Classic Homemade Lasagna

Layers of slow-simmered meat sauce, creamy béchamel and bubbling golden cheese. This is the lasagna I make when the whole family is coming over — and the one everybody asks to take home.

It takes a little time, but none of it is difficult, and it is even better the next day.

Ingredients

• 1 lb (450 g) ground beef
• 1 onion, 1 carrot and 2 garlic cloves, finely chopped
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 4 tbsp butter + 4 tbsp flour
• 3 cups (700 ml) milk
• A pinch of nutmeg
• 12 lasagna sheets
• 2 cups (200 g) shredded mozzarella
• ½ cup (50 g) grated Parmesan
• Fresh basil, to serve

Instructions

1. Soften the onion, carrot and garlic in olive oil. Add the beef and brown well.
2. Stir in the tomato paste, crushed tomatoes and oregano. Season and simmer for 30 minutes.
3. For the béchamel, melt the butter, whisk in the flour for a minute, then gradually whisk in the milk until thick. Season with salt and nutmeg.
4. In a baking dish, layer meat sauce, pasta sheets, béchamel and a little cheese. Repeat three times, finishing with béchamel and all the remaining cheese.
5. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 20 minutes more, until golden and bubbling.
6. Rest for 15 minutes before slicing.

Lily’s tips

• Resting is not optional — it is what gives you clean, tall slices.
• Assemble it the day before and bake straight from the fridge, adding 10 minutes.
• Freezes beautifully for up to 3 months.