Masters of kitchen
Authentic Italian Lasagna Recipe
If you’re looking for the ultimate comfort food, this Italian Lasagna recipe delivers all the cozy, layered goodness your heart desires. Rich, saucy, and bubbling with cheese, it’s the kind of dish that brings people together—whether it’s Sunday dinner or a special occasion.
Unlike quick American versions that use shortcuts like ricotta or jarred sauce, this classic lasagna recipe is all about tradition. Think slow-simmered meat ragù, silky béchamel sauce, delicate pasta sheets, and a generous topping of Parmigiano Reggiano—all baked until golden and bubbling.
Whether you’re making it for the first time or just looking to get back to the roots of Italian cooking, this authentic Italian lasagna is a labor of love worth every bite. Once you try it, you’ll understand why this dish is a staple in Italian homes and trattorias alike.
What Makes This Italian Lasagna Recipe Authentic?
So, what sets this version apart from the rest? It comes down to a few key choices that make all the difference in flavor and texture.
First, instead of ricotta cheese, this traditional lasagna uses béchamel sauce—a creamy, white sauce made with butter, flour, and milk. While ricotta-based lasagna is common in the U.S., béchamel is the hallmark of authentic Italian lasagna, especially in the north. It creates a silky, rich texture that ties everything together.
Second, we use a true meat ragù, not just browned beef. A proper ragù simmers low and slow, blending beef, pork, onions, garlic, tomato paste, red wine, and herbs. It’s thick, robust, and bursting with flavor.
Lastly, the pasta makes a difference. Use fresh lasagna sheets or high-quality oven-ready pasta. You want delicate, tender layers that melt into the sauce—not thick, chewy noodles.
Bold Tip: True Italian lasagna doesn’t rely on shortcuts—it’s all about layering flavors with love.
Stick with these traditional techniques, and you’ll create a homemade lasagna that’s as satisfying and soulful as one you’d find in a rustic trattoria.
Ingredients for a Classic Lasagna Recipe: What You’ll Need
Here’s what goes into this Italian baked lasagna, and why each part matters.
Ragù Sauce
This isn’t just ground beef and tomatoes. A classic ragù blends ground beef and pork, caramelized onions, garlic, tomato paste, and a splash of red wine. Simmer slowly to develop rich, deep flavor. It’s the foundation of any classic lasagna recipe.
Béchamel Sauce
Creamy, buttery, and just slightly nutty—béchamel is what gives this traditional Italian lasagna its signature texture. Made with butter, flour, milk, and a pinch of nutmeg, it adds balance to the bold ragù.
Pasta Sheets
Use fresh pasta if possible. If not, oven-ready lasagna noodles are a reliable substitute. The goal is thin, tender layers that bake beautifully without getting mushy.
Cheese
Skip the cottage cheese and cheddar. Use Parmigiano Reggiano for that nutty bite and fresh mozzarella for gooey meltiness. This combo keeps your homemade lasagna traditional and flavorful.
Ingredient Swaps
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All-beef version (if avoiding pork)
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Lactose-free béchamel (with plant milk & butter)
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Vegetarian? Sub mushrooms and lentils in the ragù
With the right balance of rich ragù, creamy béchamel, and quality pasta, this Italian Lasagna recipe becomes a masterpiece of comfort food.
Step-by-Step Instructions for Classic Italian Lasagna
Let’s make your authentic Italian lasagna—step by step.
Step 1: Make the Ragù
Sauté onions and garlic in olive oil. Add ground beef and pork, browning thoroughly. Stir in tomato paste and red wine. Add herbs like bay leaf and thyme. Simmer low for 45–60 minutes. You want a thick, hearty sauce worthy of a traditional lasagna.
Step 2: Prepare the Béchamel
In a saucepan, melt butter and whisk in flour. Cook briefly, then gradually add warm milk. Stir until thick and creamy. Season with salt, pepper, and a pinch of nutmeg. This creamy sauce defines Italian lasagna with béchamel.
Step 3: Prep the Baking Dish
Grease a 9×13″ dish. Set up an assembly line: ragù, béchamel, pasta sheets, grated cheese. This step keeps your layering smooth and fuss-free.
Step 4: Assemble
Layer in this order:
Ragù → Pasta → Béchamel → Cheese → Repeat
End with a final layer of béchamel and a sprinkle of Parmigiano.
Step 5: Bake
Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 15–20 minutes more, until golden and bubbly.
Pro Tip: Let your lasagna rest 15–20 minutes before slicing. This ensures those picture-perfect layers stay intact.
Follow these steps and your Italian Lasagna recipe will turn out restaurant-worthy—layered, flavorful, and impossible to resist.
What to Serve with Italian Lasagna
Italian lasagna is a rich, hearty main dish, so your sides should complement without overpowering it.
A simple arugula salad with lemon vinaigrette brings a fresh, peppery contrast to the creamy layers. Other great options include a Caprese salad or a classic Caesar.
When it comes to bread, garlic bread, focaccia, or even a crusty Italian loaf is perfect for soaking up any extra sauce left on the plate.
Want veggies on the side? Try roasted zucchini, mushrooms, or eggplant. Their caramelized edges bring out the rustic heart of the dish.
And of course—wine! A bold red like Chianti or Sangiovese is the ideal pairing. They cut through the richness and enhance the tomato-forward ragù beautifully.
Make-Ahead, Freezing, and Reheating Tips
Lasagna is one of the best meals to prepare in advance. It even tastes better the next day as the flavors meld.
Make-Ahead Tips:
Assemble the entire lasagna (uncooked) and refrigerate it for up to 2 days before baking. Cover tightly with foil to prevent it from drying out.
Freezing:
Want to freeze it? You can either freeze it unbaked or baked. Just make sure to wrap it well in plastic wrap and foil to prevent freezer burn. Label it with the date.
Freezer Tip: Freezing before baking helps preserve texture better, especially for béchamel-based versions.
Reheating:
From the fridge: reheat covered in a 350°F (175°C) oven for 25–30 minutes. From frozen: bake covered at 375°F (190°C) for about 60–75 minutes, uncovering for the last 15 minutes to crisp up the top.
Avoid microwaving large slices—it tends to make the texture soggy. If you must, do it in short bursts and cover with a damp paper towel.
Delicious Variations to Try
Once you’ve mastered the traditional Italian lasagna, feel free to get creative! Here are some crowd-pleasing variations:
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Vegetarian Lasagna: Layer roasted zucchini, mushrooms, and spinach with béchamel and marinara for a light yet flavorful alternative. Add lentils for extra protein.
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Seafood Lasagna: A coastal Italian favorite. Use shrimp, scallops, or even crab layered with béchamel and a touch of lemon zest.
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Spicy Sausage Lasagna: Swap out the pork in the ragù for spicy Italian sausage and add a pinch of red pepper flakes for heat.
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Gluten-Free Lasagna: Use gluten-free pasta sheets and make béchamel with a GF flour blend. The flavor stays rich and satisfying.
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Regional Styles:
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Lasagna alla Bolognese (from Emilia-Romagna): classic ragù + béchamel, no ricotta.
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Lasagna Napoletana (from Naples): includes meatballs, hard-boiled eggs, ricotta, and a rich tomato sauce. It’s more festive and decadent.
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Pro Tip: Lasagna is all about layers, so balance flavors and textures with care—no matter which twist you choose.
Common Mistakes to Avoid
Even the best cooks make missteps. Here are some common lasagna pitfalls—and how to avoid them.
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Overcooking the Pasta: If you’re pre-boiling your pasta sheets, don’t cook them all the way. They’ll finish cooking in the oven. Go for al dente.
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Too Much Cheese or Sauce: More isn’t always better. Overloading can lead to soggy layers and uneven baking.
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Skipping the Béchamel: It might be tempting to replace it with cheese or skip it altogether—but béchamel is what gives authentic Italian lasagna its creamy magic.
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Not Letting It Rest: Let the lasagna sit for at least 15 minutes after baking. It sets the layers and makes slicing a breeze.
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Rushing the Ragù: Give it time to simmer. That’s where the flavor builds. A rushed sauce leads to a flat-tasting dish.
Storage Tips & Shelf Life
Lasagna stores well, making it ideal for leftovers or meal prep.
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In the Fridge: Store cooked lasagna in an airtight container for up to 4 days. Reheat in the oven or microwave (small portions only).
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In the Freezer: Wrap tightly in foil and freeze for up to 3 months. Label with the date and contents for easy reference.
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Signs It’s No Longer Fresh: If you notice a sour smell, discoloration, or excess liquid pooling—toss it. Better safe than sorry.
Lasagna actually gets tastier the next day, so don’t be afraid to enjoy those leftovers!
FAQs About Making a Traditional Italian Lasagna Recipe
What’s the difference between Italian and American lasagna?
Italian lasagna uses béchamel sauce and a meat ragù, while American versions often use ricotta cheese and tomato sauce. The texture and richness vary greatly.
Can I make lasagna without béchamel?
While you technically can, skipping béchamel changes the entire texture of a true Italian Lasagna recipe and may leave it dry or unbalanced.
What kind of pasta is best for lasagna?
Use fresh lasagna sheets if possible. Otherwise, oven-ready dried sheets are a good shortcut. Just avoid boiling them too long.
How many layers should a traditional Italian lasagna have?
Generally 4 to 5 layers of pasta with alternating sauce, béchamel, and cheese. It should hold together without collapsing.
Can I freeze lasagna with béchamel sauce?
Yes! It freezes well. Just be sure to wrap it tightly. You can freeze it either baked or unbaked.
Do Italians use ricotta in lasagna?
Not typically in Northern Italy. They use béchamel instead of ricotta. Southern Italian versions like Lasagna Napoletana do sometimes include it.
Final Thoughts & Encouragement
If you’ve never made lasagna from scratch, don’t be intimidated. With a little patience and love, it’s easier than you think—and incredibly rewarding.
Once you master this classic Italian lasagna recipe, it’ll become a go-to for special occasions, cozy weekends, or even holiday dinners. The bubbling layers, the cheesy top, and that rich meat sauce will win over any crowd.
Give it a try—and don’t forget to share your results! Leave a comment, tag a photo, or pass the recipe along. Because nothing brings people together like a big pan of homemade lasagna.
Buon appetito!
Italian Lasagna Recipe
Equipment
- Large saucepan
- Medium saucepan (for béchamel)
- 9x13 inch baking dish
- Wooden spoon or spatula
- Whisk
- Foil
Ingredients
For the Ragù:
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ lb ground beef
- ½ lb ground pork
- 2 tbsp tomato paste
- ½ cup red wine
- 1 cup beef or chicken broth
- 1 tsp dried thyme or Italian seasoning
- Salt & pepper to taste
For the Béchamel:
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2½ cups whole milk warm
- ¼ tsp ground nutmeg
- Salt & pepper to taste
Assembly:
- 9 –12 fresh or oven-ready lasagna sheets
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmigiano Reggiano
Instructions
Make the Ragù:
- In a large saucepan, heat olive oil. Sauté onion and garlic until soft. Add ground meats and cook until browned. Stir in tomato paste and wine. Let reduce, then add broth and herbs. Simmer 45–60 minutes until thick.
Prepare the Béchamel:
- Melt butter in a saucepan. Whisk in flour and cook 1–2 minutes. Gradually whisk in milk. Stir until thickened. Season with nutmeg, salt, and pepper.
Assemble the Lasagna:
- Preheat oven to 375°F (190°C). In a greased 9x13 pan, spread a thin layer of ragù. Add pasta sheets, then béchamel, more ragù, cheese, and repeat. Finish with béchamel and cheese on top.
Bake:
- Cover with foil and bake 30 minutes. Remove foil and bake 15–20 more until bubbling and golden.
Rest & Serve:
- Let the lasagna rest 15–20 minutes before slicing to help it set.
Notes
- You can substitute the pork with more ground beef or even sausage.
- For vegetarian lasagna, replace meat with mushrooms and spinach.
- Make ahead and refrigerate unbaked for up to 2 days.
- Freezes beautifully—wrap tightly and label.
- Letting the lasagna rest ensures clean slices and improved flavor.