Classic Lasagna

This Classic Lasagna recipe is one that we have honed over years and years of development. Lasagna is one of our all-time favorite recipes, and we’ve tried them all. Over the years we’ve learnt a few things about how to make the perfect Lasagna dish, and this recipe is truly the culmination of those learnings. We will share with you how to make the best Lasagna using classic approaches and ingredients. Nothing fancy here, just good, delicious food you can make at home tonight!

How to make the best Classic Lasagna recipe

There are 4 major steps involved in making the perfect Lasagna. Each step is very simple, and the most important ingredient is time. This is not a dish that you can rush. One of the major learnings we have over the years is that you never want to rush making a Lasagna

Step 1: allow enough time to make the dish

I cannot recommend enough making the components of your Lasagna in advance. Both the Meat Sauce and the Bechamel will benefit so much by being prepared earlier. The meat sauce will only benefit in the flavor department if you make it the day prior and allow it to refrigerate. I don’t know the scientific reasons why, but a Tomato-based meat sauce is always going to taste better the day after

Those flavors concentrate and continue to develop even while the sauce is cool in the refrigerator. Not only that but allowing the meat sauce to cool will allow you to assemble the Lasagna much easier. The same goes for the Bechamel Sauce. It will be a lot thicker and easier to apply to the layering if it is prepared in advance and cooled

Finally, the most important aspect of allowing yourself enough time to make a Classic Lasagna is it will always take longer than you think. The last thing you want to be doing is waiting for that final step of baking it in the oven to complete after 9 hours of cooking in one day. We’ve learnt this so many times, that every good intention of having a Lasagna ready to eat at 7pm for dinner is thrown out the window, and it ends up being ready at 9pm

Lasagna will always take more time than you anticipated to make. By allowing adequate time for each step, you will ensure you’re not only eating at an appropriate hour, but the flavors will be far better. So, when we move onto the next steps, bear it in mind that we highly recommend you prepare these components the day prior

Step 2: Making a Meat Sauce with a great depth of flavor

The ingredients in our Classic Lasagna recipe Meat Sauce are very traditional. Unlike our fancy Short Rib Lasagna recipe, we don’t use any specialty cuts of meat. Simple ground meat is the trick here. For the best result, we recommend a combination of Ground Pork and Ground Beef. About 50/50 of each is perfect

The combination of Pork and Beef gives the Lasagna a delicious flavor. Ground Pork is typically very fatty, so you can use a leaner fat percentage with your Beef. This will avoid there being any excessive pools of fat in the meat sauce, so you can opt for about a 10% fat ratio for your Ground Beef

The Vegetable combination we use is also very typical – a combination of Onions, Celery, Carrots, and Mushrooms are all cooked down in the pot, helping to add flavor to the sauce. However, before the Veggies are added we brown off some fatty Bacon. This first step kicks off the flavor in the sauce. The fat from the Bacon renders out and is used instead of Oil to cook the Vegetables. It’s a simple first step, but makes a huge difference

Add Red Wine to the Sauce along with the Tomatoes

Instead of simply adding Tomatoes to the Lasagna, we also add Red Wine. A generous amount too. Once your Meat and Vegetables in the pot and cooked (meat is browned and Veggies are tender), add about 1 ½ cups of Red Wine. Nothing too fancy, but one that you would drink yourself. I recommend a fuller bodied Wine such as a Cabernet for a richer flavor

Cook that Wine down so the alcohol burns off and it thickens, (about 4 minutes or so), and then add your Tomatoes. We use a combination of Canned Tomatoes, Tomato Puree, and Tomato Paste. If you like, you can even add a squeeze of Ketchup. The Ketchup adds even more tomato flavor, and more sweetness given its high sugar content

Cook your delicious sauce down over a very low heat for about 2 hours. Unlike the movies, there’s no need to cook it all day – that doesn’t really do much. 2 hours is the sweet spot that we’ve found to get the sauce to the right consistency. Then, allow it to cool and refrigerate overnight to allow those flavors to further develop

Step 3: Making a Creamy, Cheesy Bechamel Sauce

I know of many Lasagna recipes that use Ricotta Cheese. Others that simply sprinkle in a cheese mixture between layers. I can categorically tell you this is not the way to make the ultimate Lasagna. A classic Bechamel Sauce that’s loaded with Cheese is the only approach needed for a perfect Classic Lasagna

Making a simple Bechamel is easy. You need to combine equal parts AP Flour and Butter into a pot and mix it over medium heat while stirring constantly. Do this for about 5 minutes to achieve a beautiful, silky-smooth Roux. Then, add Warm Milk to the pot. I would suggest using 1 cup of Milk for every 50g of Butter / Flour

For Lasagna I always recommend making a lot more Cheese Sauce than you think you’ll need. It’ll disappear fast when building those layers of Lasagna, and the last thing you want is to run out of cheese! Once you’ve incorporated the Milk it will be a smooth, slightly thickened sauce. It will easily coat the spatula, but still be runny enough to not clump up at all

Time to add the cheese to make our Cheesy Sauce!

The final step in preparing the Cheese sauce is, of course, adding the Cheese. I keep things simple in this dish: Cheddar Cheese and Parmesan are the primary cheeses needed. Add a little bit of Mozzarella as well, but purely for texture

You want a lot of Parmesan Cheese in your sauce. It will be the prominent Cheese flavor in the sauce, and it tastes unbelievable when paired with our Red Wine Meat Sauce. The good news, however, is Parmesan packs a punch. So, in terms of quantity, you’ll need less Parmesan than Cheddar. Our ratio is 2 parts Cheddar to 1 part Parmesan. Interestingly with these portions the prominent flavor in the sauce is still Parmesan

Like the Meat Sauce, refrigerate the Cheese Sauce once done. This is a crucial step that we often skip, but never again. If you apply the Cheese Sauce directly into the Lasagna while it’s still warm, it will all get completely absorbed by the Lasagna Sheets. There will be no defined ‘layer’ of Cheese, and Lasagna’s structure will be compromised

It is way easier to apply the Cheese Sauce to the Lasagna once it is cool. It will turn into a paste-like texture which can easily be applied to the Pasta Sheets using a spatula. It’s almost like you are painting it on

By preparing the Meat Sauce and Cheese Sauce in advance you are not only improving the end result of the dish but allowing you to better manage your time. Assembly is the last step, which is a lot easier with cool ingredients

Step 4: Assembly

We recommend using dried Lasagna Sheets that are oven ready. There is no need to cook them beforehand, making the whole process easier. They are great at stacking the Lasagna as they hold their shape, and it’s easy to get the Cheese Sauce on them

To stack the Lasagna, begin with a layer of meat sauce at the bottom of a large baking pan with high sides. Then place a layer of Lasagna sheets, covering the entire surface area of the pan. Apply a generous layer of the Cheese Sauce directly onto the Lasagna Sheets and spread with a spatula so it is evenly coated. Top with Meat Sauce and then repeat the process

It is important that you add thin layers on each step (you can add a little more Cheese Sauce), and then press down on the Lasagna Sheets once you’ve added them. This allows the Lasagna to compact, enabling more layers. The more Layers you can add to a Lasagna, the better

To finish, add a layer of Lasagna Sheets then top with a generous amount of Cheese Sauce. I would recommend at least 2x the amount you would apply to a typical layer. Grate over Parmesan and Mozzarella Cheese then cover with foil and bake

Cooking and serving

Cook the Lasagna covered for 45 minutes at 400F. Covering the Lasagna will ensure an even cook throughout. After 45 minutes, test that the Lasagna Sheets are cooked by inserting a skewer into the Lasagna. If it goes in without any resistance, they’re cooked

Remove the foil and then place the Lasagna back in the oven to get the top slightly charred. You can either continue to roast it or crank up the broiler to achieve this. Either way, just keep your eye on the dish to ensure it slightly chars, but doesn’t burn

Once cooked, the final step (which may be the most important of all) is to remove the Lasagna and allow it to cool for at least 15 minutes before slicing. By doing so you are enabling the shape of the Lasagna to remain intact when it’s cut into

If you cut into the Lasagna as soon as it’s come out of the oven, the Sauce will ooze out and you’ll lose all structural integrity of the Lasagna. So, wait 15 minutes before slicing. This is a lot easier if you’ve prepared the dish in advance, because you can manage your hunger better. If you try and jam the entire cooking of a Lasagna into one day, you’re probably starving when it’s ready so waiting those 15 minutes is almost impossible! So, wait 15 minutes, cut out individual portions and enjoy!

Classic Lasagna Recipe

Ingredients

• ¾ lb. Ground Pork
• ¾ lb. Ground Beef (10% Fat)
• 6 Rashers of Bacon, diced
• 1 Yellow Onion, finely diced
• 2 Celery Stalks, finely diced
• 2 Carrots, peeled and finely diced
• 5 Garlic Cloves, finely diced
• 2 cups of Cremini or Button Mushrooms, diced
• 1 ½ cups Full-bodied Red Wine
• 400g / 14 oz. Canned Tomatoes
• 800g / 28 oz. Tomato Puree
• 2 tbsp. Tomato Paste
• 4 Sprigs of Thyme
• 4 Sprigs of Rosemary
• 1 tbsp. Salt
  
  

Cheesy Bechamel Sauce Ingredients

• 100g Unsalted Butter
• 100g AP Flour
• 3 cups of Warm Whole Milk
• 1 ½ cup of Sharp Cheddar Cheese
• 1 cup Parmesan Cheese, grated
• ½ cup Mozzarella Cheese
• 1 tsp. Salt
  
  

Assembly Ingredients

• 1 large packet of dried Lasagna Sheets (oven ready)
• ½ cup Parmesan Cheese
• ½ cup Mozzarella Cheese
  
  

Instructions

1. Cook the Bacon in a large pot over medium heat until the fat has rendered, and Bacon has browned. Add the Onions, Celery, Carrots, and mushrooms with ½ tsp. of Salt and cook until tender (about 10 minutes). Add Garlic and cook for 1 minute
2. Add the Red Wine and cook until reduced by half, then add the Ground Beef and Pork. Season well with Salt and cook until browned, stirring occasionally
3. Add the Tomato Paste, Tomato Puree, and Canned Tomatoes. Bring to a simmer while stirring. Add Rosemary and Thyme. Drop the heat to low and partially cover. Cook for 2 hours, stirring occasionally
4. Once cooked, taste for seasoning then remove from heat and place in a large bowl. Once cooled, remove and discard the Herb stalks then cover and refrigerate overnight
   
   

Making the Cheese Bechamel Sauce

5. Melt Butter in a large pot over medium heat then add the Flour and mix well until smooth. Slowly Pour in about ½ the Milk and mix well, removing any lumps
6. Check the thickness and add any additional Milk needed to create a sauce that is slightly thick, yet smooth and velvety
7. Season with Salt then add the Cheese. Mix well and taste for seasoning. Remove from heat and refrigerate the sauce overnight
   
   

Assembly and Cooking

8. Remove the Cheese and Meat Sauce from the refrigerator 30 minutes before preparing, allowing them to warm up a little bit
9. Place a thin layer of Meat Sauce over the bottom of a large baking pan with high sides. Then, add a layer of Lasagna Sheets, covering the entire surface. Apply a generous layer of Cheese Sauce (which will be a paste-like consistency now) over the Lasagna, ensuring even coverage
10. Repeat this layering process of Meat, Pasta, Cheese until you reach the top, finishing with a double layer of the Cheese Sauce
11. Sprinkle with Parmesan and Mozzarella Cheese then cover with foil. Bake in the oven at 400F for 45 minutes until cooked and tender. Remove Foil and continue cooking to allow the cheese to slightly brown on top (you can also use the Broiler here)
12. Remove Lasagna from oven and allow it to rest for 15 minutes before slicing and serving
    
    

Recipe Notes

• You likely won’t need to add all the Whole Milk to the sauce. Keep adding until you achieve a smooth yet slightly thick consistency in the Bechamel
• It is critical that you allow the Lasagna to cool for 15 minutes before serving. This will allow the Lasagna to keep its shape once cut
  
  

We would love for you to try our Classic Lasagna recipe and let us know what you think. In our opinion, it’s the best Lasagna we’ve made, and we hope you like it as much as we do!

For more Epic dishes such as this one, why not check out this article which showcases some of our favorite Epic Home Cooked Dishes. Here’s a few of our favorites:

• Crispy Porchetta with Fennel and Herbs
• Braised Lamb Shanks with Grits
• Classic French Onion Soup
• Cajun Steak and Grits
  
  

Happy Cooking!