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Traditional Lasagna Recipe - Feast Italy

Traditional Lasagna Recipe

Lasagna is a crowd-pleaser and perfect for gatherings or cosy family dinners. Adjust the seasoning and cheese quantities to suit your taste preferences, and enjoy this classic comfort food!


For the Ragù 

Filotea Lasagne Sheets Egg Pasta (how many sheets you'll need is mostly based on the size of your baking dish)
500g ground beef or a mix of beef and pork
150g finely chopped onion
100g finely chopped carrots
2 tins of crushed tomatoes
Extra virgin olive oil

For the Béchamel

100g butter
100g flour
1L Milk
Salt and nutmeg to taste

Abundant grated Parmigiano Reggiano

Prepare the Ragù

In a large skillet or saucepan, brown the onion and carrots at low to medium temperature then put on a side. Increase the heat and cook the ground beef until browned. Add chopped onions and carrots, stir in crushed tomatoes, salt, and pepper. Simmer uncovered for about 2 hours until the sauce thickens. Set aside.

Make the Béchamel

In a separate saucepan, melt butter over low heat. Add flour and whisk continuously for 1-2 minutes to create a roux. Slowly pour in the milk while whisking constantly to avoid lumps. Cook until the sauce thickens, stirring frequently. Season with salt, and nutmeg. Set aside.

Assemble the Lasagna

Preheat your oven to 180°C. Spread a thin layer of meat sauce on the bottom of your baking dish. Layer lasagna sheets on top, slightly overlapping. Spread a layer of meat sauce, then layer of béchamel sauce, and grated cheese.
Repeat the layers until all ingredients are used, ending with a layer of meat sauce, béchamel and a generous sprinkle cheese on top.

Bake for about 30 minutes, keep an eye so that the sauce doesn't go overboard. Pinch the pasta sheet to ensure it's cooked throughout. Turn off the oven and let it rest for 5-10 minutes. It's going to be scorching hot, so no need to rush and it is always best to let ingredients settle and fall into place. 

Serve and enjoy!

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