Italian lasagna recipe

A Comprehensive Guide to Making Classic Italian Lasagna

Creating the perfect Italian lasagna is a labor of love, blending rich flavors and layers of comfort food. Here’s a step-by-step guide to mastering this timeless dish.

First, prepare the *ragù*: Sauté onions, carrots, and celery in olive oil until soft. Add ground beef (a mix of beef and pork is traditional) and brown, then stir in tomato paste, crushed San Marzano tomatoes, red wine, and a bay leaf. Simmer for 2–3 hours until thick, seasoning with salt, pepper, and a pinch of nutmeg.

Next, make the *besciamella*: Heat milk with onion, cloves, and a cinnamon stick, then whisk in flour and butter until smooth. Cook for 10 minutes, season, and set aside.

Cook lasagna noodles al dente, then layer in a baking dish: Start with ragù, followed by noodles, besciamella, and grated Parmigiano-Reggiano. Repeat, finishing with cheese on top. Cover with foil and bake at 180°C (350°F) for 30 minutes, then uncover and bake for 15 more until golden.

Let it rest for 10 minutes before slicing. The result? A harmonious blend of savory ragù, creamy béchamel, and tender pasta—true Italian comfort at its finest.