This classic Italian‑style lasagna layers sheets of tender homemade pasta with a rich, savory meat ragu, velvety béchamel sauce, and gooey mozzarella cheese. Each bite delivers a perfect balance of textures: al dente pasta, succulent minced‑meat filling infused with garlic, onion, oregano, and paprika, and creamy white sauce that binds everything together. Making your own pasta and sauce from scratch elevates this dish, transforming a simple casserole into a culinary centerpiece worthy of family celebrations or leisurely weekend dinners.
Preparation, Cook, and Total Times
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Preparation Time: 1 hour 15 minutes (including pasta dough mixing, resting, and shaping)
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Cook Time: 1 hour 30 minutes (sautéing, sauce simmering, assembly, and baking)
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Total Time: 2 hours 45 minutes
Yield
Makes approximately 8–10 generous servings (a 9×13‑inch / 23×33 cm baking dish). Ideal for feeding a family of four with leftovers, or serving a small gathering.
Cuisine
Italian (Emilia‑Romagna tradition, with influences from classic Bolognese techniques).
Full List of Ingredients
For the Fresh Pasta Sheets:
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400 g (about 3 cups) all‑purpose flour, plus extra for dusting
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10 large eggs, at room temperature
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Pinch of fine salt
For the Meat Ragu:
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2 tbsp olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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700 g (1.5 lb) minced meat (beef, pork, or a mix)
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100 g (about ⅓ cup plus 1 tbsp) tomato sauce (passata)
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1 tsp dried oregano
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1 tsp dried sweet paprika
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Salt and freshly ground black pepper, to taste
For the Béchamel Sauce:
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30 g (2 tbsp) unsalted butter
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30 g (about ¼ cup) all‑purpose flour
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500 ml (2 cups) whole milk, warmed
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Salt and ground black pepper, to taste
For Assembly and Baking:
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250 g (about 2 cups) hard mozzarella cheese, grated or thinly sliced
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Olive oil, for greasing the baking dish
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Freshly grated Parmesan cheese, for topping (optional)
Step‑by‑Step Cooking Directions
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Make the Pasta Dough:
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Mound the flour on a clean work surface and create a well in the center. Crack all 10 eggs into the well and sprinkle a pinch of salt around the rim.
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Using a fork or your fingertips, gently beat the eggs, gradually incorporating flour from the edges until a shaggy dough forms.
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Knead vigorously for 8–10 minutes, until smooth, elastic, and no longer sticky. Wrap in plastic and let rest at room temperature for 30 minutes.
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Roll and Cut Pasta Sheets:
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Divide rested dough into 4 portions. Working one portion at a time, flatten with your hands, dust lightly with flour, and pass through a pasta machine or roll out with a pin to about 1.5 mm thickness.
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Trim edges and cut into rectangles sized to fit your baking dish (approximately 9×13 inches), allowing a slight overlap. Lay sheets on a lightly floured tray or hang on a pasta rack while you prepare sauces.
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Prepare the Meat Ragu:
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Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add chopped onion, cook 3–4 minutes until soft, then add garlic and cook another minute until fragrant.
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Increase heat to medium‑high, add minced meat, breaking it up with a spoon. Season with salt, pepper, oregano, and paprika. Cook until no longer pink, about 7 minutes, stirring occasionally.
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Stir in tomato sauce, reduce heat to low, and simmer uncovered for 15 minutes, until flavors meld and sauce thickens slightly. Adjust seasoning as needed. Remove from heat.
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Make the Béchamel Sauce:
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In a separate saucepan over low heat, melt butter. Stir in flour and cook for 1 minute to form a roux, whisking constantly to avoid lumps.
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Gradually pour in warmed milk, whisking continuously. Bring to a gentle simmer, then cook for 3–4 minutes until sauce coats the back of a spoon. Season with salt and pepper. Remove from heat.
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Preheat Oven and Prepare Baking Dish:
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Preheat oven to 180 °C (350 °F).
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Lightly grease a 9×13‑inch baking dish with olive oil.
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Assemble the Lasagna:
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First Layer: Spread a thin film (about ½ cup) of béchamel over the bottom of the dish.
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Second Layer: Arrange pasta sheets in a single layer to cover the béchamel.
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Third Layer: Spoon one‑third of the meat ragu over the pasta, spreading evenly.
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Fourth Layer: Pour and spread one‑third of the béchamel sauce over the meat.
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Fifth Layer: Sprinkle one‑third of the mozzarella evenly.
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Repeat: Repeat the pasta–ragu–béchamel–mozzarella sequence two more times (three meat and béchamel layers total), ending with a final pasta layer topped with remaining béchamel and mozzarella.
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Bake the Lasagna:
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Cover loosely with foil (to prevent cheese from burning) and bake for 25 minutes.
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Remove foil, sprinkle Parmesan if using, and bake an additional 20–25 minutes, until the top is golden and bubbly.
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Rest and Serve:
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Let the lasagna rest for 10 minutes before cutting; this helps it set for neat slices. Serve hot.
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Nutritional Information (Per Serving, Approximate)
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Calories: 550 kcal
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Total Fat: 28 g (Saturated: 12 g)
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Cholesterol: 160 mg
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Sodium: 520 mg
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Total Carbohydrates: 48 g (Fiber: 2 g; Sugars: 5 g)
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Protein: 28 g
Origins and Popularity of the Recipe
Lasagna dates back to Ancient Greece but gained its modern form in Medieval Italy, particularly in Bologna. The word “lasagna” originally referred to the cooking vessel, not the dish itself. Over centuries, Italian families perfected the layering of fresh pasta, ragù (meat sauce), béchamel, and cheese, creating a comfort‑food icon. Today, lasagna enjoys worldwide popularity—from Italian trattorias to home kitchens—thanks to its satisfying richness and make‑ahead convenience.
Reasons Why You’ll Love This Recipe
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Fresh Pasta Flavor: Homemade noodles offer unmatched texture and taste.
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Rich, Balanced Layers: Meat ragu and béchamel create a harmonious, creamy mouthfeel.
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Make‑Ahead Friendly: Both sauces can be prepared in advance; assembly is straightforward.
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Crowd‑Pleasing: Perfect for potlucks, family dinners, or holiday gatherings.
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Customizable: Easily adapt to dietary needs (vegetarian, gluten‑free).
Health Benefits
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Protein Power: Beef and eggs supply high‑quality protein for muscle repair.
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Calcium Boost: Milk, butter, and cheese provide essential calcium for bone health.
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Tomato Antioxidants: Lycopene in tomato sauce supports heart health and immunity.
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Balanced Carbs and Fats: Homemade pasta with moderate fat content builds sustained energy.
Serving Suggestions
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Salad Pairing: A crisp arugula salad dressed with lemon juice, olive oil, and shaved Parmesan cuts through the dish’s richness.
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Bread Side: Serve with garlic‑buttered ciabatta or focaccia for extra indulgence.
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Wine Match: A medium‑bodied red wine—Chianti or Sangiovese—complements the savory meat and creamy béchamel.
Cooking Tips
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Consistent Pasta Thickness: Roll dough evenly (1.5 mm) to ensure uniform cooking.
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Drain Pasta Sheets: If sheets release moisture, pat dry before layering to prevent sogginess.
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Even Sauce Distribution: Use an offset spatula for smooth, thin sauce layers.
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Check Doneness: Look for bubbling at the edges and golden cheese on top.
Variations to Try
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Vegetarian Lasagna: Replace meat with sautéed mushrooms, zucchini, and spinach.
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Spinach Ricotta Filling: Add a layer of ricotta mixed with sautéed spinach.
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Spicy Kick: Stir red pepper flakes into the ragu for heat.
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Four‑Cheese Lasagna: Combine mozzarella with provolone, fontina, and Parmesan in layers.
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Gluten‑Free Version: Use a 1:1 gluten‑free flour blend for pasta and roux.
Conclusion
This homemade meat lasagna showcases the best of Italian comfort cooking. From crafting fresh pasta to simmering a deeply flavored ragu and whisking a silky béchamel, each step invites you to slow down and savor the process. The result is a luscious, multilayered masterpiece that warms the soul and unites friends and family around the table. Whether served for a festive occasion or simply to brighten a weeknight, this lasagna will earn a permanent spot in your recipe repertoire.
Comprehensive FAQ
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Can I use store‑bought lasagna noodles?
Yes—substitute 12–15 no‑boil or traditional dried lasagna noodles. Reduce baking time by 5–10 minutes. -
How far ahead can I make the sauces?
Ragu and béchamel can be stored separately in the fridge for up to 3 days. Reheat gently before assembling. -
Is freezing lasagna recommended?
Absolutely—assemble, wrap tightly in foil, and freeze up to 2 months. Bake from frozen at 160 °C (325 °F) for 60 minutes covered, then 15 minutes uncovered. -
My béchamel is lumpy. How do I fix it?
Strain sauce through a fine‑mesh sieve or whisk vigorously while warming to break up lumps. -
How do I keep lasagna from sticking to the dish?
Generously oil the dish or line with parchment before layering. -
Can I reduce the calories/fat?
Use lean ground turkey, low‑fat milk, and skimmed mozzarella. Vegetable oil can replace butter in béchamel. -
Why is my lasagna watery?
Excess moisture from sauces or vegetables—simmer ragu longer to thicken; drain veggies before adding. -
What’s the ideal rest time before serving?
Let it stand 10–15 minutes to set; this yields cleaner slices and better texture. -
Can I make individual portions?
Yes—assemble in small ramekins for personal servings; adjust bake time to 15–20 minutes. -
How can I reheat leftovers without drying them out?
Cover with foil and bake at 160 °C (325 °F) for 15–20 minutes, or microwave with a damp paper towel on medium power.