There is something truly magical about gathering around the table for a hearty, comforting Italian meal, and this Classic Italian Lasagna Recipe is an absolute star in that tradition. Layers of rich meat sauce, creamy béchamel, tender noodles, and melty cheese come together in a luscious harmony that feels like a warm embrace from Nonna herself. This dish is not only a feast for the palate but also a celebration of simple ingredients transformed by time and love into an unforgettable experience. Whether it’s a special occasion or just a craving for something spectacular, this Classic Italian Lasagna Recipe delivers every time.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, creating a balance of flavors, textures, and colors that bring this dish to life. From the savory meat sauce to the velvety béchamel, each component is simple yet vital for that authentic Italian touch.
- 1 lb ground beef: Adds rich, juicy savoriness and a hearty texture to the meat sauce.
- 1 lb ground pork: Brings extra depth and a slightly sweet flavor to complement the beef.
- 1 medium onion, finely chopped: Provides aromatic sweetness as a flavor base for the sauce.
- 2 cloves garlic, minced: Infuses the sauce with a fragrant punch that’s unmistakably Italian.
- 1 can (28 oz) crushed tomatoes: Forms the rich, tangy heart of the meat sauce with a beautiful red color.
- 1 can (6 oz) tomato paste: Intensifies the tomato flavor and thickens the sauce perfectly.
- 1 cup red wine (optional): Adds complexity and depth, bringing out the herbs and tomatoes.
- 1 tbsp olive oil: The essential fat to sauté ingredients and bring flavors together.
- 1 tsp dried oregano: Offers that classic herbaceous note common in Italian cooking.
- 1 tsp dried basil: Enhances the fragrant, fresh taste of the tomato sauce.
- Salt and pepper to taste: Balances and elevates all flavors harmoniously.
- 4 tbsp butter: The starting point for a creamy and luscious béchamel sauce.
- 4 tbsp all-purpose flour: Helps achieve that smooth thickness in the béchamel.
- 3 cups whole milk: Creates the rich, creamy texture that contrasts the meat sauce beautifully.
- 1/4 tsp nutmeg: Adds a subtle warm spice that perfectly complements the béchamel.
- 12 lasagna noodles: Acts as the soft, tender layers to hold all sauces and cheeses together.
- 2 cups ricotta cheese: Brings creamy richness and mild tang to balance the tomato sauce.
- 2 cups shredded mozzarella cheese: Melts beautifully for that gooey, stretchy cheese pull everyone loves.
- 1 cup grated Parmesan cheese: Adds a nutty, savory finish to the cheese layers.
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, then sauté the chopped onion and garlic until soft and fragrant. This fragrant base is the key that opens up the flavors. Next, add the ground beef and pork, cooking them thoroughly while breaking the meat apart. Once browned, pour in the crushed tomatoes, tomato paste, and red wine if you’re using it. Sprinkle in your oregano, basil, salt, and pepper, stirring everything together. Simmer gently for 30 to 45 minutes so all the ingredients meld into a rich, comforting ragù. This slow cooking is where the magic happens, deepening flavors and thickening the sauce just right.
Step 2: Make the Béchamel Sauce
While the meat sauce simmers, melt butter in a saucepan over medium heat to start your béchamel. Whisk in flour and keep stirring for about two minutes—that roux is what thickens your sauce and gives it a velvety texture. Slowly add the milk, continuing to whisk so no lumps form, and let the sauce thicken over 5 to 7 minutes. Season with nutmeg, salt, and pepper. This creamy, dreamy sauce adds a beautiful contrast to the savory meat layers and makes the dish truly decadent.
Step 3: Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, start with a thin layer of meat sauce as the base to prevent sticking. Lay down three lasagna noodles, then spread a third of the ragù, followed by a third of the béchamel sauce. Sprinkle one-third of the ricotta, mozzarella, and Parmesan cheeses evenly over this. Repeat these layers two more times – noodles, meat sauce, béchamel, cheeses – until everything is layered up, finishing with a final layer of sauce and cheese on top. This assembly creates those divine, comforting layers everyone dreams about.
Step 4: Bake and Rest
Cover the dish with foil and bake for 25 to 30 minutes. This keeps the moisture in and helps the flavors to meld while heating evenly. Then remove the foil and bake for an additional 15 to 20 minutes until the top is golden and bubbling with cheesy goodness. Let your lasagna rest for 10 to 15 minutes after baking to allow it to set up perfectly for slicing. Trust me, this resting step makes serving way easier and keeps every bite intact.
How to Serve Classic Italian Lasagna Recipe
Garnishes
Simple garnishes like freshly chopped basil or a sprinkle of extra Parmesan cheese bring a bright, fresh finish to this hearty dish. A drizzle of good quality olive oil just before serving can also add an extra layer of richness and shine that feels truly authentic.
Side Dishes
Classic Italian lasagna shines alongside a crisp green salad dressed lightly with lemon and olive oil or a bowl of garlicky sautéed spinach. Crusty bread or garlic knots are fabulous companions for soaking up all those delicious sauces and cheeses you won’t want to leave behind.
Creative Ways to Present
If you’re serving guests, try individual mini lasagnas baked in ceramic ramekins for a personalized touch. Another fun idea is to create a layered lasagna trifle in clear glass dishes so the colorful layers show off beautifully before you dive in.
Make Ahead and Storage
Storing Leftovers
Lasagna is one of those wonderful recipes that tastes even better the next day. Store leftovers in an airtight container and refrigerate for up to 3 days. When you reheat, the flavors have a chance to develop even more deeply, making every bite a little celebration.
Freezing
This Classic Italian Lasagna Recipe freezes beautifully. Wrap it tightly in plastic wrap and then foil, or store in an airtight freezer-safe container for up to 3 months. For best results, thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat lasagna covered with foil in a preheated 350°F (175°C) oven until warmed through, usually about 25 to 30 minutes. If reheating slices in the microwave, cover loosely to keep it moist and heat in short bursts to avoid drying out the cheese layers. Either way, you’ll have a comforting meal ready in minutes.
FAQs
Can I make this Classic Italian Lasagna Recipe vegetarian?
Absolutely! To make a vegetarian version, simply replace the ground beef and pork with a mix of sautéed mushrooms, zucchini, and eggplant, or your favorite vegetables. You can keep the béchamel and cheese layers unchanged for that satisfying creaminess.
Do I have to use no-boil noodles?
Nope! You can use traditional dried lasagna noodles cooked according to the package instructions, or convenient no-boil noodles if you want to skip the prep. Just be sure to layer well so the noodles absorb the delicious sauces during baking.
Is red wine necessary in the meat sauce?
Red wine adds a wonderful depth of flavor, but it’s totally optional. You can simply omit it or replace it with beef broth or extra crushed tomatoes for a rich, delicious sauce that’s kid-friendly too.
Can I prepare the lasagna a day ahead?
Yes, assembling your lasagna a day in advance is a great way to save time. Keep it covered in the refrigerator and bake when ready. Just add a little extra baking time if it’s coming straight from the fridge to ensure it heats evenly.
What’s the best way to get a golden top cheese crust?
Towards the end of baking, remove the foil to let the cheese brown and bubble beautifully. If your oven has a broiler, you can broil for a minute or two, watching closely so it doesn’t burn, to get that perfect crispy, golden finish.
Final Thoughts
Making this Classic Italian Lasagna Recipe is like inviting a little slice of Italy into your home, filling it with incredible smells, flavors, and joy. It’s a dish that brings people together and warms hearts with every indulgent bite. So don’t wait for a special occasion — gather your ingredients, roll up your sleeves, and get ready to create a meal that’s destined to become a new favorite in your kitchen.
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
Classic Italian Lasagna is a rich and hearty baked pasta dish featuring layers of savory meat ragù, creamy béchamel sauce, tender lasagna noodles, and a blend of three cheeses. This traditional recipe combines ground beef and pork simmered in a tomato and herb sauce, paired with a smooth béchamel, then baked to golden perfection for a comforting, satisfying meal perfect for family gatherings.
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 and fragrant.
- Cook the Meat: Add the ground beef and pork to the pot. Break up the meat with a spoon and cook until browned and cooked through, about 6-8 minutes.
- Simmer the Sauce: Stir in crushed tomatoes, tomato paste, red wine (if using), dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer. Reduce heat to low and simmer gently for 30-45 minutes, stirring occasionally to meld the flavors.
- Make the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes, forming a smooth roux without browning.
- Add Milk Gradually: Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking and whisking for 5-7 minutes until the sauce thickens to a creamy consistency.
- Season Béchamel: Stir in nutmeg, salt, and pepper to taste. Remove from heat once thickened and well-seasoned.
- Preheat Oven: Set your oven to preheat at 375°F (190°C).
- Begin Assembly: Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce evenly.
- Layer Ingredients: Add one-third of the meat sauce over the noodles, followed by one-third of the béchamel sauce. Sprinkle one-third of the ricotta, mozzarella, and Parmesan cheeses evenly over the sauces.
- Repeat Layers: Repeat the layering process two more times, ending with a top layer of meat sauce and cheeses.
- Cover and Bake: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Uncover and Finish Baking: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- Rest Before Serving: Let the lasagna rest for 10-15 minutes outside the oven to set before slicing and serving.
Notes
- If you prefer, use no-boil lasagna noodles to skip the boiling step.
- Red wine in the meat sauce is optional but adds depth; you can substitute with additional tomato sauce or beef broth.
- For a lighter version, substitute whole milk with 2% milk and reduce the cheese slightly.
- Allowing the lasagna to rest after baking helps it hold its shape when sliced.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
