Name: Cheesy Beef Lasagna with Rich Meat Ragu Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped (white, yellow, or brown); 1 medium carrot, peeled and very finely diced; 1 celery stick, very finely diced; 2 garlic cloves, minced; 1 kg / 2 lb beef mince (ground beef); 800g / 28 oz canned crushed tomato; 1/4 cup tomato paste; 1 cup pinot noir red wine, or other dry red wine; 3 beef bouillon cubes, crumbled; 2 bay leaves, dried or fresh; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 2 tsp Worcestershire Sauce; 1 – 2 tsp sugar (optional, if needed); 1/2 tsp salt; Black pepper, to taste; 60g / 4 tbsp butter; 1/2 cup flour; 4 cups milk, preferably full fat but low fat ok; 2 cups gruyere or Colby cheese, shredded (or cheddar, Monterey Jack, or 1 cup / 100g shredded parmesan); Pinch of freshly ground nutmeg; Salt and pepper, to taste; 350g / 12 oz fresh lasagna sheets (or 250g / 8 oz dried); 1 1/2 cups tightly packed mozzarella cheese, shredded; Finely chopped basil or parsley, for garnish (optional)

Jump to Recipe· 4.8 from 141 reviews

If you love comforting, soul-satisfying meals, then this Cheesy Beef Lasagna with Rich Meat Ragu Recipe is going to be your new go-to. Seriously, it’s one of those dishes that fills your kitchen with incredible aromas and comes out golden, bubbly, and utterly delicious every single time. I absolutely love how this turns out because the layers of rich meat sauce and creamy cheese sauce create a harmony that you can’t help but fall for. Stick with me here, and I’ll walk you through everything so your lasagna turns out flawless.

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Why You’ll Love This Recipe

Deep, Rich Flavors: The slow-cooked meat ragu simmers to tender perfection, making this lasagna incredibly flavorful.
Creamy Cheese Sauce: The homemade besciamella with melty cheese brings a velvety texture that balances the savory ragu beautifully.
Family Favorite: I’ve made this over and over, and the whole family can’t get enough — it’s a crowd-pleaser every time.
Make-Ahead Friendly: Perfect for prepping in advance, then baking later or freezing for a busy night.

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 - Cheesy Beef Lasagna with Rich Meat Ragu, best beef lasagna recipe, homemade cheesy lasagna, hearty meat lasagna, flavorful Italian lasagna

Ingredients You’ll Need

Each ingredient here plays a crucial role — from tender beef mince to fresh herbs and creamy cheeses. You’ll find that using fresh rather than pre-shredded cheese really elevates the texture of the cheese sauce, and the mix of veggies in the ragu builds that classic, rich flavor base.

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 - Cheesy Beef Lasagna with Rich Meat Ragu, best beef lasagna recipe, homemade cheesy lasagna, hearty meat lasagna, flavorful Italian lasagna

Olive oil: Use a good quality extra virgin oil for better depth in the ragu base.
Onion: White, yellow, or brown all work; finely chopped so they melt into the sauce.
Carrot: Adds subtle sweetness and balances acidity — finely diced ensures it cooks evenly.
Celery stick: The classic soffritto veggie, brings wonderful aromatic flavor.
Garlic cloves: Freshly minced for that punchy freshness.
Beef mince: I use 100% beef, but blend with pork if you want a more tender ragu.
Canned crushed tomato: Choose a quality brand to avoid sourness.
Tomato paste: Concentrates the tomato flavor beautifully.
Pinot noir red wine: Or any dry red wine adds depth — optional but highly recommended.
Beef bouillon cubes: Crumbled for umami-rich flavor enhancements.
Bay leaves: Dried or fresh, they add an earthy balance to the ragu.
Dried thyme and oregano: Classic Italian herbs that bring this sauce to life.
Worcestershire sauce: Adds complexity and umami — a secret touch I love.
Sugar: Just a pinch to round out acidity if needed.
Salt and black pepper: Essential seasonings to taste.
Butter: For creating the cheese sauce base — full flavor is best.
Flour: To thicken the béchamel cheese sauce.
Milk: Full fat for richness, but low fat works too.
Gruyere or Colby cheese: Shred your own fresh for silky smooth cheese sauce.
Nutmeg: A pinch adds warmth to the cheese sauce flavor.
Fresh lasagna sheets: Or dried as per your preference — fresh creates a tender meld with the sauce.
Mozzarella cheese: Freshly shredded to top the lasagna for perfectly melty, golden results.
Fresh basil or parsley: For garnish and a pop of herbaceous freshness.

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

I like to keep this classic, but feel free to customize the Cheesy Beef Lasagna with Rich Meat Ragu Recipe to suit your mood or dietary needs — you’d be surprised what swaps still deliver that “wow” factor.

Meat variation: Try mixing beef with Italian sausage or pork for a more tender, layered flavor — my family goes crazy for this twist on weekends.
Vegetarian version: Replace the meat ragu with a hearty mix of mushrooms, lentils, and lentil-based veggie crumbles — just as comforting and packed with flavor.
Cheese options: Experiment with parmesan in the cheese sauce or even a pinch of blue cheese for a tangy kick — just be sure to shred fresh for best melting.
Gluten-free: Use gluten-free flour for the cheese sauce and substitute the lasagna sheets with a gluten-free brand or thinly sliced zucchini or eggplant for layering.

How to Make Cheesy Beef Lasagna with Rich Meat Ragu Recipe

Step 1: Create the Flavor-Packed Ragu

Start by heating olive oil in a large heavy-based pot over medium heat. Add finely chopped garlic, onion, celery, and carrots. The goal here is to soften these veggies gently until they’re sweet and tender — about 10 minutes, making sure they don’t brown (turn the heat down if they start to color). This slow cooking builds a beautiful flavor base for your ragu.

Next, crank the heat up and add your beef mince. Break it apart and cook until it’s browned all over — this step seals in the meaty richness. Then pour in your crushed tomatoes, tomato paste, red wine, crumbled bouillon, herbs, Worcestershire sauce, and bay leaves. Give it a good stir, then simmer gently with the lid on for 1.5 to 2 hours, stirring occasionally. Finish off uncovered for 30 minutes to thicken the sauce. The ragu is ready when the meat is tender, and the sauce is thick and rich—if the sauce tastes a little sharp, add a teaspoon or two of sugar to balance it out.

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

While the ragu simmers, warm the milk in a saucepan (this helps the cheese sauce thicken faster). In another pan, gently melt butter over medium-low heat, then stir in flour. Keep mixing for about a minute to cook out that raw flour taste. Gradually whisk in the warm milk, starting with about one cup and mixing to avoid lumps, then add the rest.

Turn the heat up to medium-high and keep stirring — it’ll take 5 to 8 minutes to thicken. The sauce is perfect when it coats the back of a spoon like heavy cream. Remove from heat and stir in your shredded gruyere (or cheese of choice), a pinch of nutmeg, salt, and pepper until smooth and melted. If it gets too thick, add a splash of milk to keep it drizzlable for layering.

Step 3: Assemble Your Layers with Love

Preheat your oven to 180°C (350°F) and grab a 33 x 22 x 7 cm (or 13 x 9 x 2.5 inch) baking dish. Start by spreading a little ragu on the bottom to prevent sticking. Then lay down your fresh lasagna sheets, tearing them to fit if needed. Spoon 2 1/2 cups of ragu over the sheets, then drizzle 1 cup of cheese sauce evenly on top.

Repeat this layering: sheets, ragu (2 1/2 cups), cheese sauce (1 cup), and sheets again. Finally, top with a fourth layer of sheets and pour the remaining cheese sauce over the top. Sprinkle generously with shredded mozzarella. The layering technique where you turn sheets 90 degrees on alternating layers helps the lasagna stay together beautifully when you cut it, but it’s not critical if you prefer to keep all sheets in the same direction.

Bake for about 25 minutes until golden and bubbling. Let it stand for 5 to 10 minutes before slicing — this rest helps everything set up so you get clean, perfect pieces every time.

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Pro Tips for Making Cheesy Beef Lasagna with Rich Meat Ragu Recipe

Slow Simmering Is Key: Allow plenty of time for your ragu to simmer gently; rushing will sacrifice tenderness and depth.
Shred Cheese Yourself: Pre-shredded packs can contain anti-caking agents that make your cheese sauce grainy – fresh shredding is worth the extra effort.
Use Fresh Lasagna Sheets When Possible: They blend better into the layers and avoid the waviness you get with instant dried sheets.
Don’t Skip the Resting Time: Letting the lasagna stand after baking helps it set up for perfect slices without crumble.

How to Serve Cheesy Beef Lasagna with Rich Meat Ragu Recipe

Cheesy Beef Lasagna with Rich Meat Ragu Recipe - Serving

Garnishes

I love topping mine with a sprinkle of finely chopped fresh basil or parsley right before serving. It adds a fresh herbal pop that brightens the rich flavors and gorgeous cheesy top. Sometimes, a tiny drizzle of good quality olive oil over the garnish seals the deal for me.

Side Dishes

This lasagna shines all on its own, but a simple green salad with a light vinaigrette or some roasted garlic bread makes a fantastic accompaniment. For a bit of extra comfort, sautéed green beans or steamed broccoli pair nicely without competing against the rich flavors.

Creative Ways to Present

For special occasions, I’ve served this lasagna in individual ramekins for a fun, personal touch. It’s also great layered in a clear glass casserole dish so everyone can see those gorgeous, cheesy layers bubbling up. Sometimes, I’ll finish it under the broiler for a couple of minutes to get a super crispy, golden top — making it extra irresistible.

Make Ahead and Storage

Storing Leftovers

Leftovers are a gift with this recipe! I usually store any uneaten lasagna tightly covered in the fridge, and it keeps beautifully for up to 3 days. I find using an airtight container or wrapping it well with foil helps keep the layers moist and fresh tasting.

Freezing

I love making this lasagna ahead and freezing it in portions. Just assemble it, cover tightly with foil, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating. It’s honestly a lifesaver for busy weeknights or last-minute guests.

Reheating

To reheat, I prefer using the microwave to keep things moist, especially for single portions. However, if you want the top layer crisp again, pop it in a 180°C oven for about 15-20 minutes after microwaving. Cover with foil if reheating for longer to avoid drying out.

FAQs

Can I make the Cheesy Beef Lasagna with Rich Meat Ragu Recipe ahead of time?

Absolutely! The ragu actually tastes better when made in advance, as the flavors deepen overnight. You can assemble the entire lasagna a day ahead, refrigerate it, and bake when you’re ready. It also freezes well for up to 3 months.
Can I use dried lasagna sheets instead of fresh?

Yes, you can. If using instant or no-cook dried sheets, make sure your ragu has enough moisture to hydrate them during cooking. For regular dried sheets, pre-boiling is often required. Fresh sheets tend to hold the sauce better and prevent wavy layers but either will work deliciously.
What type of cheese works best for the cheese sauce?

I recommend shredding your own cheese such as gruyere, colby, cheddar, or Monterey Jack for the cheese sauce. These melt smoothly and give the sauce a silky texture. Avoid pre-shredded cheese to prevent graininess caused by anti-caking agents.
How do I prevent the lasagna from getting watery?

Simmer your ragu gently and long enough to thicken it well before layering. Also, avoid adding too much extra liquid. If using instant dried sheets, ensure the ragu has enough sauce to properly hydrate but not overflow. Baking uncovered in the last 30 minutes helps evaporate excess moisture.

Final Thoughts

This Cheesy Beef Lasagna with Rich Meat Ragu Recipe has truly become a staple in my kitchen because it delivers that deeply satisfying homemade feeling with authentic flavors, but without the fuss of traditional Italian methods that use hard-to-find ingredients. It’s a dish that brings family and friends together, and the best part is, you can prep ahead or freeze it for later. I can’t wait for you to try this and hear how it becomes one of your favorites, too—trust me, the gooey cheese and rich meat sauce combo will have everyone smiling.