How to make Lasagna – Easy Recipe for Beginners

This isn’t a quick recipe—but it is one worth every bubbling, cheesy bite.

Layers of pasta, rich meat sauce, creamy béchamel, and gooey cheese come together for the kind of meal that makes people think you’re a culinary genius.

Takes about 1 hour, and you’ll have leftovers to brag about.

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Ingredients (Serves 4–6)

For the meat sauce:

Ground beef – 300g

Onion – 100g, finely chopped

Garlic – 2 cloves, minced

Canned crushed tomatoes – 400g

Tomato paste – 2 tablespoons (30g)

Olive oil – 1 tablespoon

Salt – 1 tsp

Sugar – 1 tsp (optional)

Italian seasoning – 1 tsp

Black pepper – to taste

For the béchamel (white sauce):

Butter – 30g

Flour – 30g

Milk – 400ml

Salt – ½ tsp

Nutmeg – a pinch (optional)

Other:

Lasagna noodles – 6–8 sheets (precooked or boil first)

Mozzarella cheese – 150g, shredded

Parmesan – 40g, grated

Fresh basil or parsley – optional garnish

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Instructions

1. Make the meat sauce (15 minutes)

Heat olive oil in a pan. Add onion and garlic, cook 2–3 minutes.

Add ground beef, cook until browned. Stir in crushed tomatoes, tomato paste, salt, sugar, Italian seasoning, and pepper.

Simmer for 10 minutes, uncovered, until thickened.

2. Make the béchamel (5–7 minutes)

In a saucepan, melt 30g butter. Stir in 30g flour and cook for 1 minute.

Slowly whisk in 400ml milk. Simmer, whisking constantly, until it thickens (about 5 minutes).

Add salt and nutmeg. Remove from heat.

3. Assemble the lasagna (5 minutes)

Layer like this in a baking dish:

Sauce

Noodles

Béchamel

Mozzarella

Repeat 2–3 times. Finish with béchamel, mozzarella, and Parmesan on top.

4. Bake (25–30 minutes)

Bake at 180°C (350°F) until golden, bubbly, and slightly browned on top.

Let it rest 10 minutes before slicing.

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Pro Tip

Make it ahead and refrigerate—it tastes even better the next day. Also: always let lasagna rest before cutting, or it turns into saucy soup.