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Homemade Lasagna

Lasagna

This is the way I have always made lasagna. It is the way my mamma taught me, and this homemade lasagna recipe is something my family loves.

In fact, I sometimes think my husband married me because of it!

Before we married, my husband would turn up at my family's door every weekend; he would somehow know my mamma had lasagna in the oven and would arrive just in time. Of course, we always found a place for him and all the others who seemed to turn up too.

I used to make the béchamel sauce too, but now I normally buy it. It saves a lot of trouble, and to be honest, it really doesn’t change anything. This is still the BEST lasagna you are ever going to eat.

Maria


Ingredients for the Lasagna

  • 10 oz (280 g) dried lasagna pasta sheets (or fresh, if you prefer)
  • 1 (20 oz/560 g) can whole peeled tomatoes, chopped
  • 1 cup (100 g) freshly grated Parmesan cheese
  • 1 large onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 1/2 lb (680 g) lean ground beef
  • 1/2 cup (120 ml) dry white wine
  • 2 tablespoons olive oil (for sautéing)
  • Salt and freshly ground black pepper, to taste


    • Ingredients for Béchamel Sauce

    • 4 cups (1 quart/1 liter) whole milk, warmed
    • 1/2 cup (115 g) unsalted butter
    • 2/3 cup (85 g) all-purpose flour
    • Pinch of freshly grated nutmeg
    • Salt and pepper, to taste


    Instructions

    Making the Béchamel Sauce

  • Warm the milk gently in a saucepan—do not let it boil.
  • In a separate large saucepan, melt the butter over medium heat.
  • Add the flour all at once and whisk continuously to form a smooth paste (this is called a roux).
  • Cook for 1-2 minutes, stirring constantly.
  • Gradually pour in the warm milk while whisking to avoid lumps.
  • Continue to cook and whisk until the sauce thickens and is creamy.
  • Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.


    • Prepare the Meat Sauce:

  • Heat olive oil in a large skillet over medium heat.
  • Add the chopped onion and celery; sauté for about 5 minutes until soft and translucent.
  • Add the ground beef, breaking it up with a spoon, and cook until browned (about 10 minutes).
  • Pour in the white wine and cook for another 10 minutes, allowing most of the liquid to evaporate.
  • Stir in the chopped tomatoes, season with salt and pepper, reduce heat to low, and simmer gently for 35-40 minutes until thickened. Stir occasionally.


    • Cook the Pasta

    Cook the lasagna sheets in salted boiling water according to package instructions until al dente. Drain and set aside.

    Assemble the Lasagna

    1. Preheat your oven to 350°F (175°C).
    2. Grease a large baking dish with butter or olive oil.
    3. Spread a thin layer of béchamel sauce on the bottom of the dish.
    4. Place a layer of lasagna sheets over the béchamel.
    5. Add a layer of meat sauce, followed by a sprinkle of grated Parmesan.
    6. Repeat layering (béchamel → pasta → meat sauce → Parmesan) until all ingredients are used, finishing with a top layer of béchamel and a generous sprinkle of Parmesan cheese.
    7. Optional: Cover the dish with foil for the first 20 minutes of baking to keep it moist, then uncover for the last 10 minutes to brown the top.

    Bake:

    • Bake in the preheated oven for 30-40 minutes, until bubbly and golden on top.

    Serve:

    • Let the lasagna rest for about 10 minutes before serving to allow the layers to set. Serve hot and enjoy!

    Wine Pairings for Lasagna

    1. Chianti Classico (Red)
      A classic Italian red from Tuscany with bright acidity and cherry notes that cut through the richness of the meat and béchamel.
    2. Barbera d’Alba (Red)
      Medium-bodied with vibrant fruit and soft tannins—pairs beautifully with tomato-based sauces.
    3. Montepulciano d’Abruzzo (Red)
      A robust and juicy wine with earthy undertones that matches well with the beef and cheese layers.

    Side Dishes to Serve with Lasagna

    1. Simple Green Salad
      A fresh salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette adds a crisp, refreshing contrast.
    2. Roasted Vegetables
      Seasonal roasted veggies like zucchini, bell peppers, or eggplant with olive oil and herbs provide a warm, earthy side.

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    Common Questions about Lasagna

    Can I make lasagna ahead of time?

    Yes, lasagna can be made ahead of time! In fact, many people find that lasagna tastes even better when prepared in advance. After assembling the lasagna, cover it tightly with foil or plastic wrap and refrigerate for up to 24 hours. When you're ready to serve, bake it according to the recipe instructions, adding a few extra minutes if needed.

    Can I freeze lasagna?

    Absolutely! Lasagna is an excellent dish for freezing. After assembling the lasagna, wrap it tightly with several layers of plastic wrap or foil to prevent freezer burn. It can be stored in the freezer for up to three months. To bake the frozen lasagna, remove the wrapping and place it directly in a preheated oven. You may need to increase the baking time, ensuring the lasagna is heated through and the cheese is bubbly and golden.

    lasagna or lasagne?

    Both "lasagna" and "lasagne" are correct spellings of the same dish. However, their usage can vary depending on the region and language.

    In American English, "lasagna" is the more commonly used term and refers to both the singular and plural form of the dish. So you would say "I ate a piece of lasagna" or "I made lasagna for dinner."

    In British English and Italian, "lasagne" is the preferred spelling and is used for the plural form. When referring to a single piece or serving of the dish, the term "lasagna" is used. For example, you would say "I had a slice of lasagna" or "I cooked lasagne for the party."

    Ultimately, both spellings are correct, and it's a matter of personal preference or regional convention. 

    Our homemade lasagna - ready for the oven...

    Our lasagna recipe ready for the oven

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