Traditional Recipe for Lasagne: Layered Pasta With Rich Meat Sauce

This classic layered pasta dish delivers the traditional Italian experience with rich meat sauce and creamy béchamel.

Every bite offers perfectly cooked noodles, hearty meat, and melted cheese in perfect harmony. The slow-cooked sauce develops deep, authentic flavors that define this timeless recipe.

Ingredients for Traditional Recipe for Lasagne

Rich meats, creamy cheeses, and tender noodles build this Italian masterpiece layer by layer.

The ground beef and sausage form the foundation of authentic flavor. Chuck or round beef with good marbling provides richness, while sweet Italian sausage adds complexity. Whole Foods or butcher shops offer the highest quality, but supermarket options work if fresh. For the San Marzano tomatoes, look for DOP certification on the can for true Italian authenticity.

No red wine? Substitute beef broth with a splash of balsamic vinegar. For a quicker version, pre-made marinara (try Rao’s) can replace the crushed tomatoes and paste. Vegetarian? Swap the meats for mushrooms and lentils. The ricotta can be replaced with cottage cheese in a pinch, though the texture will differ slightly.

Assemble and refrigerate unbaked lasagna for up to 24 hours. Cooked lasagna keeps 4-5 days refrigerated or 3 months frozen. Always thaw frozen lasagna overnight before reheating for even cooking. Fresh basil wilts quickly—add it just before serving.

Instructions

Master these authentic techniques for a lasagne that honors its Italian roots with rich, layered flavors.

Step 1: Prepare the Meat Sauce Base

Heat a large Dutch oven over medium heat. Add the 1.5 lb ground beef and 0.5 lb Italian sausage (casings removed) and cook, breaking up the meat with a wooden spoon, for 8-10 minutes until browned and crumbly.

Add the finely diced 1 whole onion and cook for 5 minutes until translucent. Stir in the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant. This builds the aromatic foundation that defines a traditional ragù.

Pour in the 0.5 cup dry red wine and let it reduce by half, scraping up any browned bits from the bottom. Add the 1 can San Marzano tomatoes (crushed by hand) and 2 tbsp tomato paste. Season with 1 tbsp kosher salt. Simmer uncovered for 30-40 minutes, stirring occasionally, until thickened.

Step 2: Craft the Béchamel Sauce

In a separate saucepan, melt the 0.5 cup unsalted butter over medium heat. Whisk in the 0.5 cup all-purpose flour to form a smooth roux. Cook for 2 minutes until light golden but not browned—this prevents a raw flour taste.

Gradually whisk in the 3 cups whole milk, ½ cup at a time, ensuring each addition is fully incorporated before adding more. This slow process prevents lumps. Cook for 8-10 minutes, whisking constantly, until the sauce thickens and coats the back of a spoon.

Remove from heat and stir in 1 cup of the Parmigiano-Reggiano cheese. Season lightly with additional kosher salt to taste. The béchamel should be creamy but not overly thick—it will continue to set as the lasagne bakes.

Step 3: Assemble the Lasagne Layers

Preheat oven to 375°F. In a 9×13-inch baking dish, spread 1 cup of the meat sauce on the bottom. Top with 4 sheets of the lasagna noodles, slightly overlapping if needed. Spread ⅓ of the ricotta cheese evenly over the noodles, followed by ⅓ of the béchamel sauce.

Sprinkle with ⅓ of the shredded whole-milk mozzarella cheese and ¼ cup of the Parmigiano-Reggiano cheese. Repeat this layering process two more times, starting with meat sauce and ending with noodles. For the final layer, top with the remaining meat sauce, béchamel, and the rest of both cheeses.

Step 4: Bake to Perfection and Rest

Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 25-30 minutes until the top is golden brown and the edges are bubbling vigorously.

Let the lasagne rest for 15 minutes before slicing. This allows the layers to set, making it easier to serve neat portions. Garnish with chopped 0.25 cup fresh basil leaves just before serving.

Make-Ahead Tips for This traditional recipe for lasagne

Week Before 🛒

Start by gathering non-perishable ingredients like canned tomatoes, pasta sheets, and dried herbs. If using homemade marinades or rubs for the meat, prepare and store them in airtight containers in the fridge. 2-3 days before cooking, shop for fresh ingredients like ground beef, ricotta, and mozzarella to ensure they stay fresh until assembly.

Day Before 👨‍🍳

Prep the meat sauce by browning the ground beef and mixing it with tomatoes and seasonings. Let it cool, then refrigerate in a sealed container. You can also make the béchamel sauce ahead and store it separately. 4-6 hours before assembly, boil the lasagna noodles al dente, rinse under cold water, and toss with a bit of oil to prevent sticking.

Day Of ⏰

Begin assembly 2-3 hours before baking. Layer the noodles, meat sauce, ricotta mixture, and béchamel in a baking dish, finishing with a generous layer of mozzarella. Cover with foil and refrigerate until ready to bake. This ensures the flavors meld beautifully.

Last-Minute Tasks 🔥

Remove the lasagna from the fridge 30 minutes before baking to bring it to room temperature. Preheat the oven to 375°F (190°C) and bake covered for 25 minutes, then uncovered for 15-20 minutes until bubbly and golden. Let it rest for 10-15 minutes before slicing for the best texture. 💡 Pro tip: Add a sprinkle of Parmesan on top just before serving for extra flavor!