How to Make Lasagna from Scratch

Lasagna, a culinary masterpiece layered with pasta, meat (or vegetables), cheese, and a rich sauce, boasts a history as rich and complex as its flavor profile. While its exact origins are debated, most food historians trace lasagna’s roots back to ancient Greece, where similar layered pasta dishes were enjoyed. These early versions, however, differed significantly from the lasagna we know and love today, lacking the refined ingredients and techniques that have evolved over centuries.

The dish’s evolution continued through the Roman Empire, where variations featuring flat pasta sheets and various fillings were popular. The name lasagna itself derives from the Greek word laganon, referring to a type of flat, wide pasta. However, it was during the medieval period in Naples, Italy, that lasagna began to resemble its modern form. The addition of cheese, specifically ricotta, became a significant milestone, adding a creamy texture that enhanced the overall culinary experience. This Neapolitan version gradually spread throughout Italy and beyond, becoming a staple in many regional cuisines.

The 20th century saw lasagna’s rise to international fame, driven in part by large-scale Italian immigration to the Americas. It quickly became a beloved comfort food, adapting to local tastes and preferences. Variations emerged, incorporating diverse ingredients and regional spices. Today, lasagna’s popularity is undeniable; it’s estimated that over 80% of American households have consumed lasagna at least once, showcasing its widespread appeal across cultures and demographics. Interestingly, while meat-based lasagna remains a classic, vegetarian and vegan versions are increasingly popular, reflecting evolving dietary preferences.

Lasagna’s cultural significance extends beyond its deliciousness. It often serves as a centerpiece at family gatherings and festive occasions, symbolizing togetherness and shared culinary traditions. Making lasagna from scratch is a labor of love, a process that fosters a connection to culinary heritage and allows for creative expression. This recipe will guide you through the steps of crafting a truly authentic lasagna, from preparing the pasta dough to layering the ingredients and achieving that perfect, comforting bake. Get ready to experience the joy of creating a dish with such a rich and fascinating history.

Ingredients and Measurements

Making lasagna from scratch requires a commitment to quality ingredients. The success of your lasagna hinges not only on the recipe but also on the freshness and quality of your components. Let’s begin with a detailed breakdown of ingredients and their precise measurements for a 9×13 inch baking dish.

For the Béchamel Sauce (White Sauce):

• 1/2 cup (1 stick) unsalted butter: Use high-quality butter for a richer flavor. Salted butter can be used, but reduce or omit the added salt in the recipe.
• 1/2 cup all-purpose flour: Using a low-protein flour like pastry flour can result in a smoother sauce.
• 4 cups whole milk: Whole milk creates a creamier, more decadent béchamel. You can substitute with 2% milk, but the sauce will be slightly thinner.
• 1/4 teaspoon freshly grated nutmeg: Freshly grated nutmeg offers a superior aroma and flavor compared to pre-ground.
• 1/4 teaspoon salt: Adjust to taste, considering the saltiness of your other ingredients.
• 1/4 teaspoon freshly ground black pepper: Freshly ground pepper enhances the overall taste profile.

For the Meat Sauce (Ragù):

• 1 tablespoon olive oil: Extra virgin olive oil is recommended for its superior flavor.
• 1 large onion, finely chopped (approximately 1 cup): Use a sharp knife for consistent chopping. Smaller pieces ensure even cooking.
• 2 cloves garlic, minced: Fresh garlic provides a more vibrant flavor than pre-minced garlic.
• 1 pound ground beef (80/20 blend recommended): A higher fat content adds richness and flavor to the sauce.
• 1 pound Italian sausage (sweet or hot, removed from casings): Crumbling the sausage before browning helps it cook evenly.
• 28 ounces crushed tomatoes: San Marzano tomatoes are ideal for their sweetness and low acidity.
• 15 ounces tomato sauce: Using a high-quality tomato sauce enhances the overall flavor.
• 1 teaspoon dried oregano: Dried oregano is perfectly suitable for long simmering sauces.
• 1 teaspoon dried basil: Similar to oregano, dried basil works well in this recipe.
• 1/2 teaspoon salt: Adjust to taste, depending on the saltiness of your other ingredients.
• 1/4 teaspoon freshly ground black pepper: Freshly ground black pepper is always preferred.

For the Lasagna Noodles:

• 9-12 lasagna noodles (oven-ready or no-boil preferred): Oven-ready noodles save time and effort, eliminating pre-boiling. If using traditional noodles, follow package instructions carefully.

For the Cheese Filling:

• 15 ounces ricotta cheese: Whole milk ricotta is recommended for its creaminess.
• 1/2 cup grated Parmesan cheese: Freshly grated Parmesan cheese offers superior flavor and texture.
• 1 large egg: Helps bind the ricotta mixture.
• 1/4 cup chopped fresh parsley: Adds freshness and color.
• 1/4 teaspoon salt: Adjust to taste.
• 1/4 teaspoon freshly ground black pepper: Freshly ground pepper enhances the flavor.
• Approximately 2 cups shredded mozzarella cheese: Use a high-moisture mozzarella for optimal melting.

Important Note: These measurements are guidelines. Feel free to adjust quantities based on your preferences and the size of your baking dish. Always taste and adjust seasonings throughout the cooking process.

Meat Sauce Preparation (including browning the meat and simmering the sauce)

The heart of a truly delicious lasagna lies in its rich and flavorful meat sauce. This section details how to create a deeply satisfying sauce that will elevate your lasagna to the next level. We’ll be making a classic Bolognese-style sauce, but feel free to adapt it to your preferences by adding different vegetables or spices.

Ingredients for the Meat Sauce:

• 1 tablespoon olive oil
• 1 large onion, finely chopped (approximately 1 cup)
• 2 carrots, finely chopped (approximately 1 cup)
• 2 celery stalks, finely chopped (approximately 1 cup)
• 1 pound ground beef (80/20 blend recommended)
• 1 pound Italian sausage, casings removed
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 cup dry red wine (such as Chianti or Cabernet Sauvignon)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

Browning the Meat: Begin by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and Italian sausage to the pot. Break the meat up with a spoon as it browns, ensuring even cooking and preventing large clumps from forming. Cook until the meat is browned, about 8-10 minutes. Drain off any excess grease.

Sautéing the Vegetables: Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes, stirring occasionally. Then, add the minced garlic and cook for another minute, until fragrant. Do not burn the garlic; reduce the heat if necessary.

Simmering the Sauce: Pour in the crushed tomatoes, tomato sauce, and red wine. Stir in the oregano, basil, salt, pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 2 hours, or preferably 3-4 hours. The longer it simmers, the richer and more flavorful the sauce will become. Stir occasionally to prevent sticking and ensure even cooking. Taste and adjust seasoning as needed throughout the simmering process.

Professional Tip: For a deeper, more complex flavor, consider adding a bay leaf during the simmering process. Remove it before using the sauce in your lasagna.

Professional Tip: If you have time, consider making the meat sauce a day in advance. The flavors will meld beautifully overnight, resulting in an even more delicious lasagna.

Once the sauce has simmered to your liking, you can proceed to assemble your lasagna. Remember to taste and adjust the seasoning before layering it into your baking dish. Enjoy!

Béchamel Sauce (White Sauce) Preparation

The béchamel sauce is a cornerstone of classic lasagna, providing a creamy richness that balances the savory meat and tangy tomato sauce. Making a perfect béchamel requires attention to detail and a gentle hand. This recipe yields approximately 2 cups of sauce, enough for a standard 9×13 inch lasagna.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk (Using whole milk is crucial for a richer, creamier béchamel. Avoid using low-fat or skim milk.)
• 1/4 teaspoon freshly grated nutmeg (Freshly grated nutmeg offers a superior flavor compared to pre-ground.)
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Instructions:

1. Melt the butter: In a medium saucepan over medium-low heat, melt the butter completely. Avoid browning the butter; this will impart a nutty flavor that is not desirable in a classic béchamel.

2. Make the roux: Once the butter is melted, whisk in the flour all at once. This creates a paste called a roux. Whisk continuously for 1-2 minutes to cook out the raw flour taste. The mixture will be smooth and slightly bubbly. Do not let the roux brown.

3. Gradually whisk in the milk: Slowly whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps from forming. Work steadily and patiently; rushing this step will lead to a lumpy sauce.

4. Simmer and thicken: Once all the milk is incorporated, bring the sauce to a gentle simmer, whisking constantly. Continue to simmer for 5-7 minutes, or until the sauce has thickened to a smooth, creamy consistency that coats the back of a spoon. Reduce the heat to low to prevent scorching.

5. Season and finish: Remove the saucepan from the heat and stir in the nutmeg, salt, and white pepper. Taste and adjust seasoning as needed. If the sauce is too thick, whisk in a tablespoon or two of milk to thin it out. If it’s too thin, simmer uncovered for a few more minutes to reduce the liquid.

Professional Recommendations:

• Use a whisk with a sturdy handle and flexible wires for efficient mixing.
• Keep a close eye on the sauce while it simmers to prevent burning.
• Taste and adjust seasonings throughout the process for optimal flavor.
• For a smoother sauce, strain the béchamel through a fine-mesh sieve before using.
• Prepare the béchamel just before assembling the lasagna to ensure its creamy texture.

Your perfectly smooth and creamy béchamel sauce is now ready to be layered into your delicious homemade lasagna!

Pasta Dough Preparation and Rolling (including resting the dough)

Making lasagna from scratch begins with the pasta dough. This seemingly simple step is crucial for achieving tender, flavorful sheets that won’t break during cooking or handling. We’ll be making enough dough for approximately 12 lasagna sheets, depending on their size.

Ingredients:

• 3 cups (375g) all-purpose flour, plus extra for dusting
• 3 large eggs
• 1 teaspoon olive oil
• Pinch of salt

Instructions:

1. Create the Dough: On a clean work surface, mound the flour into a well. Crack the eggs into the well, add the olive oil and salt. Using a fork, gently whisk the eggs, gradually incorporating the flour from the sides of the well. Avoid overmixing at this stage.

2. Knead the Dough: Once the mixture starts to come together, use your hands to knead the dough for about 8-10 minutes. The dough should become smooth and elastic. If it’s too dry, add a teaspoon of water at a time. If it’s too wet, add a tablespoon of flour at a time. The goal is a dough that is neither sticky nor crumbly.

3. First Rest: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll and preventing it from becoming tough.

4. Rolling the Dough: After the first rest, divide the dough into 4 equal portions. Keep the unused portions wrapped to prevent them from drying out. On a lightly floured surface, roll out one portion of the dough using a rolling pin. Start with a thicker layer and gradually roll it thinner, rotating frequently to ensure even thickness. Aim for a thickness of about 1/16th of an inch (1.5mm) – this is ideal for lasagna.

5. Cutting the Dough: Once you’ve achieved the desired thickness, use a sharp knife or pasta cutter to cut the dough into rectangular sheets suitable for your lasagna pan. If you find the dough sticking to the surface, dust it lightly with flour.

6. Second Rest (Optional but Recommended): Lightly dust the cut lasagna sheets with flour to prevent sticking. You can either use them immediately or let them rest for another 15-20 minutes before cooking. This second rest helps to further relax the gluten and prevents the pasta from becoming gummy during cooking. Avoid letting the dough dry out completely.

7. Repeat: Repeat steps 4-6 with the remaining portions of dough. Work with one portion at a time to prevent the dough from drying out.

Professional Tip: For perfectly even lasagna sheets, consider using a pasta machine. A pasta machine will ensure consistent thickness and save you time and effort. Remember to always dust the dough with flour to prevent sticking to the rollers.

Now that your lasagna sheets are ready, you can proceed to assemble your delicious lasagna!

Lasagna Assembly (Layering the Ingredients)

Now that your components are prepared – the rich meat sauce simmering, the creamy béchamel ready, and the perfectly cooked lasagna sheets waiting – it’s time for the crucial step: assembling your lasagna. The layering process is key to achieving a balanced flavor profile and a beautifully textured final product. We’ll be making a classic meat lasagna, but feel free to adapt the quantities to your liking and available pan size.

Preheat your oven to 375°F (190°C). This ensures the lasagna cooks evenly and the cheese melts beautifully. Lightly grease a 9×13 inch baking dish with olive oil or butter. This prevents sticking and ensures easy removal once cooked.

Begin by spreading a thin layer of your meat sauce (approximately 1 ½ cups) across the bottom of the prepared baking dish. This initial layer of sauce creates a flavorful base and prevents the pasta from sticking to the bottom of the pan. Don’t overload this first layer; a thin, even coating is sufficient.

Next comes the first layer of lasagna sheets. Carefully arrange 3-4 lasagna sheets over the sauce, slightly overlapping if necessary to cover the entire bottom. Ensure the sheets are not broken or torn; if they are, use the pieces to fill in gaps rather than laying them on top of each other. If your sheets are too large for the dish, trim them with a sharp knife before layering.

Now, generously spread approximately 1 cup of your béchamel sauce evenly over the lasagna sheets. This creamy layer adds richness and prevents the pasta from drying out during baking. Don’t be shy with the béchamel; a good amount is essential for a moist and flavorful lasagna.

Next, add another layer of meat sauce (approximately 1 ½ cups), spreading it evenly over the béchamel. This layering pattern – sauce, pasta, béchamel, sauce – will be repeated for the subsequent layers. Maintain consistent layer thickness throughout the assembly for even cooking and a balanced taste in every bite.

Repeat the layering process: lasagna sheets, béchamel, meat sauce. Continue this pattern until you have used all your ingredients, ending with a layer of lasagna sheets. You should have approximately 3-4 layers of pasta in total, depending on your pan size and the thickness of your lasagna sheets.

For the final touch, generously spread the remaining béchamel (approximately 1 cup) over the top layer of lasagna sheets. Then, sprinkle 2 cups of your grated mozzarella cheese evenly over the béchamel. For extra flavor, consider adding a sprinkle of grated Parmesan cheese as well. Ensure the cheese is evenly distributed for optimal melting and browning.

Cover the baking dish tightly with aluminum foil. This prevents the lasagna from drying out during baking and ensures even cooking. Bake for 45 minutes, then remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown, and the lasagna is heated through. Allow the lasagna to rest for at least 15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut into neat slices.

Enjoy your homemade lasagna!

Baking the Lasagna (Oven Temperature and Timing)

Baking your lasagna perfectly requires attention to both temperature and time. The goal is a bubbly, golden-brown top with a completely heated and thoroughly cooked interior. Getting this right hinges on a few key factors, including the size of your baking dish, the type of oven you use, and even the specific ingredients in your lasagna.

Preheat your oven to 375°F (190°C). This is a standard temperature that works well for most lasagna recipes. Using a lower temperature might result in an undercooked center, while a higher temperature could lead to burning before the inside is cooked through. Always preheat your oven completely before placing the lasagna inside; this ensures even baking.

The baking time will vary depending on the size of your lasagna pan and how much lasagna you’ve made. For a standard 9×13 inch pan filled with a typical amount of lasagna layers (approximately 6-8), the baking time will usually be between 45 and 60 minutes. However, it’s crucial to remember that this is just an estimate.

Monitoring the lasagna during baking is essential. After about 45 minutes, start checking for doneness. You can do this by inserting a toothpick or a meat thermometer into the thickest part of the lasagna, avoiding the edges which might cook faster. The center should be completely heated through, and the cheese should be melted and bubbly. If the top is browning too quickly before the inside is cooked, loosely cover the lasagna with aluminum foil to prevent burning.

If, after 60 minutes, the center still feels slightly cool or the cheese isn’t fully melted, continue baking in 5-10 minute intervals, checking for doneness each time. Overbaking can dry out the lasagna, making it less flavorful and less enjoyable. Conversely, underbaking will leave you with a raw or uncooked center, which presents a food safety risk.

Every oven is slightly different, so the baking time might need adjusting. If you notice your oven tends to cook things faster or slower than average, you may need to reduce or increase the baking time accordingly. Keep a close eye on your lasagna during the last 15-20 minutes of baking to ensure it doesn’t burn. The ideal result is a beautiful, golden-brown, bubbling top with a perfectly cooked and tender interior.

Professional Tip: For extra assurance, consider using a digital oven thermometer to verify the accuracy of your oven’s temperature. This can help you achieve more consistent results over time. After removing the lasagna from the oven, let it rest for at least 10-15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut into neat slices.

Remember, patience and observation are key to baking the perfect lasagna. Don’t be afraid to adjust baking time based on your oven and the specific recipe you’re using. Enjoy!

Recommendations

This recipe for lasagna from scratch yields approximately 8-10 servings, depending on portion size. Each serving contains approximately 600-700 calories, with a considerable amount of protein and carbohydrates coming from the meat and pasta, and healthy fats from the cheese. The exact nutritional content will vary based on the specific ingredients used, particularly the type of cheese and meat.

To calculate the precise nutritional information for your lasagna, we recommend using a nutrition calculator app or website. Input the weight and type of each ingredient used in your recipe to get a personalized breakdown of calories, fat, protein, carbohydrates, and other vital nutrients. Remember to adjust serving sizes accordingly if you’re making a smaller or larger batch.

For optimal flavor, we strongly recommend allowing the lasagna to rest for at least 15-20 minutes after baking. This allows the flavors to meld together and the lasagna to firm up slightly, making it easier to serve. Avoid slicing the lasagna while it’s still hot, as it will be very delicate and prone to crumbling.

Serving suggestions are plentiful! Classic pairings include a simple green salad with a light vinaigrette, crusty garlic bread, or a side of roasted vegetables like asparagus or broccoli. A light and refreshing Caprese salad would also complement the richness of the lasagna beautifully. For a heartier side, consider a comforting minestrone soup. Consider the overall meal balance; if your lasagna is meat-heavy, opt for lighter sides, and vice versa.

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the lasagna is completely cooled before refrigerating to prevent bacterial growth. When reheating, we recommend using the microwave in short bursts, or gently warming the slices in the oven at a low temperature (around 350°F or 175°C) to avoid drying out the pasta. Freezing is also an option; wrap the cooled lasagna tightly in plastic wrap and then foil, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

To elevate your lasagna experience, consider experimenting with different cheeses. A blend of ricotta, mozzarella, and Parmesan is traditional, but you can also add provolone, fontina, or even a sprinkle of Pecorino Romano for a more intense flavor. Don’t be afraid to get creative with your meat choices too! Substitute ground turkey or chicken for a leaner option, or add Italian sausage for a spicier kick. Consider adding vegetables like spinach, mushrooms, or zucchini for a healthier twist.

Finally, remember that the quality of your ingredients directly impacts the final taste. Use fresh, high-quality ingredients whenever possible for the best results. Enjoy your homemade lasagna!