Go Back
–+ servings
Authentic Italian Lasagna

Homemade Authentic Italian Lasagna to Warm Your Heart

Experience the joy of Authentic Italian Lasagna, a delightful layered masterpiece brimming with rich flavors and creamy béchamel.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bolognese Sauce
  • 2 tablespoons Unsalted Butter Use salted butter if not available
  • 1 Carrot Diced
  • 1 Red Onion Finely chopped
  • 1 pound Ground Pork Can substitute with beef or a mix
  • 1 cup Full-bodied Dry Red Wine Or broth for a non-alcoholic version
  • 2 cans Canned Whole Peeled Tomatoes Can substitute with fresh tomatoes when in season
For the Pasta Sheets
  • 2 cups 00' Soft Wheat Flour Can substitute with all-purpose flour
  • 2 Whole Eggs Plus 2 egg yolks
  • ½ teaspoon Fine Sea Salt
  • Semolina Flour Semolina Flour For dusting
For the Béchamel Sauce
  • 3 cups Whole Milk Low-fat can be used
  • 4 tablespoons Unsalted Butter
  • ⅓ cup All-Purpose Flour Acts as a thickening agent
  • 1 pinch Ground Nutmeg Can be replaced with white pepper
For the Final Layers
  • 1 cup Parmesan Cheese Can substitute with Pecorino Romano

Equipment

  • large saucepan
  • Skillet
  • Mixing Bowl
  • Pasta machine
  • Baking dishes
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Melt 2 tablespoons of unsalted butter in a large saucepan over medium heat.
  3. Add finely chopped red onion and diced carrots, cooking for 5–7 minutes until softened.
  4. Stir in 1 pound of ground pork, cooking until browned.
  5. Deglaze the pan with 1 cup of full-bodied red wine, letting it simmer until reduced by half.
  6. Add 2 cans of crushed tomatoes, reduce the heat, and let simmer for 30 minutes.
  7. In a mixing bowl, combine 2 cups of 00' soft wheat flour and ½ teaspoon of fine sea salt.
  8. Make a well in the center and crack in 2 whole eggs alongside 2 egg yolks.
  9. Mix until a dough forms, then knead on a floured surface for about 10 minutes.
  10. Roll the dough into thin sheets, about 1 mm thick, using a pasta machine.
  11. To make the béchamel, heat 3 cups of whole milk, whisking in a pinch of ground nutmeg.
  12. In another skillet, melt 4 tablespoons of butter, then whisk in ⅓ cup of all-purpose flour.
  13. Gradually pour in the hot milk, stirring continuously until thickened.
  14. Start assembling the lasagna by spreading ½ cup of béchamel sauce in baking dishes.
  15. Layer homemade pasta sheets, followed by bolognese, béchamel, and parmesan.
  16. Repeat for two more layers, finishing with pasta topped with remaining béchamel and parmesan.
  17. Cover with aluminum foil and bake for 45 minutes.
  18. Remove the foil and bake for another 15–20 minutes until golden brown.
  19. Let the lasagna rest for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 5mgCalcium: 25mgIron: 15mg

Notes

Allow flavors to meld through adequate simmering times and ensure proper layering for the best texture.

Tried this recipe?

Let us know how it was!