Italian Lasagna Recipe (with Video)

Italian Lasagna Recipe: Lasagna — just hearing the name brings mouth-watering visions of cheesy, saucy goodness! It’s the ultimate comfort food, especially when made the traditional Italian way.

Today, we’re diving into a step-by-step guide to making an authentic Italian lasagna that’s rich, flavorful, and unforgettable.

Whether you’re a seasoned cook or a beginner, this guide has you covered. Let’s get cooking!

What Makes an Authentic Italian Lasagna?

Authentic Italian lasagna is all about rich layers: savory meat sauce, silky béchamel, fresh pasta sheets, and a sprinkle of Parmesan. It’s not overloaded with ricotta or mozzarella like some American versions. Instead, Italians focus on deep flavors, slow-cooked sauces, and delicate balance. The secret? Patience, quality ingredients, and a lot of love.

Ingredients You’ll Need

Main Ingredients

Here’s what you’ll need for your Italian masterpiece:

• 500g ground beef (preferably 80% lean)
• 200g ground pork (optional, for richness)
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 800g canned crushed tomatoes
• 2 tablespoons tomato paste
• Olive oil
• Salt and pepper
• 1 teaspoon sugar
• 1 cup dry white wine
• 1 cup whole milk
• 300g fresh lasagna sheets
• 100g grated Parmesan cheese

Optional Ingredients for Extra Flavor

• Fresh basil
• Nutmeg (for béchamel)
• Mozzarella cheese (if you like it a little gooey)
• Bay leaves

Essential Tools for Making Lasagna

Before you start, gather these kitchen tools:

• A large pot for the meat sauce
• A medium saucepan for béchamel
• A baking dish (9×13 inches works great)
• Wooden spoon
• Whisk
• Ladle
• Sharp knife
• Cutting board
• Aluminum foil

Having the right tools makes everything smoother and less stressful.

Preparing the Meat Sauce (Ragù)

Ingredients for the Ragù

To create a rich, flavorful meat sauce (ragù), use:

• 500g ground beef
• 200g ground pork
• 1 onion, 2 carrots, 2 celery stalks
• 2 garlic cloves
• 800g crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup white wine
• 1 cup whole milk
• Olive oil, salt, pepper, sugar

Cooking Instructions

1. Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add onion, carrot, celery, and garlic. Sauté until soft and fragrant, about 8-10 minutes.
2. Brown the Meat: Add the ground beef and pork. Cook until browned, breaking it up with your spoon.
3. Deglaze with Wine: Pour in the white wine, scraping up any bits from the bottom. Let it simmer until the wine evaporates.
4. Add Tomatoes and Simmer: Stir in the crushed tomatoes, tomato paste, and a teaspoon of sugar. Season with salt and pepper. Let it simmer gently for at least 45 minutes, stirring occasionally.
5. Add Milk: Towards the end of cooking, add the milk. It helps balance the acidity of the tomatoes and gives a richer flavor.

Tip: The longer the sauce simmers, the better it tastes! Some Italian grandmas let it simmer for hours.

Making the Béchamel Sauce

Ingredients for Béchamel

For the creamy, silky béchamel sauce, you’ll need:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk (warm)
• A pinch of nutmeg (optional, but recommended)
• Salt and pepper to taste

Cooking Instructions

1. Melt the Butter: In a medium saucepan, melt the butter over low heat.
2. Add the Flour: Once melted, add the flour and whisk constantly to form a smooth roux. Cook it for about 2-3 minutes without letting it brown.
3. Add the Milk Gradually: Slowly pour in the warm milk while whisking continuously to avoid lumps.
4. Season the Sauce: Add a pinch of nutmeg, salt, and pepper. Keep stirring until the sauce thickens enough to coat the back of a spoon.
5. Cool Slightly: Set aside to cool slightly. You want the sauce to be creamy but not too runny.

Pro Tip: If it becomes too thick, just add a splash more milk and whisk until smooth again.

Preparing the Lasagna Sheets

Fresh vs. Store-bought Pasta

You have two options here:

• Fresh Pasta Sheets: These cook faster and have a delicate texture. You can find them in the refrigerated section of most supermarkets or make your own if you’re feeling adventurous.
• Dried Lasagna Sheets: Totally fine to use! Just make sure to either parboil them briefly or use a sauce that’s wet enough to soften them during baking.

Quick Tip: If you’re using dried pasta, cook it for about 4 minutes less than package instructions. You want it to still be a bit firm (al dente) because it will finish cooking in the oven.

Assembling the Lasagna

Layering Step-by-Step

Now for the fun part: layering!

1. Preheat your oven to 375°F (190°C).
2. Grease your baking dish lightly with olive oil.
3. First Layer – Sauce: Spread a thin layer of ragù over the bottom of the dish.
4. Second Layer – Pasta Sheets: Arrange lasagna sheets over the sauce. Cut sheets if necessary to fit.
5. Third Layer – Béchamel: Add a layer of béchamel sauce, spreading it evenly over the pasta.
6. Sprinkle Parmesan over the béchamel for extra flavor.
7. Repeat: Continue layering — ragù, pasta, béchamel, Parmesan — until you run out of ingredients. Ideally, you should have at least 4 layers.
8. Top Layer: Finish with a generous layer of béchamel and Parmesan cheese.

Optional: Add mozzarella slices to the final layer for an extra melty, cheesy topping.

Baking the Lasagna Perfectly

After all your hard work, it’s time to bake:

1. Cover with Foil: Cover the dish with aluminum foil to prevent the top from drying out.
2. Bake: Bake in the preheated oven for 30 minutes.
3. Uncover and Finish Baking: Remove the foil and bake for another 15-20 minutes until golden and bubbling.
4. Rest: Let the lasagna rest for at least 15 minutes before slicing. This helps it set and makes for cleaner slices.

Tip: If you want an extra crispy top, broil it for the last 2-3 minutes — but watch carefully so it doesn’t burn!

Tips for a Perfectly Cooked Lasagna

Want your lasagna to turn out just like Nonna’s? Here are some golden tips:

• Let the Sauces Cool: Both the ragù and béchamel should cool slightly before assembly to avoid soggy lasagna.
• Use Enough Sauce: Each pasta sheet should be fully covered by sauce and béchamel, ensuring moisture and flavor throughout.
• Layer Strategically: Start and end with sauce, not pasta. Dry pasta exposed to air can get hard and crispy.
• Don’t Overstuff: It’s tempting to pile it all high, but a balanced lasagna has structure, not bulk.
• Rest Before Slicing: Always let your lasagna sit for at least 15 minutes post-baking. It’ll be much easier to slice and serve beautifully.

Think of your lasagna like a fine wine — it needs a little rest to reach full perfection.

Common Mistakes to Avoid

Even seasoned chefs can mess up lasagna! Avoid these common blunders:

• Overcooking Pasta: Remember, pasta keeps cooking while baking. Undercook it slightly when boiling.
• Runny Sauces: If your ragù or béchamel is too thin, your lasagna will collapse. Make sure both sauces are thick enough to hold layers.
• Skipping the Resting Time: Cutting into lasagna straight from the oven will lead to a sloppy mess.
• Using Only Mozzarella: Traditional Italian lasagna leans on Parmesan and a bit of béchamel — mozzarella should be a supporting actor, not the star.
• Underseasoning: Taste your sauces as you cook. Bland sauce = bland lasagna.

Pro Tip: Practice makes perfect. Your lasagna will keep getting better each time you make it!

Serving Suggestions

Lasagna is a showstopper on its own, but why not elevate the meal even further?

• Salad: A simple arugula salad with lemon vinaigrette cuts through the richness.
• Bread: Fresh, crusty Italian bread is perfect for scooping up leftover sauce.
• Wine: Pair it with a bold red wine like Chianti or Sangiovese for a true Italian experience.
• Dessert: Finish with a light dessert like gelato or a fruity sorbet to refresh the palate.

A well-rounded Italian meal feels like a celebration, even on an ordinary night!

How to Store and Reheat Leftover Lasagna

Got leftovers? Lucky you!

• Storage: Cool the lasagna completely. Cover it tightly or transfer it to airtight containers. It’ll keep in the fridge for up to 5 days.
• Freezing: Wrap portions in foil and place in freezer bags. It can last up to 3 months. Defrost overnight in the fridge before reheating.
• Reheating: Bake covered in a 350°F (175°C) oven until heated through (about 20-25 minutes). Microwaving works too, but oven reheating keeps the texture better.

Pro Tip: Add a splash of milk or a little extra béchamel over the top before reheating to keep it moist.

Variations of Italian Lasagna

Want to put your own spin on this classic? Here are a few tasty variations:

• Vegetarian Lasagna: Swap the meat ragù for a hearty mix of sautéed spinach, mushrooms, zucchini, and ricotta.
• Seafood Lasagna: Use shrimp, scallops, and a seafood-based tomato sauce for a coastal Italian vibe.
• Pesto Lasagna: Mix basil pesto into the béchamel sauce for a fresh, herby flavor.
• Lasagna Bolognese: Use a slow-cooked, authentic Bolognese sauce with layers of béchamel.
• Cheesy Lasagna: Go full cheese-lover mode with layers of mozzarella, provolone, ricotta, and Parmesan.

Experimenting with lasagna recipes is like painting — start with the basic outline, then add your own colors and flavors!

FAQs about Italian Lasagna Recipe

What makes Italian lasagna different from other types of lasagna?

Authentic Italian lasagna is all about the layers—delicate sheets of pasta, rich Bolognese sauce, creamy béchamel, and a sprinkle (okay, a generous avalanche) of Parmesan cheese. No heavy ricotta blobs here like you see in American versions!

Do I have to use homemade pasta for Italian lasagna?

Short answer: No. Long answer: If you want to flex on your Italian nonna ancestors, yes. But honestly, quality store-bought lasagna sheets will still make a dish worthy of applause (and Instagram).

Can I substitute ricotta cheese in Italian lasagna?

Technically, yes—you can—but should you? Traditional Italian lasagna prefers béchamel sauce over ricotta. If you swap, just know you’re walking off the Roman road, my friend.

How many layers should a traditional Italian lasagna have?

Aim for at least four layers. If you’re stopping at two, that’s not lasagna—that’s just a sad sandwich. Build it up like a Roman amphitheater: grand and glorious!

How do you prevent lasagna from becoming watery?

Simple: Drain your meat sauce properly, don’t overdo it with watery ingredients like tomatoes, and let the lasagna rest for 15–20 minutes after baking. (Yes, patience is a virtue even in the kitchen.)

Is béchamel sauce necessary for Italian lasagna?

In Italy? Absolutely. Béchamel is the unsung hero that ties the whole show together, like duct tape but delicious.

Can I make Italian lasagna ahead of time?

Absolutely. In fact, lasagna is the Benjamin Button of food—it actually gets better with age (within reason, people). Assemble it a day ahead and bake when ready.

What’s the best meat for authentic Italian lasagna?

A classic blend of ground beef and pork creates that chef’s kiss richness. Want to impress? Add a tiny splash of red wine to your meat sauce. Game. Changer.

How long does homemade Italian lasagna last in the fridge?

If properly stored in an airtight container, lasagna will stay tasty for about 3 to 5 days. After that? Either freeze it or admit defeat.

Can you freeze Italian lasagna?

Oh yes! Italian lasagna freezes like an absolute champ. Wrap tightly in foil and freeze for up to 3 months. Reheat with love (and more cheese).

Conclusion

Making Italian lasagna from scratch might seem like a labor of love — and it is — but the payoff is massive. Rich, hearty, and dripping with flavor, a well-made lasagna can bring people together like nothing else. By following this guide, you’ll be able to create a lasagna that’s just as good (if not better) than the ones you’ll find tucked away in a cozy Italian trattoria.

Don’t rush it, savor the process, and most importantly, share it with the people you love. Buon appetito!