Description
Indulge in the authentic flavors of Italy with this classic lasagna recipe, featuring layers of rich meat sauce, creamy béchamel, and gooey cheese.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 500 g (1 lb) ground beef (or half beef, half pork)
- 1 can (400 g / 14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine (optional but adds depth)
- 1 tsp sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper to taste
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3½ cups whole milk, warmed
- A pinch of nutmeg
- 12 lasagna noodles (cooked al dente if not oven-ready)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Make the Ragù (Meat Sauce): In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened. Add the ground beef and cook until browned. Stir in tomato paste, crushed tomatoes, wine, sugar, and herbs. Simmer uncovered on low heat for 30–40 minutes, stirring occasionally until thick and flavorful. Season with salt and pepper.
- Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes. Slowly pour in the warm milk while whisking to avoid lumps. Cook until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes). Add nutmeg, salt, and pepper. Set aside.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). In a baking dish (9×13 inch), spread a thin layer of meat sauce at the bottom. Add a layer of noodles. Spread a layer of béchamel sauce, then some meat sauce, and sprinkle mozzarella and Parmesan. Repeat layers until all ingredients are used, finishing with béchamel and cheese on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling. Let rest for 10–15 minutes before slicing.
Notes
- For a vegetarian version, substitute the meat with sautéed mushrooms or lentils.
- Lasagna can be assembled a day in advance and stored in the refrigerator before baking.
- Leftover lasagna can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg