I swear there’s nothing better than homemade lasagna. It’s the best comfort food! This Delicious Homemade Lasagna recipe combines the richness of slow-cooked beef ragù, the sweetness of caramelized leeks, and 3 delicious kinds of cheese. Although patience is required, it’s absolutely worth it.
Delicious Homemade Lasagna
I’ll tell this right away – this is not a quick recipe. Real patience is required here! But investing time into making this Delicious Homemade Lasagna is absolutely worth it. This recipe combines the richness of slow-cooked beef ragù, the sweetness of caramelized leeks, and 3 delicious kinds of cheese. It’s not a classic Italian lasagna. It’s my version of one of the most popular dishes worldwide.
If you’ve never made lasagna at home, there’s nothing to worry about. The recipe is quite straightforward! Don’t be intimidated, give it a try and you’ll get a brilliant dish at the end.
The slow-cooked beef ragù
This beef ragù is slow-cooked, rich, and has a gorgeous deep flavor. It’s not a traditional Italian recipe. I’m adding some weird ingredients here.
- Worcestershire sauce – this complex sauce is a source of umami (the savory “fifth flavor”). It just adds this “extra” flavor to the dish. If you don’t have it, you can add soy sauce instead!
- Honey – it makes a big difference to add something sweet. Honey balances the sour flavor of tomatoes. It just has to be there. If you don’t have honey, use sugar!
- Beef stock cubes – it adds even more flavor to the sauce!
- Smoked paprika – it’s amazing! It adds this smokey flavor that is amazing here.
It takes time to cook – 2h is an absolute minimum! The flavor develops over time so it’s important not to rush things!
The white sauce with caramelized leeks and cheese
The béchamel sauce made with cheese is called Mornay sauce, but as I am adding also caramelized leeks, I’ll just call it the white sauce. To make the sauce smooth, you’ll need to use a blender or a food processor. Sorry, I know, additional washing.
This white sauce is made with butter, milk, plain flour, 2 leeks (just the white and light green parts), 1 cup of shredded cheese and spices – 2 bay leaves, a pinch of salt and nutmeg. When it comes to cheese, you have plenty of options! Cheddar, Emmental, Gruyère, Parmesan, Mimolette… all will work amazingly here! I usually mix 2-3 kinds of cheese. It adds so much flavor!
It’s totally okay to make a classic béchamel sauce just with butter, milk, and flour. But I do recommend trying this enriched version. It’s SO good. If you go with the classic sauce, remember to add cheese between the layers..
Depending on the size of your lasagna, you may end up with some leftover sauces. That’s great! Here are some ideas on how to re-use them.
The beef ragù:
- Make a pie!
- Toss with your favorite pasta.
- Serve with nachos or french fries.
The white sauce:
- Make mac and cheese!
- Use it as a dip for your favorite veggies or nachos.
- Chicken or pork with cheese sauce sounds great!
- 500 g Ground beef
- 1 Onion
- 1 Carrot
- 1 Celery stick
- 2 Garlic cloves
- 400 g Passata (tomato pure)
- 4 tbsp Tomato paste
- 1 cup Broth
- 1 cup Dry red wine
- 1 Beef stock cube
- 1 tbsp Worcestershire sauce
- ½ tsp Dried oregano
- ½ tsp Dried thyme
- 1 tsp Smoked paprika
- 1 tsp Honey
- Salt and pepper
- White sauce
- 2 Leeks
- 4 tbsp Butter
- 1 l Milk
- 3 tbsp Flour
- 1 cup Shredded cheese (eg. cheddar, mozzarella, parmesan, mimolette, emmental, gruyère)
- 2 Bay leaves
- 1 pinch Nutmeg
- Salt and pepper
8- Heat 2 tablespoons of butter with a little bit of olive oil in a large pan or pot. Add bay leaves and leeks. Stir and season with a pinch of salt and pepper.