Classic Italian Lasagna with Homemade Meat Sauce

Difficulty: Medium   |   Servings: 8   |   Prep Time: 45 minutes   |   Cook Time: 1 hour

Introduction

Lasagna is one of the most beloved Italian dishes around the world, and for good reason. Layers of rich meat sauce, creamy béchamel, and perfectly cooked pasta come together in a comforting, hearty meal. This recipe walks you through how to make a classic Italian lasagna from scratch—including a flavorful beef and pork ragu and a silky béchamel sauce—perfect for special occasions or weekend family dinners.

Ingredients

For the Meat Sauce:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground pork
• 1 tablespoon tomato paste
• 800g canned crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 cup beef stock or water
• Optional: ¼ cup red wine

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk, warmed
• Salt and white pepper to taste
• A pinch of nutmeg

For Assembling:

• 12 lasagna noodles (or fresh pasta sheets)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions

1. Make the Meat Sauce

1. In a large pot, heat olive oil over medium heat. Add onions, garlic, carrot, and celery. Cook until softened (about 7–8 minutes).
2. Add the ground beef and pork. Brown the meat until no longer pink, breaking it up with a spoon.
3. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
4. Add crushed tomatoes, sugar, salt, pepper, oregano, bay leaf, and red wine (if using).
5. Simmer uncovered for 30–40 minutes, stirring occasionally. Add beef stock if it gets too thick. Remove bay leaf when done.

2. Make the Béchamel Sauce

1. In a saucepan, melt butter over medium heat. Add flour and whisk constantly to form a roux (about 1–2 minutes).
2. Slowly whisk in the warm milk, making sure no lumps form.
3. Cook for about 8–10 minutes, stirring constantly until the sauce thickens.
4. Season with salt, pepper, and a pinch of nutmeg. Set aside.

3. Prepare the Pasta

• If using dried noodles, cook them in salted water until al dente. Drain and set aside.
• If using fresh pasta sheets, no boiling is needed.

4. Assemble the Lasagna

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, start with a layer of meat sauce.
3. Add a layer of noodles, followed by béchamel sauce, meat sauce, and a sprinkle of mozzarella.
4. Repeat layers until ingredients are used up. Top with béchamel and Parmesan.

5. Bake

1. Cover with foil and bake for 25 minutes.
2. Remove foil and bake for another 20 minutes or until golden and bubbly.
3. Let it rest for 15 minutes before slicing.

Tips & Variations

• Make Ahead: You can prepare and refrigerate it a day in advance. It also freezes well for up to 2 months.
• Vegetarian Option: Replace meat with a mix of mushrooms, lentils, and zucchini.
• Spicy Version: Add a pinch of red chili flakes to the meat sauce.

Nutrition (Per Serving)

• Calories: ~520
• Protein: 28g
• Fat: 29g
• Carbohydrates: 35g