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Homemade 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!

Every weekend, he would somehow know my mamma had lasagna in the oven and would turn up 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.


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  • 10 oz. Lasagna pasta
  • 20 oz. can whole peeled tomatoes, chopped
  • 1 cup grated Parmesan cheese
  • 1 stick celery
  • 1 large onion, chopped
  • 1/2 glass of wine
  • 1 1/2 lb. lean minced/ground beef
  • pinch of ground black pepper
  • pinch of salt
  • Béchamel sauce
  • 2 tablespoons of olive oil

Ingredients for Béchamel Sauce

  • 1 quart of milk (4 cups)
  • 1/2 cup butter
  • 2/3 cup flour
  • Salt and pepper to taste.
  • Pinch of nutmeg

Making the Béchamel Sauce

  • Warm  the milk but don't allow it to boil.
  • Melt butter in another saucepan
  • Add flour to the butter and whisk until all lumps are gone
  • Pour in the milk and add in salt, nutmeg and pepper.
  • Whisk until smooth and creamy


  • Cook pasta according to package directions or until tender but still firm - al dente as they say in Italy. 
  • To make the sauce, saute the onion in the olive oil for 4 minutes. Add the beef and celery and saute 10 minutes. Pour in the wine and cook 10 minutes until most of the liquid has evaporated. 
  • Add tomatoes, salt and pepper, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.
  • Grease a large baking dish. Arrange a first layer of bechamel, next the pasta sheets, a layer of the beef and sauce then parmesan cheese, Continue adding layers until the dish is full ending up with a top layer of sauce.
  •  Sprinkle with parmesan cheese and bake in a preheated oven at 400 degrees for 30 minutes.

Serve hot

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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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