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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

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..

Leftover sauces

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!

Beef ragù

  •  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
  •  Oil
  • 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

Beef ragù

1- Grate carrot and garlic, finely chop the onion and celery stick.
2- Heat oil in a large pot over medium heat. Add garlic, onion, celery, and carrots. Cook for a few minutes – until softened and sweet. Move to the side of the pot, add more olive oil.
3- Add beef, spices (herbs, smoked paprika) turn the heat up and cook the beef breaking it up. It should turn brown after a few minutes.
4- Add wine and cook for  2 minutes. Add passata, tomato paste, broth, beef stock cube, Worcestershire sauce, and honey. Stir then lower the heat so it’s just bubbling very gently. Cover and cook for  2 hours, stirring every now and then. Taste and add salt and pepper.
5- If there is too much liquid, then remove the cover and simmer for  30 minutes uncovered.
6- The ragù is ready when the sauce has thickened (but it shouldn’t be SUPER thick) and meat is tender.

White sauce

7- Wash carefully leeks, then finely slice them.

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.

9- Lower the heat and cook the leeks for around  30 minutes, until softened, caramelized, and sweet.
10- Add 2 remaining tablespoons of butter and melt. Add flour and stir constantly for  2 minutes.
11- Start adding milk, little by little, stirring all the time. Bring to the boil, then reduce heat to low and simmer for few minutes stirring regularly. The sauce shouldn’t be super thick – remember we’re adding cheese later.
12- Remove the bay leaves. Transfer the sauce to the blender or food processor and blend until smooth. Add 1 cup of cheese, a pinch of nutmeg, and stir well. Taste and add more salt or pepper if needed.
13- The sauce should be quite thick but still pourable, if needed add more milk.


14- Preheat the oven to 180 Celsius degrees and prepare the baking dish (around 33cm x 22cm).
15- Spread a bit of the ragù evenly (to cover the base), then place lasagne sheets on top, making sure they completely cover the sauce in one layer. You can totally break the sheets.
16- Spread over ragù again (enough to cover sheets), then drizzle over with the white sauce. Repeat this a few times, finishing with a layer of white sauce.
17- Add mozzarella cheese on top. Or any other cheese you’re left off with.
18- Cover with aluminum foil. Make sure that there is enough space and the foil doesn’t touch the last layer! Otherwise, the cheese may stick to it. Bake for  25 minutes, then remove the foil and bake for the next  20 minutes, until golden and bubbling.
19- Remove the lasagne from the oven and wait for around 10 minutes before serving – it’ll be easier to cut. Although, a good lasagna won’t be super firm.

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