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Classic Lasagna
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19 INGREDIENTS • 13 STEPS • 2HRS

Classic Lasagna

Recipe

3.6

7 ratings
Looking for an Italian lasagna recipe that's just like the grandmothers make it in Bologna? Look no further!
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Looking for an Italian lasagna recipe that's just like the grandmothers make it in Bologna? Look no further!
author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.

2HRS

Total Time

$1.49

Cost Per Serving

Ingredients

Servings
12
us / metric
Ragu
Carrot
2
Carrots, diced, peeled
White Onion
1
White Onion, diced
Celery
3 stalks
Celery, diced, washed
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Tomato Passata
250 g
Tomato Passata
80/20 Lean Ground Beef
500 g
80/20 Lean Ground Beef
80/20 Lean Ground Pork
500 g
80/20 Lean Ground Pork
Water
240 mL
Water
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Bechamel
Whole Milk
1 L
Whole Milk
Unsalted Butter
100 g
Unsalted Butter, cubed
All-Purpose Flour
80 g
All-Purpose Flour
Ground Nutmeg
1 pinch
Ground Nutmeg
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Pasta
Lasagna Noodles
6 sheets
Lasagna Noodles
Fresh Basil
to taste
Fresh Basil
Parmigiano-Reggiano
to taste
Parmigiano-Reggiano, freshly grated

Nutrition Per Serving

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Calories
440
Fat
29.7 g
Protein
20.2 g
Carbs
24.0 g
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author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.

Cooking Instructions

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step 1
Heat Extra-Virgin Olive Oil (2 Tbsp) in a large pan or dutch oven. Cook the Carrots (2), White Onion (1), and Celery (3 stalks) over a low heat until they are soft, roughly 2-5 minutes.
step 2
Turn the heat to medium-high and add the 80/20 Lean Ground Beef (500 g) and 80/20 Lean Ground Pork (500 g).
step 3
When the meat has browned and the liquid it releases has evaporated, add the Water (240 mL) and stir.
step 4
When the water has evaporated, add the Tomato Passata (250 g), Salt (to taste), and Ground Black Pepper (to taste). Stir again to mix the ingredients and let them cook on a low heat for at least an hour, or up to 12 hours. Every hour, stir it and add in a tablespoon of water to keep it moist.
step 5
Warm the Whole Milk (1 L) in a saucepan, but don’t let it boil.
step 6
In a separate saucepan, melt the Unsalted Butter (100 g) over low heat. As soon as it has liquefied, take it off the heat and gradually whisk in the All-Purpose Flour (80 g), making sure that no lumps form.
step 7
Place the pan with the butter and flour mixture back on low heat and add your warm milk, Salt (to taste), Ground Nutmeg (1 pinch), and Ground Black Pepper (to taste). Stir rapidly with the whisk until it thickens and becomes smooth.
step 8
Preheat the oven to 400 degrees F (200 degrees C).
step 9
To assemble, pour a fine layer of ragu, then place your Lasagna Noodles (6 sheets) on top of the ragu until you have covered it completely. Don’t allow them to overlap too much, as you don’t want any double layers of pasta. Add a layer of the bechamel sauce then grate Parmigiano-Reggiano (to taste) over the top.
step 10
Repeat the process in the same order as above until you reach 6 layers of pasta. On the very last layer of pasta, place a slightly thicker layer of bechamel and ragù, as it is the layer most exposed to the hot air of the oven and tends to dry up. Generously sprinkle some more Parmigiano Reggiano on top.
step 11
Bake for about 25 minutes. You will know the lasagna is ready when you can see a golden crust around the outside edges on the top layer.
step 12
Rest the lasagna for 5-10 minutes before cutting and serving.
step 13
Garnish with Fresh Basil (to taste).

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