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Classic Italian Lasagna


  • Bechamel sauce

  • 5 tablespoons unsalted butter plus 2 tablespoons for the lasagna

  • 0.5 cup Plain Flour

  • 4 cups whole Milk at room temperature

  • freshly grated Nutmeg

  • 1.5 cups tomato sauce

  • Salt

  • White pepper

  • Lasagne

  • 0.25 cup Extra Virgin Olive Oil

  • 1 lb ground chuck Beef

  • Salt & Pepper

  • 1.5 lb Ricotta

  • 3 large Eggs

  • 1 lb Lasagne sheets, cooked al dente

  • 2 packages frozen spinach, thawed and squeezed dry

  • 3 cups shredded Mozzarella

  • 0.25 cup freshly grated Parmesan


  • Bechamel sauce:

  • 1.

    In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

  • Lasagne:

  • 1.

    In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

  • 2.

    In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

  • 3.

    Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

  • 4.

    Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

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10 comments • 22 ratings
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Posted by ByMelissaHoReport
Favourite recipe! works all the time
Posted by Dean160Report
Posted by Jennie41Report
This recipe looks so good..I'm always looking for a good italian recipe for lasagne. Thanks!
Posted by Report
nice recipie simple yet yummy
Posted by Charlie15Report
This is one of the best lasagnas that I have tasted.

A dear friend of mine died awhile back. I took it over for them (they had about 30 family staying at the house. Every time I saw them they had to tell me it was the best they had ever tasted.
The one young man is a firefighter in NY, he hid the leftovers, and then took them home with him when he went.

That is some praise!
Posted by PR48Report
Frozen Spinach comes in 250g packs I think fresh is best also I think cooking this at 350 is to hot an oven try 170 but really I dont think this sounds like a great flavour lasagna it sounds bland.
Posted by JovelynReport
you can buy it at the gocery store. just follow the instructions.
Posted by JovelynReport
yes she is a chef.want to know? she is a popular chef actually she is my favorite chef. if you want to have your lasagna onion garlic herbs just try it. seriously your lame. go ditch someone else okay.
Posted by JovelynReport
alam mo pa sa chef.
Posted by Cheryl145Report
My mum made this last weekend and it was delicious. thank you Giada