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Best Lasagna Recipe

Recipe by Pedro M. A. Neves

This Best Lasagna Recipe delivers authentic Italian layers of silky pasta, rich meat ragù, and creamy béchamel sauce, baked until golden and bubbling. Built from fresh ingredients and time-honored techniques, each bite reveals perfectly balanced flavors—meaty, cheesy, and deeply satisfying. A true showstopper for family dinners and special occasions.

Ingredients

• 400g ground beef
• 200g ground pork
• 150ml whole milk
• 100g unsalted butter
• 60g all-purpose flour
• 200ml red wine
• 400g canned crushed tomatoes
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 150g Parmigiano-Reggiano cheese, grated
• 250g fresh mozzarella cheese, sliced or shredded
• 30ml olive oil
• 2ml salt
• 1ml black pepper
• pinch nutmeg
• 500g dried lasagna sheets (or fresh sheets)
• 30ml beef broth

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onion and sauté for 3 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.

2. Add ground beef and pork to the pot, breaking it apart with a wooden spoon. Cook for 8–10 minutes, stirring frequently, until the meat is fully browned and any liquid has evaporated.

3. Pour red wine into the pot and scrape up any browned bits from the bottom with a wooden spoon. Simmer for 3 minutes until the wine reduces slightly and the raw alcohol smell disappears.

4. Stir in crushed tomatoes and beef broth. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Season with salt and pepper to taste. The ragù should be thick and rich.

5. While the ragù simmers, prepare the béchamel sauce: melt 100g butter in a separate saucepan over medium heat. Once foaming, whisk in 60g flour to form a pale roux. Cook for 2 minutes, stirring constantly, until slightly golden.

6. Slowly add 150ml whole milk to the roux, whisking constantly to prevent lumps. Continue cooking for 5–7 minutes over medium heat, stirring frequently, until the sauce thickens and coats the back of a spoon. Season lightly with salt, pepper, and a pinch of nutmeg.

7. Preheat oven to 180°C (350°F). If using dried lasagna sheets, cook them according to package directions in salted boiling water, then drain and lay flat on clean kitchen towels to prevent sticking.

8. Spread a thin layer of ragù (about 200ml) on the bottom of a 9x13-inch (23x33cm) baking dish. Layer 4–5 lasagna sheets over the ragù, overlapping slightly.

9. Spread one-third of the remaining ragù over the pasta sheets, then drizzle one-third of the béchamel sauce. Sprinkle one-third of the Parmigiano-Reggiano and scatter one-third of the mozzarella over the top.

10. Repeat layers two more times: pasta sheets, ragù, béchamel, Parmigiano-Reggiano, and mozzarella. Finish the top layer with any remaining béchamel sauce and mozzarella cheese.

11. Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 20–25 minutes until the top is golden brown and the edges are bubbling.

12. Remove from the oven and let rest for 10 minutes before cutting. This allows the layers to set so they hold their shape when served.

Substitutions

• For a lighter version, replace 50% of the beef and pork with finely minced mushrooms or lentils.
• Use whole wheat lasagna sheets or no-boil sheets to reduce prep time.
• Substitute béchamel with a mixture of ricotta cheese (300g), egg (1), and Parmigiano-Reggiano (50g) for a creamier filling.
• Replace cow's milk mozzarella with plant-based mozzarella for a vegan adaptation.

Tips

• Make the ragù up to 2 days ahead and refrigerate; this allows flavors to deepen and makes assembly faster on the day of baking.
• Use a combination of beef and pork for more complex, balanced flavor; beef alone can be too heavy.
• Do not skip the resting period after baking—it prevents the lasagna from falling apart when cut and plated.
• For crispier edges, use a ceramic or glass baking dish rather than metal; these conduct heat more evenly.

Lasagna alla Bolognese is a signature dish from the Emilia-Romagna region of Italy, particularly Bologna. It differs from American lasagna in its use of a slow-cooked meat ragù (not tomato sauce alone) and creamy béchamel rather than ricotta, creating a sophisticated, layered dish that represents Northern Italian culinary tradition.

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