How to Make Classic Italian Lasagna

Soffritto Development

Master the classic Italian flavor base of sautéed onions, carrots, and celery.

Bolognese Simmering

Allow extended cook time for meat sauce to develop deep, complex flavors.

Béchamel Perfection

Create silky-smooth white sauce through proper roux technique and gentle cooking.

Strategic Assembly

Layer components with precision for optimal flavor distribution and texture.

Baking Tips

For authentic flavor, use a combination of ground beef and pork in the Bolognese sauce.

The longer you simmer the Bolognese sauce, the more flavorful it will be. Make it a day ahead for even better results.

If pressed for time, you can use no-boil lasagna noodles, but traditional boiled noodles give the best texture.

Adding a pinch of nutmeg to the béchamel sauce is traditional and adds a subtle depth of flavor.

Allow the lasagna to rest before serving - this makes it easier to cut and serve in neat portions.

For a lighter version, substitute ground turkey for the beef and low-fat milk for the béchamel.

Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Classic Italian Lasagna

Name: Classic Italian Lasagna
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: For the Bolognese sauce:; 1 lb ground beef; 1/2 lb ground pork; 1 large onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 4 cloves garlic, minced; 2 tbsp olive oil; 1/4 cup tomato paste; 1 cup dry red wine; 1 can (28 oz) crushed tomatoes; 2 bay leaves; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp dried thyme; Salt and pepper to taste; For the Béchamel sauce:; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 3 cups whole milk, warmed; 1/4 tsp ground nutmeg; Salt and white pepper to taste; For assembly:; 1 package (16 oz) lasagna noodles; 2 cups freshly grated Parmigiano-Reggiano cheese; 2 cups shredded mozzarella cheese; Fresh basil leaves for garnish (optional)

This authentic Classic Italian Lasagna features layers of rich meat sauce, creamy béchamel, and perfectly cooked pasta sheets. The hearty bolognese combines ground beef and pork with aromatic vegetables, simmered in wine and tomatoes until deeply flavorful. Assembled with care and baked until bubbling with melted cheese, this traditional dish brings the true taste of Italian comfort food to your table. Each bite delivers the perfect balance of savory meat, tangy tomato, and creamy cheese that makes lasagna a beloved classic.

Prep Time

45 Minutes

Cook Time

1H30 Minutes

Total Time

2H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Bolognese sauce:

1 lb ground beef

1/2 lb ground pork

1 large onion, finely diced

2 carrots, finely diced

2 celery stalks, finely diced

4 cloves garlic, minced

2 tbsp olive oil

1/4 cup tomato paste

1 cup dry red wine

1 can (28 oz) crushed tomatoes

2 bay leaves

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried thyme

Salt and pepper to taste

For the Béchamel sauce:

4 tbsp unsalted butter

1/4 cup all-purpose flour

3 cups whole milk, warmed

1/4 tsp ground nutmeg

Salt and white pepper to taste

For assembly:

1 package (16 oz) lasagna noodles

2 cups freshly grated Parmigiano-Reggiano cheese

2 cups shredded mozzarella cheese

Fresh basil leaves for garnish (optional)

Instructions

Begin the Bolognese: Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery (soffritto) and sauté until softened, about 8 minutes.

Add the minced garlic and cook for another minute until fragrant.

Increase heat to medium-high and add the ground beef and pork. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 8-10 minutes.

Add the tomato paste and stir to coat the meat mixture. Cook for 2-3 minutes to caramelize the tomato paste.

Pour in the red wine and simmer, stirring occasionally, until the liquid has reduced by half, about 5 minutes.

Add the crushed tomatoes, bay leaves, oregano, basil, and thyme. Season with salt and pepper.

Reduce heat to low and simmer, partially covered, for at least 1 hour (preferably 2-3 hours for deeper flavor), stirring occasionally.

While the sauce simmers, prepare the béchamel: Melt butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 2 minutes to make a roux.

Gradually whisk in the warm milk, a little at a time, ensuring there are no lumps.

Continue cooking, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

Season with nutmeg, salt, and white pepper. Remove from heat and cover with plastic wrap directly on the surface to prevent a skin from forming.

Cook the lasagna noodles according to package instructions, but cook them 2 minutes less than recommended. Drain and lay them flat on clean kitchen towels to prevent sticking.

Preheat the oven to 375°F (190°C).

Assemble the lasagna: Spread a thin layer of Bolognese sauce on the bottom of a 9x13 inch baking dish.

Arrange a layer of lasagna noodles over the sauce, slightly overlapping.

Spread a layer of Bolognese sauce over the noodles, followed by a layer of béchamel sauce. Sprinkle with some Parmigiano-Reggiano and mozzarella.

Repeat the layers (noodles, Bolognese, béchamel, cheeses) until you've used all ingredients, finishing with a layer of béchamel and generous amounts of both cheeses on top.

Cover the baking dish with aluminum foil and bake for 40 minutes.

Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling.

Remove from the oven and let rest for at least 15 minutes before cutting and serving.

Garnish with fresh basil leaves if desired.

Classic Italian Lasagna

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Classic Italian Lasagna

Classic Italian Lasagna

Ingredients

Instructions