ITALIAN BAKED LASAGNA (NONNA’S APPROVED)

Handed down from generation to generation, this treasured recipe embodies the essence of Italian comfort food, combining layers of rich meat sauce, creamy béchamel sauce and pasta cooked to perfection.

With every bite, you will feel the love and tradition that have made this dish a favorite in Italian homes for centuries.

Why Love This Recipe?

• Timeless Tradition: A cherished family recipe passed down through generations.
• Rich Layers: Combines hearty meat sauce, creamy béchamel, and tender pasta for a symphony of textures and flavors.
• Perfect for Sharing: Serves a crowd, making it ideal for gatherings or comfort meals at home.

Cooking Time

• Preparation Time: 40 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 50 minutes

Servings

• Makes: 8 servings

Ingredients

For the Pasta:

• 8 oz lasagna sheets (fresh or ready-made)

For the Meat Sauce:

• 1 lb ground beef or a mix of beef and pork
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp olive oil
• Salt and pepper, to taste
• A pinch of sugar (optional)
• A handful of fresh basil, finely chopped (optional)

For the Béchamel Sauce:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• Salt, pepper, and nutmeg, to taste

For the Assembly:

• 7 oz mozzarella cheese, diced
• 1 cup grated Parmigiano Reggiano cheese

Step-by-Step Method

1. Prepare the Meat Sauce

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion and garlic, sauté until softened and fragrant.
3. Add the ground meat and brown, breaking it up with a spoon.
4. Stir in crushed tomatoes, tomato paste, salt, pepper, and basil (if using).
5. Simmer over medium-low heat for 30-40 minutes, stirring occasionally.
6. Adjust seasoning and add a pinch of sugar if needed. Let cool slightly.

2. Prepare the Béchamel Sauce

1. In a saucepan, melt the butter over medium heat.
2. Add flour and whisk continuously to create a smooth roux. Cook for 2 minutes without browning.
3. Gradually add warm milk, whisking to prevent lumps.
4. Cook over medium-low heat until the sauce thickens. Season with salt, pepper, and nutmeg.
5. Remove from heat and set aside.

3. Preheat the Oven

• Preheat your oven to 350°F (175°C).

4. Assemble the Lasagna

1. Spread a thin layer of meat sauce at the bottom of an ovenproof dish.
2. Lay a layer of lasagna sheets over the sauce.
3. Spread béchamel sauce over the noodles, then sprinkle with mozzarella and Parmesan.
4. Repeat layers until all ingredients are used, ending with béchamel and Parmesan on top.

5. Bake the Lasagna

1. Cover the dish with aluminum foil and bake for 30-40 minutes.
2. Remove the foil for the last 10 minutes to brown the top.
3. Once baked, let the lasagna rest for 10 minutes before slicing.

Tips

• Customize the Meat Sauce: Add mushrooms, carrots, or red wine for extra depth of flavor.
• Fresh Pasta: Use fresh lasagna sheets for a more authentic, tender texture.
• Make Ahead: Prepare the lasagna a day in advance and refrigerate. The flavors meld beautifully when reheated.

Nutritional Facts (Per Serving)

Enjoy!

Serve your lasagna with a fresh green salad or crusty Italian bread for a complete meal. Buon appetito!

Italian Baked Lasagna Recipe

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Prep Time 40 minutes mins

Cook Time 1 hour hr 10 minutes mins

Calories 410 kcal

Ingredients

  

For the Pasta:

• 8 oz lasagna sheets fresh or ready-made

For the Meat Sauce:

• 1 lb ground beef or a mix of beef and pork
• 1 medium onion finely chopped
• 2 cloves garlic finely chopped
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp olive oil
• Salt and pepper to taste
• A pinch of sugar optional
• A handful of fresh basil finely chopped (optional)

For the Béchamel Sauce:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk warmed
• Salt pepper, and nutmeg, to taste

For the Assembly:

• 7 oz mozzarella cheese diced
• 1 cup grated Parmigiano Reggiano cheese

Instructions

 

Prepare the Meat Sauce

• In a large pot, heat olive oil over medium heat.
• Add the chopped onion and garlic, sauté until softened and fragrant.
• Add the ground meat and brown, breaking it up with a spoon.
• Stir in crushed tomatoes, tomato paste, salt, pepper, and basil (if using).
• Simmer over medium-low heat for 30-40 minutes, stirring occasionally.
• Adjust seasoning and add a pinch of sugar if needed. Let cool slightly.

Prepare the Béchamel Sauce

• In a saucepan, melt the butter over medium heat.
• Add flour and whisk continuously to create a smooth roux. Cook for 2 minutes without browning.
• Gradually add warm milk, whisking to prevent lumps.
• Cook over medium-low heat until the sauce thickens. Season with salt, pepper, and nutmeg.
• Remove from heat and set aside.
• Preheat the Oven
• Preheat your oven to 350°F (175°C).

Assemble the Lasagna

• Spread a thin layer of meat sauce at the bottom of an ovenproof dish.
• Lay a layer of lasagna sheets over the sauce.
• Spread béchamel sauce over the noodles, then sprinkle with mozzarella and Parmesan.
• Repeat layers until all ingredients are used, ending with béchamel and Parmesan on top.

Bake the Lasagna

• Cover the dish with aluminum foil and bake for 30-40 minutes.
• Remove the foil for the last 10 minutes to brown the top.
• Once baked, let the lasagna rest for 10 minutes before slicing.

Notes

Makes 8 servings