Homemade lasagne: the make-ahead recipe, with perfect baking and gratin

A dish that likes to be prepared in advance

Lasagne takes a little time, but almost everything can be done in advance. The bolognese can simmer the day before, the dish can be assembled in the morning for the evening, and a double batch freezes perfectly. On the day, you just have to bake it. Fan oven fan-assisted cooks the dish evenly right through, and the grill takes care of the top.

The steps

1. The base of the bolognese. Finely chop the onion, carrot, celery and garlic. In a large casserole dish, on the hob at level 5 (out of 9), cook them for 8 minutes in the olive oil.
2. Brown the meat. Move up to level 7, add the mince and brown it, breaking it up, for 6 to 8 minutes. Pour in the wine and let it evaporate for 2 minutes.
3. Simmer. Add the tomatoes, the purée, the bay leaf, the oregano, salt and pepper, and 10 cl of water. Bring to a simmer, then reduce to level 2 or 3. Simmer for 1 h to 1 h 15, partly covered, stirring from time to time. The sauce should be thick.
4. The béchamel. At level 5, melt the butter, add the flour and whisk for 1 minute. Pour in the cold milk while whisking, then let it thicken for 6 to 8 minutes at level 4. It should coat the spoon without being stodgy. Season with salt and pepper, and grate a little nutmeg.
5. Assemble the dish. In a buttered 30 x 20 cm dish: a thin layer of béchamel, sheets, bolognese, béchamel, a little Parmesan. Repeat three or four times. Finish with sheets, the remaining béchamel, the mozzarella torn into pieces and the rest of the Parmesan.
6. Bake. Preheat the oven to 180 °C fan and bake on level 2 (middle of the oven) for 35 to 40 minutes. If the top colours too quickly, cover with a sheet of foil.
7. Brown the top. To finish, 3 to 5 minutes on grill mode, at level 3, keeping a close eye on it, for really crispy edges.
8. Let it rest. Take the dish out and wait 15 minutes before cutting. That's the secret to slices that hold together.

Appliance settings

Fan oven lets you cook two dishes on two levels at once, because hot air circulates everywhere. With natural convection, stick to one level.

Variations

• Vegetarian : red lentil bolognese, or courgettes, spinach and ricotta instead of the meat.
• With squash : layers of roasted butternut squash, sage and goat's cheese, for an autumn version.
• With salmon and leeks : leeks cooked down, salmon in cubes, lemon béchamel.
• Individual portions : in small dishes, 25 to 30 minutes' baking, easy to freeze.

Storage

Cooked, lasagne keeps 3 days in the fridge. Reheat a portion for 20 minutes at 170°C fan, covered. They freeze raw or cooked, for about 3 months, in a dish that can go from freezer to oven (check first, as some glass dishes don't like thermal shock).

Which appliance?

For lasagne you need even fan heat (especially if you're baking two dishes) and a grill that browns quickly. Good news: that's the heart of every multifunction oven.

Public prices noted on 15 October 2026: the product page is definitive, and Nimesclub members often get a reduced price.

Multifunction ovens in store

Built-in oven SAMSUNG NV7B4430ZAB€879.00SAMSUNG NV7B45305AS Built-in Oven€979.00Built-in oven SIEMENS HB574ABR3F€543.00Built-in Oven BOSCH HBA571BB4€649.00INDESIT IO275PX built-in oven€399.00Built-in oven CANDY CA6N3B3YTX€499.00

Too much béchamel? It'll be wonderful on chicory au gratin. And to understand why fan ovens let you bake on several shelves, read our guide to the oven functions.

Frequently asked questions