Recipes › Pasta › Lisas Lasagne Recipe

Lisas Lasagne Recipe

Recipe by Pedro M. A. Neves

Lisa's Lasagne is a classic Italian baked pasta dish featuring layers of tender pasta sheets, rich meat ragù, creamy béchamel sauce, and melted cheese. This traditional preparation combines the depth of a slow-simmered bolognese with the silky smoothness of homemade béchamel for an authentic regional lasagne alla bolognese experience.

Ingredients

• 400g ground beef
• 200g ground pork
• 150g pancetta, finely diced
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 250ml whole milk
• 50g butter
• 40g all-purpose flour
• 100g Parmigiano-Reggiano cheese, grated
• 250ml dry white wine
• 400g canned crushed tomatoes
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Nutmeg, pinch
• 500g fresh or dried lasagne sheets
• 30g butter for greasing
• Extra Parmigiano-Reggiano for topping

Instructions

1. Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the diced pancetta and cook for 3-4 minutes until it releases its fat and begins to crisp. Add the chopped onion, carrot, and celery (soffritto) and sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.

2. Add the minced garlic to the pot and cook for 1 minute. Increase heat to high, add the ground beef and pork, breaking up the meat with a wooden spoon as it cooks for 5-6 minutes until browned and any liquid has evaporated.

3. Pour in the white wine and simmer for 3-4 minutes, scraping up any browned bits from the bottom of the pot, until most of the wine has evaporated.

4. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes, season with salt, pepper, and a pinch of nutmeg. Reduce heat to low and simmer gently, partially covered, for 40-45 minutes, stirring occasionally. The ragù should reduce and darken slightly; taste and adjust seasonings.

5. While the ragù simmers, prepare the béchamel sauce. Melt 50g butter in a medium saucepan over medium heat. Whisk in the flour to create a roux and cook, stirring constantly, for 2-3 minutes until it turns light golden but does not brown.

6. Gradually whisk the cold milk into the roux, a little at a time, whisking vigorously to prevent lumps from forming. Continue cooking and stirring for 8-10 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and a small pinch of nutmeg. Remove from heat and stir in half of the grated Parmigiano-Reggiano.

7. Preheat oven to 180°C (350°F). Lightly butter a 9×13 inch (23×33 cm) baking dish. Spread a thin layer of ragù on the bottom of the dish, then layer lasagne sheets, overlapping slightly. Continue building layers in this order: ragù, béchamel, Parmigiano-Reggiano, lasagne sheets. Repeat until all ingredients are used, finishing with a layer of béchamel and grated cheese on top.

8. Cover the baking dish loosely with parchment paper or aluminum foil and bake for 20 minutes. Remove the cover and bake for an additional 20-25 minutes until the top is golden brown and bubbling slightly at the edges.

9. Remove from the oven and let rest for 10 minutes before serving. This allows the layers to set and makes portioning easier.

Substitutions

• Use 600g ground beef alone if pork is unavailable, reducing the total meat weight slightly
• Replace dairy béchamel with a béchamel made with unsweetened oat milk and dairy-free butter for a vegan version
• Substitute finely grated Grana Padano for Parmigiano-Reggiano if preferred
• Use gluten-free lasagne sheets and cornstarch instead of flour for the roux for a gluten-free version

Tips

• Do not rush the ragù; the slow simmer develops deep, complex flavors that define authentic lasagne alla bolognese
• Ensure the béchamel is smooth by whisking constantly as you add milk; lumps will not disappear during cooking
• Allow the lasagne to rest after baking so the layers set properly and portions hold together when served

Lasagne alla bolognese originates from Emilia-Romagna in northern Italy, where the combination of meat ragù and béchamel is considered the authentic preparation, distinct from the tomato-heavy versions found in southern Italy. This dish is traditionally served on special occasions and represents the skill of Italian home cooking.

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