Lasagna is the ultimate comfort food and one of the most popular foods in the world. It is also the favourite dish to prepare for any occasion or family gatherings.
This classic Italian Lasagna recipe is made of traditional ingredients. It has layers of flavorful meaty Bolognese sauce, lasagne pasta and cheesy Bechamel sauce. Topped with a perfect amount of melty mozzarella cheese. So easy to prepare, it can be a make-ahead dish and it freezes well too.
How to make Lasagna Step-by-step
Step 1- Make the Bolognese Sauce
In a Dutch oven or saucepot, over medium heat, add olive oil and melt butter. Saute onion, garlic and celery (add carrot if desired).
Add the ground beef and pork, salt, pepper, Worcestershire sauce, oregano, fennel seeds, crushed beef bouillon cube, tomato paste, fresh tomatoes, tomato passata and fresh basil.
Cover and simmer on medium-low heat for 30 minutes. Stirring occasionally. Normally, Bolognese sauce needs to simmer for at least an hour or so, because it will go to the oven, it doesn’t need to simmer that long. While the sauce is simmering, cook the lasagna noodles.
Stir in the grated Parmigiano-Reggiano in the Bolognese sauce. Remove from heat and set aside.
Step 2- Cook the Lasagna Noodles.
In a large pot, bring water to a boil, then add salt if desired. Cook the pasta to your desired tenderness or follow the instructions on the packaging. You may use the ready-to-bake lasagna or homemade pasta.
After boiling the pasta, drain and rinse with cold water. Set aside while making the Bechamel sauce.
Step 3- Make the Bechamel Sauce
In a medium-sized saucepan, melt butter, then add the flour. Slowly add the milk. Stir with a whisk until well incorporated or no more lumps.
Season with salt, pepper, nutmeg and oregano. Add the parmesan cheese and mozzarella cheese.
Cook for 1 to 2 minutes over medium-low heat until the cheese melted while stirring constantly.
Step 4- The Assembly- How to layer Lasagna
Grease the baking dish with olive oil or butter. Spread 1½ of Bolognese sauce, then arrange 3 lasagna pasta.
Ways to Layer Lasagna
3-layer Lasagna Assembly (9 sheets)
1st layer= Bolognese sauce+Pasta+Bolognese sauce+Bechamel sauce
2nd layer= Pasta+Bolognese sauce
3rd layer=Pasta+Bolognese sauce+Bechamel sauce+mozzarella cheese
Option#2
For 4-layer Lasagna Assembly (12 sheets)
1st layer=Bolognese sauce+Pasta+Bolognese sauce
2nd layer= Pasta+Bechamel sauce
3rd layer=Pasta+Bolognese sauce
4th layer=Pasta+Bolognese sauce+Bechamel sauce+mozzarella cheese
Step 5- How to cook the Lasagna
Cover with greased aluminum foil. Bake in preheated oven at 375°F for 35 minutes. Remove the aluminum foil and continue baking for another 10 minutes or until the top is lightly brown. Remove from the oven and let it cool for 30 minutes before slicing.
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Easy Lasagna Recipe
This classic Italian Lasagna recipe is layered with Lasagne pasta, flavorful Bolognese sauce, and cheesy Bechamel sauce.
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Equipment
- Saucepot 4-1/2-Quart Round French Oven
- baking dish 9"×13"×3.5"
Ingredients
- 250 g lasagna noodles 9 to 12 sheets
- 1 tbsp olive oil
For the Bolognese sauce
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup onion finely chopped
- 3 to 4 cloves garlic minced
- 1 stalk celery finely chopped
- 1 lb beef ground
- 1 lb pork ground
- 1 tsp salt or to taste
- ½ tsp ground black pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp dried oregano
- ½ tsp fennel seeds
- 1 beef bouillon cube crushed
- 2 tbsp tomato paste
- 1½ cup fresh tomatoes crushed, I used yellow and red tomatoes
- 680 ml tomato passata
- ¼ cup fresh basil finely chopped
- 1 cup Parmigiano-Reggiano grated
For the Bechamel Sauce
- â…“ cup butter
- â…“ cup All-purpose flour
- 625 ml milk or low fat, I use 2% milk
- 1 cup Parmigiano-Reggiano grated
- 1 cup mozzarella cheese grated
- ¼ tsp ground nutmeg
- ¼ tsp ground black pepper
- ¼ tsp dried oregano
- Salt to taste
For garnish and toppings
- ¼ cup fresh parsley finely chopped
- 1 cup mozzarella cheese grated
Instructions
How to make Bolognese Sauce
- In a Dutch oven or saucepot, over medium heat, add olive oil and melt butter. Saute onion, garlic and celery (add carrot if desired).
- Add the ground beef and pork, salt, pepper, Worcestershire sauce, oregano, fennel seeds, crushed beef bouillon cube, tomato paste, fresh tomatoes, tomato passata and fresh basil. Cover and simmer on medium-low heat for 30 minutes. Stirring occasionally. While the sauce is simmering, cook the lasagna noodles.
- Stir in the grated Parmigiano-Reggiano in the Bolognese sauce. Remove from heat and set aside.
Cook the Lasagna Noodles.
- In a large pot, bring water to a boil, then add salt if desired. Cook the pasta to your desired tenderness or follow the instructions on the packaging. You may use the ready-to-bake lasagna or homemade pasta.
- After boiling the pasta, drain and rinse with cold water. Set aside while making the Bechamel sauce.
How to make Bechamel Sauce
- In a medium-sized saucepan, melt butter, then add the flour. Slowly add the milk. Stir with a whisk until well incorporated or no more lumps.
- Season with salt, pepper, nutmeg and oregano. Add the parmesan cheese and mozzarella cheese.
- Cook for 1 to 2 minutes over medium-low heat until the cheese melted while stirring constantly.
The Assembly- How to layer Lasagna
- Grease the baking dish with olive oil or butter. Spread 1½ of Bolognese sauce, then arrange 3 lasagna pasta.
- For this recipe: 3-layer Lasagna Assembly (9 sheets)1st layer= Bolognese sauce+Pasta+Bolognese sauce+Bechamel sauce2nd layer= Pasta+Bolognese sauce3rd layer=Pasta+Bolognese sauce+Bechamel sauce+mozzarella cheese
- Option#2 For 4-layer Lasagna Assembly (12 sheets)1st layer=Bolognese sauce+Pasta+Bolognese sauce2nd layer= Pasta+Bechamel sauce3rd layer=Pasta+Bolognese sauce4th layer=Pasta+Bolognese sauce+Bechamel sauce+mozzarella cheese
Baking the Lasagna
- Bake in preheated oven at 375°F for 35 minutes, cover with greased aluminum foil.
- Remove the aluminum foil and continue baking for another 10 minutes or until the top is lightly brown.
- Remove from the oven and let it cool for 30 minutes before slicing.
Nutrition Facts
Easy Lasagna Recipe
Amount Per Serving
Calories 543
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 101mg34%
Sodium 1116mg49%
Potassium 673mg19%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 8g9%
Protein 29g58%
Vitamin A 1115IU22%
Vitamin C 11mg13%
Calcium 397mg40%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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