This Authentic Italian Lasagna Recipe is layered with rich bolognese sauce, creamy béchamel, and cheese for the ultimate comfort dish.
Updated May 2026: This recipe has been refreshed with better structure, tips, and layering guidance for perfect results every time.
If you’re looking for a true classic, this is it.
This authentic Italian lasagna recipe is made the traditional way with bolognese sauce and béchamel instead of ricotta.
What Makes This Lasagna Authentic?
Traditional Italian lasagna uses béchamel sauce instead of ricotta, creating a smoother, more delicate texture.
This version combines:
- Rich bolognese sauce
- Creamy béchamel
- Layers of pasta
- Perfect balance of cheese
Lasagna with Béchamel vs Ricotta
In Italy, many regions prefer béchamel over ricotta. The result is a creamier and more cohesive dish.
This version melts beautifully between layers and enhances the bolognese instead of overpowering it.
Why You’ll Love This Recipe
- Rich and flavorful layers
- Authentic Italian technique
- Perfect for gatherings and holidays
- Even better, the next day
Tips for the Best Lasagna
- Let it rest before slicing
- Use high-quality cheese
- Don’t skip the béchamel
- Layer evenly for best texture
Make-Ahead and Freezing Tips
- Assemble ahead of time and refrigerate
- Freeze before baking for best results
- Reheat covered to retain moisture
FAQ
Can I substitute ricotta?
Yes, but traditional Italian lasagna uses béchamel for a smoother texture.
Can I freeze lasagna?
Yes, assemble and freeze before baking for best results.
Why is my lasagna watery?
This can happen if the sauce is too thin or it hasn’t rested before slicing.
If you try this recipe, tag @LivingSweetMoments — I love seeing your creations!
Authentic Italian Lasagna Recipe
Ingredients
For Bolognese Sauce
- 1 1/2 lbs lean ground beef
- 1 large onion chopped
- 2 carrots peeled and small diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- 1 1/2 cups red wine
- 2 cloves garlic minced
- 1-2 teaspoons tomato paste
- 1/2 cup water
- 2 inches parmesan cheese rind
- 28 oz of crushed tomatoes or 1 jar of prepared tomato sauce
- Salt + Pepper
- 1 tablespoon Olive Oil
For Bechamel Sauce
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 3 cups milk warm
- 1/2 teaspoon nutmeg
- 1/2 teaspoon white pepper
- 1/2 cup parmesan cheese grated
- Salt to taste
Assembly
- 3 cups mozzarella cheese shredded
- Lasagna noodles either quick cook or regular ones
- 3/4 cup parmesan cheese grated
Instructions
- For Bolognese Sauce
- Heat olive oil in a large pot over medium heat
- Add onions and carrots. Season with salt and cook until softened
- Add garlic, oregano, and basil. Cook for 1 minute
- Add ground beef and cook until browned, breaking it apart
- Drain excess fat and pour in the red wine. Cook until reduced
- Add tomato paste, crushed tomatoes, water, bay leaves, and parmesan rind
- Bring to a boil, then reduce heat and simmer for 1–2 hours, partially covered
- Stir occasionally and adjust seasoning as needed
For Béchamel Sauce
- Warm the milk
- In a saucepan, melt butter over medium-low heat
- Add flour and whisk for about 1 minute
- Slowly pour in warm milk while whisking to avoid lumps
- Cook until thick and creamy
- Remove from heat and stir in parmesan, salt, pepper, and nutmeg
Assembly
- Preheat oven to 350°F
- Cook lasagna noodles according to package instructions
- Lightly grease a 9x13 baking dish
- Spread a thin layer of sauce on the bottom
- Add a layer of noodles
- Add half of the bolognese sauce
- Sprinkle mozzarella cheese
- Spread béchamel sauce
- Repeat layers once more
- Finish with noodles, remaining béchamel, mozzarella, and parmesan
- Cover with foil (sprayed with oil to prevent sticking)
- Bake for 45–60 minutes until bubbly
- Remove foil and broil until golden on top
- Let rest 15 minutes before slicing
Notes
- You can assemble ahead and refrigerate overnight
- Freeze unbaked for best results
- Let it rest before slicing to prevent it from falling apart
Nutrition
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Amazing Bolognese Sauce
I made this recipe this weekend and followed it very closely….little more garlic and little more wine. I am so proud of myself, the lasagna was FANTASTIC!!!! I could and will make this over and over and over again and definitely make two batches and freeze one next time. Superb and thank you very much for sharing.
Thank you so much for your feedback, Dawn. Glad you liked it! I think it’s the bechamel combined with the meat sauce = heaven!
I’m Italian American and met my cousins from Northern Italy several times in the Torino area. This is how they make their lasagna. I grew up with Ricotta but have made their version with Béchamel. I can’t wait to try your recipe. Thanks for sharing.
You’re welcome Leslie! Using Bechamel in a lasagna is a game changer! Let me know what you think
This is the second time I am using this recipe…the lasagna is DELICIOUS. I cannot make it fast enough for the family, I usually double the recipe….one to eat and one to hide.
Thanks for your feedback Camille! so glad your family enjoyed it!