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The Ultimate Classic Lasagna Recipe: A Brilliant List of Ingredients, Steps, and Tips

Lasagna is a timeless Italian comfort food that’s perfect for family dinners, celebrations, and leftovers that taste even better the next day. This recipe takes you through every step in detail — from the homemade sauce to the cheese layers, noodles, and baking tips — ensuring a perfectly rich, creamy, and deeply flavorful dish every time.

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Why This Lasagna Is Special

Many recipes shortcut the sauce or use store-bought noodles, but the best lasagna starts with a slow-simmered meat sauce, creamy béchamel (white sauce), and quality cheese. This recipe combines:

• A robust meat and tomato sauce simmered for hours.

• A silky béchamel sauce layered between noodles.

• A mix of ricotta, mozzarella, and Parmesan cheese.

• Homemade or high-quality noodles — no stickiness, no sogginess.

• Careful layering and resting to meld flavors perfectly.

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Ingredients

For the Meat Sauce (Ragù)

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 2 medium carrots, finely diced

• 2 celery stalks, finely diced

• 1 pound (450g) ground beef (80/20 blend preferred)

• 1/2 pound (225g) ground pork (optional, adds richness)

• 1/4 cup tomato paste

• 1 can (28 oz / 800g) crushed tomatoes or passata

• 1 cup beef or chicken broth

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon red pepper flakes (optional, for a hint of heat)

• Salt and freshly ground black pepper to taste

• 1 teaspoon sugar (balances acidity)

• 1/4 cup red wine (optional but recommended for depth)

• Fresh basil leaves, chopped (optional, for finishing)

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For the Béchamel Sauce (White Sauce)

• 5 tablespoons unsalted butter

• 1/3 cup all-purpose flour

• 4 cups whole milk, warmed

• 1/2 teaspoon freshly grated nutmeg

• Salt and white pepper to taste

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Cheese Filling

• 1 1/2 cups ricotta cheese

• 2 cups shredded mozzarella cheese

• 1 cup grated Parmesan cheese

• 1 large egg (helps bind the ricotta)

• 1 tablespoon chopped fresh parsley or basil (optional)

• Salt and pepper to taste

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Pasta Sheets

• 12 lasagna noodles (either no-boil or traditional boiled)

• If using dried noodles, cook according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.

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Extras (Optional but Recommended)

• Fresh basil for garnish

• Extra Parmesan for sprinkling on top before baking

• Garlic bread for serving

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Equipment Needed

• Large sauté pan or skillet

• Large pot for boiling pasta (if using dried noodles)

• Medium saucepan for béchamel

• 9x13 inch baking dish

• Mixing bowls

• Whisk and wooden spoon

• Oven preheated to 375°F (190°C)

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Step-By-Step Instructions

Step 1: Make the Meat Sauce (Ragù)

1. Heat olive oil in a large skillet over medium heat. Add onions, garlic, carrots, and celery. Sauté for about 7–10 minutes until vegetables are soft and fragrant. This soffritto base is the flavor foundation.

2. Add ground beef and pork. Break the meat up with a wooden spoon, cooking until browned and no longer pink. Drain any excess fat if needed.

3. Stir in tomato paste, cooking for 1–2 minutes until it darkens slightly — this deepens the flavor.

4. Pour in red wine and let it reduce for about 3 minutes (optional).

5. Add crushed tomatoes, broth, oregano, basil, red pepper flakes, sugar, salt, and pepper. Stir well.

6. Simmer the sauce gently for at least 1 hour, uncovered, stirring occasionally to reduce and thicken. For the richest flavor, simmer for 2–3 hours on very low heat, adding broth if it gets too thick.

7. Taste and adjust seasoning at the end. If it’s too acidic, add a pinch more sugar.

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Step 2: Prepare the Béchamel Sauce

1. In a medium saucepan, melt the butter over medium heat.

2. Whisk in the flour to form a roux. Cook for 1–2 minutes, whisking constantly, until the mixture is golden and bubbly (this cooks out the raw flour taste).

3. Gradually whisk in the warm milk a little at a time, avoiding lumps.

4. Continue whisking and cooking on medium heat until the sauce thickens to a creamy, pourable consistency — about 5–7 minutes.

5. Remove from heat and season with salt, white pepper, and nutmeg.

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Step 3: Prepare the Cheese Mixture

1. In a mixing bowl, combine ricotta, 1 1/2 cups mozzarella, Parmesan, egg, parsley or basil, salt, and pepper.

2. Mix well until creamy and evenly combined.

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Step 4: Prepare the Pasta Sheets

• If using dried noodles, boil in salted water until al dente according to package instructions. Drain, rinse with cold water, and toss lightly with olive oil to prevent sticking.

• If using no-boil noodles, no prep needed; just use directly.

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Step 5: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).

2. Spread a thin layer (about 1/2 cup) of meat sauce over the bottom of a 9x13 inch baking dish.

3. Place a single layer of noodles over the sauce — overlap slightly if needed.

4. Spread 1/3 of the ricotta cheese mixture evenly over the noodles.

5. Spoon 1/3 of the béchamel sauce over the cheese layer, smoothing with a spatula.

6. Add 1/3 of the meat sauce on top.

7. Repeat layers two more times, finishing with a top layer of noodles covered with meat sauce and béchamel.

8. Sprinkle the remaining mozzarella and Parmesan evenly on top.

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Step 6: Bake the Lasagna

1. Cover the baking dish tightly with aluminum foil (tent it slightly so cheese doesn’t stick).

2. Bake for 25 minutes.

3. Remove foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.

4. Let the lasagna rest for 15–20 minutes before slicing. This helps the layers set and makes serving easier.

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Tips for the Perfect Lasagna

• Make sauce ahead: Meat sauce can be made a day or two before; flavors deepen overnight in the fridge.

• Use whole milk for béchamel: It creates a richer, creamier sauce.

• Don’t overcook noodles: Slightly undercooked noodles finish cooking in the oven with sauce moisture.

• Rest before cutting: Gives the lasagna time to firm up so it slices neatly.

• Double the sauce for extra sauciness: If you love saucy lasagna, increase the ragù amount by 50%.

• Customize cheese: Swap or add provolone, fontina, or even goat cheese for unique flavors.

• Add vegetables: Layer cooked spinach, mushrooms, or zucchini for added nutrition and taste.

• Use fresh basil: Stir some into the meat sauce just before layering for bright, fresh flavor.

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Serving Suggestions

• Serve lasagna hot with a simple green salad dressed with vinaigrette to balance richness.

• Garlic bread or a crusty Italian loaf complements the meal perfectly.

• For wine lovers, pair with a medium-bodied red like Chianti or Merlot.

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Variations and Substitutions

• Vegetarian lasagna: Replace meat sauce with a hearty tomato-vegetable sauce loaded with mushrooms, zucchini, bell peppers, and lentils.

• Gluten-free: Use gluten-free noodles and ensure béchamel is thickened with gluten-free flour or cornstarch.

• Low-carb: Substitute noodles with thinly sliced zucchini or eggplant for a keto-friendly version.

• Dairy-free: Use plant-based cheeses and milk alternatives; thickened with cornstarch or arrowroot.

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How to Store and Reheat

• Refrigerate leftovers: Cover tightly and store in the fridge up to 4 days.

• Freeze for longer storage: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat tips: Oven is best — cover with foil and heat at 350°F (175°C) until warmed through, about 20-30 minutes. Microwave works for quick reheating but may make noodles soggy.

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Nutritional Information (Approximate per serving)

• Calories: 450-600 (depends on cheese and meat proportions)

• Protein: 30g

• Fat: 25g

• Carbohydrates: 35g

• Fiber: 3g

• Sodium: Varies, watch salt if needed

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Final Thoughts

Lasagna is a labor of love, but following this detailed, step-by-step recipe guarantees an incredible dish that’s flavorful, balanced, and comforting. Whether you’re cooking for a family dinner, meal prepping for the week, or impressing guests, this ultimate classic lasagna will never disappoint.

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If you want, I can also help with a shopping list, meal prep plan, or pairing drinks and side dishes. Just let me know!

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Would you like me to do a different recipe or another style?