The REAL ITALIAN Lasagna
The REAL ITALIAN Lasagna
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 4 ounces pancetta, finely diced
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 cup dry red wine
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1/2 cup milk
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembly
- 12 ounces lasagna noodles, fresh or no-boil
- 1 1/2 cups Parmesan cheese, freshly grated
- 1 pound mozzarella cheese, shredded, low-moisture
Instructions
- 1
Prepare the Bolognese Sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min
- 2
Add ground beef to the pot and brown, breaking it up with a spoon, until no pink remains. Drain any excess fat.
⏱️ 8 min
- 3
Add chopped onion, carrots, and celery to the pot. Sauté until vegetables are softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 11 min
- 4
Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5 minutes.
⏱️ 5 min
- 5
Stir in crushed tomatoes, beef broth, milk, fresh basil, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally, or up to 2 hours for a richer flavor. The longer it simmers, the better. Stir in the reserved crispy pancetta during the last 15 minutes of cooking.
⏱️ 60 min
- 6
Prepare the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 7
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat and set aside.
⏱️ 7 min
- 8
Preheat oven to 375°F (190°C). If using fresh lasagna noodles, no pre-cooking is needed. If using no-boil noodles, follow package instructions (usually no pre-cooking required).
⏱️ 10 min•🌡️ 375
- 9
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, overlapping slightly if necessary.
⏱️ 5 min
- 10
Spread about 1/3 of the remaining Bolognese sauce over the noodles. Drizzle with about 1/4 of the Béchamel sauce. Sprinkle with 1/4 of the shredded mozzarella and 1/4 of the grated Parmesan.
⏱️ 5 min
- 11
Repeat the layering process two more times: noodles, Bolognese, Béchamel, mozzarella, Parmesan. For the final layer, place noodles, then cover generously with the remaining Béchamel sauce, and top with the remaining mozzarella and Parmesan cheese.
⏱️ 5 min
- 12
Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 13
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 14
Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
The REAL ITALIAN Lasagna
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 4 ounces pancetta, finely diced
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 cup dry red wine
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1/2 cup milk
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembly
- 12 ounces lasagna noodles, fresh or no-boil
- 1 1/2 cups Parmesan cheese, freshly grated
- 1 pound mozzarella cheese, shredded, low-moisture
Instructions
- 1
Prepare the Bolognese Sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 min - 2
Add ground beef to the pot and brown, breaking it up with a spoon, until no pink remains. Drain any excess fat.
⏱️ 8 min - 3
Add chopped onion, carrots, and celery to the pot. Sauté until vegetables are softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 11 min - 4
Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5 minutes.
⏱️ 5 min - 5
Stir in crushed tomatoes, beef broth, milk, fresh basil, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally, or up to 2 hours for a richer flavor. The longer it simmers, the better. Stir in the reserved crispy pancetta during the last 15 minutes of cooking.
⏱️ 60 min - 6
Prepare the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 7
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat and set aside.
⏱️ 7 min - 8
Preheat oven to 375°F (190°C). If using fresh lasagna noodles, no pre-cooking is needed. If using no-boil noodles, follow package instructions (usually no pre-cooking required).
⏱️ 10 min•🌡️ 375 - 9
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, overlapping slightly if necessary.
⏱️ 5 min - 10
Spread about 1/3 of the remaining Bolognese sauce over the noodles. Drizzle with about 1/4 of the Béchamel sauce. Sprinkle with 1/4 of the shredded mozzarella and 1/4 of the grated Parmesan.
⏱️ 5 min - 11
Repeat the layering process two more times: noodles, Bolognese, Béchamel, mozzarella, Parmesan. For the final layer, place noodles, then cover generously with the remaining Béchamel sauce, and top with the remaining mozzarella and Parmesan cheese.
⏱️ 5 min - 12
Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 13
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 14
Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 20 min