Classic Lasagna Recipe
This post may contain affiliate links.
This homemade Italian lasagna is made with layers of rich meat sauce (Ragù/Bolognese sauce)layers of creamy béchamel sauce (also known as white sauce)and a touch of mozzarella cheese. This easy and delicious classic Lasagna recipe will become a family favorite.
Lasagna is a classic Italian dishoften served for Sunday’s family dinner or special occasionsbut it can be enjoyed any day or whenever you crave comfort food. While Lasagna is often made with Ricotta cheese in some familiesthis is the traditional recipe with bechamel sauce. For other similar variationscheck out also this classic Baked Ziti Recipe or this Greek Pastitsio Recipe.
How to Make Lasagna: Video Recipe
Watch the full video recipe to learn how to make the best Lasagna recipe.
Prefer the written recipe? Scroll down to the recipe box 👇
Why you’ll love this recipe
- 👨🏻🍳Recipe Video: This lasagna classic recipe has over 160k viewsand 3k likes on YouTube! Check also my YouTube channel for more recipe videos.
- 🍝Authentic: This traditional lasagna recipe follows the recipe from Northern Italymade with bechamel instead of ricotta.
- ⏱️Make Ahead: You can easily make this Italian lasagna ahead of time and bake at the last minuteor even freeze to have ready whenever you want it.
- 👨👩👧👦Family meal: Everyone will love a delicious Lasagna on the table for family meal. It’s the best way to bring family together.
- 🥣Customizable: You can customize it as you wantmaking a vegetarian versionor adding more vegetables to the sauce.
What is the origin of Lasagna?
This classic lasagna recipe with bechamel sauce originated in NaplesItaly during the Middle Agesmaking it one of the oldest types of pasta. During the yearsthe Lasagna traditions evolved in regions and nowadaysthis simple original version remains beloved in northern Italywhile in the souththey prefer heartier versions with more meat like sausage or meatballsand more cheeseincluding ricottaand provolone.
Substitutions and Variations
You can customize this Italian lasagna recipe to your dietary needs or preferences.
- Vegetarian Lasagna: Skip the meator use plant-based ground “meat” or use a simple tomato sauce with vegetables to make this lasagna vegetarian.
- Gluten-Free: You can use gluten-free pasta sheetsand gluten-free flour to make the bechamel.
- More veggies: Add more vegetables to the saucelike carrotsmushroomszucchiniand so onto make this lasagna dish more nutritionally rich.
- Meat lovers: You can also add ground sausagesand bacon to the meat to make the sauce even more flavorful.
- Cheesier: Add some ricotta cheesemozzarellaor provolone cheese to the layers to add more cheesiness.
Tips and Tricks
- Make your own meat sauce. It takes some time to make sauce from scratchbut it’s 100% worth it!
- If you use no-boil lasagna sheetsmake sure the bechamel and red sauce are a bit loose to allow enough liquid for the pasta to cook.
- If you prefer to boil the pastaafter boilinglay the sheets out on clean towels to prevent sticking.
- Cover with foil for the first 30 minutes to prevent over-browningthen uncover for the last 15 to brown the cheese.
- Wait 20–30 minutes before slicing. It helps the layers set and makes serving easier.
Best Served With
Lasagna is rich and hearty on its ownbut it pairs beautifully with lighterfresh sides to balance the meal. Here are some of my best options to serve with lasagna:
Make Ahead and Storage
You can make all the components ahead of timeor even assemble to lasagna and store in the fridge covered for 1-2 days. Remove from the fridge 1 hour before baking it to bring it to room temperature.
Once bakedyou can store leftover lasagna in artitght containers in the fridge for up to 3 daysor in the freezer for up to 3 months.
More Baked Recipes
If you loved this lasagna recipesyou’ll like these other casseroles recipes too.
Classic Lasagna Recipe
Ingredients
For the meat sauce:
- 2 pounds (900 g) Ground beef or combination of ground beef and Italian sausage
- 1 Large onion chopped
- 3-4 Garlic cloves crushed
- 36 oz (1 kg) Tomato sauce
- 4 tablespoons (60 g) Tomato paste
- 1 cup (240 ml) Water or stock for extra flavor
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- 2 Bay leaves
- 3 tablespoons Olive oil
For the béchamel sauce:
- 6 tablespoons (90 g) Butter
- ⅔ cup (85 g) Flour
- 3 cups (720 ml) Milk warm
- 2 oz (60 g) Parmesan cheese
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ¼ teaspoon Nutmeg
More:
- Mozzarella shredded
- No-boil lasagna noodles
Instructions
- Make the Meat Sauce: In a large panheat olive oil over medium heat. Add the ground beef (or beef and sausage mix) and cookbreaking it up with a wooden spoonuntil browned. Add chopped onion and crushed garlicand cook until softened. Season with saltpepperoreganoand paprika.
- Stir in tomato saucetomato pastewater (or stock)and bay leaves. Bring to a boilthen reduce heat and simmer uncovered for 40–60 minutesstirring occasionally. Discard bay leaves and set aside.
- Prepare the Béchamel Sauce: In a saucepanmelt butter over low heat. Add flour and whisk constantly for 1–2 minutes to form a smooth roux. Gradually pour in warm milkwhisking until the sauce thickens and becomes smooth. Stir in saltpeppernutmegand Parmesan cheese. Remove from heat.
- Preheat Oven: Preheat oven to 350°F (180°C).
- Assemble the Lasagna: Grease a 13×9 inch (32×22 cm) baking dish. Spread a thin layer of meat sauce on the bottom. Add a layer of no-boil noodlesfollowed by ⅓ of the meat sauce¼ of the béchamel sauceand a sprinkle of mozzarella. Repeat the layering two more times. Finish with béchamel sauce and top with mozzarella and grated Parmesan.
- Bake: Cover with foil sprayed with non-stick spray. Bake for 40 minutesthen remove foil and bake another 15–20 minutes until golden and bubbly.
- Rest and Serve: Let the lasagna rest for 15–20 minutes before slicing and serving.
Video
Notes
- Watch the Video Recipe – For a better understanding of the recipeI recommend watching the step-by-step video tutorial. It will guide you through the cookingand assembly of the lasagna to help you achieve the best result.
- Check the FAQs – If you have any questions about ingredient substitutionscooking methodsor storage tipsbe sure to check the FAQs section located under the recipe cardand the post above.
- Make-Ahead & Storage Tips – You can make all the components ahead of timeor even assemble to lasagna and store in the fridge covered for 1-2 days. Remove from the fridge 1 hour before baking it to bring it to room temperature. Once bakedyou can store leftover lasagna in airtight containers in the fridge for up to 3 daysor in the freezer for up to 3 months.
- Do I need to boil the pasta? You can use no-boil lasagna sheetsbut make sure the bechamel and red sauce are a bit loose to allow enough liquid for the pasta to cook.
- Cheese variations: Feel free to add ricotta or cottage cheese between the layers for added creaminessor mix mozzarella with provolone for extra cheesiness.
- Let it rest: Don’t skip the resting time after baking. It helps the layers firm up and improves texture and flavor.
Nutrition
Common Questions
There isn’t a fixed amount of layers you need to make lasagnabut it should have at least 2-3 layers of pasta to be a proper lasagna.
The layers are usually composed of pastameat saucebechamel sauceand cheese. Repeat each layer the same way.
While not mandatorybay leaves will add a nice aroma to the meat sauce.
Coming back to this recipe at least twice a yearworks perfectly every time. Best Lasgana Recipe!
My husband and I tried this recipe and its just delicious!!
We just followed the instructions and the result was amazing!! Even more delicious than the ones we’ve tried in restaurants.
I’ve tried several recipes from this website and all of them have been beyond delicious. Thank you!!
This looks SO good! Just have a couple of questions. Do we need to add a cup of water to the meat sauce? It is in the list but not in directions. (same with the paprika) As far as the bay leaveswe should remove them from the sauce before layeringright? Thank you!
Want to try this recipe at the earliest.
But before thatI would request for a fair understanding between the no boil” and “boiled” lasagne sheets in the recipe.