Classic Italian lasagna is a generous baked pasta built from rich beef ragù, creamy béchamel, tender noodles, and plenty of cheese. It is a comforting centerpiece that is even better when made ahead.
This version keeps the layers balanced: a savory tomato sauce, a light white sauce, creamy ricotta, and enough mozzarella to brown without making the dish heavy.
Let the lasagna rest for at least 15 minutes after baking. The layers will settle, the sauce will thicken, and the slices will be much easier to serve.
Serving Suggestions
Serve lasagna with a crisp green salad, roasted vegetables, and warm garlic bread. A simple Italian red wine or sparkling water with lemon works well alongside it.
Recipe Notes
Assemble the lasagna up to one day ahead and refrigerate it covered. Add about 10 minutes to the baking time if it goes into the oven cold, and freeze cooled leftovers in individual portions.
Classic Italian Lasagna
Equipment
- Large skillet or Dutch oven
- Medium saucepan
- 9-by-13-inch baking dish
- Large pot
- Foil
Ingredients
Beef Ragù
- 1 lb ground beef or a beef and pork blend
- 1 tbsp olive oil plus more if needed
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 can crushed tomatoes 28-ounce can
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper freshly ground
Béchamel and Assembly
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1/4 tsp ground nutmeg
- 12 oz lasagna noodles boil according to package directions
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan plus more for the top
- 2 cups shredded mozzarella low-moisture
Instructions
Make the ragù:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and cook for 4 to 5 minutes, until softened.
- Add the ground beef and cook, breaking it up, until browned. Stir in the garlic and cook for 30 seconds.
- Add the crushed tomatoes, tomato paste, oregano, salt, and pepper. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
Make the béchamel:
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the warm milk. Cook, whisking often, until smooth and thick enough to coat a spoon, about 5 minutes.
- Season with nutmeg and a pinch of salt, then remove from the heat.
Assemble and bake:
- Heat the oven to 375 F. Boil the noodles until just tender, then drain and lay them flat so they do not stick.
- Stir the ricotta and egg together in a bowl. Spread a thin layer of ragù in a 9-by-13-inch baking dish.
- Layer noodles, ragù, béchamel, ricotta, Parmesan, and mozzarella. Repeat for three layers, finishing with béchamel, Parmesan, and mozzarella.
- Cover with foil and bake for 30 minutes. Uncover and bake for 15 to 20 minutes more, until bubbling and browned.
- Rest for at least 15 minutes before slicing and serving.
Notes
- Rest the baked lasagna before slicing so the layers set cleanly.
- Assemble up to one day ahead and refrigerate covered; add about 10 minutes to the baking time if cold.
- Freeze cooled leftovers in individual portions for up to 2 months.