Golden crust, stretchy cheese, a juicy Bolognese sauce, and a satin-smooth béchamel — this classic lasagna brings the whole family to the table. Follow the step-by-step recipe for perfectly layered pasta with deep, comforting flavor, just like in the best trattorias in Italy.
Ingredients
- For the Bolognese sauce:
- Ground beef — 600g (1 lb 5 oz)
- Ground pork — 200g (7 oz)
- Yellow onion — 1 (about 5 oz / 150g)
- Carrot — 1 (about 3.5 oz / 100g)
- Garlic — 3 cloves
- Olive oil — 2 tbsp
- Dry red wine — 100ml (about 7 tbsp), optional
- Tomato paste — 1 tbsp
- Tomato passata or canned tomatoes in their juices — 400–500ml (1 3/4–2 cups)
- Italian herbs (oregano/basil) — 1 tsp
- Sugar — 1/2 tsp (to balance acidity)
- Salt — to taste
- Black pepper — 1/2 tsp
- Bay leaf — 1
- For the béchamel sauce:
- Milk — 800ml (3 1/3 cups)
- Butter — 60g (1/4 cup)
- All-purpose flour — 60g (1/2 cup)
- Nutmeg — 1/4 tsp
- Salt — 3/4 tsp
- For assembly:
- Dry lasagna sheets — 12
- Mozzarella — 250g (9 oz), grated
- Parmesan — 80g (3 oz), grated
- Olive oil — 1 tbsp (for greasing the dish)
Step-by-Step Method
- Prepare the vegetables: finely chop the onion and carrot, then mince the garlic.
- Bolognese: heat the olive oil in a wide skillet and sauté the onion and carrot for 5 minutes, until softened. Add the garlic for 30 seconds.
- Add both ground meats, spread them out, and cook over high heat for 6–8 minutes, until nicely browned, breaking up any clumps. Season with salt and pepper.
- Pour in the wine and let it reduce by two-thirds, about 2–3 minutes. Stir in the tomato paste, passata (or tomatoes), Italian herbs, sugar, and bay leaf. Lower the heat and simmer for 25–30 minutes, stirring occasionally, until thick. Remove the bay leaf.
- Béchamel: in a saucepan, melt the butter, add the flour, and cook for 1–2 minutes, stirring, until it smells lightly nutty. Gradually pour in the warm milk in a thin stream, whisking constantly until smooth. Cook for 3–5 minutes, until the sauce is as thick as heavy cream. Season with salt and a pinch of nutmeg.
- Preheat the oven to 180°C (356°F), conventional top-and-bottom heat. Grease a 20 x 30 cm (8 x 12 in) baking dish with olive oil.
- Assembly: spread a thin layer of béchamel over the bottom of the dish. Add a layer of dry lasagna sheets, then 1/3 of the meat sauce, 1/4 of the béchamel, and a little of the cheese mixture. Repeat 2–3 more times. Finish with a layer of pasta sheets, the remaining béchamel, and Parmesan.
- Cover the dish with foil, making sure it does not touch the cheese, and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the top is beautifully golden and bubbling.
- Let the lasagna rest for 10–15 minutes so the layers can set. Slice into portions and serve, garnished with fresh basil if you like.
Serving and Storage
- Serve with a light leafy green salad and a glass of dry red wine.
- Store cooled lasagna in the refrigerator for up to 3 days. Reheat under foil at 160°C (320°F) for 12–15 minutes.
- For freezing, cool completely, cut into portions, and wrap well; freeze for up to 2 months. Thaw in the refrigerator and reheat in the oven.
Nutritional Information (per serving)
| Calories | 560 kcal |
| Protein | 32 g |
| Fat | 29 g |
| Carbohydrates | 42 g |
| Sugar | 8 g |
| Fiber | 4 g |
| Sodium | 980 mg |
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Tips and Variations
- Four to five layers is ideal: the pasta sheets absorb the sauces well while still holding their shape when sliced.
- If using fresh lasagna sheets, reduce the baking time by 5–7 minutes.
- Without wine: replace it with broth or water plus 1 tsp balsamic vinegar.
- Cheese: add a little provolone or Grana Padano to the Parmesan for a deeper, more layered flavor.
- For a lighter version, use turkey instead of pork and replace some of the mozzarella with 5% ricotta.
Frequently Asked Questions
- Do dry lasagna sheets need to be boiled first?
No, if the sauces are moist enough. The béchamel and Bolognese will soften the pasta beautifully as it bakes. - How do I keep the edges from drying out?
Cover the top layer completely with béchamel and bake the first 25 minutes under foil. - Can I make it ahead?
Yes. Assemble the lasagna, cover it, and chill for up to 24 hours. Before baking, add 5–10 minutes to the time under foil. - What can I use instead of Parmesan?
Grana Padano or Pecorino Romano both work well, but note that Pecorino is saltier. - Why do the layers fall apart when sliced?
Let the lasagna rest for 10–15 minutes after baking. The sauces will set, and the slices will hold together much better.