Few dishes evoke the comfort, heart, and authentic flavors of Italy quite like a homemade lasagne. Whether you call it lasagne (Italian spelling) or lasagna (the Americanized version), there’s no mistaking this layered masterpiece for anything but the ultimate in cozy, oven-baked Italian cuisine. In this guide, you’ll find the best classic lasagne recipe, packed with rich meat sauce, creamy béchamel, perfectly cooked pasta sheets, and melty cheese. This step-by-step recipe will help you make traditional lasagne with ease—plus plenty of expert tips, tasty variations, storage advice, and troubleshooting help so every slice looks and tastes incredible.
Why You’ll Love This Lasagne Recipe
This classic lasagne recipe draws inspiration straight from Italian kitchens, where family, friends, and generous platters reign supreme. Rich in tradition and flavor, this lasagne combines a deeply savory ragù, velvety béchamel, and layers of Italian cheese—everything cooks crave when they want crowd-pleasing comfort food done right. It’s perfect for holiday gatherings, Sunday suppers, or meal prepping comforting leftovers. Every bite offers the joyful contrast of tender pasta, robust meatsauce, and golden, bubbling cheese—just as Italian grandmothers intended.
- Authentic, time-honored Italian flavors
- Generous, layered portions for hungry families
- Make-ahead and freezer-friendly
- Easily adapted for vegetarian, gluten-free, or modern diets
Ingredients You’ll Need
To create classic, authentic Italian lasagne at home, gather these essential ingredients:
- 500 g Lasagne pasta sheets (fresh or dry, such as Garofalo Lasagna Riccia Pasta or Rummo Lasagne with Egg)
- 2 tbsp Extra virgin olive oil (e.g. Gustus Organic Extra Virgin Olive Oil or Alce Nero Olio Extra Vergine di Oliva)
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 500 g ground beef
- 250 g ground pork or Italian sausage (casings removed)
- 2 tbsp tomato paste
- 700 ml passata, tomato purée, or crushed tomatoes (try Alce Nero Tomato Puree or Garofalo Tomato Sauce)
- 1 tsp Italian herbs or mixed oregano
- Handful fresh basil, chopped
- Salt and freshly ground black pepper
- Small pinch chilli flakes (optional)
- Béchamel sauce:
- 60 g unsalted butter
- 70 g 00 wheat flour or all-purpose flour
- 800 ml whole milk
- 1/2 tsp nutmeg, freshly grated
- Salt and pepper to taste
- 250 g mozzarella cheese, shredded
- 100 g Parmesan cheese, finely grated
- 250 g ricotta cheese (optional, see variations)
Ingredient Notes & Shopping Tips
- Pasta Sheets: Fresh lasagne sheets or high-quality dry pasta like Garofalo or Rummo yield best texture; use gluten-free pasta if preferred (see options).
- Cheese: Whole milk mozzarella melts best; authentic Parmesan or Grana Padano brings rich flavor. Ricotta is optional but adds creaminess.
- Meat: A combination of beef and pork (or Italian sausage) creates deep flavor. For a lighter version, use all beef or even turkey.
- Tomato Sauce: Choose Italian passata, puree, or sauces for the most authentic taste.
- Olive Oil: Use a high-quality extra virgin olive oil such as Gustus for sautéing and flavor.
- Fresh Herbs & Seasonings: Oregano, basil, and nutmeg are classic Italian picks—experiment with sage (see here) or red pepper flakes for extra character.
How to Make Lasagne (Step-by-Step Instructions)
- Prepare the Meat Ragù (Sauce):
- Heat olive oil in a large sauté pan over medium heat. Add chopped onion, carrot and celery (soffritto), sauté 5–7 minutes until soft. Stir in garlic and cook 1 minute more.
- Add ground beef and pork/sausage, breaking up meat with a spoon. Brown evenly until no longer pink (about 8 minutes). Drain excess fat if necessary.
- Stir in tomato paste and cook 2 minutes to deepen flavor. Pour in tomato purée or passata, add dried herbs, season with salt, pepper, and chili flakes if desired. Bring to a simmer.
- Reduce heat, cover partially, and simmer gently for 30–45 minutes, stirring occasionally. Add basil near the end. Taste and adjust seasoning. (Tip: For a richer ragù, let it gently bubble for up to 90 minutes.)
- Make the Béchamel Sauce:
- Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1–2 minutes, until pale golden. (Don’t let it brown.)
- Gradually pour in warm milk, whisking vigorously to avoid lumps. Continue to cook, whisking, until sauce thickens (5–7 minutes).
- Season with nutmeg, salt, and pepper. Remove from heat and set aside. Cover with plastic wrap to prevent a skin from forming.
- Cook the Pasta Sheets (if needed):
- Pre-cook dry lasagne sheets in salted boiling water for 2–3 minutes, or as package directs, until just pliable. Refresh in cold water and pat dry. (Skip this step for oven-ready or fresh pasta.)
- (Mini-tip: Lay sheets side by side on a towel to prevent sticking!)
- Assemble the Lasagne:
- Preheat oven to 180°C (350°F). Lightly oil a large ovenproof baking dish (approx. 22x33cm or 9×13″).
- Spread a thin layer of meat sauce on the bottom to prevent sticking.
- Layer pasta sheets to cover sauce (overlapping slightly), then spread one-third meat sauce over pasta, followed by one-third béchamel, then a sprinkle of mozzarella, Parmesan, and dollops of ricotta (if using).
- Repeat layers (pasta, ragù, béchamel, cheeses) two more times, finishing with a final layer of pasta, a little béchamel, and a generous topping of mozzarella and Parmesan.
- (Highlight: For golden bubbles, reserve some mozzarella and Parmesan just for the top!)
- Bake the Lasagne:
- Cover dish loosely with foil (to prevent sticking, tent the foil) and bake in preheated oven for 30 minutes.
- Remove foil and bake another 15–20 minutes until the top is bubbling, golden, and cheesy.
- Rest & Serve:
- Let lasagne rest 15–20 minutes before slicing. (This is essential! The layers will set and flavors meld.)
- Garnish with fresh basil. Serve with a crisp green salad, good Italian bread, and enjoy enormous accolades from your guests.
Pro Tips for Perfect Lasagne
- Even Layers: Use the back of a spoon or an offset spatula to level out sauce and béchamel for neat, distinct layers.
- No Soggy Pasta: Let ragù simmer until thick. Don’t overload with sauce or undercook pasta sheets.
- Golden Top: Finish with a final layer of mozzarella and Parmesan exposed for irresistible bubbling and browning.
- Don’t Skip the Rest: Allowing lasagne to cool before serving ensures clean slices and full flavor.
Lasagne Variations & Substitutions
- Vegetarian Lasagne: Replace meat ragù with a medley of sautéed vegetables (spinach, zucchini, mushrooms, eggplant) and use high-quality tomato sauce for depth.
- Vegan Lasagne: Swap dairy for plant-based béchamel (soy milk, olive oil, flour) and vegan cheeses; use lentil or tofu “meat” for the sauce.
- Gluten-Free Lasagne: Use gluten-free lasagne sheets or adaptable gluten-free pasta such as Garofalo Penne Rigate Gluten Free or Rummo Spaghetti Gluten Free. Thicken béchamel with cornstarch if needed.
- Different Meats: Try ground turkey, chicken, or add Italian sausage for a twist. For extra richness, add pancetta or diced prosciutto to the ragù.
- Cheese Swaps: Substitute part of the mozzarella with provolone, fontina, or a little smoked scamorza for a deeper flavor profile.
- Alternative Sauces: Pesto, white sauces, or spicy arrabbiata can replace or accompany the tomato ragù in creative versions.
Storage, Freezing & Reheating Lasagne
- Storing in the Fridge: Cool lasagne completely, then cover tightly. Refrigerate for up to 4 days. The flavor deepens with time, making leftovers a treat!
- Freezing Lasagne: Assemble (uncooked) lasagne in a freezer- and oven-safe dish, wrap well in plastic and foil, and freeze up to 3 months. Bake from frozen, adding 15–20 minutes to baking time, or thaw overnight in the fridge first.
- Reheating: To keep lasagne moist, cover leftovers with foil and heat in a 180°C (350°F) oven for 25–30 minutes or until hot. For single portions, use a microwave with a splash of water and cover to prevent drying out.
Lasagne FAQs & Troubleshooting
What is the difference between lasagna and lasagne?
“Lasagna” is the singular (and American) form referring to one sheet or a single dish; “lasagne” is the plural Italian form referencing multiple pasta sheets and the complete dish. In Italy, “lasagne” (pronounced la-ZAHN-yeh) is correct—though both terms are used interchangeably in English-speaking countries.
Can you make lasagne ahead of time?
Absolutely! Lasagne is an ideal make-ahead meal. Assemble your lasagne up to a day in advance, cover, and refrigerate. You can also freeze the unbaked dish for later. Give it a few extra minutes of baking straight from the fridge or freezer.
How do you keep lasagne from being watery?
Ensure your meat sauce is simmered until thick and not overly saucy; drain excess fat from browned meat. Avoid overloading vegetables with moisture (sauté first), and don’t oversaturate with béchamel. Resting after baking allows liquids to redistribute and set.
Can you freeze homemade lasagne?
Yes, lasagne freezes beautifully! Freeze assembled (unbaked) or baked lasagne tightly wrapped. Thaw overnight in the fridge (for best results) before baking or reheating. Label with date for easy meal prep.
What are some vegetarian or gluten-free alternatives to classic lasagne?
For vegetarian lasagne, use roasted or sautéed vegetables and a rich tomato or béchamel sauce. For gluten-free, opt for gluten-free pasta and thicken white sauce with cornstarch or gluten-free flour blends.
What’s the best cheese for lasagne?
A mix of mozzarella (for melt and stretch), Parmesan (for nutty flavor), and ricotta (for creaminess) is classic. Other good choices include provolone, fontina, or pecorino for extra depth.
Should you cook lasagne noodles before assembling?
For traditional dry pasta, yes—boil until pliable but underdone (al dente), then drain and pat dry. Some brands offer “oven-ready” sheets that can go in raw; always check packaging and add a bit more sauce if using no-boil pasta.
How long should lasagne rest before serving?
Let your baked lasagne rest 15–20 minutes before slicing. This helps the layers set, maintains structure, and improves flavor.
Why does my lasagne fall apart when cut?
Usually from not allowing enough resting time. If your sauces are too liquid or you cut into it right out of the oven, the layers won’t hold. Use a sharp knife and a wide spatula for best results.
Can I use jarred tomato sauce in lasagne?
Yes, high-quality jarred sauce can shortcut your ragù; just cook it down with sautéed aromatics and season well. Try Le Conserve della Nonna Tomato Sauce or Garofalo Tomato Sauce for authentic Italian flavor.
Make This Classic Lasagne Your Own
There’s no feeling quite like serving homemade lasagne—layered with love, tradition, and robust flavor—to those you cherish most. With this authentic Italian recipe, helpful links to top-notch ingredients, and delicious variations, you’re ready to master lasagne for any occasion. Enjoy every beautiful layer—and don’t forget to savor the leftovers!
