If you’re craving a cozy, comforting meal that feels like a big warm hug, look no further than my Easy Beef Lasagna with Cheese Sauce Recipe. This isn’t just your average lasagna—it’s layered with a rich, slow-simmered beef ragu and enveloped in a silky cheese sauce that melts perfectly over tender pasta sheets. I absolutely love how this turns out every time, and I’m excited to share all my secrets so you can make it just as delicious in your own kitchen.

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Why You’ll Love This Recipe

Rich, Flavorful Ragu: Slow simmering the beef with aromatics and wine builds deep flavor you won’t believe.
Silky Cheese Sauce: Homemade béchamel with melty cheese creates a luscious layer that’s super comforting.
Fresh or Dried Pasta Options: Flexible! Use fresh sheets for a delicate texture or dried for convenience without sacrificing taste.
Make-Ahead Friendly: Perfect for prepping ahead and freezing, so you’re always ready for a homemade dinner.

A white rectangular dish filled with a baked lasagna showing a top layer of golden-brown melted cheese with darker toasted spots and fresh green basil strips scattered on top. The dish is placed on a white marbled surface, with a white and blue checkered cloth partially visible at the top right corner. The cheese layer looks bubbly and slightly crispy in some areas. Photo taken with an iphone --ar 2:3 --v 7 - Easy Beef Lasagna with Cheese Sauce, homemade beef lasagna, cheesy lasagna recipe, comfort food lasagna, classic beef lasagna

Ingredients You’ll Need

To nail this Easy Beef Lasagna with Cheese Sauce Recipe, you’ll want a good balance of fresh veggies, quality beef, and ingredients for a smooth cheese sauce. Each component adds layers of flavor and texture. Here’s a quick overview of what you’ll need and why these ingredients work so well together.

Flat lay of a small white ceramic bowl of golden olive oil, a whole uncracked brown onion, a medium peeled orange carrot diced finely, a single fresh celery stick diced finely, two whole uncracked garlic cloves, a mound of fresh ground beef, a small white ceramic bowl filled with crushed bright red tomatoes, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl of dark red Pinot Noir wine, three crumbled brown beef bouillon cubes, two fresh green bay leaves, a small white ceramic bowl holding dried thyme and oregano, a small white ceramic bowl with dark brown Worcestershire sauce, a few granules of white sugar, a small white ceramic bowl with coarse salt and black peppercorns, a chunk of pale yellow butter, a small white ceramic bowl of white flour, a small white ceramic bowl filled with fresh full cream milk, a pile of shredded pale yellow gruyere cheese, a small white ceramic bowl with ground nutmeg, a stack of fresh pale yellow lasagna sheets, a heap of shredded white mozzarella cheese, and a few sprigs of bright green basil and parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Beef Lasagna with Cheese Sauce, homemade beef lasagna, cheesy lasagna recipe, comfort food lasagna, classic beef lasagna

Olive oil: Use extra virgin for the best flavor in your sautéed vegetables and to prevent sticking.
Onion, carrot, celery: These form a classic soffritto base that adds natural sweetness and depth—don’t skip or swap!
Garlic: Fresh, minced garlic brings that irresistible savory kick to the ragu.
Beef mince: I opt for 80/20 lean-to-fat ratio for juicy, tender meat that browns beautifully.
Canned crushed tomatoes: Look for good-quality ones without added sugar or salt, as you’ll adjust seasoning yourself.
Tomato paste: Concentrates tomato flavor and helps thicken the sauce just right.
Pinot noir or dry red wine: Adds complexity and richness to the ragu—feel free to swap for non-alcoholic broth if needed.
Beef bouillon cubes: They boost the umami factor, tying all the flavors together.
Bay leaves and herbs: Thyme and oregano are small but mighty heroes that round out the sauce beautifully.
Worcestershire sauce: A secret flavor booster that adds depth and a slight tang.
Sugar: Optional and only if your tomatoes seem a tad too acidic—balance is everything!
Butter and flour: The base of your cheese sauce (béchamel), creating that creamy luxurious texture.
Milk: Full-fat is best for richness, but you can go lower fat if preferred.
Gruyere or Colby cheese: Shred your own for melting magic—pre-shredded often gets grainy in sauce.
Nutmeg: Just a pinch wakes up the béchamel with warm, subtle spice.
Fresh or dried lasagna sheets: Fresh sheets meld beautifully with the sauce, but dried (instant/no-cook variety) works great too.
Mozzarella cheese: Adds that irresistible golden, bubbly top layer.
Fresh basil or parsley (optional): For a pop of color and fresh herbal brightness when serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Easy Beef Lasagna with Cheese Sauce Recipe is how easy it is to tweak to suit your tastes or dietary needs. I often change up the cheese blend or toss in extra veggies when I want to sneak in more greens—make it your own!

Use pork and beef blend: Some folks swear by adding pork mince for extra tenderness, like I did once when making it for my family’s Sunday dinner—it was a hit!
Vegetable boost: Try adding mushrooms or spinach into the ragu for extra depth and nutrition.
Dairy-free version: I’ve swapped cheese sauce for a creamy cashew béchamel when cooking for friends with lactose intolerance—it worked surprisingly well.
Spicy kick: Add a pinch of chili flakes to the ragu while simmering if you like a bit of heat.

How to Make Easy Beef Lasagna with Cheese Sauce Recipe

Step 1: Make the Flavorful Beef Ragu

Start by heating olive oil in a heavy-bottomed pot over medium heat. Toss in your finely chopped onions, carrots, celery, and minced garlic and cook gently for around 10 minutes until everything softens and gets sweet—but be careful not to let it brown! Once those veggies sing, crank up the heat and add the beef mince. Break it up with a wooden spoon as it browns evenly. When the beef looks beautifully caramelized, stir in crushed tomatoes, tomato paste, red wine, bouillon cubes, herbs, Worcestershire sauce, and bay leaves. Lower the heat to a gentle bubble, cover, and let it simmer slowly for 1.5 to 2 hours. This slow cook is what builds that irresistible rich flavor I adore. After that, uncover and simmer another 30 minutes so the sauce thickens nicely. Taste and add salt, pepper, and a pinch of sugar if your tomatoes feel a bit too tangy. Patience here is key—you’ll be rewarded with melt-in-your-mouth ragu that tastes like it’s been simmering for days.

Step 2: Whip Up the Silky Cheese Sauce (Béchamel)

While your ragu simmers away, get the cheese sauce going. Warm your milk gently—this step speeds up thickening but isn’t absolutely necessary if you’re in a rush. Melt butter over medium-low heat in a saucepan, then whisk in the flour completely, cooking for about 1 minute to form a smooth roux. Slowly pour in the warm milk, stirring constantly to avoid lumps (a whisk helps a ton here!). Keep stirring over medium heat until your sauce thickens enough to coat the back of a spoon—usually 5 to 8 minutes. Remove from heat and stir in your shredded cheese, nutmeg, and seasoning until silky and smooth. The sauce should be thick but still easily pourable, like a heavy cream consistency—just perfect for drizzling over the layers later on.

Step 3: Assemble Your Lasagna Layers

Preheat the oven to 180°C (350°F) and grab a 13 x 9-inch baking dish. Start by spreading a thin layer of ragu on the base to stop the pasta from sticking. Lay down your first layer of lasagna sheets—if you need to, tear them to fit snugly. Spread over about 2 1/2 cups of the ragu, then drizzle 1 cup of cheese sauce on top. Repeat layering with the lasagna sheets, then ragu, then cheese sauce twice more. For the final layer, cover with sheets, pour the remaining cheese sauce over, and top it all off with shredded mozzarella. I like to alternate the orientation of the sheets between layers to keep the lasagna stable when slicing (a tip I learned after a few messy attempts!).

Step 4: Bake Until Golden and Bubbling

Bake the lasagna uncovered for about 25 minutes or until the cheese on top is bubbly and golden brown. Once out of the oven, let it stand for 5 to 10 minutes—this resting time helps everything set, making it easier to cut and letting those flavors meld even further. Garnish with fresh basil or parsley if you like a splash of color and an herbal lift.

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Pro Tips for Making Easy Beef Lasagna with Cheese Sauce Recipe

Don’t Rush the Ragu: The long, slow simmer is what makes the beef tender and the flavors deep—practice a little patience, it’s so worth it!
Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy—trust me, fresh shred is a game changer.
Be Mindful of Pasta Type: If you use dried “no-cook” sheets, make sure your ragu has enough liquid to hydrate them during baking to avoid dryness.
Rest Before Serving: Let your lasagna stand after baking—it firms up the layers and makes those perfect clean slices easier to achieve.

How to Serve Easy Beef Lasagna with Cheese Sauce Recipe

Easy Beef Lasagna with Cheese Sauce Recipe - Serving

Garnishes

When I serve this lasagna, I always sprinkle chopped fresh basil or parsley on top for a fresh, pretty finish that cuts through the richness. If you want, a light dusting of freshly grated Parmesan also adds an extra savory touch right before serving.

Side Dishes

I like to pair the lasagna with a crisp green salad tossed in a tangy vinaigrette to balance the richness, along with some garlic bread on the side to soak up every last bite of that glorious sauce. Roasted or steamed veggies like broccoli or green beans work beautifully too.

Creative Ways to Present

For a dinner party, I like assembling individual portions in small ramekins, then baking them until bubbly. It’s fun to serve individual “mini lasagnas” and makes portioning a breeze. Another trick is layering less sauce and more cheese for a cheesier version that wins over every crowd.

Make Ahead and Storage

Storing Leftovers

My family often has leftovers, and I store them in an airtight container in the fridge for up to 3 days. I find it actually tastes better the next day as the flavors have had time to meld even more. Just make sure to cool it completely before refrigerating.

Freezing

This Easy Beef Lasagna with Cheese Sauce Recipe freezes beautifully—just wrap it tightly in foil and pop it in the freezer before baking, or freeze leftover cooked portions. When you’re ready, defrost overnight in the fridge for the best results.

Reheating

When reheating, I’ve found the microwave keeps it moist and tender best—just cover it with a damp paper towel or microwave-safe lid. If you prefer the oven, cover with foil to prevent the top from drying out and bake at 180°C (350°F) until warmed through.

FAQs

Can I use dried lasagna sheets instead of fresh for this recipe?

Absolutely! Both fresh and dried lasagna sheets work well. If using dried “no cook” sheets, ensure your ragu has enough liquid to properly hydrate them during baking to keep the layers tender. For dried sheets that require boiling, cook them according to package instructions before assembling.
What type of cheese is best for the cheese sauce?

I recommend using cheeses that melt smoothly like Gruyere, Colby, Cheddar, or Monterey Jack. Shredding your own cheese instead of buying pre-shredded helps you avoid graininess in the sauce and results in a smoother, creamier béchamel.
Can I prepare this lasagna ahead of time?

Yes! You can make the ragu and cheese sauce a day in advance and assemble just before baking, or assemble the entire dish and refrigerate it covered for up to 24 hours before baking. It also freezes well if you want to prepare it and store for later meals.
Do I need to add sugar to the ragu?

Sugar is optional and depends on the acidity of your canned tomatoes. If your sauce tastes a bit sour after simmering, a teaspoon of sugar helps balance the flavors perfectly.

Final Thoughts

When I first made this Easy Beef Lasagna with Cheese Sauce Recipe, I was blown away by how accessible yet luxurious it felt—using everyday ingredients to create something so comforting and special. It’s become a go-to for family gatherings and a sure way to impress without stress. I hope you enjoy making it as much as I do, and that it brings warm smiles and full plates to your table. Go ahead and give it a try—you’ll be amazed at how simple it is to make homemade lasagna that truly shines.