinaigrette.
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Pair with garlic bread or roasted vegetables.
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Offer a light soup starter like tomato basil or minestrone.
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Add a sprinkle of chili flakes for spice lovers.
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Garnish with extra parsley for a burst of freshness.
Cooking Tips
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Use high-quality mozzarella for optimal melt.
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Avoid overcooking the béchamel; it should be smooth and pourable.
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Let the lasagna rest before cutting for neat slices.
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Use fresh lasagna sheets if you want faster assembly and no boiling.
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Keep the sauce slightly saucy; dry sauces result in dry lasagna.
Variations to Try
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Vegetarian: Swap beef for lentils, mushrooms, and spinach.
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Chicken lasagna: Use shredded cooked chicken instead of beef.
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Pesto twist: Add dollops of basil pesto in between layers.
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Gluten-free: Use gluten-free lasagna sheets and flour.
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Low-fat: Use low-fat mozzarella and lean ground turkey.
Conclusion
This Ultimate Homemade Beef Lasagna is not just a meal—it’s an experience. It fills the kitchen with warm, savory aromas and gathers everyone around the table with excitement. With its layers of meaty goodness, creamy béchamel, and cheesy perfection, it’s no surprise that this lasagna recipe becomes a cherished go-to for family dinners, holidays, and special get-togethers. You’ll taste the love in every layer.
So roll up your sleeves and get ready to build a lasagna that’s rich, flavorful, and truly unforgettable. Trust us—this is the softest, cheesiest lasagna you’ll ever make!
10 Comprehensive FAQ Section
1. Can I make this lasagna ahead of time?
Yes! Assemble the lasagna up to a day ahead, cover, and refrigerate until ready to bake.
2. Can I freeze this recipe?
Absolutely. Bake first, let it cool, then slice and freeze. Or freeze the unbaked lasagna and bake fresh.
3. Can I use other cheese besides mozzarella and Edam?
Yes. Try Gruyère, Cheddar, Ricotta, or even a blend of hard cheeses.
4. How long can I store leftovers?
Store in the fridge for up to 4 days. Reheat in the oven or microwave until hot.
5. Can I use fresh tomatoes instead of canned?
Yes. Simmer fresh chopped tomatoes longer to thicken the sauce.
6. What can I use instead of béchamel?
You can use ricotta cheese mixed with eggs and parmesan for a shortcut, though traditional béchamel gives a creamier result.
7. Is it okay to use no-boil pasta sheets?
Yes, just ensure your sauce is moist enough to cook the sheets as it bakes.
8. How do I prevent the top cheese from sticking to foil?
Use wooden skewers or toothpicks to keep the foil off the cheese layer.
9. Can I make this spicy?
Add more chili pepper, hot sauce, or crushed red pepper flakes to the meat sauce.
10. What’s the best way to reheat lasagna?
Cover with foil and heat in a 180°C oven for 15–20 minutes, or microwave individual slices.