Classic Traditional Italian Lasagna
The very best, appetizing, original, and perfect for the whole family! Classic Italian lasagna is a true hit of Mediterranean cuisine. This dish is very hearty, aromatic, and incredibly tasty. It combines ground meat, vegetables, pasta sheets, and a delicate creamy sauce.
Updated : 13 August, 2026
Easy
About 45 min.
Ingredients
8
Lasagna sheets
200 grams
Hard cheese
Sauce Bolognese
500 grams
Ground meat
1
Onion
1
Carrot
0.5
Bell pepper
500 grams
Tomato
2 tablespoon
Olive oil
to taste
Dry spices
to taste
Ground black pepper
to taste
Salt
Sauce Bechamel
800 milliliters
Milk
80 grams
Butter
80 grams
Wheat flour
to taste
Nutmeg
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare the Bolognese sauce. Prepare the ingredients for it. It is best to use mixed ground meat, beef and pork. Celery stalks are also often added to the vegetables. Instead of tomatoes, I used ready-made puréed tomato pulp. For seasoning, I used an Italian herb blend. If using separate herbs, take oregano, basil, thyme, and rosemary.
Step 2
How do you make Bolognese sauce? Peel the onion and cut it into small cubes.
Step 3
Cut the peeled carrot into cubes as well.
Step 4
Cut the bell pepper into cubes too.
Step 5
Heat a pan and pour in the olive oil. Add the onion. Fry it over medium heat until translucent.
Step 6
Add the carrot and bell pepper to the onion. Fry, stirring, for a few more minutes.
Step 7
Add the ground meat to the vegetables and break it up well with a spatula. Fry everything together for about 5 minutes.
Step 8
Add salt, pepper, and seasonings. Pour in the tomato pulp. If you are using fresh tomatoes, peel them, chop them finely, add them to the ground meat, and pour in a little more water. Mix. Simmer the sauce over low heat for 10 minutes.
Step 9
Next, prepare the béchamel sauce. Prepare the ingredients for it. Milk of any fat content will work. Use natural, good-quality butter without milk fat substitutes.
Step 10
In a thick-bottomed saucepan, melt the butter without bringing it to a boil. Add the flour to the butter. Mix well with a whisk. Fry the flour for a few minutes over low heat until a light nutty aroma appears. Stir the flour constantly so it does not burn.
Step 11
While stirring constantly, pour in the milk in a thin stream. Cook the sauce until thickened, about 5 minutes. Stir the sauce vigorously while it cooks. Then add salt, pepper, and nutmeg. Mix.
Step 12
Continue cooking the sauce until it reaches the desired consistency; it should become like thick sour cream. Béchamel sauce is best used immediately after cooking, because as it cools, a milk skin forms on the surface. If you make it in advance, cover the sauce with plastic wrap so the wrap lies directly on the surface.
Step 13
Now assemble the lasagna. You will need dry lasagna sheets and hard cheese. I used lasagna sheets that do not need to be boiled beforehand. If your sheets need cooking, boil them according to the package instructions.
Step 14
Grate the cheese on a fine grater.
Step 15
Pour béchamel sauce onto the bottom of the dish and spread it out.
Step 16
Add the lasagna sheets.
Step 17
Spread béchamel sauce over the sheets again.
Step 18
The next layer is Bolognese.
Step 19
Sprinkle cheese on top.
Step 20
Then repeat the layers in the same order: béchamel, sheets, béchamel, Bolognese, cheese. The number of layers depends on the height of the dish. I repeated them 3 times. To make the sheets cover the entire surface of the dish, you can break them and fill in the gaps. The top layer should always be Bolognese with cheese on top.
Step 21
Bake the lasagna in the oven at 190°C / 374°F for 30–40 minutes. The top will brown, and the cheese will melt. Remove the finished dish from the oven and serve immediately. Enjoy!
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