A nourishing take on classic lasagna
This healthy lasagna recipe — or lasagne, as we often call it here in Australia — is my take on one of the world’s great comfort foods. It’s my go-to when I want something deeply nourishing and generous enough to feed a hungry household.
Created during lockdown, this recipe has well and truly earned its place in my permanent repertoire. It is the sort of food that does more than fill you up — bubbling from the oven, fragrant with herbs and rich with layers of savoury goodness, it brings everyone to the table.
My approach to lasagna is much the same as my approach to cooking generally: delicious first, nourishing by design. I like to build flavour from real ingredients, plenty of vegetables and a good balance of protein, carbohydrates and healthy fats.
So whether you are cooking for the family, stocking the freezer or simply craving a proper plate of comfort food, this is a lasagna worth making.
A little lasagne history
Lasagne has a history that stretches well beyond the modern Italian version we know today. The name is thought to derive from the ancient Greek laganon, a flat sheet or strip of dough, although the dish itself evolved considerably over the centuries.
The layered pasta dish we associate with Italy developed during the medieval and Renaissance periods, particularly in Emilia-Romagna, where fresh pasta, rich ragù, and béchamel became hallmarks of the regional style. The familiar combination of pasta, meat sauce, béchamel and Parmesan is now recognised around the world as classic Italian comfort food.
My Lockdown Lasagne is very much a modern, home-style interpretation — generous, practical and designed to bring people together around the table.
Want to dig a little deeper into lasagne’s history?
From its ancient roots to the many regional variations found across Italy, National Geographic takes a fascinating look at how this much-loved dish evolved into the classic we know today. Read more
FAQs
Can I make this lasagna ahead of time?
Yes. Lasagna is an excellent make-ahead meal. Assemble it in advance, refrigerate and bake when you’re ready, allowing a little extra cooking time if it is going straight from the refrigerator to the oven.
Can I freeze lasagna?
Yes. Allow the cooked lasagna to cool completely before portioning and freezing. Thaw thoroughly before reheating for the best texture.
What makes this a healthy lasagna?
The focus is on whole-food ingredients, vegetables, herbs and a balanced combination of protein and carbohydrates, without sacrificing the rich, satisfying character that makes lasagna such a classic comfort food.
How many people does this lasagna serve?
This recipe is written to serve 8, making it ideal for a family meal, entertaining or preparing portions for later.
Lockdown lasagne
- Total Time2 hours
- YieldServes 6-8 1x
There are some recipes that belong to a particular moment in time, and then there are those that simply refuse to leave the repertoire. This is one of them.
Born during lockdown, this lasagne became the kind of food we all needed: generous, comforting and deeply satisfying. It’s made from scratch, layered with rich savoury sauce, silky béchamel and plenty of flavour, then baked until bubbling and golden.
While lasagne is undeniably comfort food, I’m always looking for ways to make comfort food work a little harder nutritionally. Good-quality ingredients, vegetables, herbs and a thoughtful balance of protein and carbohydrates make this a meal that feels indulgent without being unnecessarily heavy.
Make a generous batch, invite people to the table and, if there are leftovers, consider yourself lucky. Like most good lasagne, it may be even better the next day.
Ingredients
- 1 tbsp olive oil
- 1 brown onion, peeled, finely sliced
- 4 cloves garlic, peeled, finely sliced
- 4 rashers bacon, finely sliced
- 1 kg lean beef mince
- 500ml tomato sugo or passata
- 2 tbsp tomato paste
- 1 cup red wine
- 2 bay leaves
- 2 sprigs thyme or oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- salt and pepper
- 1 batch béchamel sauce, recipe below
- 3/4 cup Parmesan cheese, finely grated
- olive oil or melted butter, for greasing
Instructions
- Heat the olive oil in a large, heavy-based frying pan or saucepan over moderate heat. Add the onion and garlic and sauté for 3–4 minutes, until softened and translucent.
- Add the bacon and beef mince and cook for 7–10 minutes, breaking up the mince with a wooden spoon, until the meat is browned all over.
- Stir in the tomato sugo and tomato paste, then pour in the red wine. Add the bay leaves, thyme or oregano, cumin and coriander. Season with salt and pepper.
- Reduce the heat and simmer gently for approximately 40 minutes, stirring occasionally, until the Bolognese is rich and thick. Remove the bay leaves and herb stems before assembling the lasagne.
- Meanwhile, prepare the béchamel sauce.
- If using dried lasagne sheets that require pre-cooking, cook them in a large saucepan of salted boiling water according to the packet instructions. Drain and lay flat on a clean tea towel to prevent them sticking together. If using oven-ready sheets, use them according to the packet instructions.
- Preheat the oven to 200°C, or 180°C fan-forced.
- Grease a large ovenproof baking dish with a little olive oil or melted butter.
- Spoon a thin layer of Bolognese over the base of the dish. Cover with lasagne sheets, followed by another layer of Bolognese and béchamel. Repeat the layers, finishing with lasagne sheets and a generous layer of béchamel.
- Sprinkle the Parmesan evenly over the top.
- Bake for 40–45 minutes, or until bubbling and beautifully golden on top.
- Remove from the oven and rest for 10–15 minutes before slicing and serving. This allows the layers to settle and makes for a much neater lasagne.
Notes
A nourishing, satisfying meal with a balance of protein, carbohydrates and fats. The vegetables, herbs and tomato-based sauce contribute valuable plant compounds and fibre, while the béchamel adds protein and calcium.
Lasagne is also an excellent make-ahead meal. Assemble it in advance and refrigerate until required, or portion and freeze leftovers for another day. Served with a generous green salad or steamed vegetables, it makes a wonderfully balanced family meal.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Pasta
- Method: Baking
- Cuisine: Modern Australian
Bechamel sauce
- Total Time30 minutes
- YieldServes 6-8 1x
Do take the time to make this delicious béchamel. It’s well worth it, and you can easily double the batch and freeze some for another time.
Take care not to let it become too thick or gluggy. The longer it cooks, the thicker it will become, so keep stirring and checking the consistency as you go. You’re looking for a beautifully smooth, silky sauce that will gently coat the back of a spoon.
Ingredients
- 150g butter
- 150g flour
- 3 cups cold milk
- 1 small stalk celery
- 1 bay leaf
- Salt
- 6 peppercorns
- Pinch ground nutmeg
Instructions
- Method
- Melt the butter in a heavy-based, medium saucepan over moderate heat. Add the flour and stir with a wooden spoon to form a smooth roux. Cook for 2–3 minutes, stirring regularly, without allowing it to colour.
- Gradually whisk in the cold milk over low heat, taking your time and whisking continuously to prevent lumps. Once all the milk has been incorporated, bring the sauce briefly to the boil, then reduce the heat and continue stirring until it begins to thicken.
- Season with salt, then add the celery stalk, bay leaf, peppercorns and nutmeg.
- Simmer gently for 15 minutes, stirring regularly. Keep an eye on the consistency — the sauce will continue to thicken as it cooks, so it should remain smooth and silky rather than becoming too thick.
- Remove from the heat and strain, discarding the celery, bay leaf and peppercorns.
- If not using immediately, transfer to a clean container and cover the surface directly with plastic wrap to prevent a skin forming. Refrigerate for up to 3 days, or freeze for later use.
- When ready to use, reheat gently over low heat, stirring continuously until smooth and warmed through. If the sauce has thickened too much, loosen with a splash of milk.
Notes
Béchamel provides protein and calcium from milk, while celery, bay leaf, pepper and nutmeg add flavour without relying on excessive salt. For a richer, more indulgent sauce, use full-cream milk.
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