This is a proper, traditional lasagna that I have been making for about 30 years as a chef. It has never let me down. It is easy to store and freeze, and it will always put a smile on your face.
The trick is simple: make a rich tomato ragu, make a silky béchamel from scratch, use plenty of cheese, and build enough layers to make you feel like you have accomplished something important.
Traditionally, many people will use lean ground beef. Over the last few years, I have started using Gardein Plant-Based Ground Be’f instead. It gives you that hearty texture without the meat, and when you add mushrooms, the ragu becomes rich, substantial, and full of flavor.
And then there is the béchamel. This homemade béchamel is the only way to go here. It is simple to make, but patience is the key. Don't rush it, don't overheat it, and definitely don't burn it.
When it is right, it is smooth, creamy, and silky, with just a little nutmeg and Parmesan.
That is where the magic happens.
Makes: 1 large 9 x 13-inch tray
Serves: Approximately 8–10
Prep Time: 30 minutes
Cook Time: About 1 hour 15 minutes
Resting Time: 15 minutes
Total Time: About 2 hours
Difficulty: Medium - Be prepared; the key to keeping this simple
Main Ingredient: Tomato, Soy Ground or Lean Beef
Chef’s Tip: The key to a good lasagna is a thick ragu. If the sauce is too watery, your layers will slide around when you cut it. Let it reduce properly.
Ingredients
For the Tomato Ragu
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 8 oz mushrooms, finely chopped
- Pinch of salt
- 4 cloves garlic, minced
- 12 oz Gardein Plant-Based Ground Be’f
or 12 oz lean ground beef from your butcher - 2 large cans organic crushed plum tomatoes, approximately 28 oz each
- 1 tablespoon organic tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes, optional
- 1 teaspoon black pepper
- Salt, to taste
- Small handful fresh basil, chopped
- Small pinch of sugar, only if needed to balance the acidity
For the Béchamel
- 5 tablespoons unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon freshly grated nutmeg
- ½ cup grated Parmesan cheese
For Assembly
- 12–15 lasagna noodles, depending on the tray and number of layers
- 3 cups shredded mozzarella
- 1 cup grated Parmesan
- Fresh basil for finishing
Recommended Kit2Cook Tools
- 9 x 13-inch baking dish
- Large saucepan or Dutch oven
- Medium saucepan
- Chef’s knife
- Cutting board
- Wooden spoon
- Whisk
- Ladle
- Measuring cups
- Measuring spoons
- Cheese grater
- Foil
- Greaseproof or parchment paper
Follow the steps
1. Start the Tomato Ragu
Heat the olive oil in a large saucepan. Add the diced onion and chopped mushrooms with a pinch of salt.
Cook until softened and beginning to develop some color. You want them to actually cook and brown a little.
2. Add the Garlic and Ground
Add the minced garlic and cook for about 1 minute.
Then add either:
- Gardein Plant-Based Ground Be’f
or - Lean ground beef
Break it up with a wooden spoon and cook until lightly browned and heated through. If it is not lean, you could have too much fat. So, lean beef, please
3. Build the Tomato Sauce
Add to the saucepan first and stir
- Oregano
- Basil
- Thyme
- Rosemary
- Red pepper flakes, if using
- Black pepper
- Salt
Then add:
- Crushed plum tomatoes
- Tomato paste
Stir everything together well and bring to a gentle simmer.
4. Reduce the Ragu
Cook the ragu uncovered for 30–40 minutes, stirring regularly.
You want it rich and thick. This part matters.
Watery ragu = slippery lasagna. Nobody wants to chase dinner around the plate.
Once it has thickened, stir in the fresh basil.
Taste it. If the tomatoes are a little too acidic, add a small pinch of sugar. Just a pinch, we are making lasagna, not dessert.
Set the ragu aside and get started on the white sauce
Make the Béchamel
5. Start the Roux (very French lol)
Melt the butter in a medium saucepan over medium-low heat. Do not burn it.
If you burn the butter, start again. You can't rescue burnt butter by pretending it didn't happen.
Add the flour to the not-burnt butter and whisk continuously.
Cook for about 2 minutes. You want to cook out the raw flour taste, but you do not want the roux to brown. Control the heat. Patience wins here.
6. Add the Milk
Begin adding the warm milk gradually. Take your time. Add a little milk, whisk until completely smooth, then add a little more.
Keep going. A little at a time.
Do not dump all four cups in and hope for the best, please.
Continue whisking until all the milk has been incorporated and the sauce is looking like a sauce
7. Cook Until Silky
Continue cooking and whisking until the béchamel thickens. You are looking for a sauce that lightly and evenly coats the back of a spoon.
Take a dessert spoon, dip it into the sauce, and look at the back. You do not want a thick lump of sauce stuck to it. You want a smooth, consistent coating.
Season with:
- Salt
- Black pepper
- Freshly grated nutmeg
Then stir in the Parmesan.
Remove from the heat. The sauce should now be smooth, creamy, and silky.
If there are a few lumps, keep whisking. They need to be gone.
I know what you’re thinking:
“Can’t I just strain it through a sieve?”
Sure, you can. But if you still have lumps at this stage, the béchamel probably hasn't been worked enough or thickened properly. And that matters. For this lasagna, the béchamel is not just there for creaminess. It also helps bind the layers together.
So keep whisking until the sauce is completely smooth and has enough body to coat the back of a spoon.
Smooth. Silky. Thick enough to hold its own. That is what you want.
Chef’s Béchamel Trick: once cooked and ready
As béchamel cools, it likes to form a skin on top.
To stop that happening, place a piece of greaseproof or parchment paper directly on the surface of the sauce.
When you are ready to assemble the lasagna, remove the paper and scrape any sauce sticking to it back into the pan. You will need every last bit.
The Fun Part — Assemble the Lasagna
8. Prepare the Tray
Preheat the oven to 375°F / 190°C.
Spread a thin layer of ragu across the bottom of your 9 x 13-inch baking dish. This helps stop the noodles from sticking.
9. Start Layering
Add a layer of lasagna noodles.
Then add:
- Ragu
- Béchamel
- Mozzarella
- Parmesan
Repeat. Depending on your dish, you should end up with around 3–4 layers.
10. Finish the Top
For the final layer, finish with:
- Lasagna noodles
- Béchamel
- A little ragu
- Mozzarella
- Parmesan
Be generous with the cheese.
This is lasagna. Now is not the time to become shy.
Bake
11. Covered Bake
Cover the tray with foil. Bake at 375°F for 30 minutes.
12. Finish Uncovered
Remove the foil. Continue baking for another 15–20 minutes, until:
- The sauce is bubbling
- The top is golden
- The cheese has developed good color
- The edges have started to get a little crisp
That little bit of crunch around the edge? I love it.
It adds another texture to the whole dish. Yum.
If you like the top slightly darker, give it a few extra minutes.
Just keep an eye on it.
Golden is good. Burned is a different recipe.
Let It Rest Before Cutting
13. Leave It Alone
Remove the lasagna from the oven and let it rest for at least 15 minutes.
Yes, this is difficult, and yes, it matters.
If you cut it immediately, the layers are more likely to collapse.
Let everything settle. Let the cheese relax. Let the sauce stop trying to escape. What the heck... Grab a glass of wine. You deserve it.
Then slice and serve.
Chef’s Serving Note
Top each portion with a little fresh basil and, if you are feeling generous, another sprinkle of Parmesan.
Serve it with:
- A simple green salad
- Garlic bread
- Roasted vegetables
- Or absolutely nothing
Honestly, it does not need much help. And yes, have another glass of Red... Red sauce, red wine..
Chef’s Note
The ragu gives you the richness.
The béchamel gives you the creaminess.
The cheese gives you a reason to go back for another piece.
And the soy ground with the mushrooms makes it hearty enough that you very rarely hear:
“Where’s the meat?”
You can absolutely make this with lean beef if you prefer.
But if you make it with the plant-based ground, you may feel a little better about eating the second slice.
Or third.
They will be too busy eating to complain. I promise..
