Perfect Cheesy Classic Lasagna – Comfort Food for Cozy Family Dinners!

Craving real Italian-style comfort food? This homemade beef lasagna is stacked high with slow-simmered meat sauce, silky béchamel and mozzarella in every single layer – plus a golden, bubbly cheese crust on top.

In this step-by-step video, a pro chef shows you how to:
build neat, even layers that don’t collapse,
get a rich, thick meat sauce (not watery!),
melt mozzarella between each layer for that stretchy cheese pull,
bake until perfectly browned and let the lasagna rest so it slices into clean, beautiful squares.

This is the kind of cozy, crowd-pleasing lasagna that’s perfect for Sunday dinner, date night at home, or feeding friends and family. Serve it with a simple salad and you’ve got a restaurant-level Italian meal straight from your oven.

If you love hearty Italian recipes and cheesy comfort food, hit play, follow along, and make this classic beef lasagna your new go-to favorite!

Ingredients (serves 6, 31.5 × 23.5 cm / about 9 × 13 in baking dish)

Bolognese meat sauce
700 g lean ground beef (about 1½ lb)
180 g yellow onion, finely diced (about 1 large)
90 g carrot, finely diced or grated (about 1 small)
90 g celery stalk, finely diced (about 1 stalk)
3 garlic cloves, lightly crushed
1–2 sprigs fresh rosemary
3–4 Tbsp olive oil (for sautéing)
150 ml dry red wine (about ⅔ cup)
600 g tomatoes in juice, crushed (about 21 oz / 2½ cups)
150 ml water (about ⅔ cup), as needed for consistency
15 fresh basil leaves, roughly torn
1–1½ tsp fine salt, to taste
⅓–½ tsp freshly ground black pepper
(optional) 1 Tbsp tomato paste
(optional) A pinch of sugar if the sauce tastes too acidic

Pasta (lasagna sheets)
14–16 lasagna sheets (about 400–450 g / 14–16 oz, regular or no-boil, depending on brand)
3–4 L water for boiling (if using regular sheets)
30–40 g salt for the pasta water (about 2–3 Tbsp)
1–2 Tbsp olive oil (for the pot and/or to lightly oil a tray so the sheets don’t stick)

Béchamel sauce
60 g unsalted butter (about 4 Tbsp / ½ stick)
60 g all-purpose flour (about ½ cup)
900 ml milk (about 3¾ cups), whole or 2%
½–1 tsp fine salt, to taste
A pinch of black pepper
(optional) A pinch of ground nutmeg

For assembling
400 g mozzarella cheese, shredded or cut in small cubes (about 14 oz / ~4 cups shredded)
80–90 g finely grated Parmesan cheese (about ¾ cup)
1–2 Tbsp olive oil (for greasing the baking dish and drizzling on top)

#lasagnarecipe #italianfood #comfortfood