Italian Classic Lasagna
Italian Classic Lasagna
Ingredients
For the Tomato Sauce (Ragu)
- 4 tablespoons olive oil
- 800 grams ground beef
- 400 grams Italian sausage
- 1 onion, large
- 1 carrot
- 2 celery stalks
- 3 cloves garlic
- 200 ml red wine
- 1 kg tomato sauce
- 1 handful fresh parsley
- to taste salt
- to taste pepper
For the Béchamel Sauce
- 200 grams butter
- 200 grams flour
- 500 ml milk
- 1 teaspoon nutmeg
For the Ricotta Mix
- 200 grams Parmesan cheese, grated
- 750 grams ricotta cheese
- 1 egg
- 1 handful fresh basil
- to taste salt
- to taste pepper
For Layering
- 500 grams lasagna pasta sheets
- 200 grams Parmesan cheese
- 500 grams fresh mozzarella
Instructions
- 1
Prepare the Tomato Sauce (Ragu): Heat 4 tablespoons of olive oil in a large pan over medium heat.
⏱️ 2 min
- 2
Add the diced large onion, diced carrot, diced celery stalks, and minced 3 cloves of garlic to the pan. Sauté until the vegetables soften, about 5-7 minutes.
⏱️ 7 min
- 3
Add 800 grams of ground beef and 400 grams of Italian sausage (removed from casings if applicable) to the pan. Break up the meat with a spoon and cook until browned, about 8-10 minutes.
⏱️ 10 min
- 4
Drain any excess fat from the pan. Pour in 200 ml of red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 5 minutes.
⏱️ 5 min
- 5
Stir in 1 kg of tomato sauce. Add a handful of fresh parsley, and season with salt and pepper to taste. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.
⏱️ 60 min
- 6
Prepare the Béchamel Sauce: In a separate saucepan, melt 200 grams of butter over medium heat.
⏱️ 3 min
- 7
Whisk in 200 grams of flour to create a roux. Cook for 1-2 minutes, stirring constantly, until a smooth paste forms and it smells slightly nutty.
⏱️ 2 min
- 8
Gradually whisk in 500 ml of milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to your desired consistency. Season with 1 teaspoon of nutmeg, and salt and pepper to taste. Remove from heat and set aside.
⏱️ 10 min
- 9
Prepare the Ricotta Mix: In a medium bowl, combine 750 grams of ricotta cheese, 200 grams of grated Parmesan cheese, and 1 egg. Add a handful of fresh basil, chopped. Season with salt and pepper to taste. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 10
Assemble the Lasagna: Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 11
Spread a thin layer of tomato sauce (Ragu) on the bottom of a large baking dish.
⏱️ 2 min
- 12
Arrange a layer of lasagna pasta sheets over the sauce. You may need to break them to fit.
⏱️ 3 min
- 13
Spread half of the ricotta mixture evenly over the pasta sheets.
⏱️ 2 min
- 14
Top the ricotta with a generous layer of tomato sauce (Ragu).
⏱️ 2 min
- 15
Drizzle with some béchamel sauce.
⏱️ 1 min
- 16
Sprinkle with some of the 200 grams of Parmesan cheese and some of the 500 grams of fresh mozzarella, torn or sliced.
⏱️ 2 min
- 17
Repeat the layers: pasta, remaining ricotta, tomato sauce, béchamel, Parmesan, and mozzarella.
⏱️ 5 min
- 18
Finish with a final layer of pasta, topped generously with tomato sauce, béchamel, and the remaining Parmesan and mozzarella cheese.
⏱️ 3 min
- 19
Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
⏱️ 30 min•🌡️ 180
- 20
Remove the foil and bake for another 20-30 minutes, or until the top is golden brown and bubbly.
⏱️ 30 min•🌡️ 180
- 21
Let the lasagna rest for 10-15 minutes before slicing and serving to allow the layers to set.
⏱️ 15 min
Kitchen Tools
Italian Classic Lasagna
For the Tomato Sauce (Ragu)
- 4 tablespoons olive oil
- 800 grams ground beef
- 400 grams Italian sausage
- 1 onion, large
- 1 carrot
- 2 celery stalks
- 3 cloves garlic
- 200 ml red wine
- 1 kg tomato sauce
- 1 handful fresh parsley
- to taste salt
- to taste pepper
For the Béchamel Sauce
- 200 grams butter
- 200 grams flour
- 500 ml milk
- 1 teaspoon nutmeg
For the Ricotta Mix
- 200 grams Parmesan cheese, grated
- 750 grams ricotta cheese
- 1 egg
- 1 handful fresh basil
- to taste salt
- to taste pepper
For Layering
- 500 grams lasagna pasta sheets
- 200 grams Parmesan cheese
- 500 grams fresh mozzarella
Instructions
- 1
Prepare the Tomato Sauce (Ragu): Heat 4 tablespoons of olive oil in a large pan over medium heat.
⏱️ 2 min - 2
Add the diced large onion, diced carrot, diced celery stalks, and minced 3 cloves of garlic to the pan. Sauté until the vegetables soften, about 5-7 minutes.
⏱️ 7 min - 3
Add 800 grams of ground beef and 400 grams of Italian sausage (removed from casings if applicable) to the pan. Break up the meat with a spoon and cook until browned, about 8-10 minutes.
⏱️ 10 min - 4
Drain any excess fat from the pan. Pour in 200 ml of red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 5 minutes.
⏱️ 5 min - 5
Stir in 1 kg of tomato sauce. Add a handful of fresh parsley, and season with salt and pepper to taste. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.
⏱️ 60 min - 6
Prepare the Béchamel Sauce: In a separate saucepan, melt 200 grams of butter over medium heat.
⏱️ 3 min - 7
Whisk in 200 grams of flour to create a roux. Cook for 1-2 minutes, stirring constantly, until a smooth paste forms and it smells slightly nutty.
⏱️ 2 min - 8
Gradually whisk in 500 ml of milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to your desired consistency. Season with 1 teaspoon of nutmeg, and salt and pepper to taste. Remove from heat and set aside.
⏱️ 10 min - 9
Prepare the Ricotta Mix: In a medium bowl, combine 750 grams of ricotta cheese, 200 grams of grated Parmesan cheese, and 1 egg. Add a handful of fresh basil, chopped. Season with salt and pepper to taste. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 10
Assemble the Lasagna: Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 11
Spread a thin layer of tomato sauce (Ragu) on the bottom of a large baking dish.
⏱️ 2 min - 12
Arrange a layer of lasagna pasta sheets over the sauce. You may need to break them to fit.
⏱️ 3 min - 13
Spread half of the ricotta mixture evenly over the pasta sheets.
⏱️ 2 min - 14
Top the ricotta with a generous layer of tomato sauce (Ragu).
⏱️ 2 min - 15
Drizzle with some béchamel sauce.
⏱️ 1 min - 16
Sprinkle with some of the 200 grams of Parmesan cheese and some of the 500 grams of fresh mozzarella, torn or sliced.
⏱️ 2 min - 17
Repeat the layers: pasta, remaining ricotta, tomato sauce, béchamel, Parmesan, and mozzarella.
⏱️ 5 min - 18
Finish with a final layer of pasta, topped generously with tomato sauce, béchamel, and the remaining Parmesan and mozzarella cheese.
⏱️ 3 min - 19
Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
⏱️ 30 min•🌡️ 180 - 20
Remove the foil and bake for another 20-30 minutes, or until the top is golden brown and bubbly.
⏱️ 30 min•🌡️ 180 - 21
Let the lasagna rest for 10-15 minutes before slicing and serving to allow the layers to set.
⏱️ 15 min