A good classic lasagna needs a delicious sauce. In this case we have 2 sauces: the bechamel and the tomato meat sauce. My recipe is definitely not an authentic Italian lasagna recipe, but I can also honestly say that it is really delicious. Purists have their place in the culinary world, but in my opinion, the fun of cooking comes from innovation and mixing things up!

How to Make a Good Tomato Sauce for Classic Lasagna

• high quality canned/or fresh tomatoes
• aromatic herbs
• garlic
• salt
• good quality tomato paste
• patience. You need time to allow the sauce to simmer away and develop a nice rich flavor

I borrowed from Marcella Hazan’s recipe when it came to this version of a Bolognese sauce. But I know that people from Bologna would definitely not classify this sauce as Bolognese. But it is basically a tomato meat sauce that is very tasty when eaten with pasta. I added lots of herbs and seasonings which are not typically found in a Bolognese sauce, but they add a nice depth of flavor that I think really adds to the this lasagna.

Do I Have to Pre-cook my Lasagna Noodles?

Unless you bought special non-cook lasagna noodles, the answer is a resounding yes! To ensure the perfect texture for your lasagna, you have to pre-cook your noodles.

Why Does my Lasagna Keep Falling Apart?

Construction is a critical part of lasagna making, but so is timing. Make sure you that you are not overfilling your layers with sauce or cheese, as that can cause your layers to be uneven and come apart. Another important thing to remember is that your lasagna needs at least 45 minutes to rest after you’ve taken it out of the oven. If you take a slice out of it right after removing it from the oven, it is sure to fall apart. Moreover, if you bite into it, it will be like molten lava on your tongue. Allow your lasagna to cool down before slicing into it. Your patience will be rewarded!

What Should I Serve with Lasagna?

A salad or nice slice of garlic bread would probably do nicely. Or you could serve it with some nice grilled vegetables. The world is your oyster really.

A great starter would be a yummy fresh tomato bruschetta!

Print

Classic Lasagna

Course Main Course

Cuisine American, Italian

Keyword classic lasagna, lasagna bolognese

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 10 people

Ingredients

• 1 pack lasagna noodles
• 4 quarts water
• 1 lb mozzarella cheese grated or sliced
• 1/2 cup grated Parmigiano Reggiano

Bolognese Sauce

• 2 tbsp oil
• 4-5 cloves garlic
• 2 stalks celery finely diced
• 2 carrots finely diced
• 1/2 sweet onion finely diced
• 1 lb ground beef
• 1 lb Italian sausage
• 1/2 cup red wine
• 32 oz crushed tomaotes
• 1 tbsp tomato paste
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 pinch red pepper flake
• 1 cup milk

Ricotta Mixture

• 32 oz full fat ricotta cheese
• 1 egg
• 1/2 tsp garlic salt

Bechamel Sauce

• 2 tbsp butter
• 2 tbsp all purpose flour
• 1 cup milk
• 1/2 tsp salt

Instructions

Noodles

• Bring a large pot of water to boil on high heat. Once water is boiled, add in lasagna noodles and follow package instructions to cook them. Once cooked through, drain and rinse noodles with cold water. Set aside.

Bolognese Sauce

• Heat a large saucepan on high and add oil. Saute celery, carrot, onion, and garlic for 10 minutes. Then add in ground beef and Italian sausage. Saute for 5 minutes until sausage and beef are brown.
• Add red wine to the beef mixture. Reduce for 5 minutes. Then add in crushed tomatoes and tomato paste. Season with salt, pepper, garlic salt, dried basil, dried oregano, and red pepper flake.
• Simmer sauce on low for at least 30 minutes, stirring occasionally. Then add in milk and allow sauce to simmer another 20 minutes. Set aside.

Bechamel Sauce

• Take a large saucepan and heat it on medium heat. Place butter in the pan and allow it to melt. Place flour into the pan and mix thoroughly with butter. Cook on medium heat for 3-5 minutes until it turns light beige color. Add in milk and season with salt.

Ricotta Mixture

• Make ricotta mixture by mixing ricotta cheese, garlic salt, and egg.

Lasagna Assembly

• Place a ladle of sauce on the bottom of a large rectangular baking dish. Then place 3 lasagna noodles on top of sauce, without letting them overlap. Scoop 1/3 of the ricotta mixture on top of noodles and top with a thin layer of bechamel sauce. Add another layer of noodles. Then add a layer of meat sauce, mozzarella cheese, and Parmigiano Reggiano. Top it with another layer of noodles. Repeat until you reach the top of the baking dish. Top the last layer of noodles with meat sauce, mozzarella cheese, and Parmigiano Reggiano.
• Cover lasagna loosely with foil. Place in the oven in the middle rack and bake for 45 minutes-1 hr.
• Then take off the foil and allow to bake for another 5-10 minutes until the cheese on top becomes bubbly and golden.
• Allow lasagna to rest for at least 45 minutes before cutting in. This will allow the layers to hold their shape when you cut into the lasagna.