Dinner · Italian

Classic Beef Lasagne

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 17, 2026

This is the lasagne worth making on a weekend and eating all week: a slow-simmered beef and bacon ragu layered with tender pasta and a creamy top that bakes up golden and bubbling. It uses crème fraîche instead of a fussy bechamel, so it comes together with far less work. One pan of this feeds a crowd and reheats like a dream.

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Classic Beef Lasagne

Why you'll love this

  • One rich meat sauce and a creamy top, no fussy bechamel required.
  • Feeds six and reheats beautifully for easy weeknight meals.
  • The crème fraîche shortcut saves time without losing the classic feel.
  • Bacon in the ragu gives it a deeper, savory backbone.

EveryDayMeal recipe

Classic Beef Lasagne

Prep
20m
Cook
55m
Total
75m
Serves
6
Level
Medium

Ingredients

  • 1 tablespoon olive oil
  • 2 bacon slices, chopped
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium carrot, finely chopped
  • 2 garlic cloves, chopped
  • 1 pound ground beef
  • 1 tablespoon tomato paste
  • 28 ounces canned chopped tomatoes
  • 1 tablespoon honey
  • 1 pound lasagne noodles
  • 1 3/4 cups crème fraîche
  • 4 ounces fresh mozzarella
  • 1/2 cup grated Parmesan
  • fresh basil leaves, for topping

Equipment

  • Large saucepan
  • Wooden spoon
  • 9x13-inch baking dish
  • Mixing bowl

Instructions

  1. Heat the olive oil in a large saucepan over medium heat. Add the chopped bacon and cook for 3 to 4 minutes until it starts to turn golden and releases its fat, which builds the base flavor of the sauce.
  2. Add the onion, celery, and carrot. Cook for about 5 minutes, stirring now and then, until the vegetables soften and smell sweet. This is the flavor foundation, so don't rush it.
  3. Stir in the garlic and cook for 1 minute until fragrant. Add the ground beef and cook for about 6 minutes, breaking it up with a wooden spoon, until browned all over with no pink left.
  4. Stir in the tomato paste and cook for 1 minute to take off the raw edge. Pour in the chopped tomatoes, then add a splash of water (about half a can) swirled through the empty can to catch every bit. Stir in the honey, season well with salt and pepper, and simmer gently for 20 minutes until thickened.
  5. Heat the oven to 400°F. Spread a thin layer of ragu across the bottom of a baking dish so the pasta won't stick. Lay down noodles to cover, overlapping slightly to fit, then add more sauce and another layer of pasta. Repeat until you finish with a top layer of pasta.
  6. In a bowl, stir the crème fraîche with 2 tablespoons water until smooth and pourable. Pour it evenly over the top layer of pasta, then tear the mozzarella over it and sprinkle with the Parmesan.
  7. Bake for 25 to 30 minutes until the top is golden and the edges are bubbling. Let it rest 10 minutes so the layers set, then scatter with fresh basil and serve.

Tips from the kitchen

  • Let the lasagne rest at least 10 minutes after baking so the layers hold together when you cut it.
  • Loosening the crème fraîche with a little water keeps the top creamy instead of clumpy.
  • Season the ragu generously and taste before assembling; the pasta and dairy soak up a lot of flavor.

Estimated nutrition per serving: 620 cal · 34g protein · 48g carbs · 33g fat

Make it your own

  • Swap half the beef for ground pork or Italian sausage for a richer ragu.
  • Add a handful of sautéed mushrooms or spinach between layers for extra vegetables.
  • No crème fraîche? Use a quick bechamel or ricotta mixed with an egg instead.

Storing & make-ahead

Cover and refrigerate for up to 4 days. Reheat portions in the microwave or in a 350°F oven until hot through. To freeze, wrap tightly and freeze up to 3 months, then thaw overnight before reheating.

Good to know

Do I need to boil the lasagne noodles first?
Only if they aren't the no-boil kind. If using regular noodles, boil them until just barely tender, or make sure your sauce is loose enough to soften them as it bakes.
Why add honey to the sauce?
A little honey balances the acidity of the canned tomatoes so the ragu tastes round and sweet instead of sharp.
Can I make this ahead?
Yes. Assemble the whole dish, cover, and refrigerate up to a day ahead, then bake when ready. Add a few extra minutes since it starts cold.
What can I use instead of crème fraîche?
Sour cream loosened with a splash of milk works, or a simple bechamel sauce for a more traditional top.

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