The best classic lasagna, a timeless Italian favorite, is crafted with layers of tender pasta, a rich meat sauce, and creamy béchamel, coming together to create a truly comforting culinary masterpiece.
- 650 g ground beef
- 350 g Italian sausage (or ground pork)
- 12–16 lasagna sheets *
- 2 celery sticks (finely chopped)
- 2 carrots (finely chopped)
- 1 large onion
- 2 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 cups of red wine
- 700 g passata tomatoes **
- 2 cloves of garlic (minced)
- 1 teaspoon oregano (dried)
- 1 teaspoon thyme (dried)
- 2 bay leaves
- Bunch of fresh basil
- Bechamel sauce (homemade recipe)
- 2 cups parmesan cheese
- 2 balls of mozzarella cheese
- Salt and black pepper to taste
- Heat the olive oil in a deep frying pan. Add finely chopped onions, celery, and carrots and sauté for approximately 7 minutes.
- After about 7 minutes of sautéing, add the ground pork (or Italian sausage) and ground beef. Continue to cook until they are nicely browned, which should take around 10 minutes. While cooking, be sure to occasionally stir and break up the meat using a wooden spoon.
- Incorporate the crushed garlic, salt, black pepper, bay leaves, oregano, thyme, and tomato paste into the mixture. Then pour in the red wine. Allow it to boil for about three minutes, letting the wine evaporate.
- Next, introduce the passata tomatoes. Reduce the heat to a gentle simmer and let it cook until the meat becomes deliciously tender, which should take about 2 hours. If the sauce thickens too much while simmering, you can add a little water, but keep in mind that a thicker ragout is desirable.
- Occasionally skim off any fat that forms on the surface and stir the sauce from time to time. Taste it to check if it requires additional salt or seasoning.
- Meanwhile, preheat the oven to 180°C (350 degrees Fahrenheit) and prepare the béchamel sauce. Melt the butter in a saucepan, add the flour, and mix well. Gradually add the milk while continuously stirring. Then incorporate 60 grams of Parmesan cheese. Season the sauce with salt, pepper, and nutmeg. Stir it consistently over low heat for about 7 minutes, or until the sauce thickens.
- Once the ragù is ready, spread a small amount on the bottom of a baking dish (a 12 x 8 inches dish works well). Then place the lasagna sheets on top. Cover them with more ragù and add the béchamel sauce. Include pieces of mozzarella and sprinkle freshly grated Parmesan cheese on top. Repeat this process until the dish is full.
- Cover the dish with foil and bake in the preheated oven for 40 to 50 minutes. Remove the foil for the last 10 minutes to allow the top to become nicely browned and crispy.
- After baking, let the lasagna rest for at least 15 minutes to ensure the ideal consistency. Garnish with fresh basil and serve.
* You don’t need to cook the lasagna sheets. Simply soak them in hot water for a brief period before placing them in the dish. However, be cautious to prevent them from sticking together.
** When it comes to tomatoes, you have the option of using either passata or whole peeled tomatoes. If you opt for peeled tomatoes, be sure to thoroughly mash them before incorporating them into the pan.
- Prep Time: 25 minutes
- Cook Time: 2 hours 35 minutes
- Category: Lunch
- Method: Simmering
- Cuisine: Italian
- Serving Size: 8 servings , Amount per serving:
- Calories: 680
- Sugar: 10.2g
- Sodium: 1400mg
- Fat: 38.3g
- Saturated Fat: 18.4g
- Carbohydrates: 49g
- Fiber: 2.9g
- Protein: 33.7g
- Cholesterol: 50g
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