Most Delicious Lasagna
Layers of slow-simmered Bolognese, silky béchamel, and tender pasta — baked until golden and bubbling. It's all about the béchamel.
| Amount | Ingredient |
|---|---|
| Calories | 563 kcal |
| Protein | 24 g |
| Carbohydrates | 45 g |
| Fiber | 5 g |
| Fat | 32 g |
| Saturated Fat | 12 g |
| Sodium | 933 mg |
| Sugar | 12 g |
For the Bolognese
For the Béchamel
For Assembly
📋 Preparation
Step 1 — Render the pancetta
Cook the diced pancetta in a Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat is rendered and the pancetta is lightly browned, 6 to 8 minutes.
Step 2 — Build the soffritto
Stir in the onion, carrot, celery, and garlic. Cook, stirring occasionally, until softened, 5 to 8 minutes. If the pan begins to dry out, add up to 1 tablespoon of olive oil.
Step 3 — Brown the beef
Add the ground beef and season with 1 teaspoon salt and ¼ teaspoon pepper. Cook, breaking the meat into smaller pieces, until cooked through, 5 to 6 minutes.
Step 4 — Concentrate the tomato
Stir in the tomato paste and cook, stirring occasionally, until darkened in color, 2 to 3 minutes. Pour in the white wine and cook until almost evaporated, 2 to 3 minutes.
Step 5 — Simmer the sauce
Stir in the crushed tomatoes and tomato sauce. Bring to a simmer, then reduce the heat to maintain a gentle simmer. Cook until the sauce has thickened slightly and the flavors meld, about 30 minutes. Taste and adjust salt as needed.
Step 6 — Soak the noodles
While the sauce simmers, heat the oven to 350°F (175°C). Arrange the 15 lasagna noodles in an even layer in a 9×13-inch baking dish. Cover with very hot tap water and let soak for 20 minutes, moving the noodles occasionally to separate any that are stuck together. Drain and wipe the dish dry.
Step 7 — Make the béchamel
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the paste bubbles and begins to dry out slightly, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened, about 2 minutes. Season with 1 teaspoon salt and the nutmeg. Remove from heat.
Step 8 — Layer the lasagna
Spread ½ cup of the Bolognese in the bottom of the baking dish. Arrange 5 noodles in an even layer, breaking them as needed to fit. Dollop and spread about 2½ cups of Bolognese over the noodles. Dollop and spread ¾ cup of béchamel over the Bolognese (the sauces will blend slightly but should stay as two distinct layers). Sprinkle with one-quarter of the Parmigiano. Repeat the layering twice more. Top with the remaining 5 noodles. Stir the remaining Bolognese and béchamel together and spread evenly over the top to completely cover the noodles. Sprinkle with the remaining Parmigiano.
Step 9 — Bake and rest
Bake uncovered until the cheese is melted and the sauce is bubbling, about 30 minutes. Switch the oven to broil and broil until the cheese is lightly browned in spots, 2 to 3 minutes — watch carefully to avoid burning. Let cool for at least 15 minutes before slicing. This rest is non-negotiable: it allows the layers to set so you get clean, beautiful slices.
👨🍳 Chef's Tips
- Make ahead: The Bolognese and béchamel can be made up to 2 days ahead. Refrigerate separately — press plastic wrap directly onto the surface of the béchamel to prevent a skin. Gently reheat before assembling.
- Fully assembled: The lasagna can be assembled up to 1 day ahead. Refrigerate covered, then let sit at room temperature for 30 minutes before baking.
- Storage: Refrigerate leftovers for up to 3 days, or freeze for up to 3 months. Reheat individual slices in a 350°F oven for 15 minutes.
- Noodle choice: Regular dried lasagna noodles (not no-boil) give the best texture. The hot-water soak method is faster than boiling and prevents the noodles from overcooking during baking.
🍷 Wine Pairing
A bold Sangiovese-based red — Chianti Classico Riserva or Brunello di Montalcino. The wine's high acidity and firm tannins cut through the richness of the meat and béchamel, while its dark cherry flavors complement the tomato. For a more accessible option, a Primitivo from Puglia works beautifully.
📊 Nutrition (per serving — ⅛ of lasagna)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.