Dinner · Italian

Classic Beef Lasagne

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 14, 2026

This is the lasagne you make when you want to impress without stressing: a rich, slow-simmered beef ragu layered between tender pasta, then topped with a creamy creme fraiche and melted cheese finish. It comes together with everyday ingredients and bakes up golden and bubbling. Make it for Sunday dinner or a cozy weeknight that feels like a treat.

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Classic Beef Lasagne

Why you'll love this

  • A rich, slow-simmered ragu with real depth from bacon and a touch of honey.
  • The creme fraiche topping is faster and lighter than a traditional white sauce.
  • Great for feeding a crowd and even better the next day.
  • Freezer friendly, so you can stash a pan for busy nights.

EveryDayMeal recipe

Classic Beef Lasagne

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

Ingredients

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

Equipment

  • Large saucepan
  • Wooden spoon
  • Baking dish or casserole
  • Mixing bowl
  • Ladle

Instructions

  1. Heat the olive oil in a large saucepan over medium heat. Add the chopped bacon and cook for a few minutes until it starts to turn golden and release its fat, which builds the savory base of the sauce.
  2. Add the onion, celery, and carrot. Cook for about 5 minutes, stirring now and then, until the vegetables are softened and fragrant so the sauce tastes sweet, not sharp.
  3. Stir in the garlic and cook for 1 minute until aromatic, then add the ground beef. Break it up with a wooden spoon and cook for about 6 minutes until browned all over with no pink remaining.
  4. Stir in the tomato paste and cook for 1 minute, mixing it well into the meat and vegetables to deepen the flavor. Pour in the chopped tomatoes, then fill the can halfway with water, swirl to rinse, and add that too.
  5. Stir in the honey and season with salt and pepper to taste. Simmer gently for 20 minutes until the sauce thickens and tastes rich.
  6. Heat your oven to 400 degrees F. Ladle a thin layer of ragu into the bottom of a baking dish and spread it to cover the base so the pasta does not stick.
  7. Lay down 2 lasagna noodles, overlapping slightly to fit. Spoon over more sauce, then add another layer of pasta. Repeat for about 4 layers total, finishing with a layer of pasta on top.
  8. Stir the creme fraiche with 2 tablespoons water in a bowl to loosen it into a smooth, pourable sauce. Pour it evenly over the top layer of pasta.
  9. Tear the mozzarella over the top and sprinkle with the Parmesan. Bake for 25 to 30 minutes until golden and bubbling.
  10. Let it rest for about 10 minutes so the layers set, then scatter with fresh basil and serve.

Tips from the kitchen

  • Let the lasagne rest 10 minutes after baking so the layers hold together when you slice.
  • Taste the ragu before assembling and adjust the salt; underseasoned sauce makes a flat lasagne.
  • If your noodles need pre-boiling, check the box; oven-ready sheets can go straight in.

Estimated nutrition per serving: 560 cal · 32g protein · 42g carbs · 30g fat

Make it your own

  • Swap half the beef for Italian sausage for extra flavor.
  • Use a classic bechamel instead of creme fraiche if you prefer the traditional version.
  • Add a layer of sauteed mushrooms or spinach for more vegetables.

Storing & make-ahead

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave or the whole dish, covered, at 350 degrees F until hot. To freeze, bake, cool completely, then wrap tightly and freeze up to 3 months; thaw overnight before reheating.

Good to know

Do I need to boil the lasagna noodles first?
It depends on the brand. Oven-ready sheets go in dry, while traditional noodles usually need a quick boil. Check the package directions.
Can I make this ahead?
Yes. Assemble it fully, cover, and refrigerate up to a day before baking. Add about 10 minutes to the bake time if going from cold.
Why add honey to the sauce?
A little honey balances the acidity of the canned tomatoes and rounds out the flavor. You can use a pinch of sugar instead.
Can I use regular cream instead of creme fraiche?
Creme fraiche gives a tangy, thick topping, but you can substitute a bechamel sauce for a more classic result.

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