Classic Italian Lasagne – Traditional, Rich & Comforting
Classic Italian Lasagne is the ultimate comfort food, loved around the world for its layers of slow-cooked meat sauce, creamy béchamel, tender pasta sheets, and melted cheese. Originating from the Emilia-Romagna region of Italy, this timeless dish is all about patience, quality ingredients, and balance.
Unlike heavily loaded versions, traditional Italian lasagne focuses on simplicity and depth of flavor, allowing each layer to shine. Perfect for family dinners, holidays, or special occasions, this recipe delivers a rich, satisfying meal that feels both rustic and elegant.
Ingredients
For the Meat Sauce (Ragù)
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2 tbsp olive oil
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1 small onion, finely chopped
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1 carrot, finely chopped
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1 celery stalk, finely chopped
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2 cloves garlic, minced
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1 lb (450 g) ground beef (or half beef, half pork)
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1 can (14 oz / 400 g) crushed tomatoes
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2 tbsp tomato paste
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½ cup beef broth or water
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1 tsp salt
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½ tsp black pepper
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1 tsp dried oregano or Italian seasoning
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1 bay leaf
For the Béchamel Sauce
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4 tbsp butter
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4 tbsp all-purpose flour
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3 cups (720 ml) milk, warm
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½ tsp salt
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¼ tsp nutmeg
For Assembly
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9–12 lasagne sheets (fresh or dried)
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1 ½ cups grated mozzarella cheese
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½ cup grated Parmesan cheese
Equipment Needed
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Large saucepan
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Medium saucepan
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Whisk
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Baking dish (9×13-inch / 23×33 cm)
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Wooden spoon
Instructions
1. Prepare the Meat Sauce
Heat olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery and cook for 5–7 minutes until soft and fragrant. Stir in the garlic and cook for 30 seconds.
Add the ground meat and cook until browned, breaking it up with a spoon. Stir in crushed tomatoes, tomato paste, broth, salt, pepper, oregano, and bay leaf.
Reduce heat to low and simmer 30–40 minutes, stirring occasionally, until the sauce thickens and develops deep flavor. Remove the bay leaf before assembling.
2. Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the warm milk, stirring constantly to avoid lumps. Cook until thick and smooth. Season with salt and nutmeg. Remove from heat.
3. Prepare the Pasta
If using dried lasagne sheets, cook them according to package instructions until just al dente. Drain and lay flat on a clean towel. Fresh pasta does not need pre-cooking.
4. Assemble the Lasagne
Preheat oven to 375°F (190°C).
Spread a thin layer of meat sauce on the bottom of the baking dish. Add a layer of pasta sheets, followed by meat sauce, béchamel, and a sprinkle of mozzarella and Parmesan.
Repeat the layers until all ingredients are used, finishing with béchamel and cheese on top.
5. Bake
Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden and bubbling.
6. Rest and Serve
Let the lasagne rest for 10–15 minutes before slicing. This helps the layers set and makes serving easier.
Serve warm with a fresh green salad or crusty bread.
Tips for Perfect Italian Lasagne
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Slow simmering enhances the ragù’s flavor.
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Warm milk prevents lumps in béchamel.
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Don’t overload layers—balance is key.
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Rest before cutting for clean slices.
Storage and Make-Ahead
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Refrigerator: Store leftovers for up to 4 days.
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Freezer: Freeze fully baked or unbaked lasagne for up to 3 months.
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Reheat: Cover with foil and warm in the oven at 350°F (175°C).
Why This Recipe Works
This Classic Italian Lasagne follows traditional techniques, ensuring a rich but not heavy dish. The creamy béchamel balances the savory meat sauce, while the pasta absorbs all the flavors beautifully.
Conclusion
This Classic Italian Lasagne is a timeless recipe that never disappoints. Rich, comforting, and deeply flavorful, it’s perfect for gatherings or cozy family meals. With simple ingredients and careful layering, you’ll create a dish that tastes truly authentic and unforgettable.