Authentic Italian Lasagna Recipe

This Authentic Italian Lasagna Recipe made is by layering noodles with bolognese sauce, cheese, and bechamel. Delicious for dinner and celebrations.

Course Entree

Cuisine Italian

Prep Time 20

Cook Time 2

Total Time 2 20

Servings -10 servings

Calories 508kcal

Author Tiffany Bendayan

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

US Customary - Metric

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

- Lasagna tastes even better the next day
- You can assemble ahead and refrigerate overnight
- Freeze unbaked for best results
- Let it rest before slicing to prevent it from falling apart

Nutrition