Name: Classic Beef Lasagna with Cheese Sauce Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped (white, yellow or brown); 1 medium carrot, peeled and very finely diced; 1 celery stick, very finely diced; 2 garlic cloves, minced; 1 kg / 2 lb beef mince (ground beef); 800g / 28 oz canned crushed tomato; 1/4 cup tomato paste; 1 cup pinot noir red wine or other dry red wine; 3 beef bouillon cubes, crumbled; 2 bay leaves, dried or fresh; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 2 tsp Worcestershire Sauce; 1 – 2 tsp sugar (if needed); 1/2 tsp salt and black pepper; 60g / 4 tbsp butter; 1/2 cup flour; 4 cups milk, preferably full fat (low fat acceptable); 2 cups gruyere or Colby cheese, shredded (or cheddar, Monterey Jack, OR 1 cup / 100g shredded parmesan); Pinch of freshly ground nutmeg; Salt and pepper to taste; 350g / 12 oz fresh lasagna sheets (or 250g / 8 oz dried); 1 1/2 cups tightly packed mozzarella cheese, shredded; Finely chopped basil or parsley, for garnish (optional)

If you’re on the hunt for the ultimate comfort food that feels like a warm hug, I’ve got just the thing for you. This Classic Beef Lasagna with Cheese Sauce Recipe is truly one of my all-time favorites—and trust me, once you try it, it’ll probably become a staple in your kitchen too. Rich, meaty, and dripping with creamy homemade cheese sauce, it’s the perfect dish to make for family dinners, cozy weekends, or when you just want to impress with minimal fuss.

💙

Why You’ll Love This Recipe

Rich, authentic flavor: The slow-simmered ragu makes this lasagna deeply savory and full-bodied without being overwhelming.
Creamy cheese sauce magic: The homemade béchamel with melting cheese adds a silky texture that can’t be beat by store-bought sauces.
Perfect for make-ahead meals: You can prep this in advance and freeze it, making weeknight dinners effortless.
Family favorite guaranteed: My crew goes absolutely nuts for this one, and I bet yours will too.

A white rectangular dish filled with a baked lasagna showing a top layer of golden-brown melted cheese with darker toasted spots and fresh green basil strips scattered on top. The dish is placed on a white marbled surface, with a white and blue checkered cloth partially visible at the top right corner. The cheese layer looks bubbly and slightly crispy in some areas. Photo taken with an iphone --ar 2:3 --v 7 - Classic Beef Lasagna with Cheese Sauce, homemade beef lasagna, cheesy beef lasagna recipe, easy lasagna with cheese sauce, hearty Italian lasagna

Ingredients You’ll Need

The magic of this Classic Beef Lasagna with Cheese Sauce Recipe lies in the quality of ingredients and the balance of flavors and textures. Each part complements the others beautifully—from the tender, savory ragu to the creamy cheese sauce and perfectly layered pasta sheets.

Flat lay of a small white ceramic bowl of golden olive oil, a whole uncracked brown onion, a medium peeled orange carrot diced finely, a single fresh celery stick diced finely, two whole uncracked garlic cloves, a mound of fresh ground beef, a small white ceramic bowl filled with crushed bright red tomatoes, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl of dark red Pinot Noir wine, three crumbled brown beef bouillon cubes, two fresh green bay leaves, a small white ceramic bowl holding dried thyme and oregano, a small white ceramic bowl with dark brown Worcestershire sauce, a few granules of white sugar, a small white ceramic bowl with coarse salt and black peppercorns, a chunk of pale yellow butter, a small white ceramic bowl of white flour, a small white ceramic bowl filled with fresh full cream milk, a pile of shredded pale yellow gruyere cheese, a small white ceramic bowl with ground nutmeg, a stack of fresh pale yellow lasagna sheets, a heap of shredded white mozzarella cheese, and a few sprigs of bright green basil and parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Classic Beef Lasagna with Cheese Sauce, homemade beef lasagna, cheesy beef lasagna recipe, easy lasagna with cheese sauce, hearty Italian lasagna

Olive oil: Use a good quality extra virgin for the best flavor that gently softens your veggies.
Onion, carrot, celery: These form the classic soffritto base that adds subtle sweetness and depth to your ragu.
Garlic: Minced fresh garlic adds that unmistakable aroma and warmth.
Beef mince: I recommend 100% beef for richness, but a mix with pork can boost tenderness.
Canned crushed tomato: Opt for a quality brand; it really makes or breaks the sauce’s acidity and sweetness balance.
Tomato paste: Adds concentrated tomato flavor to your ragu.
Red wine: Helps build complexity—choose a dry variety like pinot noir.
Beef bouillon cubes: Give your sauce that deeper meaty tone without extra meat.
Bay leaves, thyme, oregano: Classic herbs that gently infuse the sauce with Mediterranean notes.
Worcestershire sauce: A sneaky umami boost to round out flavor.
Sugar: Only if needed to balance acidity from tomatoes.
Salt and black pepper: Season carefully at the end to bring everything together.
Butter and flour: For the cheese sauce base, the perfect combo for a luscious béchamel.
Milk: Full fat gives the creamiest results, but low fat works if that’s what you have.
Gruyere or Colby cheese: I prefer shredding cheese myself for the smoothest sauce—avoid pre-shredded brands to dodge graininess.
Nutmeg: A tiny pinch adds unexpected warmth to the cheese sauce.
Fresh or dried lasagna sheets: Fresh melts beautifully without buckling, but dried works fine with enough moisture.
Mozzarella cheese: For topping, shredded fresh mozzarella melts evenly and stays delightfully gooey.
Fresh basil or parsley: Optional garnish that adds a pop of freshness after baking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I stick to the classic for most occasions, I love that this lasagna can be easily customized to suit your tastes or dietary preferences — plus it keeps things interesting in the kitchen!

Try adding pork to your beef: When I first added pork, I was amazed how much more tender and juicy the sauce became—try 250g pork with 750g beef for a lovely balance.
Vegetarian twist: Swap the meat for chopped mushrooms, lentils, or a mix of sautéed veggies and add extra herbs for a hearty veggie lasagna.
Cheese swaps: Feel free to experiment with sharp cheddar or Monterey Jack in the cheese sauce for different flavor profiles.
Gluten-free: Use gluten-free pasta sheets and a gluten-free flour blend in the cheese sauce to keep it safe and delicious.

How to Make Classic Beef Lasagna with Cheese Sauce Recipe

Step 1: Build Your Rich Ragu

Start by heating olive oil in a large, heavy-bottomed pot over medium heat. Toss in your finely chopped onion, carrot, celery, and minced garlic. Cook these gently for about 10 minutes, stirring often, until they soften and sweeten but don’t let them brown—if that starts happening, lower your heat. Once the soffritto looks ready, turn the heat up and add your beef mince, breaking it apart so it browns evenly and no pink remains. Pour in crushed tomatoes, tomato paste, wine, bouillon cubes, bay leaves, herbs, Worcestershire sauce, salt, and pepper. Bring this to a gentle simmer, cover with a lid, and let it cook low and slow for 1.5 to 2 hours, stirring occasionally—this slow cook time is my secret to a deeply flavorful, tender sauce. Finally, take off the lid and simmer uncovered for another 30 minutes to thicken the sauce nicely. If you find it a little too acidic, stir in a teaspoon or two of sugar—I’ve learned this tip when canned tomatoes get a bit sour.

Step 2: Whisk Up the Creamy Cheese Sauce (Béchamel)

While your ragu is working its magic, it’s time to make the cheese sauce. I like to warm my milk first in a separate pan—it helps the sauce thicken faster. In a large saucepan, melt butter over medium-low heat and stir in the flour. Mix constantly for about a minute to cook out the raw flour taste but don’t let it brown. Gradually pour in your milk—starting with about a cup—whisking as you go to prevent lumps. Once it’s smooth, add the rest of the milk, whisking gently. Increase heat to medium-high and keep stirring regularly as the sauce thickens over 5 to 8 minutes. You want it to coat the back of a spoon, like heavy cream. Remove from heat, then stir in your shredded cheese, nutmeg, salt, and pepper until silky smooth. A trick I swear by is shredding my own cheese at home instead of using pre-shredded—which contains anti-caking agents that can ruin the silky texture.

Step 3: Layer Your Lasagna Like a Pro

Preheat your oven to 180°C (350°F) and grab a 33 x 22 x 7 cm (13 x 9 x 2.5 inch) baking dish—perfect size for layers. Start by spreading a thin smear of ragu on the bottom to stop the pasta from sticking. Lay down your fresh or dried lasagna sheets (tear to fit snugly if needed). Spread over 2 ½ cups of that glorious ragu, then drizzle 1 cup of cheese sauce over the top. Layer another set of sheets, repeat the ragu and cheese sauce, and then one more layer. Finish with a final layer of lasagna sheets topped with the remaining cheese sauce and a generous sprinkle of shredded mozzarella—this cheese melt topping gives it that glorious golden crust. Bake for about 25 minutes until bubbling and golden on top. Let it stand 5-10 minutes before slicing—trust me, this rest time is crucial for clean cuts and flavors to settle.

👨‍🍳

Pro Tips for Making Classic Beef Lasagna with Cheese Sauce Recipe

Slow Cooking Your Ragu: Take your time simmering the sauce—it makes all the difference in developing deep, concentrated flavors.
Shred Cheese Fresh: I learned early on that pre-shredded cheese tends to make the sauce grainy, so I always shred mine right before using for silky smoothness.
Layer Pasta Sheets in Crisscross Directions: Placing your sheets at right angles to each other helps the lasagna hold its shape neatly when you cut it.
Don’t Skip The Rest: Allowing the lasagna to stand after baking lets everything settle and makes slicing so much easier and cleaner.

How to Serve Classic Beef Lasagna with Cheese Sauce Recipe

Classic Beef Lasagna with Cheese Sauce Recipe - Serving

Garnishes

I love to finish this dish with a sprinkle of freshly chopped basil or parsley—the fresh herbs add a nice touch of color and a hint of brightness that cuts through the richness just right. If you want an extra pop, a few shavings of parmesan on top work beautifully too.

Side Dishes

Because this lasagna is so hearty, I usually pair it with simple sides like a crisp green salad with a tangy vinaigrette, garlic bread to soak up the sauce, or even roasted vegetables like asparagus or zucchini to keep things balanced.

Creative Ways to Present

For special occasions, I’ve layered individual portions in mini baking dishes or even large muffin tins to serve adorable, portable lasagna “cups.” They look fancy but are easy to eat, perfect for dinner parties or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I usually pack leftover lasagna tightly in an airtight container and refrigerate for up to three days. It reheats beautifully, and having a ready-made meal in the fridge has saved me more than once on busy nights.

Freezing

This recipe freezes incredibly well. I like to assemble the whole lasagna in a freezer-safe dish, cover tightly with foil, and freeze before baking. When I’m ready, I thaw it overnight in the fridge and bake as usual—it tastes just as fresh as the day I made it! A total game changer for meal prepping.

Reheating

For leftovers, I gently reheat slices in the microwave or in a low oven covered with foil to prevent drying out. Adding a tiny splash of water or extra cheese sauce on top before reheating keeps it nice and moist, just like freshly baked.

FAQs

Can I make the Classic Beef Lasagna with Cheese Sauce Recipe ahead of time?

Absolutely! You can make the ragu and cheese sauce a day or two in advance and store them in the fridge. The lasagna can even be fully assembled and refrigerated or frozen before baking as well—perfect for planning ahead.
Do I have to use fresh lasagna sheets?

No, you can use dried lasagna sheets, but if they require pre-cooking, be sure to follow the package instructions. For “no boil” dried sheets, just make sure your ragu has enough moisture to hydrate them during baking to avoid dryness.
Can I substitute other cheeses in the cheese sauce?

Yes! Cheddar, Monterey Jack, or even parmesan can work beautifully. Just aim for cheeses that melt well and avoid pre-shredded varieties, as shredding fresh really improves texture.
What’s the best way to reheat leftover lasagna?

The best way is to reheat it gently in a microwave or oven covered with foil to keep it moist. Adding a splash of water or a little extra cheese sauce before reheating can bring back that fresh-baked creaminess.

Final Thoughts

This Classic Beef Lasagna with Cheese Sauce Recipe is one of those dishes I always return to when I want to share a cozy meal with loved ones. It’s reliably delicious, feels special without fuss, and has that amazing layered flavor and texture that just can’t be beat. I hope you enjoy making it as much as I do—it’s perfect for gathering around the table and savoring every cheesy, meaty, comforting bite. Give it a try, your kitchen and your family will thank you!