Recipes › Pasta › Simply Lasagna Recipe

Simply Lasagna Recipe

Recipe by Pedro M. A. Neves

This straightforward lasagna combines layers of tender pasta sheets, rich meat sauce, and creamy béchamel for an authentic Italian comfort dish. Built from simple, quality ingredients without complicated techniques, it delivers classic lasagna flavor in about two hours from start to table. Perfect for feeding a family or bringing to a potluck.

Ingredients

• 500 g (1.1 lb) ground beef
• 100 g (3.5 oz) pancetta, finely diced
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 400 g (14 oz) canned crushed tomatoes
• 100 ml (3.4 fl oz) whole milk
• 2 tablespoons tomato paste
• 50 ml (1.7 fl oz) olive oil
• 2 bay leaves
• 300 g (10.6 oz) fresh lasagna sheets or 250 g (8.8 oz) dried
• 60 g (2.1 oz) butter
• 50 g (1.8 oz) all-purpose flour
• 500 ml (16.9 fl oz) whole milk for béchamel
• 100 g (3.5 oz) Parmigiano-Reggiano cheese, grated
• salt and black pepper to taste
• freshly grated nutmeg, pinch

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced pancetta and cook for 2 minutes until the fat begins to render. Add chopped onion, carrot, and celery; sauté for 5 minutes until softened.

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

3. Stir in tomato paste and cook for 1 minute, then add crushed tomatoes, milk, and bay leaves. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Season with salt and pepper.

4. While the sauce simmers, make béchamel: melt butter in a separate saucepan over medium heat. Whisk in flour to create a smooth paste, cook for 1-2 minutes. Gradually add milk while whisking constantly to prevent lumps. Cook for 5-7 minutes until the sauce thickens and coats the back of a spoon.

5. Season the béchamel with salt, pepper, and a pinch of nutmeg. Remove from heat and stir in half the grated Parmigiano-Reggiano.

6. Preheat oven to 180°C (350°F). Spread a thin layer of meat sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.

7. Layer lasagna sheets over the sauce, breaking them as needed to fit. Spread one-third of remaining meat sauce over the sheets, then spread one-third of béchamel on top.

8. Repeat layering twice more: pasta sheets, meat sauce, and béchamel, finishing with a final layer of pasta sheets topped by the remaining béchamel. Sprinkle remaining cheese over the top.

9. Bake uncovered for 40-45 minutes until the top is golden brown and bubbling slightly at the edges. Remove from oven and let rest for 10 minutes before serving.

10. Cut into 8 portions and serve warm with additional grated Parmigiano-Reggiano on the side if desired.

Substitutions

• Use ground pork or ground lamb instead of beef for variation
• Replace béchamel with ricotta mixed with egg and Parmigiano-Reggiano for a lighter texture
• Substitute half the ground meat with finely chopped mushrooms for a vegetarian version
• Use gluten-free lasagna sheets for a gluten-free adaptation without changing other ingredients

Tips

• Allow the finished lasagna to rest for 10 minutes after baking; this helps the layers set and makes portioning cleaner
• If using dried lasagna sheets, soak them in warm water for 10 minutes before layering to prevent them from drying out during baking
• Prepare the meat sauce and béchamel ahead of time and refrigerate separately for up to 2 days; assemble and bake when ready
• For deeper flavor, add a small splash of red wine to the meat sauce while simmering

Lasagna belongs to the Emilia-Romagna region of Italy, particularly Bologna, where it is traditionally made with fresh egg pasta sheets and this classic ragù. The three-component structure of meat sauce, béchamel, and pasta reflects the refined approach of Italian home cooking rather than the tomato-heavy versions popular outside Italy.

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