Recipes › Pasta › Pasta Lasagna Recipe

Pasta Lasagna Recipe

Recipe by Pedro M. A. Neves

This classic Italian pasta lasagna features layers of tender egg noodles, rich ragù made from ground beef and pork, creamy béchamel sauce, and melted Parmigiano-Reggiano. The dish combines the comfort of pasta with the structured elegance of lasagna, creating a deeply satisfying main course that improves with time as flavors meld together. Perfect for feeding a crowd or enjoying leftovers throughout the week.

Ingredients

• 500g ground beef
• 250g ground pork
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 150ml whole milk
• 60g butter
• 45g all-purpose flour
• 100g Parmigiano-Reggiano, grated
• 400g canned crushed tomatoes
• 2 tablespoons tomato paste
• 125ml dry white wine
• 2 bay leaves
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 500g fresh egg lasagna sheets or 350g dried lasagna sheets
• Nutmeg to taste

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onion and cook for 4 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.

2. Add the ground beef and pork to the pot, breaking up the meat with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the meat is completely browned and no pink remains.

3. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in the white wine and use a wooden spoon to deglaze the bottom of the pot, scraping up any browned bits.

4. Add the crushed tomatoes, bay leaves, and oregano. Season with salt and pepper. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens and flavors concentrate.

5. While the ragù simmers, prepare the béchamel sauce. Melt butter in a separate medium saucepan over medium heat. Whisk in flour to create a paste, cooking for 1-2 minutes while stirring constantly until light golden.

6. Gradually pour in the milk while whisking continuously to prevent lumps from forming. Continue cooking and stirring for 5-7 minutes until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg.

7. Preheat oven to 180°C (350°F). In a 9x13 inch baking dish, spread a thin layer of ragù sauce on the bottom. Arrange a layer of lasagna sheets, overlapping slightly.

8. Layer in this order: one-third of remaining ragù, one-third of béchamel, scattered Parmigiano-Reggiano. Repeat layers twice more, finishing with béchamel and a generous topping of grated cheese.

9. Cover the baking dish loosely with aluminum foil. Bake for 40-45 minutes until heated through and bubbling around edges. Remove foil and bake an additional 10-15 minutes until the top is golden and slightly crusted.

10. Remove from oven and let rest for 10 minutes before cutting. This allows the layers to set and makes serving cleaner. Cut into squares and serve with additional grated Parmigiano-Reggiano on the side.

Substitutions

• Replace ground beef and pork with 750g of ground lamb for a richer, more Mediterranean flavor
• Substitute béchamel with a mixture of 500g ricotta cheese, 200g grated mozzarella, and 1 egg for a lighter texture
• Use gluten-free lasagna sheets for those with celiac disease, using the same assembly method
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, more assertive cheese flavor

Tips

• Do not skip the resting period after baking; it allows the pasta to absorb remaining moisture and makes the lasagna easier to serve without falling apart
• Make the ragù sauce the day before assembly for deeper flavor development and easier meal preparation
• For a less rich version, use 2% milk and reduce butter to 40g; the sauce will be thinner but still adequate
• Fresh lasagna sheets require no pre-cooking and will cook through in the oven, while dried sheets may be soaked briefly in warm water if preferred

Lasagna originated in the Emilia-Romagna region of Northern Italy, particularly around Bologna, where it is known as lasagna alla bolognese. The authentic version uses a carefully balanced ragù of beef and pork simmered for hours, combined with homemade béchamel and fresh pasta sheets, creating a dish that represents centuries of Italian culinary tradition and regional pride.

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