Recipes › Pasta › Lasagna Casserole Recipe

Lasagna Casserole Recipe

Recipe by Pedro M. A. Neves

This classic Italian lasagna casserole layers tender pasta sheets with a rich meat ragù, creamy béchamel sauce, and melted cheese for a deeply satisfying comfort dish. The casserole develops an irresistible golden crust while the interior remains moist and flavorful. Perfect for feeding a family or bringing to a gathering, this timeless preparation showcases the simplicity and elegance of traditional Italian cooking.

Ingredients

• 500g ground beef
• 150g ground pork
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 400g canned crushed tomatoes
• 30ml tomato paste (2 tablespoons)
• 125ml whole milk (½ cup)
• 60g butter (4 tablespoons)
• 40g all-purpose flour (⅓ cup)
• 375g fresh lasagna sheets or 300g dried lasagna noodles
• 200g whole milk ricotta cheese
• 150g grated Parmigiano-Reggiano cheese
• 100g grated mozzarella cheese
• 15ml extra virgin olive oil (1 tablespoon)
• 5ml salt (1 teaspoon)
• 2ml black pepper (½ teaspoon)
• 2ml dried oregano (½ teaspoon)
• 1 bay leaf

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onion and sauté for 3-4 minutes until softened and translucent.

2. Add minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly.

3. Add ground beef and ground pork, breaking the meat apart with a wooden spoon. Cook for 6-7 minutes, stirring frequently, until the meat is browned and no pink remains.

4. Stir in tomato paste and cook for 2 minutes to caramelize slightly. Pour in crushed tomatoes, add bay leaf and dried oregano, then season with salt and pepper. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the ragù thickens and flavors develop.

5. While the ragù simmers, prepare the béchamel sauce: melt butter in a separate saucepan over medium heat. Whisk in flour to form a smooth paste and cook for 2 minutes, stirring constantly. Gradually add milk while whisking to prevent lumps, then continue cooking and stirring for 3-4 minutes until the sauce thickens and coats the back of a spoon. Season with a pinch of salt and pepper.

6. If using dried lasagna noodles, cook them according to package directions until al dente, drain, and lay flat on parchment paper to prevent sticking. Fresh lasagna sheets can be used directly without cooking.

7. Preheat oven to 180°C (350°F). Spread a thin layer of ragù sauce on the bottom of a 9x13 inch (23x33cm) baking dish.

8. Build the first layer: arrange pasta sheets to cover the sauce, overlapping slightly. Spread one-third of the remaining ragù over the pasta, then drizzle one-third of the béchamel sauce. Sprinkle one-third of the combined cheeses (ricotta, Parmigiano-Reggiano, and mozzarella mixed together) over the top.

9. Repeat layering two more times: pasta sheets, ragù, béchamel, and cheese mixture, ending with a final layer of pasta sheets topped with remaining béchamel and the last of the cheese.

10. Bake uncovered for 30-35 minutes until the top is golden brown and bubbling at the edges. Let rest for 5-10 minutes before serving to allow the layers to set and make cutting easier.

Substitutions

• Use ground turkey or lentils for a leaner protein alternative
• Replace ricotta with cottage cheese or Greek yogurt for a lighter version
• Substitute all-purpose flour with cornstarch in the béchamel (use 30g instead of 40g)
• Use dairy-free milk and butter with cornstarch for a vegan béchamel

Tips

• Letting the baked lasagna rest for at least 5 minutes after baking helps the layers set and makes portioning cleaner without the filling sliding
• For deeper flavor, prepare the ragù sauce a day in advance and refrigerate; this allows the flavors to meld and intensify
• If the top begins browning too quickly, tent the casserole loosely with foil for the final 10-15 minutes of baking

Lasagna alla Bolognese originates from Emilia-Romagna in northern Italy, where it is traditionally prepared with a meat-based ragù, béchamel sauce, and Parmigiano-Reggiano cheese—quite different from the tomato-heavy versions common elsewhere. This casserole format showcases the region's mastery of both meat cookery and creamy sauces, reflecting centuries of culinary tradition.

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