Malissa’s Homemade Lasagne Recipe

Lasagne: A Celebration of Food, Family, and Joy

If you’ve been following me for a while, you’ll know that my philosophy around food is simple: Food is joy. Food is connection. Food is culture.
As a Clinical Nutritionist, I believe that nourishing your body goes hand in hand with nourishing your soul and that means making space for the meals that bring you true happiness.

I grew up in a loud, loving Italian family where food was the centre of every celebration.
Celebrations meant long lunches, stories shared around the table, and the comforting smell of slow-cooked sauces wafting through the house.
Food wasn’t just about nutrition it was about connection, tradition, and love. And that’s something I carry with me every day, both personally and professionally.

I believe you can have both:

• You can love nourishing salads and homemade lasagne.

• You can strive for health and enjoy second helpings with your family on a Sunday.

• You can respect your body without falling into a trap of unnecessary guilt around food.

Balance is key.
And true wellness is about enjoying every part of life, including the meals that bring you comfort and joy.

That’s why today, I’m sharing one of my absolute favourite recipes with you:
A traditional homemade Lasagne, crafted with love, rich flavours, and plenty of memories baked in.

Because food is meant to be enjoyed. Especially when it’s made with heart.

Malissa’s Homemade Lasagne Recipe

Serves: 6–8 | Prep Time: 30 minutes | Cook Time: 2–3 hours

Ingredients:

For the Ragu:

• 500g beef mince

• 500g pork mince

• 1 carrot, finely diced

• 2 celery stalks, finely diced

• 1 brown onion, finely diced

• 4 garlic cloves, minced

• 2 tbsp olive oil

• 1/2 cup white wine

• 2 tbsp tomato paste

• 4 tins peeled tomatoes (400g each)

• 1 bottle passata (700g)

• 1 parmesan rind

• Parsley stems (reserve chopped leaves for garnish)

• 1 bunch basil

• 2 tsp dried mixed herbs

• Salt & black pepper, to taste

For the Béchamel Sauce:

• 100g butter

• 100g plain flour

• 1L full cream milk

• 1 tsp nutmeg

• 1/2 cup grated parmesan cheese

• Salt & black pepper, to taste

For Assembly:

• Fresh lasagne pasta sheets (or 2x boxes instant lasagne sheets)

• Mozzarella cheese, for layering (approximately 1 freshly grated ball)

• Fresh basil leaves, for garnish (one bunch)

Method:

Prepare the Ragu:

1. Heat olive oil in a large, heavy-based pot over medium heat.

2. Add diced carrot, celery, and onion. Cook for 5–7 minutes until softened.

3. Stir in the minced garlic and cook for another minute.

4. Add the beef and pork mince, breaking it up with a spoon until browned.

5. Stir in tomato paste and cook for 2 minutes.

6. Pour in the white wine and allow it to simmer until mostly evaporated.

7. Add peeled tomatoes (crush them slightly with your hands), passata, parmesan rind, parsley stems, basil bunch, dried herbs, salt and pepper.

8. Simmer gently with the lid slightly ajar for at least 1 hour, stirring occasionally. Remove the herbs and parmesan rind before assembling.

Prepare the Béchamel:

1. In a saucepan, melt the butter over medium heat.

2. Add the flour and whisk to form a roux. Cook for 2 minutes.

3. Gradually whisk in the milk, stirring constantly until thickened.

4. Add nutmeg, parmesan, and season with salt and pepper.

Assemble the Lasagne:

1. Preheat oven to 180°C (350°F).

2. Spread a thin layer of ragu on the bottom of a large baking dish.

3. Add a layer of pasta sheets, a layer of ragu, a drizzle of béchamel, and a sprinkle of mozzarella.

4. Repeat the layers, finishing with béchamel and a generous topping of mozzarella.

5. Cover with foil and bake for 60 minutes.

6. Remove foil and bake for a further 30 minutes until golden and bubbling.

To Serve:

Allow the lasagne to rest for 10–15 minutes before slicing. Garnish with fresh basil and chopped parsley.

Why We Should Celebrate Food

Meals like this are more than just calories or nutrients, they’re an experience. They’re memories passed down from generation to generation. They’re about laughing until your belly hurts, clinking glasses, and feeling the love that food brings to the table.

From a nutritionist's perspective, food should never be about shame or guilt. True health is built on nourishment, enjoyment, balance, and sustainability.

So don’t ever feel guilty for enjoying a plate of lasagne surrounded by the people you love. In fact celebrate it. Because food is one of life’s greatest gifts.

Eat well, live well, and make every bite a joyful one.

Love,
Malissa x