If you’ve ever craved a hearty, soul-warming dish that brings the essence of Italy right to your dinner table, this Classic Italian Lasagna Recipe is exactly what you need. Layers of rich meat sauce, creamy béchamel, and gooey melted cheese come together in perfect harmony to create a dish that’s both comforting and indulgent. Whether it’s a family gathering or a special occasion, this timeless lasagna recipe never fails to impress and fill the room with irresistible aromas that make everyone eager for that first cheesy bite.
Ingredients You’ll Need
Each ingredient in this Classic Italian Lasagna Recipe plays a crucial role in building the perfect balance of flavors and textures. From the tender noodles to the aromatic herbs, and creamy cheese to the robust meat sauce, every element contributes to a truly memorable meal.
- 1 lb ground beef: Adds hearty, savory depth to the meat sauce.
- 1 lb ground pork: Enhances the richness and tenderness of the ragù.
- 1 medium onion, finely chopped: Provides a sweet, aromatic base flavor.
- 2 cloves garlic, minced: Adds a fragrant punch essential in Italian cooking.
- 1 can (28 oz) crushed tomatoes: Forms the luscious tomato base of the sauce.
- 1 can (6 oz) tomato paste: Intensifies the tomato flavor and thickens the sauce.
- 1 cup red wine (optional): Brings depth and subtle complexity to the ragù.
- 1 tbsp olive oil: Used to sauté and infuse richness into the sauce.
- 1 tsp dried oregano: Classic herb that adds warmth and earthiness.
- 1 tsp dried basil: Brings a sweet, slightly peppery aroma.
- Salt and pepper to taste: Enhances all the layers of flavor perfectly.
- 4 tbsp butter: The base for the creamy béchamel sauce.
- 4 tbsp all-purpose flour: Creates the roux to thicken the béchamel.
- 3 cups whole milk: Provides smooth creaminess to the béchamel layer.
- 1/4 tsp nutmeg: Adds a subtle warmth that elevates the béchamel’s flavor.
- 12 lasagna noodles: The essential layers that hold everything together (cook or use no-boil noodles).
- 2 cups ricotta cheese: Brings a mild creaminess for a luscious texture.
- 2 cups shredded mozzarella cheese: Melts beautifully for that iconic cheesy stretch.
- 1 cup grated Parmesan cheese: Adds a sharp, nutty finish to the top layers.
How to Make Classic Italian Lasagna Recipe
Step 1: Prepare the Meat Sauce (Ragù)
Start by heating olive oil in a large pot over medium heat. Sauté the onion and garlic until they soften, filling your kitchen with that irresistible Italian aroma. Then add the ground beef and pork, breaking up the meat and cooking until it’s beautifully browned. Stir in crushed tomatoes, tomato paste, red wine if you’re using it, oregano, basil, salt, and pepper. Let this simmer gently for about 30 to 45 minutes, allowing the flavors to meld and deepen into a thick, flavorful sauce.
Step 2: Make the Béchamel Sauce
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and keep whisking for about 2 minutes to cook out the raw taste of the flour, forming a golden roux. Slowly add the milk while whisking constantly to keep the sauce smooth and lump-free. Cook for 5 to 7 minutes until it thickens to a creamy consistency. Season it with a touch of nutmeg, salt, and pepper, then take it off the heat. This silky béchamel adds a luxurious creaminess that balances the bold meat sauce.
Step 3: Assemble the Classic Italian Lasagna Recipe
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom to prevent sticking. Arrange three lasagna noodles over the sauce. Layer one-third of the meat sauce over the noodles, followed by one-third of the béchamel sauce. Sprinkle a mix of ricotta, mozzarella, and Parmesan cheeses evenly on top. Repeat these layers two more times, finishing with a final layer of meat sauce and cheese on top. This layering builds the beautiful structure and signature flavors of the dish.
Step 4: Bake to Perfection
Cover the lasagna with aluminum foil and bake for 25 to 30 minutes to keep it moist. Remove the foil and continue baking for an additional 15 to 20 minutes until the top turns golden and bubbly, signaling that it’s ready to come out of the oven. Let it rest for 10 to 15 minutes before slicing so the layers set nicely and serve with confidence.
How to Serve Classic Italian Lasagna Recipe
Garnishes
Adding fresh garnishes can brighten the rich flavors of your Classic Italian Lasagna Recipe. A sprinkle of freshly chopped basil or parsley adds an herbaceous pop and a lovely contrast against the melted cheese. A light dusting of extra Parmesan cheese on top right before serving adds a bit more salty punch to every bite.
Side Dishes
Lasagna is wonderfully hearty, so pairing it with lighter sides is key. A simple arugula salad with lemon vinaigrette or roasted seasonal vegetables bring freshness and slight acidity to balance the richness. Garlic bread is always a beloved classic companion, perfect for soaking up any extra sauce.
Creative Ways to Present
If you want to impress family or friends with presentation, try serving your lasagna in individual ramekins or mini casserole dishes for a charming, personal touch. For casual gatherings, a rustic-style plating with torn basil leaves and a drizzle of good olive oil makes the dish feel cozy yet refined.
Make Ahead and Storage
Storing Leftovers
Lasagna actually tastes even better the next day as the flavors have time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The layers stay moist and delicious, making it a perfect meal to enjoy as leftovers.
Freezing
You can freeze uncooked assembled lasagna or leftovers with ease. Wrap tightly with plastic wrap and foil to prevent freezer burn. Frozen lasagna will keep well for up to 3 months. Thaw it overnight in the fridge before reheating for best results.
Reheating
To reheat, place a portion on an oven-safe dish, cover with foil, and warm in a 350°F (175°C) oven for 20 to 25 minutes until heated through. Microwaving also works well for quick reheats, just cover and heat in 1-2 minute intervals until hot.
FAQs
Can I make this Classic Italian Lasagna Recipe vegetarian?
Absolutely! Simply replace the meat with a mixture of sautéed mushrooms, zucchini, eggplant, and spinach for a hearty vegetarian alternative that still delivers on flavor and texture.
Do I have to use béchamel sauce, or can I substitute ricotta only?
Béchamel adds a creamy, velvety dimension that ricotta alone can’t bring. However, if you prefer, you can skip the béchamel and add extra ricotta mixed with some mozzarella for creaminess.
How can I prevent the lasagna from being watery?
Make sure to simmer your meat sauce until thick and reduce excess liquid from any vegetables used. Additionally, use no-boil noodles carefully or cook regular noodles al dente to avoid absorbing too much moisture later.
What’s the best way to reheat leftovers without drying out the lasagna?
Cover the lasagna with foil when reheating in the oven to lock in moisture. If microwaving, cover with a damp paper towel to keep it from drying out.
Can I prepare Classic Italian Lasagna Recipe ahead of time and bake later?
Yes! You can fully assemble the lasagna a day ahead, cover it tightly and refrigerate. Bake it the next day, adding about 10 extra minutes to the baking time if it’s chilled.
Final Thoughts
This Classic Italian Lasagna Recipe is a beautiful way to bring the warmth and tradition of Italy into your home kitchen. With its rich layers of flavors and comforting textures, it’s destined to become a beloved staple for celebrations or cozy family dinners. I can’t wait for you to try this recipe and experience that magical moment when you cut into a perfectly baked lasagna, cheese stretching and all. Buon appetito!
Print
Classic Italian Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Classic Italian Lasagna is a hearty, comforting dish featuring layers of rich meat ragù, creamy béchamel sauce, tender pasta, and a melty blend of ricotta, mozzarella, and Parmesan cheeses. Slow-simmered meat sauce infused with herbs pairs perfectly with velvety béchamel, creating an authentic Italian favorite that’s perfect for family dinners or special occasions.
Ingredients
Meat Sauce (Ragù)
- 1 lb ground beef
- 1 lb ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup red wine (optional)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Béchamel Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
Assembly
- 12 lasagna noodles (either no-boil or cooked according to package instructions)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Prepare the Meat Sauce (Ragù): In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté for 3-4 minutes until softened.
- Cook the Meat: Add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned and cooked through.
- Simmer the Sauce: Add crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and pepper. Stir well and bring to a simmer. Reduce heat to low and simmer for 30-45 minutes, stirring occasionally, allowing the flavors to meld.
- Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Add flour and whisk constantly for about 2 minutes to form a roux.
- Add Milk Gradually: Slowly pour in milk while whisking to prevent lumps. Continue cooking and whisking for 5-7 minutes until the sauce thickens to a creamy consistency.
- Season Béchamel: Add nutmeg, salt, and pepper to taste, then remove from heat.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna.
- Assemble the Lasagna: In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Lay down 3 lasagna noodles evenly over the sauce.
- Layer Sauces and Cheeses: Add a third of the meat sauce, followed by a third of the béchamel sauce. Sprinkle with a third of the ricotta, mozzarella, and Parmesan cheeses.
- Repeat Layers: Repeat the layering two more times, finishing with a top layer of meat sauce and cheese.
- Bake Covered: Cover the lasagna with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the top is golden and bubbly.
- Rest Before Serving: Let the lasagna rest for 10-15 minutes before slicing to allow it to set and make serving easier.
Notes
- Using no-boil noodles simplifies preparation but if using regular noodles, ensure they are cooked al dente and drained before assembling.
- Red wine enhances flavor but can be omitted or replaced with beef broth for a non-alcoholic version.
- Béchamel sauce can be made ahead and kept warm until assembly.
- Allowing the lasagna to rest after baking helps the layers set for cleaner slices.
- For added flavor, fresh herbs like basil or parsley can be used instead of dried herbs.
