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Home » Ingredient » Pasta » Traditional Lasagna Recipe

Traditional Lasagna Recipe

By: Rosemary Published: November 4, 2020 Updated on: June 5, 2022

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This traditional Lasagna Recipe, is a simple lasagna from the Region of Lazio in Italy. A delicious Homemade sauce makes this one of the best! The perfect family or company coming dinner idea. Comfort food never tasted so good.

a slice of lasagna on a spatula

Lasagna,  comes in so many different types and they’re all so good! There are many ways of making it. I have to admit I have eaten quite a few types from, Zucchini, White Sauce, a Stovetop Lasaga and even an Asparagus Lasagna and of course this Traditional Lasagna. If you want to make it even richer make it with this Bolognese Sauce.

Table of Contents

  • How to make it
  • What to serve with it
  • How to store it
  • What noodles to use
      • Never Miss a Recipe!
  • Traditional Lasagna Recipe
    • Ingredients  1x2x3x
      • FOR THE MEAT SAUCE
      • FOR THE WHITE SAUCE*
      • EXTRAS
      • *If you prefer you can use a good store bought bechamel of choice.
      • ** If you prefer you can use the lasagna noodles that need to be boiled.
    • Instructions 
      • FOR THE MEAT SAUCE
      • FOR THE WHITE SAUCE
      • PUTTING IT TOGETHER
    • Notes
    • Nutrition

How to make it

In a large pot add the olive oil, ground beef, chopped carrots, celery, onion, garlic and salt, sauté until meat has started to brown, then add the tomato pure, water and spices, cook on medium/low heat until thickened.

While the meat sauce is simmering, make the white sauce, in a pot melt the butter, add the flour and salt, and whisk to combine. slowly add the milk stirring constantly until thickened. Remove from heat. If you prefer you can always use a good store bought Bechamel sauce. 

In a medium baking dish spread 2-3 spoonfuls of meat sauce on the bottom of the pan, place the lasagna noodles on top, then top with  the meat sauce, white sauce, chopped mozzarella and parmesan cheese, continue with 3-4 layers, the last layer should be without the white sauce. Bake in a pre-heated oven. Let the Lasagna sit for about 5-10 minutes before serving. 

In a medium baking dish spread 2-3 spoonfuls of meat sauce on the bottom of the pan, place the lasagna noodles on top, then top with  the meat sauce, white sauce, chopped mozzarella and parmesan cheese, continue with 3-4 layers, the last layer should be without the white sauce. Bake in a pre-heated oven. Let the Lasagna sit for about 5-10 minutes before serving. 

No one knows Lasagna better than an Italian, the perfect Classic Lasagna, creamy and delicious. a delicious family baked pasta recipe.

The traditional or Classic Lasagna is made by layering flat noodles with a meat sauce then with a bechamel sauce and Parmigiano-Reggiano cheese as added ingredients.

The classic dish that I ate here in Italy which is common in the Region where I live (Lazio) is made with a meat sauce, mozzarella, parmesan cheese and a creamy white sauce.

I know some of you will ask “what no ricotta or hard-boiled eggs?” I’m afraid you will have to go a little more to the south of Italy to find this type of lasagna, But trust me you will not be disappointed with this Classic from Lazio.

What to serve with it

For Italians, Lasagna is considered a primo piatto (first plate) which means after we would serve a meat and side dish. Of course lasagna is usually served for special occasions such as Christmas or Easter. Which means, yes dessert would be served also.

lasagna in a white pan with basil leaves on top

How to store it

The baked lasagna should be stored in the refrigerator, covered with plastic wrap or stored in an airtight container for 1-2 days. It can also be prepared the day before, be sure to cover with plastic wrap and refrigerate, remove from the fridge, let sit for about 30 minutes then bake.

It can also be frozen, unbaked be sure to cover it completely with foil. When ready to bake thaw it overnight in the fridge. Bake as directed in the recipe. You can also freeze baked lasagna, just be sure to cool it completely and cover with foil. Let it thaw in the fridge and reheat in the microwave or oven. It will keep for up to 2 months in the freezer.

What noodles to use

I used oven ready lasagna noodles, but you can also use fresh lasagna noodles or even dry noodles that need to be boiled first. Whatever you prefer will work just fine.

I usually start my sauce a couple of hours before I put the lasagna together, I cook it on very low heat, because I like the ingredients to mingle. I love this dish because it really is one of the easiest dishes to put together.

Imagine four layers of noodles, a wonderfully thick meat sauce,  chopped fresh mozzarella , lots of freshly grated mozzarella and that creamy white sauce. Need I say more? Buon Appetito!

lasagna in a white pan
a slice of lasagna on a spatula
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    Traditional Lasagna Recipe

    Rosemary Molloy
    No one knows Lasagna better than an Italian, the perfect Traditional Lasagna Recipe, cheesy & delicious. Comfort food never tasted so good.
    4.97 from 32 votes
    Prevent your screen from going dark
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    Prep Time 35 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs 5 minutes mins
    Course Main Dish, Pasta
    Cuisine Italian
    Servings 6 servings
    Calories 307 kcal

    Ingredients
      

    FOR THE MEAT SAUCE

    • 2 tablespoons olive oil
    • 1/2 pound lean ground beef (226 grams)
    • 1/2 carrot (chopped small)
    • 1 celery stalk (chopped small)
    • 1/2 onion (chopped small)
    • 1 clove garlic minced
    • 1/2 teaspoon salt
    • 4 cups tomato puree (passata) (900 grams)
    • 1 1/4 cups water (295 grams)
    • 1 teaspoon oregano
    • 1 teaspoon basil
    • 1-2 pinches hot pepper flakes (if desired)

    FOR THE WHITE SAUCE*

    • 2 tablespoons butter
    • 2 tablespoons flour
    • pinch salt
    • 1-2 dashes black pepper (if desired)
    • 1 3/4 cups milk (420 grams)

    EXTRAS

    • 1-1 1/2 cups chopped fresh mozzarella (225-340 grams)
    • 1 cup freshly grated parmesan cheese (100 grams)
    • 16 lasagna noodles** (also referred to as strips oven ready), more or less

    *If you prefer you can use a good store bought bechamel of choice.

      ** If you prefer you can use the lasagna noodles that need to be boiled.

        Instructions
         

        FOR THE MEAT SAUCE

        • In a large pot add the olive oil, ground beef, chopped carrots, celery, onion, garlic and salt, sauté for approximately 10 minutes or until meat has started to brown, then add the tomato pure, water and spices, cook on medium heat until thickened (quite thick), approximately 30-60 minutes.

        FOR THE WHITE SAUCE

        • In a medium pot over medium heat melt the butter, add the flour and salt, whisk to combine well, add the milk slowly and stir constantly until the sauce has thickened (taste for salt). Remove from heat. (or you can purchase a good store bought white sauce).
        • Pre-heat oven to 350° (180° celsius)

        PUTTING IT TOGETHER

        • In a baking dish measuring 10x10x2 (25x25x5 cm) spread 2-3 spoonfuls of meat sauce on the bottom of the pan, add a layer of lasagna noodles, then continue to layer in the following order, the meat sauce, white sauce, chopped mozzarella and parmesan cheese, continue making 3-4 layers, the last layer should be without the white sauce, so remember to divide the ingredients by 3 or 4, depending on how many layers you wish to make.
        • Bake for approximate 20-30 minutes, or until cooked through. Let sit 5-10 minutes before serving. Enjoy!

        Notes

        If you prefer you can simmer the sauce for 1-2 hours on low heat.

        Nutrition

        Calories: 307kcalCarbohydrates: 18gProtein: 20gFat: 18gSaturated Fat: 9gCholesterol: 58mgSodium: 577mgPotassium: 797mgFiber: 3gSugar: 10gVitamin A: 1729IUVitamin C: 15mgCalcium: 338mgIron: 3mg
        Keyword authentic lasagna, lasagna with meat sauce
        Tried this recipe?Let us know how it was!

        Updated from November 18, 2014.

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          Beef, Casseroles & Bakes, Pasta

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          1. Marilyn Coppola Canavan says

            October 1, 2022 at 1:41 pm

            Hi really enjoy your recipes always wondered what puree does for the sauce.
            I use paste but really not puree Thanks!

            Reply
            • Rosemary says

              October 2, 2022 at 12:32 pm

              Hi Marilyn, paste is basically concentrated tomatoes whereas puree (passata) is the whole tomato pureed. I think I have used tomato past 1 or 2 times while cooking in Italy. Most Italians reach for a bottle of passata, I just prefer the final taste of it. Hope that helps. Take care!

              Reply
          2. bridget says

            April 26, 2022 at 3:53 pm

            5 stars
            just curious. All the lasagna’s I ever made had ricotta cheese layer. I see yours does not . Do the Italians not usually use ricotta? Is this an American thing?

            Reply
            • Rosemary says

              April 27, 2022 at 9:18 pm

              Hi Bridget, I used to think the same thing until I moved to Italy, and yes pretty sure it’s just an American thing. I know no Italian that uses ricotta in their lasagna, although they say there is a type in the south, but I have never tried it or seen it. Hope that helps.

              Reply
              • Karen M. Santagata-Stires says

                March 17, 2023 at 12:23 pm

                Hi Rosemary, My grandmother was from Craco, Italy and she taught us to use ricotta. Love all your recipes.
                Karen Santagata

              • Rosemary says

                March 17, 2023 at 2:21 pm

                Hi Karen, thanks so much, yes it depends on the region, where I am ricotta isn’t used. Take care!

          3. Cheryl says

            September 15, 2021 at 2:40 pm

            5 stars
            Love the simplicity of this Lasagna. So good!

            Reply
            • Rosemary says

              September 18, 2021 at 12:52 pm

              Hi Cheryl thanks so much, so glad you enjoyed it. Have a great weekend.

              Reply
          4. Burns Rajudin says

            September 13, 2021 at 5:00 pm

            5 stars
            Will try it again. Simply love pasta.

            Reply
            • Rosemary says

              September 13, 2021 at 6:00 pm

              Thanks so much, so glad you enjoyed it. Have a great week.

              Reply
          5. richard says

            March 26, 2021 at 4:26 am

            after cooking for half an hour, it tasted weak and the fresh pasta was raw so I had to toss it in for another hour and 10. after that, *sweet jesus*, that was good

            Reply
            • Rosemary says

              March 26, 2021 at 10:35 am

              Hi Richard, wow that is a long time for fresh pasta. Haha thanks glad you enjoyed it though. Take care.

              Reply
          6. Jane says

            February 25, 2021 at 9:54 pm

            5 stars
            Covid is driving me crazy……so I can’t go to Italy but I can cook your recipes and pretend!!!!
            I love Italy and your recipes…so far so good! And everyone thinks i am great…little do they know!!

            Reply
            • Rosemary says

              February 26, 2021 at 6:02 pm

              Hi Jane, thanks so much, and yeah covid is the worst. I want to go home and see my kids! Haha and glad everyone is loving your cooking. Take care and have a great weekend.

              Reply
          7. Barbara Nomellini says

            February 17, 2021 at 11:48 pm

            Your recipes are awesome, so glad I found your site.

            Reply
            • Rosemary says

              February 18, 2021 at 10:42 am

              Hi Barbara, thanks so much, I am glad you found the site also. Take care.

              Reply
          8. Donna says

            November 28, 2020 at 10:45 pm

            5 stars
            I love your recipes me and my mother used to cook a lot of Italian recipes it’s donna

            Reply
          9. Doug says

            November 6, 2020 at 2:32 pm

            5 stars
            Wonderful recipe,,,my gram always would put some sausage in ours,,but almost the same,,,and Always great comfort food,,,YUM YUM

            Reply
            • Rosemary says

              November 6, 2020 at 7:28 pm

              Hi Doug, thanks so much, and yes adding sausage would be delicious. Have a great weekend.

              Reply
          10. Michael Lagana says

            November 6, 2020 at 2:03 am

            1/2 lb is not 455 gr one lb is

            Reply
            • Rosemary says

              November 6, 2020 at 8:27 am

              Hi Michael, you are right, thanks for catching that.

              Reply
          11. Celina Berrade says

            November 18, 2018 at 8:36 pm

            4 stars
            Hi!

            I found that this recipe has a mistake in the instructions…it says to bake for 25 minutes but at the top, it says that it is an hour cooking time (which is correct)

            Reply
            • Rosemary says

              November 18, 2018 at 8:45 pm

              Hi Celina, I included cooking the sauce in the cooking time also. 🙂

              Reply
          12. Judith Hannemann says

            November 24, 2014 at 7:01 pm

            Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
            Judy@ http://www.bakeatmidnite.com

            Reply
            • Rose says

              November 24, 2014 at 8:07 pm

              Hi Judith, thank you!

              Reply
          13. Ruby says

            November 20, 2014 at 4:08 am

            Hello. I’m eager to give your recipe a try; it looks delicious. What brand of tomato purée do you prefer? Thank you.

            Reply
            • Rose says

              November 20, 2014 at 8:39 pm

              Hi Ruby, thanks I hope you like it. Here in Italy there are so many but I usually use a few different ones, a couple that I use are called Star or Cirio. In Canada I used one called Aurora or one called Pastene (on the bottle it says strained crushed tomatoes, or just strained tomatoes, nothing else added and not to be confused with tomato paste, it is usually a 3/5 liter (about 3 cups) bottle) hope this helps.

              Reply
          14. hapanom says

            November 20, 2014 at 2:15 am

            5 stars
            This looks phenomenal! I went to school for a bit in Firenze and travelled all around the Lazio region while I was there – absolutely gorgeous and oh how I miss it! Lasagna is one of my favorite comfort foods – and I love your classic recipe! I’ll definitely make this next time I make lasagna – Pinning!

            Reply
            • Rose says

              November 20, 2014 at 8:33 pm

              I love lasagna also, it is one food that I never tire of. I must admit this is a beautiful region. Hope you enjoy this classic Lasagna.

              Reply

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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