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Easy Lasagna Pasta Recipe


What should we eat for lunch or dinner today? I am preparing the famous lasagna pasta with béchamel and ragu, an easy recipe.

I prepared it as my mother taught me. It is not the Bolognese one; maybe it looks like the Bolognese. After all, we all took inspiration from that original recipe and adapted it to our tastes and needs.

 I advise you to prepare the ragu with the solo-dolce recipe, preferably one day in advance, to have it ready when assembling the lasagna.

Choose very fresh minced meat: pork for the fat part and veal for the lean part. Layers of pasta sheets, which can be egg pasta or not, a tasty ragù, grated cheese, an enveloping béchamel sauce, and a few slices of cheese (Emmental, Provola, or Cheddar).

I always prepare a few more trays that I always freeze to have them available. Let’s see together how to proceed with the recipe.

Cooking Method
Courses ,
Difficulty Intermediate
Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr
Servings 4
Best Season Suitable throughout the year

Lasagna with ragù sauce is a classic Italian dish that consists of layers of lasagna pasta, ragù sauce, béchamel sauce (besciamella), and cheese, typically Parmigiano Reggiano. It's a hearty and comforting dish perfect for gatherings or cozy family meals.

  • 1/2 pound parmigiano reggiano cheese (grated)
  • 25-30 egg lasagna sheets
  • 10 sliced cheese
  • Besciamella or Bechamel
  • 3.5 tablespoons butter
  • 3.5 tablespoons flour
  • 2 cups warm milk
  • 2 tablespoons Parmigiano Reggiano cheese (grated)
  • a pinch of salt
  • a pinch of nutmeg powder
  • Ragu Sauce
  • 2 pounds meat veal and pork in equal parts (ground)
  • 1/2 glass white wine
  • 3 cups tomato sauce
  • one heart of celery (chopped)
  • 2 carrots (chopped)
  • 1 onion (chopped)
  • 2 cloves
  • 2-3 tablespoons extra virgin olive oil
  • salt and pepper
    Ragu Sauce
  1. Besciamella or Bechamel
  2. Assembling
    • Start by blanching the pasta sheets in salted water and then chill them in cold water
    • Spread a ladle of béchamel and ragu on the bottom of a rectangular baking dish about 30 × 20 cm (12x 7 inches) in size.
    • Lay the lasagna sheets over the entire surface and season with béchamel, a few ladles of ragù, grated Parmigiano Reggiano, and a few slices of light cheese such as Emmental, Provola, or Cheddar.
    • Cover with lasagna sheets and proceed in layers until all the ingredients are used.
    • Finish with a layer of lasagna seasoned with plenty of ragù and sprinkle with Parmigiano Reggiano and béchamel sauce.
    • Bake in a preheated oven at 180°C (356°F)for about 30 minutes until a delicious golden crust is created on the surface.
    • Remove from the oven and let cool.
Keywords: lasagna