Classic Italian Lasagna
Real Italian lasagna isn't a quick weeknight meal — it's a Sunday project. Three components must shine: a slow-simmered ragu (at least 90 minutes), a silky béchamel (no lumps), and pasta sheets that aren't overcooked. Layering matters: ragu, béchamel, pasta, parmesan — repeat. Always finish with béchamel + mozzarella on top so the surface gets that golden bubbly crust. Rest 15 minutes after baking — straight-from-oven lasagna falls apart on the plate. This recipe serves 8 generously and reheats brilliantly the next day.
Nutrition Per Serving
Steps
- 1
Make ragu: heat olive oil, sauté onion-carrot-celery 8 min. Add meat, brown 10 min. Tomato paste 1 min, then wine — reduce. Add tomatoes, simmer 90 min on low.
≈ 110 min - 2
Make béchamel: melt butter, whisk in flour 2 min (don't brown). Slowly add warm milk, whisk until smooth. Simmer 5 min until thick. Season with salt, nutmeg.
≈ 10 min - 3
Preheat oven to 190°C (375°F). Boil lasagna sheets if needed.
≈ 5 min - 4
Layer in baking dish: thin béchamel, pasta, ragu, béchamel, parmesan, mozzarella. Repeat 4 times.
≈ 10 min - 5
Top: béchamel + heavy mozzarella + parmesan dusting.
≈ 2 min - 6
Bake 35-45 min until top is golden and bubbling.
≈ 45 min - 7
REST 15 minutes before slicing — critical for clean cuts.
≈ 15 min
Dietitian Note
Lasagna is calorie-dense (~480 per serving) and rich in saturated fat from cheese and meat. To lighten: use 70% lean ground beef, swap half the meat for finely chopped mushrooms, use part-skim mozzarella, and add a layer of sautéed spinach for fiber and folate. Pair with a large green salad to balance. Reasonable portion = 1/8 of a 9x13 pan, plus salad.