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
Scale
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.
