Published in Recipes

Traditional Italian Lasagna

Lasagna is a classic dish from Emilia-Romagna, Italy.

By Daniel

● Time to make: 60 Min

• Serves: 2

Ingredients / Shopping list:

Easy way to cook Traditional Italian Lasagna

In a large pan over medium heat, sauté onions, carrots, celery, and garlic in olive oil until softened.
Add ground beef and pork, breaking apart the meat as you stir.
Brown the meat for 5-7 minutes until no longer pink.
Deglaze the pan by adding red wine, stirring to scrape up any browned bits from the bottom of the pan.
Let the alcohol reduce slightly, about 2-3 minutes.
Stir in tomato puree and bring to a simmer.
Reduce heat to low, cover, and allow to slow-simmer for 1-1.5 hours until thickened.
Season with salt, pepper, and bay leaves. Remove bay leaves before using.
In a medium saucepan, melt butter over medium heat.
Add flour and whisk continuously for 1-2 minutes to make a roux.
Gradually stir in milk until the mixture thickens, about 5-7 minutes. Season with nutmeg and salt.
If using fresh lasagna sheets, blanch them in boiling water for 1 minute, then drain and pat dry.
If using dried pasta, soak sheets in warm water until pliable.
Preheat oven to 180°C (350°F).
Begin by spreading a thin layer of ragù sauce over the bottom of a large baking dish.
Place a layer of fresh pasta sheets over the sauce, gently pressing them to ensure they fit snugly.
Spoon a generous amount of béchamel sauce over the pasta, followed by a layer of Parmigiano-Reggiano.
Repeat this process, alternating between ragù, pasta, and béchamel with cheese until all ingredients are used.
Ensure that the final layer consists only of béchamel sauce and cheese for a golden crust when baked.

Pro version

Use aluminum foil to cover the lasagna during baking to prevent over-browning.
Bake at 180°C (350°F) for 35-40 minutes, or until the top is golden and bubbling slightly.
Let cool slightly before slicing, allowing the sauce to set properly.

Tips / Plating:

Slice the lasagna into portion-sized squares or rectangles.
Serve with garlic bread and a fresh green salad.
Add a dollop of pesto or aioli on top for an extra layer of flavor.
Use fresh herbs or grated Parmesan on top for an appealing finish.

italian pasta baked

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