May 23, 2025

Classic Italian Lasagna with Parmigiano-Reggiano and Béchamel

Lasagna is a timeless dish that brings smiles to dinner tables, especially when made with quality ingredients. This classic Italian recipe highlights the essential flavor of Parmigiano-Reggiano and the melty goodness of low-moisture mozzarella, creating a rich and satisfying meal. Avoid pre-shredded or overly processed cheeses to ensure authenticity and taste.

You’ll soon discover that this recipe differs significantly from the American-style lasagna. Unlike the typical versions found in the U.S. that often include ricotta cheese, traditional Italian lasagna is built on layers of ragù and béchamel, resulting in a deliciously creamy and hearty dish that’s a true labor of love.

Layers of Flavor

The heart of any classic Italian lasagna lies in its layers. This dish is built from the ground up, with sheets of pasta forming the foundation.

Each layer tells a story, starting with a rich ragù made from ground beef, tomatoes, onions, and a blend of herbs.

This savory mixture not only adds depth but also a comforting warmth that pairs splendidly with creamy béchamel sauce, which elevates the entire dish to new heights.

Making the Perfect Ragù

A well-crafted ragù is essential for a delicious lasagna. Begin by browning ground beef with onions in a pot until they develop a lovely color.

Then, add in tomatoes and let the sauce simmer, allowing the flavors to meld together beautifully.

Seasoning with salt and pepper at the right moment will ensure that the ragù is robust and satisfying, ready to shine as a star ingredient in your lasagna.

The Creamy Béchamel

Next up is the béchamel, which provides a velvety texture that contrasts wonderfully with the other components.

Start by melting butter and stirring in flour to create a roux, then gradually whisk in milk until thickened.

Seasoning with salt is crucial here, as it enhances the richness of the sauce. This creamy layer is what gives the lasagna its signature indulgence.

Perfectly Cooked Noodles

The lasagna noodles are another key player in this dish. Boiling them until they reach an al dente texture ensures they hold up well when layered.

Once cooked, it’s important to spread them out on a kitchen towel to prevent sticking.

These delicate sheets will absorb the flavors of the ragù and béchamel during baking, creating a harmonious blend that is truly memorable.

Layering for Success

Building your lasagna is where the magic happens. Spread a thin layer of ragù at the bottom of your baking dish to prevent sticking, followed by a layer of noodles.

Next, alternate between layers of béchamel, ragù, mozzarella, and Parmigiano-Reggiano cheese.

Repeat this process until all ingredients are used, finishing with a generous topping of béchamel and cheese to create a beautifully golden crust.

Baking and Serving

Preheat your oven to 375°F (190°C) and let the lasagna bake for 40-45 minutes until it bubbles enticingly and the top is golden.

Once out of the oven, allow it to rest for about 15 minutes before slicing.

This resting period is essential, as it allows the layers to set, making serving much easier.

For an added touch, garnish with fresh basil leaves and serve with crispy garlic bread on the side for a complete Italian dining experience.

The Ultimate Italian Lasagna Recipe

A classic Italian lasagna with layers of meat sauce and béchamel cheese, garnished with basil, served with garlic bread.

This classic lasagna features delicate sheets of pasta layered with savory ragù, creamy béchamel, and a generous sprinkle of Parmigiano-Reggiano and mozzarella. Each bite offers a delightful combination of textures—soft, cheesy, and meaty—making it a comforting dish for any occasion.

Ingredients

12 lasagna noodles
2 cups ragù (made with ground beef, tomatoes, onions, and herbs)
2 cups béchamel (made with butter, flour, and milk)
1 cup low-moisture mozzarella, shredded
1 cup Parmigiano-Reggiano, grated
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Prepare the Ragù: In a pot, cook ground beef with onions until browned. Add tomatoes and simmer for about 30 minutes, seasoning with salt and pepper.
Make the Béchamel: In a saucepan, melt butter, stir in flour to create a roux, then gradually whisk in milk until it thickens. Season with salt.
Cook the Pasta: Boil lasagna noodles according to package directions until al dente. Drain and lay on a clean kitchen towel to prevent sticking.
Layer the Lasagna: In a baking dish, spread a thin layer of ragù, then place a layer of noodles, followed by béchamel, ragù, mozzarella, and Parmigiano-Reggiano. Repeat the layers until all ingredients are used, finishing with béchamel and cheese on top.
Bake: Preheat the oven to 375°F (190°C) and bake the lasagna for 40-45 minutes until bubbly and golden on top. Let it rest for 15 minutes before serving.
Serve: Garnish with fresh basil leaves and enjoy your authentic Italian lasagna.