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
Scale
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.
