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Classic Italian Lasagna Recipe

Classic Italian Lasagna
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This classic Italian lasagna recipe features layers of rich meat sauce, creamy béchamel, and tender pasta, baked to golden perfection. It is a hearty and satisfying dish perfect for family meals or special occasions.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 500g ground beef
  • 400g canned crushed tomatoes
  • 200g tomato paste
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • 12 lasagna noodles
  • 100g unsalted butter
  • 100g all-purpose flour
  • 1 liter milk, warmed
  • 1/4 teaspoon nutmeg
  • 300g mozzarella cheese, shredded
  • 100g Parmesan cheese, grated

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add ground beef to the pot, breaking it up with a spoon. Cook until browned. Drain any excess fat.
  3. Stir in crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 2 hours, stirring occasionally.
  4. While the meat sauce simmers, prepare the béchamel sauce. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, forming a roux.
  5. Gradually whisk in the warm milk, a little at a time, until smooth. Continue to cook, stirring constantly, until the sauce thickens to a creamy consistency. Stir in nutmeg, salt, and pepper.
  6. Cook the lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  7. Preheat oven to 190°C (375°F).
  8. To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
  9. Arrange a layer of lasagna noodles over the meat sauce.
  10. Spread a layer of béchamel sauce over the noodles, followed by a layer of mozzarella cheese.
  11. Repeat the layers: meat sauce, noodles, béchamel, mozzarella, until all ingredients are used, ending with a layer of béchamel and a generous sprinkle of Parmesan cheese.
  12. Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
  13. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
  14. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • For a richer flavor, let the meat sauce simmer longer.
  • You can prepare the meat sauce and béchamel ahead of time.
  • Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Ensure the béchamel sauce is smooth; whisk continuously to prevent lumps.

Nutrition

Find it online: https://kitchenvan.com/classic-italian-lasagna/