This recipe delivers the true, authentic taste of Italian lasagna: delicate homemade pasta sheets layered with a rich, slow-simmered meat ragù, creamy béchamel sauce, and premium cheeses. The secret is in patience—allowing each component to develop its full flavor before assembling and baking.
1. Ingredients You’ll Need
For the Fresh Pasta Sheets:
- 2 cups (250g) “00” flour (or all-purpose flour)
- 3 large eggs, room temperature
- 1 tbsp olive oil
- ½ tsp fine sea salt
- Semolina flour, for dusting
For the Ragù Bolognese:
- 2 tbsp olive oil
- 2 oz (60g) pancetta or bacon, finely chopped
- 1 large yellow onion, very finely diced
- 2 medium carrots, very finely diced
- 2 stalks celery, very finely diced
- 1 lb (450g) ground beef (80/20)
- ½ lb (225g) ground pork
- ½ cup (120ml) dry red wine
- 2 cups (480ml) whole milk
- 1 (28oz/800g) can whole San Marzano tomatoes, hand-crushed
- 2 tbsp tomato paste
- 1 cup (240ml) beef or chicken stock
- 1 bay leaf
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper
For the Béchamel Sauce:
- 4 tbsp (60g) unsalted butter
- ½ cup (60g) all-purpose flour
- 4 cups (1 liter) whole milk, warmed
- Pinch of freshly grated nutmeg
- Salt and white pepper, to taste
For Assembly:
- 1 ½ cups (150g) Parmigiano-Reggiano, freshly grated
- 12 oz (340g) fresh mozzarella cheese, torn into small pieces
- Butter, for greasing the dish
2. Nutrition Information (Calorie Estimate)
- Calories: Approximately 650-850 kcal per serving (a generous portion).
- Note: This is a rich, celebratory dish. The estimate accounts for the homemade pasta, meats, and cheeses. Portion size and specific brands will cause variation.
3. Step-by-Step Instructions (Detailed with Tips)
Part 1: Make the Ragù Bolognese (The Day Before – Ideal)
- Pro Tip: Making the ragù a day ahead allows the flavors to meld magnificently and makes assembly day much easier.
- Soffritto: In a large Dutch oven, heat olive oil over medium heat. Add pancetta and cook until fat renders. Add onion, carrot, and celery. Cook for 10-15 minutes until soft and sweet, but not browned.
- Brown the Meat: Increase heat to medium-high. Add ground beef and pork. Season generously with salt and pepper. Cook, breaking up with a spoon, until well-browned.
- Deglaze: Pour in the red wine. Scrape the bottom of the pot and simmer until the wine has almost completely evaporated.
- Simmer: Add tomato paste and stir for 1 minute. Add crushed tomatoes, stock, bay leaf, and nutmeg. Bring to a simmer, then reduce heat to the lowest possible setting.
- Slow Cook: Partially cover and let it simmer gently for at least 3 hours, stirring occasionally. In the last 30 minutes, add the warm milk and stir through. The ragù is done when it is thick and rich, with most of the liquid absorbed. Discard the bay leaf. Let cool and refrigerate overnight.
Part 2: Make the Fresh Pasta Sheets
- Pro Tip: “00” flour is ideal for its fine texture, which creates a silky, tender pasta. Let the dough rest to relax the gluten for easier rolling.
- Make the Dough: On a clean surface, mound the flour and create a deep well in the center. Crack the eggs into the well. Add the oil and salt. Using a fork, gently beat the eggs, gradually incorporating flour from the sides until a shaggy dough forms.
- Knead: Knead the dough by hand for 8-10 minutes until it becomes incredibly smooth and elastic. If it’s sticky, add a little more flour. Wrap tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
- Roll the Sheets: Cut the dough into 4 equal pieces. Keep unused pieces covered. Using a pasta roller or a rolling pin, roll one piece out until it is thin enough to see your hand through (setting #6 or #7 on a machine). Dust with semolina flour to prevent sticking.
- Par-cook: Bring a large pot of salted water to a boil. Cook each sheet for 60-90 seconds. Immediately transfer to a bowl of ice water to stop cooking. Lay the blanched sheets flat on a kitchen towel or baking sheet dusted with semolina.
Part 3: Make the Béchamel Sauce
- Pro Tip: Warm milk prevents lumps. Whisk constantly for a perfectly smooth sauce.
- Make the Roux: In a saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, for 2 minutes until it smells nutty. Do not let it brown.
- Add Milk: Gradually add the warm milk, about ½ cup at a time, whisking vigorously after each addition until completely smooth before adding more.
- Thicken: Once all milk is added, continue to cook, whisking, until the sauce thickens to a creamy, gravy-like consistency (about 8-10 minutes).
- Season: Remove from heat. Stir in nutmeg, and season with salt and white pepper. Place plastic wrap directly on the surface to prevent a skin from forming.
Part 4: Assemble the Lasagna
- Pro Tip: Grease the dish with butter for a crispier edge. Start and end with a “safety net” of béchamel to prevent the pasta from drying out.
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13 inch (23×33 cm) baking dish with butter.
- First Layer: Spread a thin layer of béchamel sauce on the bottom of the dish. Arrange a single layer of pasta sheets, slightly overlapping.
- Build Layers: In this order:
- Spread a thin layer of ragù.
- Drizzle a layer of béchamel.
- Sprinkle with Parmigiano-Reggiano and pieces of mozzarella.
- Add a new layer of pasta sheets.
- Repeat the process 3-4 more times, until all components are used.
- Final Layer: Ensure the top layer is pasta. Cover it generously with the remaining béchamel sauce. Sprinkle with the last of the Parmigiano and mozzarella.
Part 5: Bake and Rest
- Pro Tip: RESTING IS NON-NEGOTIABLE. It allows the layers to set, making it possible to cut clean squares.
- Bake: Cover the dish with foil (tented so it doesn’t touch the cheese). Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes until the top is golden brown and bubbly.
- Rest: Remove from the oven and let the lasagna rest on a wire rack for a minimum of 20 minutes before cutting and serving. This is the hardest but most important step.
