If you’re craving a dish that warms the soul and unites everyone around the table, let me introduce you to the Classic Beef Lasagna with Rich Tomato Sauce and Melted Cheese Recipe. This lasagna layers savory ground beef simmered in a luscious tomato sauce, a heavenly béchamel enriched with creamy cheese, and tender sheets of pasta that soak up every bit of flavor. Each bite is a celebration of comfort food done right, boasting a perfect balance of tangy tomato, aromatic herbs, and gooey melted cheese that’s simply irresistible. Trust me, once you try this recipe, it will become your go-to for family dinners and special occasions.
Ingredients You’ll Need
The magic of this Classic Beef Lasagna with Rich Tomato Sauce and Melted Cheese Recipe lies in its uncomplicated yet thoughtfully chosen ingredients. Every item contributes a crucial element—whether it’s the richness of butter for the béchamel, the robust flavor of crushed tomatoes, or the delicate melt of fresh cheeses—making the whole dish sing with harmony.
- Olive oil: Provides a fragrant base for sautéing vegetables and browning the beef.
- Onion: Adds sweetness and depth when finely chopped and cooked gently.
- Carrot: Offers natural sweetness and a subtle texture contrast finely diced.
- Celery stick: Brings an earthy crunch and complexity when diced small.
- Garlic cloves: Impart a punch of savory aroma, minced freshly for the best flavor.
- Beef mince: The star protein, browned to develop rich meaty flavor.
- Canned crushed tomato: The vibrant base for our hearty tomato sauce.
- Tomato paste: Intensifies the tomato flavor, adding concentrated richness.
- Pinot noir red wine: Introduces subtle acidity and depth (any dry red works fine).
- Beef bouillon cubes: Elevate the umami experience in the sauce.
- Bay leaves: Infuse herbal notes that deepen during simmering.
- Dried thyme and oregano: Classic Italian herbs for a fragrant, authentic taste.
- Worcestershire sauce: Adds a savory tanginess that brightens the meat sauce.
- Sugar: Balances acidity if your tomatoes are too tart.
- Salt and black pepper: Essential seasonings to bring out every flavor.
- Butter: Forms the creamy base of the béchamel sauce, adding silkiness.
- Flour: Thickens the béchamel to luscious perfection.
- Milk: Creates the creamy béchamel foundation, use full fat for best richness.
- Gruyere or Colby cheese: Shredded cheese that melts beautifully, lending nuttiness (or substitutes like cheddar or parmesan).
- Freshly ground nutmeg: A tiny pinch elevates the béchamel with a warm aromatic note.
- Fresh lasagna sheets: Or dried, these tender pasta layers hold the whole masterpiece together.
- Mozzarella cheese: A final layer of melty cheese that’s luscious on top.
- Basil or parsley (optional): Adds a fresh, vibrant finish for garnish.
How to Make Classic Beef Lasagna with Rich Tomato Sauce and Melted Cheese Recipe
Step 1: Prepare the Rich Meat Sauce
Start by warming the olive oil in a large pan over medium heat; this fragrant oil is going to carry all our wonderful flavors. Sauté the finely chopped onion, carrot, and celery until soft and fragrant, around 8-10 minutes. Add minced garlic and cook for one minute more, enough to release that garlicky magic. Then, introduce the lean beef mince, breaking it up with a wooden spoon, and cook until browned and deliciously caramelized. Next, pour in the canned crushed tomatoes, tomato paste, and red wine—let the wine reduce a bit to concentrate flavor. Crumble in the beef bouillon cubes and add the bay leaves alongside dried thyme and oregano. Stir in Worcestershire sauce and a pinch of sugar if your tomatoes are too acidic. Season with salt and black pepper to taste. Let the sauce gently simmer for at least two hours, or even better, four hours if you have the time. This slow simmer draws out all the flavors and creates a thick, rich sauce that’s the heart of your Classic Beef Lasagna with Rich Tomato Sauce and Melted Cheese Recipe.
Step 2: Make the Creamy Béchamel Sauce
While the meat sauce simmers, melt the butter in a saucepan over medium heat, then whisk in the flour until the mixture forms a smooth paste. Gradually add the milk in small amounts, whisking continuously to avoid lumps and build a silky béchamel base. Cook until thickened and velvety, then add a generous handful of shredded Gruyere or your selected cheese. Don’t forget a pinch of freshly ground nutmeg plus seasoning with salt and pepper to taste. This creamy sauce will add that indulgent layer of comfort inside your lasagna, a perfect foil to the tangy tomato sauce.
Step 3: Assemble and Bake Your Lasagna
Preheat your oven to 180°C (350°F). In a large baking dish, start by spreading a thin layer of meat sauce. Layer fresh lasagna sheets over the sauce, keeping overlap minimal but thorough. Spoon over another layer of meat sauce, then a layer of béchamel sauce, and sprinkle some shredded mozzarella. Repeat layers until you run out of ingredients, finishing with a generous topping of mozzarella and some more shredded cheese if you like it extra cheesy. Cover the dish with foil and bake for about 40 minutes. Remove the foil for the last 15 minutes to allow the cheese on top to turn bubbly and golden brown. That glorious finish is what makes this Classic Beef Lasagna with Rich Tomato Sauce and Melted Cheese Recipe so utterly irresistible.
How to Serve Classic Beef Lasagna with Rich Tomato Sauce and Melted Cheese Recipe
Garnishes
Once your lasagna is out of the oven and has rested a bit, sprinkle freshly chopped basil or parsley on top for a pop of vibrant green and a fresh herbal aroma that complements the rich, cheesy layers beneath.
Side Dishes
Serve alongside a crisp green salad lightly dressed with olive oil and lemon, or garlic bread to soak up every luscious drop of the sauce. Steamed or roasted vegetables like broccoli or asparagus also play incredibly well with the hearty dish, balancing the meal out.
Creative Ways to Present
For a dinner party, consider serving individual portions in small oven-safe dishes for personal lasagnas, allowing each guest to have their own bubbly, golden treasure. You can also offer a sprinkle of chili flakes or a drizzle of truffle oil on top for an elegant, surprising twist.
Make Ahead and Storage
Storing Leftovers
Lasagna actually tastes better the next day once the flavors have melded even more. Store leftovers tightly covered in the refrigerator for up to 3-4 days. Reheat portions gently to preserve that creamy texture.
Freezing
This Classic Beef Lasagna with Rich Tomato Sauce and Melted Cheese Recipe freezes beautifully. Assemble the lasagna in a freezer-safe dish, cover well with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as usual.
Reheating
Reheat slices in the oven at 175°C (350°F) covered with foil for 20-25 minutes to warm through without drying. Alternatively, the microwave works if you’re in a hurry, but be sure to cover and heat in shorter intervals to keep it moist.
FAQs
Can I use dried lasagna sheets instead of fresh?
Absolutely! If you use dried sheets, be sure to boil them according to package instructions before layering. Fresh sheets can be used directly or lightly blanched for easier handling.
What can I substitute for Gruyere cheese?
If Gruyere isn’t available, Colby, cheddar, Monterey Jack, or even parmesan work wonderfully. Just choose a cheese that melts well and complements the bold tomato sauce.
Is it possible to make this recipe vegetarian?
Definitely! Swap the beef mince for a mix of mushrooms, lentils, or plant-based mince. Use vegetable bouillon cubes and keep all the other flavorful components for a hearty vegetarian lasagna.
How long does it take to simmer the meat sauce?
For best results, simmer the meat sauce for at least two hours, stirring occasionally. Longer simmering up to four hours intensifies the flavors and thickens the sauce beautifully.
Can I prepare the lasagna assembly the day before baking?
You can prepare the entire lasagna the day before, cover tightly with foil, and refrigerate. When ready, bake as instructed, adding a little extra time if baking straight from the fridge.
Final Thoughts
This Classic Beef Lasagna with Rich Tomato Sauce and Melted Cheese Recipe is truly a culinary hug in a dish. Its layers of melting cheese, fragrant sauce, and tender pasta create a comforting feast that’s perfect for gatherings or any day you need a little extra happiness at your table. I can’t wait for you to make this recipe your own favorite — happy cooking and even happier eating!
Print
Classic Beef Lasagna with Rich Tomato Sauce and Melted Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This classic lasagna recipe is a rich and hearty dish perfect for family dinners and special occasions. Featuring layers of tender pasta sheets, savory beef ragu, and creamy béchamel sauce, all topped with a golden blend of cheeses, this lasagna combines comforting flavors and textures that everyone will love.
Ingredients
Meat Sauce
- 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
- Black pepper to taste
Béchamel Sauce
- 60g / 4 tbsp butter
- 1/2 cup flour
- 4 cups milk, preferably full fat but low fat okay
- Pinch of freshly ground nutmeg
- Salt and pepper to taste
Cheese & Pasta
- 2 cups gruyere or Colby cheese, shredded (or cheddar, Monterey Jack, or 1 cup / 100g shredded parmesan)
- 350g / 12 oz fresh lasagna sheets (or 250g / 8 oz dried)
- 1 1/2 cups mozzarella cheese, shredded
- Finely chopped basil or parsley for garnish (optional)
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large pan over medium heat. Add the finely chopped onion, carrot, and celery, cooking until softened and translucent. Add minced garlic and cook for another minute until fragrant. Increase the heat and add the ground beef. Cook until browned, breaking up the meat with a spoon.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, tomato paste, and red wine. Add crumbled beef bouillon cubes, bay leaves, dried thyme, dried oregano, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer, reduce heat to low, cover partially, and let it cook gently for about 3 to 4 hours, stirring occasionally. If the sauce tastes too acidic, add 1 to 2 teaspoons of sugar to balance flavors.
- Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes without browning. Gradually add milk while whisking continuously to prevent lumps. Cook the sauce, stirring constantly until thickened. Season with salt, pepper, and a pinch of freshly ground nutmeg. Remove from heat.
- Preheat the Oven and Prepare Pasta: Preheat your oven to 350°F (175°C). If using fresh lasagna sheets, have them ready; if using dried sheets, boil according to package instructions until al dente and drain.
- Assemble the Lasagna: In a large baking dish, spread a thin layer of meat sauce on the bottom. Add a layer of pasta sheets, then spread a layer of béchamel sauce followed by a sprinkle of grated gruyere or Colby cheese. Repeat layering with meat sauce, pasta, béchamel, and cheese until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 to 15 minutes before serving. Garnish with finely chopped basil or parsley if desired, then slice and enjoy your classic homemade lasagna.
Notes
- Note 1: Ground beef can be substituted with ground pork or a mix for different flavor.
- Note 2: Use any dry red wine you prefer; even a good quality grape juice or broth can be substituted for a non-alcoholic version.
- Note 3: Sugar balances the acidity of tomatoes—add gradually and taste as you go.
- Note 4: Use freshly shredded cheese for best melting and flavor.
- Note 5: Fresh pasta cooks faster and is softer; dried pasta is more convenient but requires pre-cooking.
