There is nothing quite like the comforting, layered joy of a Classic Italian Lasagna Recipe to bring family and friends together around the table. This dish combines rich, savory meat sauce with creamy béchamel and a trio of cheeses, all nestled between tender pasta sheets baked to bubbly perfection. Whether for a weekend dinner or a special celebration, this lasagna delivers deep, authentic flavors that celebrate the heart of Italian cooking.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Classic Italian Lasagna Recipe truly shine. Each one plays a crucial role: from the savory meat that adds depth, to the creamy béchamel that balances flavors, and of course, the cheeses that bring irresistible texture and richness.
- 1 lb ground beef: Provides a hearty, savory base that develops rich flavor in the meat sauce.
- 1 lb ground pork: Adds a slightly sweet and tender complement to the beef for balanced taste.
- 1 medium onion, finely chopped: Enhances aroma and sweetness when sautéed.
- 2 cloves garlic, minced: Offers pungent warmth to deepen the sauce’s complexity.
- 1 can (28 oz) crushed tomatoes: Forms the robust and tangy foundation of the ragù.
- 1 can (6 oz) tomato paste: Concentrates tomato flavors and thickens the sauce beautifully.
- 1 cup red wine (optional): Adds acidity and richness, elevating the sauce’s depth.
- 1 tbsp olive oil: Perfect for sautéing and imparting a subtle fruity undertone.
- 1 tsp dried oregano: Provides a classic herbal note traditionally found in Italian cooking.
- 1 tsp dried basil: Brings a sweet, peppery aroma that harmonizes the sauce.
- Salt and pepper to taste: Essential seasonings to balance and enhance all flavors.
- 4 tbsp butter: The base for the luscious béchamel sauce that enriches the layers.
- 4 tbsp all-purpose flour: Combines with butter to create a roux, thickening the béchamel.
- 3 cups whole milk: Adds creaminess and smooth texture to the white sauce.
- 1/4 tsp nutmeg: A subtle warm spice that brightens the béchamel’s flavor.
- 12 lasagna noodles: The structural backbone that lovingly carries each saucy, cheesy layer.
- 2 cups ricotta cheese: Offers a creamy, mild richness that softens the meaty sauce.
- 2 cups shredded mozzarella cheese: Melts beautifully for gooey, stringy bliss in every bite.
- 1 cup grated Parmesan cheese: Adds sharp, nutty notes to finish the dish perfectly.
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. Add the chopped onions and minced garlic, sautéing them for about 3 to 4 minutes until they become soft and fragrant. Then, add the ground beef and pork, breaking the meat apart and cooking it thoroughly until it’s nicely browned. Pour in the crushed tomatoes, tomato paste, and red wine if you’re using it, then sprinkle in oregano, basil, salt, and pepper. Stir everything together well, bring it to a simmer, then lower the heat and let it cook gently for 30 to 45 minutes. This slow simmer allows all the flavors to deepen and marry beautifully.
Step 2: Make the Béchamel Sauce
While the meat sauce simmers, melt the butter in a saucepan over medium heat. Add the flour and whisk it continuously for about 2 minutes to form a smooth roux, which is the thickening base of your béchamel. Gradually pour in the milk, whisking constantly to prevent any lumps from forming. Continue cooking and stirring for another 5 to 7 minutes until the sauce thickens to a creamy consistency. Season it with nutmeg, salt, and pepper, then remove it from the heat. This silky béchamel will add a luxurious creaminess to your lasagna layers.
Step 3: Assemble the Lasagna
Preheat your oven to 375°F (190°C) as you prepare to assemble this masterpiece. In a 9×13-inch baking dish, spread a thin layer of the hearty meat sauce on the bottom. Lay down three lasagna noodles in a neat layer. On top of that, spoon a third of the meat sauce, followed by a third of the béchamel sauce. Sprinkle a third of the ricotta, mozzarella, and Parmesan cheeses evenly over the sauces. Repeat this layering process two more times, making sure your final layer is topped generously with sauce and cheese to create that gorgeous golden crust when baked.
Step 4: Bake to Perfection
Cover the assembled lasagna with aluminum foil to keep it moist and pop it into your preheated oven. Bake covered for 25 to 30 minutes to allow everything to meld and heat through. Then, remove the foil and continue baking for another 15 to 20 minutes so the cheese on top can develop a perfectly golden and bubbly finish. Once out of the oven, be patient and let it rest for 10 to 15 minutes before slicing—this resting step helps the layers settle so each piece holds together beautifully.
How to Serve Classic Italian Lasagna Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a fresh burst of color and herbaceous brightness. For an extra touch of indulgence, shave some additional Parmesan over the top just before serving. These simple garnishes make the dish feel even more special and inviting.
Side Dishes
Classic Italian Lasagna Recipe pairs wonderfully with crisp green salads tossed in light vinaigrettes, which balance the richness of the cheese and meat layers. Garlic bread or crusty Italian bread is also a fantastic choice to scoop up any leftover sauce, making the meal even more satisfying.
Creative Ways to Present
If you’re aiming to impress, serve individual portions in elegant ramekins or create mini lasagna cups using muffin tins – perfect for parties or casual gatherings. Another fun idea is to layer the components in glass baking dishes for a stunning visual that shows off all the colorful layers before serving.
Make Ahead and Storage
Storing Leftovers
Lasagna leftovers keep beautifully in the refrigerator for up to four days. Make sure to cover it tightly with plastic wrap or foil to maintain moisture and fresh flavors. Reheat individual portions in the microwave or the oven for a quick and delicious meal.
Freezing
You can freeze portions or the entire lasagna before baking or after it has cooled post-baking. Wrap it well with plastic wrap, followed by aluminum foil, to prevent freezer burn. Properly stored, it will maintain its quality for up to three months, allowing you to enjoy this classic anytime you like.
Reheating
For the best texture, reheat leftovers covered in the oven at 350°F (175°C) until warmed through, which keeps it moist and melts the cheese perfectly. Microwaving is faster but can sometimes dry out the layers, so cover the dish and add a splash of water if needed to keep it tender.
FAQs
Can I use no-boil lasagna noodles for this Classic Italian Lasagna Recipe?
Absolutely! No-boil noodles make assembly easier and save you time since they soften while baking. Just be sure that your sauces are a bit more moist to ensure the noodles cook through completely.
Is it okay to substitute ground turkey or chicken instead of beef and pork?
You can substitute ground turkey or chicken for a lighter version, but keep in mind that the flavor and fat content will differ, which might make the sauce less rich. You may want to add a bit of olive oil or butter to compensate.
What type of cheese works best if I can’t find ricotta?
Cottage cheese is a common substitute for ricotta and provides a similar creamy texture. For a smoother consistency, you can blend it before layering. Just be sure to drain any excess liquid before using.
How do I prevent the lasagna from being watery?
Make sure your meat sauce isn’t too thin by simmering it uncovered to reduce excess liquid. Also, avoid over-soaking noodles if you boil them separately. Letting the lasagna rest after baking helps the layers firm up, making slicing easier and less messy.
Can I prepare the Classic Italian Lasagna Recipe entirely in advance?
Yes, you can assemble the lasagna a day ahead and refrigerate it before baking. This allows the flavors to meld even more deeply. Just bring it to room temperature before baking for even cooking.
Final Thoughts
This Classic Italian Lasagna Recipe is more than just a meal—it’s a warm embrace from the heart of Italy, filled with layers of flavor and love. Once you try making it yourself, it will surely become one of your go-to recipes for family dinners and special occasions alike. Dive in and enjoy each cheesy, saucy bite!
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
This Classic Italian Lasagna recipe features layers of rich meat ragù, creamy béchamel sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses baked to golden perfection. A traditional dish perfect for family dinners or special occasions, combining hearty flavors and comforting textures in every bite.
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 (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, releasing their aromas and flavor.
- Cook the Meat: Add the ground beef and pork to the pot. Cook while breaking up the meat with a spoon, until browned and cooked through, ensuring even cooking.
- Simmer the Sauce: stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low and let it gently simmer for 30-45 minutes, stirring occasionally to meld the flavors into a rich sauce.
- Make the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to cook the roux, which will thicken the sauce.
- Add Milk Gradually: Slowly pour in the milk while continuously whisking to prevent lumps. Continue cooking and whisking for 5-7 minutes until the sauce thickens to a creamy consistency.
- Season the Béchamel: Add nutmeg, salt, and pepper to taste, then remove the sauce from heat to avoid curdling.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the assembled lasagna.
- Start Assembly: Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Layer 3 lasagna noodles over the sauce in an even layer.
- Add Layers: Spread one third of the meat sauce over the noodles, then follow with one third of the béchamel sauce. Sprinkle evenly with one third of the ricotta cheese, shredded mozzarella, and grated Parmesan.
- Repeat Layers: Repeat the layering process two more times, ending with a final layer of meat sauce and cheeses on top to create a rich, gooey surface.
- Bake Covered: Cover the baking dish with aluminum foil to keep moisture in, and bake for 25-30 minutes to heat through and let flavors meld.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes, allowing the top to become golden brown and bubbly with melted cheese.
- Rest before Serving: Let the lasagna rest for 10-15 minutes after baking to set, making it easier to slice and enhancing the flavors before serving.
Notes
- For a richer meat sauce, use a combination of ground beef and pork as recommended.
- If red wine is not available or preferred, you can omit it without significantly impacting flavor.
- Use no-boil noodles to save time, otherwise cook noodles according to package directions.
- Letting the lasagna rest before serving ensures clean slices and better flavor absorption.
- You can prepare meat sauce and béchamel sauce ahead of time to streamline assembly.
- Covering with foil during initial baking keeps the lasagna moist and prevents drying out.
