Italy · Cereal and Pasta Dishes · High protein
Lasagna
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.
85 min 900 kcal 6 serves Advanced💪High protein🇮🇹Italy★★★★★5.0· 5 reviews
Ingredients
ServingsMetric
- 12 sheetslasagna pasta
- 500 gground beef
- 1 onion
- 2 clovesgarlic
- 800 gcanned chopped tomatoes
- 2 tbsptomato paste
- 1 tspdried oregano
- 1 tspdried basil
- 500 gricotta
- 300 gmozzarella
- 100 gparmesan
- 2 eggs
- 50 gbutter
- 50 gflour
- 500 mlmilk
- a pinchnutmeg
Method
- 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.
- 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.
- In a bowl, mix together the ricotta, eggs and half of the Parmesan cheese. Preheat the oven to 180°C.
- 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.
- Bake for 35-40 minutes until golden. Let stand for 10-15 minutes before serving.
FAQ
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.
Rate this
Rate this recipe
Keep browsing
More dishes from the Italian archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (4)
Fatta ieri per il pranzo della domenica, buonisima. Il ragu deve cuocere almeno 3 ore a fuoco basso, non meno. La besciamella non troppo densa senno viene pesante
Ricetta della domenica per eccellenza! Nella mia famiglia mettiamo anche le polpettine dentro tra gli strati. È bolognese purista? No. Ma è buonissima. Fate riposare 15 min prima di tagliare, fidatevi.
Лазанья — это не запеканка из макарон с фаршем. Болоньезе для неё готовится часа три минимум. Бешамель должен быть без комков — если не умеете, тренируйтесь на простом белом соусе. И листы лазаньи не надо предварительно варить, если соус достаточно жидкий — они приготовятся в духовке.
Salt your cooking water generously for lasagna — about 1 tablespoon per liter. This is the only chance to season from inside. No amount of sauce compensates for bland, under-seasoned pasta or grains.