Classic Italian Lasagna
Classic Italian Lasagna is the ultimate comfort food, made with slow-simmered beef ragù, creamy béchamel sauce, and delicate layers of pasta baked until golden and bubbling. This authentic recipe follows traditional Italian methods for deep flavor and perfectly balanced layers.
Equipment
- large heavy pot for ragù
- saucepan for béchamel
- whisk
- 9×13-inch baking dish
- aluminum foil
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 lb ground beef
- 0.5 lb ground pork
- 2 tbsp tomato paste
- 2 cups tomato passata (or crushed tomatoes)
- 0.5 cup red wine
- 1 cup beef broth
- 1-2 bay leaves
- salt and black pepper, to taste
- 4 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 pinch nutmeg
- 0.5 cup grated Parmesan cheese
- salt, to taste
- 12 lasagna sheets (fresh or dried)
- 1.5 cups shredded mozzarella
- 0.5 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large heavy pot over medium heat. Add onion, carrot, and celery. Cook gently for 8–10 minutes until softened and fragrant. Add ground beef and pork, breaking up with a spoon, and cook until browned. Stir in tomato paste and cook for 1–2 minutes. Pour in red wine and simmer until reduced. Add tomato passata, beef broth, bay leaves, salt, and pepper. Reduce heat to low and simmer gently for 1½ to 2 hours, stirring occasionally, until thick and rich. Remove bay leaves.
- In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1–2 minutes to form a smooth roux. Slowly whisk in warm milk, a little at a time, to avoid lumps. Continue whisking until smooth and thickened, about 5–7 minutes. Add nutmeg, salt, and Parmesan cheese, stirring until creamy and silky.
- Preheat oven to 375°F (190°C). Spread a thin layer of ragù in the bottom of a 9x13-inch baking dish. Layer lasagna sheets, beef ragù, béchamel, and mozzarella. Repeat layers 3–4 times. Finish with béchamel and a generous sprinkle of mozzarella and Parmesan on top.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 20–25 minutes until golden and bubbling. Let rest for 15–20 minutes before slicing and serving.
Notes
For best results, simmer the ragù low and slow for maximum flavor. Warm the milk before adding to the roux to prevent lumps. Let the lasagna rest 15–20 minutes before slicing so the layers set properly. You can assemble up to 24 hours in advance and refrigerate before baking. Freeze baked or unbaked lasagna for up to 3 months.
Nutrition
Calories: 520kcalCarbohydrates: 38gProtein: 32gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 95mgSodium: 680mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 950IUVitamin C: 8mgCalcium: 380mgIron: 3.5mg
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