A neatly sliced lasagna on a white plate, garnished with basil and Parmigiano-Reggiano, with a balsamic drizzle.

Authentic Italian Lasagna Recipe: Straight from Nonna’s Kitchen

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There’s nothing quite like the comfort and warmth of a homemade Italian lasagna, especially when it’s made with love and passed down through generations. Nonna’s lasagna is a time-honored tradition that’s been perfected over years, bringing together the rich flavors of Italy in every bite. This authentic Italian lasagna recipe is as close to the original as you can get—straight from Nonna’s kitchen, where simple ingredients transform into a dish that’s bursting with flavor.

What makes this lasagna so special? It’s all in the layers. Fresh pasta, a hearty meat sauce, and a creamy béchamel sauce come together to create the perfect balance of textures and flavors. The tomato sauce, simmered with garlic, onions, and fresh herbs like basil and oregano, infuses the dish with a depth of flavor that takes it far beyond the ordinary. And then there’s the melted mozzarella and Parmesan cheese, which bring everything together in a cheesy, savory harmony.

Why This Recipe is Perfect for You:

  • It’s authentic, made with traditional Italian ingredients and techniques.
  • It’s perfect for meal prep—you can make it ahead of time and bake it when you’re ready.
  • The layers of flavor from the rich meat sauce and creamy béchamel sauce create an unforgettable meal.
  • It’s a family favorite that brings everyone together around the table.

As you dive into this recipe, keep in mind that lasagna is a dish that thrives on patience and quality ingredients. Whether you’re making it from scratch or using store-bought pasta sheets, the love and effort you put into making it will shine through in every bite. If you’re interested in learning more about the history and culture of Italian cuisine, check out this guide on Italian culinary traditions from Italy Magazine.

Ingredients

Meat Sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 500g (1 lb) ground beef
  • 250g (1/2 lb) ground pork
  • 1 can (400g) San Marzano tomatoes, crushed
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

Béchamel Sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1/4 teaspoon nutmeg
  • Salt and pepper, to taste

Assembly:

  • 12 fresh lasagna pasta sheets (or pre-cooked dry lasagna noodles)
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves, for garnish

Equipment Needed

  • Large saucepan
  • Medium saucepan
  • Whisk
  • Baking dish (9×13 inches)
  • Spatula
  • Measuring cups and spoons

Step-by-Step Instructions

1. Prepare the Meat Sauce

  1. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic, cooking until softened and fragrant.
  2. Add the ground beef and pork, breaking it up with a spoon, and cook until browned.
  3. Stir in the tomato paste, followed by the red wine (if using). Let it simmer for 2 minutes.
  4. Add the crushed tomatoes, oregano, basil, salt, and pepper. Reduce the heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally.

2. Make the Béchamel Sauce

  1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until golden.
  2. Gradually add the warm milk, whisking constantly to avoid lumps.
  3. Cook the sauce until it thickens, then season with nutmeg, salt, and pepper. Set aside.

3. Assemble the Lasagna

  1. Preheat the oven to 375°F (190°C).
  2. Spread a thin layer of meat sauce at the bottom of the baking dish.
  3. Add a layer of lasagna sheets, followed by a layer of béchamel, meat sauce, and a sprinkle of Parmigiano-Reggiano and mozzarella.
  4. Repeat the layers until all ingredients are used, finishing with a layer of béchamel and cheese on top.

4. Bake the Lasagna

  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.

5. Let It Rest and Serve

  1. Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing.
  2. Garnish with fresh basil leaves and serve warm.

Pro Tips for Authenticity

  • Use San Marzano tomatoes for a sweeter, less acidic sauce.
  • Let the meat sauce simmer longer for deeper flavor.
  • If using dry lasagna sheets, boil them briefly to prevent toughness.
  • Allow the lasagna to rest after baking to help the layers set properly.

Serving Suggestions

  • Pair with a fresh green salad dressed with olive oil and balsamic vinegar.
  • Serve with crusty garlic bread or focaccia.
  • Accompany with a glass of Chianti or another dry red wine.

Recipe Variations

  • Vegetarian Lasagna: Replace the meat sauce with a vegetable-based sauce using zucchini, mushrooms, and spinach.
  • Gluten-Free Lasagna: Use gluten-free lasagna noodles or thinly sliced zucchini as a substitute for pasta.
  • Cheesy Lasagna: Add a layer of ricotta mixed with egg and herbs for a richer flavor.

Nutritional Information (Per Serving)

  • Calories: 450
  • Protein: 28g
  • Carbohydrates: 35g
  • Fat: 18g
  • Fiber: 4g

FAQs

1. Can I make lasagna ahead of time?
Yes! Assemble the lasagna and refrigerate it (uncooked) for up to 24 hours. Bake when ready.

2. How do I freeze lasagna?
Assemble the lasagna in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the baking time.

3. How do I reheat leftover lasagna?
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual slices for convenience.

Ready to bring the taste of Italy to your kitchen? Try this authentic lasagna recipe and share your results in the comments below! Don’t forget to tag us on social media with your creations. Buon appetito!

For more delicious and Timeless Dishes, explore our recipe collection.

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