Lasagne Recipe - Baked Pasta with Meat Sauce and Bechamel

Lasagne is a layered baked pasta dish featuring savory meat sauce and smooth bechamel. This recipe walks you through preparation from measuring ingredients to serving. Below you will find exact proportions, baking times, and helpful tips to adjust the dish to your personal taste.

Ingredients

12 lasagne pasta sheets
500 g minced beef
1 onion
2 cloves garlic
700 ml tomato passata
2 tablespoons olive oil
50 g butter
50 g all-purpose flour
600 ml milk
150 g grated cheese
salt, black pepper, and nutmeg

Step-by-step preparation

Finely chop the onion and garlic. Sauté them in olive oil, add the minced beef, and cook while breaking up lumps. Pour in the tomato passata, season, and simmer for about 20 minutes.
For the bechamel sauce, melt the butter, stir in the flour, and gradually pour in the milk while whisking constantly. Cook until thickened, then season with salt, pepper, and ground nutmeg.
Check the pasta packaging to see whether the sheets require precooking. Prepare them according to the package instructions.
Spread a thin layer of meat sauce on the bottom of a baking dish, followed by pasta sheets, bechamel, and a light sprinkle of cheese. Repeat the layers, finishing with bechamel and grated cheese on top.
Bake covered at 180°C for 30 minutes, then uncover and bake for an additional 15 minutes. Let it rest for 10 minutes before slicing.

Time and servings

Time: approximately 1 hour 30 minutes. Servings: 6 servings.

Layers in the baking dish

Select a baking dish that allows pasta sheets to form flat, even layers. You can break sheets to fit empty corners or irregular edges. Cover every sheet with sauce, paying close attention to the corners where dry pasta edges can turn hard. The bechamel should be spreadable; if it becomes too thick, whisk in a splash of milk. If the cheese browns before the pasta becomes tender, cover the dish again with foil. Letting the bake rest makes slicing neat portions much easier.

Practical tips and variations

The meat sauce must remain moist enough for the pasta sheets to absorb liquid and soften properly.
Pour milk into the bechamel gradually while whisking to prevent lumps.
Letting the lasagne rest after taking it out of the oven allows layers to set, making slicing cleaner.
Part of the beef can be replaced with finely chopped mushrooms that have been browned and drained in a skillet.

How to prepare the sauces

Spread the minced beef across a hot pan and break it apart with a spatula. If your skillet is small, brown the meat in batches so it browns against the surface instead of steaming. After adding tomato passata, simmer the sauce over low heat, stirring occasionally. It should stay visibly moist without being completely runny. If it thickens too fast, stir in a few tablespoons of water. Taste the meat sauce before assembling, as seasoning cannot be corrected easily once the layers are assembled.

For the bechamel, add flour to melted butter and stir until combined into a smooth paste. Pour in the milk in portions, whisking each addition completely before adding more. The sauce thickens as it comes to a simmer. If lumps form, whisk vigorously until smooth. Season lightly with nutmeg, and adjust salt and black pepper to taste.

Layering and serving

A thin coat of sauce on the bottom of the dish keeps the first layer of pasta from sticking. Place sheets side by side without wide overlaps, breaking pieces to fit if necessary. Divide the meat sauce and bechamel evenly before starting so you have enough for every tier. Cover the final layer of pasta completely with bechamel and a generous layer of grated cheese.

After baking, test the center with a knife tip: the blade should slide through the pasta layers without firm resistance. Let the dish sit before slicing, as hot sauces need a short time to stabilize. Remove portions with a wide spatula. Store cooled leftovers in a sealed container in the refrigerator, and reheat until hot all the way to the center.

FAQ

Should lasagne be covered while baking?

Covering the dish initially traps steam and moisture so the pasta cooks through. Uncovering towards the end lets the cheese brown nicely.

Can lasagne be prepared ahead of time?

Yes, assemble the dish completely and keep it covered in the refrigerator. Bake until heated through and bubbling before serving.

Pasta sheets and cheese selection

Oven-ready pasta sheets that do not require boiling need full contact with sauce across their entire surface. If using sheets that require pre-boiling, drain them per package instructions and handle carefully to avoid tearing or sticking. Grate the cheese before assembling, reserving a portion for the top crust. A mild cheese yields a creamy result, whereas a sharper variety adds pronounced flavor. You can combine two types while maintaining the total specified quantity.

Baking covered keeps the moisture inside the dish. Remove the cover for the final minutes so the cheese bubbles and develops a golden crust. If the top browns too quickly after uncovering, place foil loosely back over the top. Layer thickness and the type of baking dish influence cooking times, so check pasta tenderness in the center before removing the dish from the oven.