A hearty, layered Italian comfort dish with rich meat sauce, creamy béchamel, and melted cheese — perfect for family dinners and make-ahead meals.
Overview
| Detail | Info |
|---|---|
| Prep time | 45 minutes |
| Cook time | 1 hour 30 minutes |
| Total time | ~2 hours 15 minutes |
| Servings | 8 |
| Difficulty | Intermediate |
Ingredients
Meat Sauce (Ragù)
- 2 tbsp olive oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 500 g (1 lb) ground beef
- 400 g (14 oz) ground pork or Italian sausage
- 2 tbsp tomato paste
- 800 g (28 oz) crushed tomatoes (2 cans)
- ½ cup dry red wine (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt, plus more to taste
- Freshly ground black pepper
- ¼ cup fresh parsley, chopped
Cheese Layer
- 500 g (2 cups) ricotta cheese
- 1 large egg
- ½ cup grated Parmesan, divided
- 250 g (2 cups) shredded mozzarella, divided
- Pinch of nutmeg (optional)
Béchamel (Optional but recommended)
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2½ cups whole milk, warmed
- Salt, pepper, and nutmeg to taste
Other
- 12–15 lasagna noodles (oven-ready or regular)
- Fresh basil leaves, for garnish
Instructions
1. Make the Meat Sauce
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Sauté the onion for 5 minutes until soft and translucent, then add garlic and cook 1 more minute.
- Add beef and pork; break up with a wooden spoon and brown for 8–10 minutes. Drain excess fat if needed.
- Stir in tomato paste and cook 1–2 minutes until darkened and fragrant.
- Pour in the wine (if using), scraping up browned bits. Simmer 2–3 minutes.
- Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer uncovered on low for 45 minutes, stirring occasionally, until thick and rich. Stir in parsley.
2. Make the Béchamel
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes.
- Gradually whisk in warm milk, a little at a time, whisking constantly to avoid lumps.
- Simmer 3–5 minutes until thick enough to coat a spoon. Season with salt, pepper, and nutmeg.
3. Prepare the Cheese Mixture
In a bowl, combine ricotta, egg, half the Parmesan, half the mozzarella, and nutmeg. Mix until smooth.
4. Cook the Noodles
If using regular noodles, boil in salted water until 2 minutes short of al dente (they’ll finish cooking in the oven). Drain and lay flat on parchment to prevent sticking. Skip this step for oven-ready noodles.
5. Assemble the Lasagna
Preheat oven to 190°C (375°F). In a 9×13-inch baking dish:
- Spread a thin layer of meat sauce on the bottom.
- Layer noodles to cover.
- Add ⅓ of the meat sauce, then ⅓ of the béchamel, then dollops of the ricotta mixture.
- Sprinkle with mozzarella.
- Repeat for 3 layers, ending with sauce, béchamel, and a generous topping of mozzarella and Parmesan.
6. Bake
- Cover with foil (greased side down) and bake 30 minutes.
- Remove foil and bake another 20–25 minutes until golden and bubbling.
- Rest for 15 minutes before slicing — this keeps layers intact.
Tips for Success
- Rest before cutting. Slicing too early makes it runny; resting sets the layers.
- Don’t over-sauce. A wet lasagna collapses; sauce should be thick.
- Make ahead. Assemble up to 24 hours in advance and refrigerate, or freeze (unbaked) for up to 3 months. Bake from frozen at 90 extra minutes covered.
- Storage. Refrigerate leftovers up to 4 days; reheat covered at 175°C (350°F) until warmed through.
Serving Suggestions
Pair with garlic bread, a simple arugula-parmesan salad, and a bold Chianti. Garnish with fresh basil and an extra dusting of Parmesan at the table.
