Classic Lasagna (serves 6–8)

Meat Sauce

  • 500g beef mince
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 cans (800g total) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon each dried oregano, basil
  • Salt and pepper
  • Olive oil

Bechamel (White Sauce)

  • 60g butter
  • 60g (1/3 cup) plain flour
  • 750ml milk, warm
  • Pinch of nutmeg
  • Salt and white pepper

Assembly

  • 12–15 dried lasagna sheets (no-boil/instant or fresh)
  • 150g mozzarella, grated
  • 50g parmesan, grated
  1. 1

    Make the meat sauce

    Heat olive oil in a large saucepan. Brown the mince over high heat, breaking up lumps. Add onion and cook until soft. Add garlic, tomato paste, oregano and basil. Cook 1 minute. Add crushed tomatoes and 200ml water. Simmer uncovered for 30–40 minutes until thick. Season well. The sauce should be quite thick — watery sauce makes the lasagna soupy.

  2. 2

    Make the bechamel

    Melt butter in a saucepan over medium heat. Add flour and stir constantly for 1–2 minutes to cook out the raw flour taste (the mixture, called a roux, will be paste-like). Add warm milk gradually, whisking constantly to prevent lumps — add a small amount first, whisk smooth, then add more. Once all milk is incorporated, stir over medium heat until thickened (3–5 minutes). Season with salt, white pepper and nutmeg.

  3. 3

    Layer in a baking dish

    Use a deep baking dish (approximately 30cm × 20cm). Spread a thin layer of meat sauce on the base (prevents sticking). Layer: pasta sheets → meat sauce → bechamel → sprinkle of mozzarella. Repeat 3–4 times depending on dish depth. Final layer: pasta sheets → remaining bechamel spread evenly → mozzarella and parmesan mixed and sprinkled over the top.

  4. 4

    Bake covered then uncovered

    Cover tightly with foil. Bake at 180°C for 40–45 minutes until the pasta is tender (test with a skewer — should pass through without resistance). Remove foil and bake a further 10–15 minutes until the top is golden and bubbling. Rest for 10–15 minutes before cutting — resting allows the lasagna to firm up and makes slicing much cleaner.

Make aheadLasagna is ideal for making 1–2 days ahead. Assemble, cover and refrigerate unbaked. Add 10–15 minutes to the covered bake time if cooking from cold. Fully cooked lasagna reheats excellently — many people think it tastes better on day two as flavours meld.

Frequently Asked Questions

It depends on the type. Instant or no-boil dried lasagna sheets (most common in Australian supermarkets) do not need pre-cooking — they absorb moisture from the sauces during baking. Ensure your sauces are adequately moist and the dish is covered for most of the cooking time. Fresh lasagna sheets also do not need pre-cooking. Traditional dried pasta sheets that are not labelled instant may need a brief par-boil (2–3 minutes) before layering — check the packet instructions.
Yes — a ricotta-based lasagna skips bechamel and substitutes a mix of ricotta, egg and herbs between the layers. Mix 500g ricotta with 1 egg, salt, pepper and fresh basil. This is common in Italian-American lasagna traditions. The result is slightly drier and less rich than bechamel-based lasagna but simpler to make.