Classic Italian Lasagna

Dive into layers of rich, cheesy comfort with this authentic Italian lasagna recipe. Featuring a hearty meat sauce, creamy béchamel, and plenty of melted cheese, this classic dish is perfect for family dinners or special occasions.

Ingredients

For the Meat Sauce:

• 500g ground beef
• 500g ground pork
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 800g canned crushed tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Béchamel Sauce:

• 50g butter
• 50g all-purpose flour
• 500ml whole milk
• A pinch of nutmeg
• Salt and pepper to taste

For Assembly:

• 12-15 sheets of lasagna noodles (pre-cooked or oven-ready)
• 300g mozzarella cheese, shredded
• 100g parmesan cheese, grated
• Fresh basil leaves for garnish

Instructions

Step 1: Prepare the Meat Sauce

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until translucent.
2. Add the ground beef and pork. Cook until browned, breaking it apart with a wooden spoon.
3. Stir in the crushed tomatoes, tomato paste, oregano, basil, chili flakes (if using), salt, and pepper.
4. Reduce the heat and let the sauce simmer for 30 minutes, stirring occasionally.

Step 2: Make the Béchamel Sauce

1. In a saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes until golden.
3. Gradually pour in the milk, whisking constantly to prevent lumps.
4. Cook until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. Set aside.

Step 3: Assemble the Lasagna

1. Preheat your oven to 180°C (350°F).
2. In a baking dish, spread a thin layer of meat sauce on the bottom.
3. Add a layer of lasagna noodles, followed by more meat sauce, a drizzle of béchamel, and a sprinkle of mozzarella and parmesan.
4. Repeat the layers, finishing with a generous layer of cheese on top.

Step 4: Bake

1. Cover the dish with foil and bake for 25 minutes.
2. Remove the foil and bake for another 20 minutes, or until the cheese is bubbly and golden.
3. Let the lasagna rest for 10 minutes before slicing.

Tips

• For extra flavor, use a mix of ground beef, pork, and veal.
• Make the sauces ahead of time to save effort on assembly day.
• Garnish with fresh basil leaves for a burst of freshness.

You can visit our Grandma’s Recipes section for even more delicious recipes.

FAQ

Q: Can I freeze lasagna?

A: Yes! Assemble the lasagna and freeze it unbaked for up to 3 months. Thaw overnight in the fridge before baking.

Q: Can I use gluten-free lasagna noodles?

A: Absolutely! Many brands offer gluten-free lasagna noodles that work just as well.

Q: How long does lasagna last in the fridge?

A: Store leftovers in an airtight container for up to 5 days. Reheat in the oven or microwave.