Lasagne is perhaps the most iconic dish from Emilia-Romagna, and one of the most misunderstood outside Italy. The classic ragù from Bologna is made with minced beef, tomato purée and white wine, without oregano. This recipe is a simpler everyday version with canned tomatoes. For the classic, swap the tomatoes for 1 dl white wine and leave out the oregano. And the sauce is always held together by a silky béchamel, never just cheese. The result is a dish that is rich and layered without being heavy.
The secret behind a great lasagne is time and patience: a meat sauce that has simmered long enough for the flavours to develop. Use homemade fresh pasta if you can, but good dried sheets work perfectly well. The most important thing is not to rush. Make sure the béchamel is smooth and that you have plenty of it.
Tips and variations
- A meat sauce with depth: Let the Bolognese simmer over low heat for at least 30 minutes, preferably longer. The longer it simmers, the more concentrated and rich the flavour becomes. Add a little whole milk towards the end for a round, mellow Bolognese flavour.
- Lump-free béchamel: Add the milk a little at a time while stirring constantly. Take the pan off the heat while you add the milk if that is easier. A smooth béchamel is the key to a lasagne with a silky texture.
- Dried sheets, no pre-cooking: Use dried lasagne sheets that do not need pre-cooking. They absorb moisture from the sauces and give a much better texture than pre-cooked sheets.
- Plenty of béchamel: Do not be stingy with the béchamel. A thick layer on top stops the lasagne from drying out and gives it the golden, creamy surface that is the whole point.
- Let it rest: Wait at least 10 to 15 minutes after baking before you cut the lasagne. The layers settle and you get neat slices instead of a shapeless mass.
- Vegetarian version: Replace the meat with lentils and mushrooms for a rich, plant-based alternative.
- Make ahead: Lasagne is even better the next day. Assemble it the evening before, refrigerate and bake when needed.
- Fresh pasta: If you have the time, homemade pasta sheets make a noticeable difference to the texture.
- Extra cheesy: Add a layer of ricotta between the pasta sheets, or mix some mozzarella into the topping.
🍷 Wine pairing
Lasagne needs a wine with enough body and acidity to stand up to the richness of the béchamel and meat sauce.
Sangiovese (Chianti Classico): A Chianti Classico from Tuscany is perhaps the most classic choice with lasagne. Medium-bodied, with bright acidity that cuts through the fat in the béchamel and earthy cherry fruit that is perfect with the rich meat sauce. Look for a Chianti Classico DOCG for the best quality.
Barbera d’Asti: A slightly fuller, fruitier red from Piedmont with low tannins and good acidity. Barbera is very food-friendly and works beautifully with lasagne, especially if you use plenty of Parmesan in the dish. Easier to find in the shops than many specialist Italian wines.
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Classic Lasagne
A classic, delicious lasagne with minced meat, tomato sauce and béchamel sauce, perfect for dinner. It takes a little time, but it is absolutely worth it.
Ingredients
Meat sauce
Béchamel sauce
Assembly
Instructions
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Sauté the onion and garlic in a little oil over medium heat for about 5 minutes until soft and translucent.
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Add the minced beef and brown well. Stir in tomato purée and cook for 2 minutes. Add canned tomatoes and oregano, season with salt and pepper. Simmer the meat sauce for at least 30 minutes.
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Make the béchamel: melt the butter, stir in flour and cook for 2 minutes. Gradually add milk, whisking constantly, until you have a smooth, thick sauce. Season with salt, pepper and freshly grated nutmeg.
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Preheat the oven to 180 °C, conventional (fan 160 °C).
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Spread a little béchamel in the base of an ovenproof dish. Layer lasagne sheets, meat sauce, béchamel and a little Parmesan. Repeat for 3 to 4 layers, finishing with béchamel and a generous layer of Parmesan.
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Bake for 45 to 50 minutes until golden and bubbling. Leave to rest for 10 minutes before serving.
Notes
Tips: Rest the lasagne for 10 minutes after it comes out of the oven. It cuts much more cleanly and holds its shape better.
Storage: Keeps in the fridge for 3 to 4 days and actually tastes better the next day. Freezes well in portions.
Variations: Replace the minced meat with mushrooms and spinach for a flavourful vegetarian version.
Nutrition per serving
- Calories
- 568 kcal
- Carbohydrates
- 50 g
- Protein
- 31 g
- Fat
- 27 g
- Saturated fat
- 14 g
- Polyunsaturated fat
- 1 g
- Monounsaturated fat
- 9 g
- Trans fat
- 1 g
- Cholesterol
- 94 mg
- Sodium
- 423 mg
- Potassium
- 730 mg
- Fiber
- 3 g
- Sugar
- 10 g
Nutrition values are estimates.
FAQ
Yes, and it is recommended. Lasagne actually tastes better the next day because the flavours settle and the layers firm up. Put the dish in the fridge uncovered until it has cooled, then cover it with cling film. Reheat at 180 °C for about 20 to 25 minutes until piping hot. You can also freeze baked lasagne in individual portions.
Lasagne Bolognese uses a real ragù alla bolognese, a slow-cooked meat sauce with beef, white wine, a little milk and very little tomato, instead of a simple tomato and mince sauce. The traditional Bolognese gives a much rounder and more complex flavour. This recipe is a simpler everyday version with canned tomatoes. For the classic, swap the tomatoes for 1 dl white wine and leave out the oregano.
You can, but it is not traditional in northern Italy. Ricotta gives a drier and lighter texture, while béchamel binds the lasagne and gives it the creamy, melting consistency that is the hallmark of a good lasagne. Ricotta is more common in southern Italy, but for the classic Emilian style, stick to béchamel.
Parmesan (Parmigiano Reggiano) is the classic cheese in Italian lasagne. It gives a salty, nutty flavour without turning chewy and rubbery. Many people also add mozzarella for that melting, stringy texture, but that is more American-inspired than traditionally Italian. Finely grated Parmesan on its own gives the best result for an authentic lasagne.
No, dried lasagne sheets cook through perfectly in the oven, as long as the sauces are loose enough. If in doubt, add a splash of water to the meat sauce before assembling.
Yes, lasagne freezes very well. Assemble and bake, then cool completely before covering and freezing. It keeps for up to 3 months. Reheat in the oven at 180 °C for about 30 to 40 minutes from frozen.
Three to four layers is ideal. More than that and it becomes difficult to cook through evenly. Each layer should be clearly defined: pasta sheet, meat sauce, béchamel, Parmesan.
Al forno simply means oven-baked in Italian. Technically every lasagne is al forno, but in Italy the term is used to distinguish the baked version from boiled pasta dishes with similar names.
They’re the same dish. “Lasagne” is the plural form used in Italian (and British English), while “lasagna” is the singular, and the spelling commonly used in American English. In Italy, the dish is always referred to as lasagne al forno.