This lasagna is a family tradition, prepared with love for many holidays and special occasions. In our house the first course at holiday dinners is always Italian: typically lasagna, manicotti, or stuffed shells, followed by a Thanksgiving turkey or a prime rib at Christmas. Over the years this lasagna has also become a favorite for baby showers, christenings, and bridal showers — though it also makes a wonderful Sunday dinner any time of year.
The recipe centers on a rich ragu and a silky béchamel. Once you master the ragu, it becomes the foundation for many Italian dishes: tossed with pasta on a Sunday, spooned over roasted vegetables, or layered into lasagna. Serve extra ragu on the side so guests can add more if they like.
I cook the ragu in a large heavy pot and bake the lasagna in a ceramic dish. These useful kitchen items make preparation easier: a large 7-quart pot for sauces and soups, a versatile set of quality pans for sautéing, and a rectangular ceramic baking dish for the assembled lasagna. Lightweight, durable cookware simplifies the process when you’re preparing a large meal.
🗒 More Recipes You May Enjoy
- Homemade tomato sauce
- Baked ziti alla vodka
- Lazy lasagna
👝 How to Store Leftovers
Transfer leftovers to an airtight container. Store in the refrigerator for 3–5 days. Reheat gently covered in the oven at 325°F (160°C) until warmed through, or reheat individual portions in the microwave.
🤔 Common Questions
Cook lasagna noodles in salted boiling water until they are just shy of al dente — about one minute less than the package recommends. Drain and lay them flat on a baking sheet or between layers of parchment so they don’t stick together while you assemble the dish.
Can I make lasagna without meat?
Yes. Replace the meat with sautéed vegetables such as spinach, zucchini, mushrooms, or eggplant. Layer the vegetables with the same béchamel and cheeses for a satisfying vegetarian version.
🎥 Items Featured In My Video
Lasagna 🍅
This lasagna is a family favorite for holidays and gatherings, featuring a slow-simmered meat ragu, creamy béchamel, ricotta dollops, and lots of melted cheese. It’s comforting, flavorful, and designed to feed a crowd.
Ingredients
- 1 lb lasagna
- 1 lb ground pork
- 1 1/2 lbs ground beef chuck
- 3 tbsp olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 10 garlic cloves, minced
- 1 cup Cabernet Sauvignon
- 35 oz whole peeled San Marzano tomatoes
- 24 oz passata
- 2 oz Parmigiano Reggiano (plus additional grated for serving)
- 3 bay leaves
- 10 basil leaves, ripped
- 1 tsp salt & cracked black pepper, plus dried basil, dried oregano, crushed red pepper to taste
- 2 cups freshly shredded mozzarella
- 1/2 cup freshly grated Pecorino Romano
- 6 tbsp all-purpose flour
- 6 tbsp butter
- 4 cups milk
- 1 tsp white pepper
- 1 tsp salt
- 1/2 tsp nutmeg
- 3 oz grated Parmigiano Reggiano (for béchamel)
- 16 oz ricotta
- 6 oz cubed fresh mozzarella
- 1 egg
- 1/4 cup grated Pecorino Romano
- 1/2 cup fresh chopped parsley
- Handful of ripped fresh basil
- 1 tsp each: salt and pepper (for ricotta mixture)
Instructions
- Make the ragu: In a large Dutch oven or heavy pot, heat 3 tablespoons olive oil over medium-high heat. Sauté the diced carrots, celery, and onion until softened. Season with salt, cracked black pepper, and crushed red pepper. Add the garlic and cook until fragrant.
- Add the ground pork and ground beef (season lightly with salt and pepper before adding). Brown the meat, breaking it up, until no pink remains.
- If there is excess fat, remove some but leave a bit for flavor. Deglaze the pot with the Cabernet Sauvignon and simmer about 5 minutes to reduce slightly.
- Hand-crush the can of San Marzano tomatoes into the pot. Add 1/2 cup water to the empty can, swish, and pour into the sauce. Stir in the jar of passata, then add another 1/2 cup water from the jar to loosen it slightly.
- Bring to a gentle boil, then add the bay leaves, Parmigiano Reggiano hunk, basil leaves, and other seasonings. Reduce to a low simmer.
- Simmer covered halfway for at least 30 minutes, then remove the lid and simmer an additional 15 minutes. Add fresh basil in the last 5 minutes and adjust seasoning to taste. Keep warm until ready to assemble.
- Make the béchamel: In a saucepan, melt the butter over medium-low heat and whisk in the flour. Cook the roux for about 5 minutes, whisking continuously. Gradually add room-temperature milk, one cup at a time, whisking constantly until the sauce thickens and is smooth.
- Once all the milk is incorporated and the béchamel is thickened, whisk in the grated Parmigiano Reggiano, white pepper, salt, and nutmeg. Keep the sauce warm.
- Prepare the ricotta mixture: In a bowl combine the ricotta, egg, 1/4 cup grated Pecorino Romano, chopped parsley, basil, and 1 tsp salt and pepper. Mix until just combined. Form small spoonfuls or balls if desired.
- Boil the lasagna noodles until about 1 minute before al dente according to package directions, drain and separate to prevent sticking.
- Assemble: Spread a thin layer of ragu on the bottom of a 9×13 baking dish. Lay 3–4 lasagna sheets over the sauce. Spread an even layer of béchamel over the noodles. Add about 10–12 small dollops of the ricotta mixture, sprinkle with cubed fresh mozzarella and Pecorino Romano, then add more ragu.
- Repeat layers until you reach the top, finishing with a final layer of noodles, béchamel, shredded mozzarella, plenty of freshly grated Parmigiano Reggiano, chopped parsley, and torn basil. I made three layers total.
- Cover the dish with foil for the first half of baking. Bake at 375°F (190°C) for about 1 hour, uncover for the last 10–15 minutes to allow the top to brown if desired.
- Let the lasagna rest for 25 minutes before slicing. Garnish with fresh basil and parsley and serve warm.
Nutrition
Carbohydrates: 89 g
Protein: 73 g
Fat: 86 g (Saturated Fat: 40 g)
Cholesterol: 291 mg
Sodium: 1220 mg
Fiber: 6 g
Sugar: 17 g
Calcium: 797 mg
Iron: 7 mg
Tried this recipe?
Let us know how it turned out!