The classic lasagna

Rating: 2.7/5. From 24 votes.
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The classic lasagna

A delicious, filling dish which can satisfy lots of people and be made in advance. Please note that this recipe uses a meat sauce. See the recipe for Ragù di carne and triple the quantities(i.e. use 750g/1.5 lb ground beef etc).

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 1 hour
  • Yield: 6


  • Ragù di carne using 750g/1.5 lb ground beef
  • 900g (2 lb) fresh pasta sheets – made with 800g (1.75 lb) flour and 8 eggs (see Pasta fresca recipe)
  • OR 500 g (1 lb) dried lasagna sheets
  • 50g (2 oz) butter
  • 50g (2 oz) flour
  • 500 ml (1 pint) milk
  • 3 cups parmesan cheese, grated


  1. Make a bechamel (white sauce) by browning the flour in the butter for a couple of minutes on a low heat, eliminating any lumps, and gradually adding the milk, stirring continuously until the sauce thickens. Add a little salt and set aside.
  2. Cut the pasta sheets into 20 cm rectangles.
  3. Cook in plenty of boiling, salted water for 5 minutes (you will do several batches depending on the size of your pot). Wash the cooked pasta immediately in cold water and set aside on dishtowels.
  4. In a large oven-proof dish, lay out one layer of pasta, with the sheets overlapping slightly.
  5. Cover with a third of the ragù, distributing it well.
  6. Cover with a third of the bechamel, distributing it well.
  7. Sprinkle with a third of the cheese.
  8. Repeat with two further layers of everything.
  9. Cook in a preheated oven on 170°c/340°F for around 20 minutes, until the cheese is brown.
  10. Leave to rest for a good 10-15 minutes before cutting.

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