Embark on a culinary journey to the heart of Italy with our “Hearty Heritage” Traditional Lasagna, a recipe that celebrates the timeless layers of rich meat sauce, creamy béchamel, and delicate pasta that have made lasagna a beloved classic around the world. This dish is a labor of love, perfect for Sunday dinners, special occasions, or any time you crave the comforting embrace of Italian cuisine. Each layer of our traditional lasagna is carefully crafted to ensure a harmonious blend of flavors and textures, promising a dining experience that’s as rewarding to prepare as it is to savor.
Why You’ll Love “Hearty Heritage” Traditional Lasagna:
- Rich and Flavorful: A symphony of homemade meat sauce and creamy béchamel enveloped between layers of pasta.
- Time-Honored Tradition: Experience the joy of preparing a dish that’s been passed down through generations.
- Perfect for Entertaining: Impress your guests with a hearty, satisfying meal that feels like a hug on a plate.
- Leftovers Taste Even Better: Enjoy the deepened flavors of the lasagna the day after, if you’re lucky enough to have any left!
Ingredients Notes For “Hearty Heritage” Traditional Lasagna:
- Lasagna Noodles: Opt for high-quality noodles that require boiling for the best texture.
- Meat Sauce: A rich sauce made from ground beef (or a mix of beef and pork), tomatoes, onions, garlic, and Italian herbs, simmered to perfection.
- Béchamel Sauce: A creamy white sauce made with butter, flour, and milk, seasoned with a pinch of nutmeg.
- Cheeses: A blend of mozzarella for meltiness, Parmesan for a sharp depth of flavor, and ricotta for creaminess in some layers.
- Fresh Herbs: Basil and oregano add a fresh, aromatic touch to the meat sauce.
Recipe Steps:
- Prepare the Meat Sauce: Cook the ground meat with onions and garlic, add tomatoes and herbs, and simmer until rich and thickened.
- Make the Béchamel Sauce: Melt butter in a saucepan, stir in flour to form a roux, then gradually whisk in milk until smooth and thick. Season with salt, pepper, and nutmeg.
- Boil the Noodles: Cook lasagna noodles in salted boiling water until al dente. Drain and lay flat on clean towels to prevent sticking.
- Assemble the Lasagna: In a deep baking dish, start with a layer of meat sauce, then noodles, followed by béchamel, and a sprinkle of cheeses. Repeat the layers, finishing with béchamel and a generous topping of grated Parmesan and mozzarella.
- Bake: Cover with foil and bake in a preheated oven until bubbly. Remove the foil in the last 10-15 minutes to brown the top.
- Rest and Serve: Allow the lasagna to rest for 15-20 minutes after baking for easier slicing. Serve warm with a side of garlic bread and a fresh salad.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Lasagna reheats well in the oven or microwave.
- Freeze: Freeze whole or in portions for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until thoroughly warmed through.
How to Make Traditional Lasagna from Scratch
Ingredients
For the Meat Sauce:
- Olive oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Ground beef: 500g (1.1 lbs)
- Ground pork: 500g (1.1 lbs) (optional, you can use all beef if preferred)
- Tomato paste: 2 tablespoons
- Canned crushed tomatoes: 800g (28 oz)
- Dry red wine: 1/2 cup (optional)
- Dried basil: 1 teaspoon
- Dried oregano: 1 teaspoon
- Salt and pepper: To taste
- Sugar: A pinch, to balance acidity
For the Béchamel Sauce:
- Butter: 4 tablespoons
- All-purpose flour: 4 tablespoons
- Milk: 4 cups, warmed
- Nutmeg: A pinch
- Salt and pepper: To taste
For the Lasagna:
- Lasagna noodles: About 12-15, cooked al dente
- Mozzarella cheese: 3 cups, shredded
- Parmesan cheese: 1 cup, grated
- Fresh basil leaves: For garnish (optional)
Instructions
- Prepare the Meat Sauce:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft.
- Add the ground beef and pork, breaking it apart with a spoon, and cook until browned.
- Stir in the tomato paste, crushed tomatoes, red wine (if using), dried basil, oregano, salt, pepper, and sugar. Simmer on low heat for at least 30 minutes to an hour, allowing the flavors to meld. Adjust seasoning to taste.
- Make the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat. Add the flour, whisking until smooth.
- Gradually add the warmed milk, whisking constantly to prevent lumps. Cook until the sauce thickens.
- Season with salt, pepper, and a pinch of nutmeg. Set aside.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
- Layer with lasagna noodles, more meat sauce, a layer of béchamel sauce, and a generous sprinkle of both mozzarella and Parmesan cheeses.
- Repeat the layers, finishing with a layer of noodles, béchamel sauce, and cheeses on top.
- Bake:
- Cover the lasagna with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.
- Rest and Serve:
- Let the lasagna rest for 15 minutes before slicing. This helps the layers set and makes it easier to serve.
- Garnish with fresh basil leaves if desired, and serve warm.