ItalyLasagna
Lasagna is a classic Italian dish consisting of layers of wide pasta sheets alternating with sauces and cheese. Hearty and ideal for family lunches or dinners.
Key Ingredients
What you'll need
Ingredients
- 12-15 sheetsSee recipes with lasagna pasta
lasagna pasta
i - 500 gSee recipes with ground beef
ground beef
i - 1See recipes with onion
onion, finely chopped
i - 2 clovesSee recipes with garlic
garlic, chopped
i - 800 gSee recipes with canned chopped tomatoes
canned chopped tomatoes
i - 2 tbspSee recipes with tomato paste
tomato paste
i - 1 tspSee recipes with dried oregano
dried oregano
i - 1 tspSee recipes with dried basil
dried basil
i - 500 gSee recipes with ricotta
ricotta
i - 300 gSee recipes with mozzarella
mozzarella, grated
i - 100 gSee recipes with parmesan
parmesan, grated
i - 2
- 50 gSee recipes with butter
butter (for béchamel)
i - 50 gSee recipes with flour
flour (for béchamel)
i - 500 mlSee recipes with milk
milk (for béchamel)
i - a pinchSee recipes with nutmeg
nutmeg (for béchamel)
i
How to make it
Instructions
- 1
Prepare the meat sauce: fry the minced meat with the onion and garlic until golden. Add the tomatoes, tomato paste, oregano, basil, salt and pepper. Simmer for 30 minutes.
- 2
Prepare the béchamel sauce: melt the butter, add the flour and cook for 2-3 minutes. Gradually pour in the milk, stirring constantly. Add the nutmeg and cook until thickened.
- 3
In a bowl, mix together the ricotta, eggs and half of the Parmesan cheese. Preheat the oven to 180°C.
- 4
Layer the baking dish in this order: lasagna sheets, meat sauce, ricotta mixture, a sprinkle of mozzarella. Repeat layers 2-3 times. Sprinkle remaining mozzarella and parmesan on top.
- 5
Bake for 35-40 minutes until golden. Let stand for 10-15 minutes before serving.
Frequently Asked Questions
Do you need to boil lasagna sheets before baking?
It depends on the type. Sheets labelled 'no-boil' go straight into the dish — they soften in the sauce during baking. Regular sheets need to be parboiled first. If your sauce is liquid enough, no-boil sheets will absorb the moisture and turn perfectly tender. Always check the packet instructions.
What can I substitute for béchamel in lasagna?
Ricotta mixed with egg is the most popular swap: combine 500g ricotta with 1 egg and a pinch of salt. The layers will be denser and less silky than with béchamel, but still delicious. Thick sour cream or heavy cream also work. Béchamel matters because it binds the layers and keeps lasagna from falling apart when you slice it.
Why does my lasagna fall apart when I cut it?
The main reason — you didn't let it rest. After the oven, lasagna needs 10–15 minutes on the counter: the sauces thicken and the layers set. Also: don't make the meat sauce too watery, and don't skimp on cheese — it holds everything together.
Can I assemble lasagna the night before and bake it the next day?
Yes, and it's a great idea: assemble in the evening, cover with cling film and refrigerate. Before baking, take it out 30 minutes early and add 10–15 minutes to the usual baking time. The flavour actually improves — the sauces have time to soak into the pasta.
How to freeze lasagna properly — before or after baking?
Before is better: assemble in the dish, cover with foil and freeze. Bake straight from frozen at 180°C for about 1.5 hours, removing the foil for the last 20 minutes. Already-baked lasagna can also be frozen in portions — reheat in the microwave or oven with a splash of water to keep it moist.
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