Best Lasagne (Lasagna) Recipes Compared

(Lasagne / Lasagna Recipes With Step-by-Step Videos & Pro Tips!)

🍝 Introduction: Why These 6 Lasagne/Lasagna Recipes?

Whether you spell it Lasagne or Lasagna its a classic Italian dish and the ultimate comfort food. But every chef has a secret twist. We’ve dissected 6 legendary recipes from:

• Massimo Spigaroli (Michelin-starred Emilian master)
• Gennaro Contaldo (Jamie Oliver’s mentor, authentic Italian)
• Jamie Oliver (British family-friendly style)
• Maria from Pasta Grannies (spinach-infused green lasagne)
• Mile Zero Kitchen (traditional Bolognese with a rind of Parmigiano)
• Yummyyy Y (global fusion with herbs and chili)

👇 Jump to:

• Recipe Comparison Table | Essential Equipment | History of Lasagne
• Massimo Spigaroli | Gennaro Contaldo | Jamie Oliver | Nonna Maria | Mile Zero Kitchen | Yummyyy

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🔍 Key Differences: At a Glance

A quick cheat sheet for home cooks:

Fun Fact:

• 3 of the 6 chefs insist on fresh pasta (Massimo, Maria, Mile Zero).
• Only Yummyyy Y uses no-boil noodles for speed.
• Jamie Oliver adds lentils for a British twist!

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🔪 Core Equipment You’ll Need

(No fancy gadgets required!)

Essential Tools

• For ragù: Large Dutch oven (to simmer for hours)
• For béchamel: Medium saucepan + whisk (lump-free sauce is key!)
• For baking: 9″x13″ deep dish (even layers = perfect slices)
• For fresh pasta: Rolling pin OR pasta machine (if following Massimo/Maria/Mile Zero)

Pro Tip:

“A kitchen scale is non-negotiable for Italian recipes—they measure everything in grams!” — Gennaro Contaldo

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1. Massimo Spigaroli’s Classic Emilian Lasagne/Lasagna

Why It’s Special:

• 4-hour ragù with pork sausage + red wine
• Hand-rolled paper-thin pasta sheets
• Béchamel with freshly grated nutmeg

Key Step:

“Blanch pasta sheets for 30 seconds—just until al dente!” — Massimo

Classic Emilian Lasagne recipe as presented by Chef Massimo Spigaroli in the video. This is a traditional, rich lasagne with homemade pasta, slow-cooked ragù, and creamy béchamel.

Ingredients

Fresh Pasta

• 300 g 00 flour (about 2 ½ cups)
• 3 eggs
• Pinch of salt

Ragù (Bolognese Sauce)

• 500 g ground beef (shoulder or mixed cuts)
• 200 g pork sausage (about 7 oz), casing removed
• 3 carrots, finely chopped
• 2 onions, finely chopped
• 1 celery stalk, finely chopped
• 400 g tomato passata (about 1 ⅔ cups)
• 100 ml water (about ⅓ cup)
• ½ glass (about 60 ml) red wine
• Extra virgin olive oil
• Salt

Béchamel Sauce

• 1 liter whole milk (about 4 cups)
• 70 g 00 flour (about ½ cup)
• 70 g butter (about 5 tbsp)
• Salt
• Nutmeg

For Assembly

• Parmigiano Reggiano, aged 24 months, grated (as needed)
• Butter (for greasing and dotting)

Method

Step 1. Prepare the Ragù

1. Sauté Vegetables: In a large pot, heat a generous drizzle of olive oil. Add chopped carrots, onions, and celery. Sauté until soft and fragrant.
2. Add Meats: Add the ground beef and sausage. Cook over medium-high heat, breaking up the meat, until well browned and the liquid has evaporated.
3. Deglaze: Pour in the red wine and let it evaporate completely.
4. Tomato & Simmer: Add the tomato passata, water, and a good pinch of salt. Stir well.
5. Slow Cook: Lower the heat to a gentle simmer. Cook uncovered for 3-4 hours, stirring occasionally. Add a splash more water if it gets too dry.

Step 2. Make the Fresh Pasta

1. Dough: On a clean surface, mound the flour and make a well in the center. Crack in the eggs and add a pinch of salt.
2. Mix & Knead: Gradually incorporate the flour into the eggs with a fork, then knead by hand until smooth and elastic (about 10 minutes).
3. Rest: Wrap in plastic and let rest for 30 minutes.
4. Roll Out: Roll the dough into very thin sheets (ideally with a pasta machine).
5. Cut & Blanch: Cut into lasagne sheets. Blanch in boiling salted water for 30-40 seconds, then transfer to ice water briefly. Drain and lay on kitchen towels.

Step 3. Prepare the Béchamel

1. Roux: In a saucepan, melt the butter. Add the flour and cook, stirring, for 1-2 minutes (do not brown).
2. Add Milk: Gradually whisk in the hot milk. Cook, whisking constantly, until thickened and smooth.
3. Season: Add salt and a pinch of nutmeg. Simmer gently for 5-10 minutes, stirring, to cook out the flour taste.

Step 4. Assemble the Lasagne

1. Prep Pan: Butter a deep baking dish.
2. First Layer: Spread a thin layer of béchamel, then ragù, then a sprinkle of grated Parmigiano. Cover with pasta sheets.
3. Repeat: Repeat the layers (béchamel, ragù, Parmigiano, pasta) for a total of 4 layers. Make sure to cover the sides and corners well so every bite is saucy.
4. Top Layer: Finish with béchamel, ragù, Parmigiano, and a few dots of butter.

Step 5. Bake

1. Oven: Preheat oven to 160-170°C (320-340°F).
2. Bake: Bake for 40-50 minutes, until bubbling and golden.
3. Rest: Remove from oven and let rest, covered with a cloth, for 5-10 minutes before serving.

Tips from Chef Spigaroli

• Use very thin pasta sheets for a delicate texture.
• Let the ragù cook slowly for deep flavour.
• Every layer should be even-sauce and filling must reach the sides, not just the center.
• Resting after baking allows the flavours to meld and the lasagne to set.

Buon appetito!

This is a true taste of Emilia, from a master of Italian cuisine. Enjoy making and sharing this classic lasagne recipe!

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2. Gennaro Contaldo’s Authentic Lasagne/Lasagna

(The way they make it in Naples!)

Why It’s Special:

• Pancetta for depth of flavor
• Tomato purée + stock for a rich ragù
• Dried egg pasta (Barilla works in a pinch)

Chef’s Secret:

“Let the lasagne rest 10 minutes after baking—no one likes a sloppy slice!” — Gennaro

This is Gennaro Contaldo’s authentic lasagne recipe from Emilia-Romagna.  It features layers of rich Bolognese ragu, creamy béchamel sauce, and egg pasta sheets, finished with plenty of Parmesan cheese.

Ingredients (Serves 4)

For the Bolognese Ragù:

• 45ml / 3 tbsp extra virgin olive oil
• 25g / 2 tbsp butter
• 1 x onion, finely chopped
• 1 x celery stalk, finely chopped
• 1 x carrot, finely chopped
• 150g / 5 oz pancetta, cubed
• 200g / 7 oz minced beef
• 200g / 7 oz minced pork
• 200ml / ¾ cup red wine
• 2 tbsp double-concentrated tomato purée
• 200ml / ¾ cup stock

For the Béchamel Sauce:

• 40g / 3 tbsp butter
• 40g / 1/3 cup all-purpose flour
• 500ml / 2 cups cold milk
• Salt and black pepper, to taste
• 100g / 1 cup grated Parmesan cheese

Other:

• 8–10 dried egg lasagne sheets (or fresh if available)
• Extra grated Parmesan for topping

Instructions

Step 1. Prepare the Bolognese Ragu

• Make the ragu in advance following Gennaro’s recipe or your preferred method
• Heat the extra virgin olive oil and butter in a pan, add the onion, celery, carrot and pancetta and sweat on a gentle heat for about 10 minutes until the onion has softened.
• Add the meat and brown all over.
• Increase the heat, add the wine and allow to evaporate.
• Dilute the tomato puree in a little of the stock and stir into the meat.
• Reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to avoid the sauce from drying out.

Step 2. Make the Béchamel Sauce

1. In a saucepan, add 500ml cold milk.
2. Add 40g plain flour and whisk well to dissolve any lumps.
3. Place the pan over medium heat and keep whisking.
4. Add a pinch of salt and continue whisking for 4-5 minutes until the sauce thickens.
5. Remove from the heat and add 40g butter. Stir until melted.
6. Add about 4 tablespoons (or a third) of the grated Parmesan and stir through.
7. Season with black pepper to taste.

Step 3. Assemble the Lasagne

1. Preheat your oven to 200°C (390°F).
2. In an ovenproof dish, spread a thin layer of Bolognese ragu on the bottom.
3. Add a layer of lasagne sheets, overlapping slightly if needed.
4. Spoon over more ragu, then a layer of béchamel sauce, and sprinkle with Parmesan.
5. Repeat the layers: pasta, ragu, béchamel, Parmesan, until all ingredients are used. Finish with a layer of béchamel and a generous sprinkle of Parmesan on top.

Step 4. Bake

1. Bake in the preheated oven for 30-35 minutes (up to 40 minutes if needed), until golden and bubbling.

Step 5. Rest and Serve

1. Let the lasagne rest for a few minutes before slicing and serving. Enjoy!

Tips

• If using dried pasta sheets, check the package instructions-some require pre-cooking.
• The lasagne can be assembled ahead of time and baked when needed.
• Serve with a simple green salad and crusty bread for a classic Italian meal.

Buon appetito!

3. Jamie Oliver’s Cheat’s Lasagne/Lasagna

Why It’s Special:

• British family-friendly twist with smoked pancetta and lentils
• Smoked mozzarella adds a bold, creamy finish
• Optional red wine for depth (but still kid-approved)

Chef’s Pro Tip:

“Blend the béchamel with leeks for extra silkiness—no one will guess the secret!” — Jamie

Here’s a step-by-step guide to Jamie Oliver’s lasagne recipe“How to make Jamie’s Lasagne” video (watch here). This is a delicious, hearty lasagne featuring a rich meat ragu, creamy white sauce, and a cheesy topping.

Ingredients

For the Ragù:

• Olive oil
• 100g / 3.5 oz smoked pancetta or streaky bacon, finely sliced
• 2 bay leaves
• 2 sprigs fresh rosemary, leaves finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 red onions, diced
• 500g / 17.5 oz minced pork (shoulder preferred)
• 500g / 17.5 oz minced beef
• Salt and freshly ground black pepper
• ½ whole nutmeg, grated
• 2 small glasses / ~300ml / 1¼ cups red wine
• 1 x 400g / 14 oz tin lentils, drained (optional, but recommended)
• 2 x 400g / 14 oz tins plum tomatoes
• Water (to rinse tomato tins)

For the White Sauce:

• 50g / 3.5 tbsp butter
• 1 leek, finely sliced (white part only)
• 4 heaped tbsp plain flour
• 1 litre / 4¼ cups milk
• 100g / 1 cup cheddar cheese, grated
• 50g / ½ cup parmesan, grated
• 100g / 1 cup smoked mozzarella, torn or grated (optional, but delicious)
• Salt and pepper

For Assembly:

• Fresh lasagne sheets (dried can be used, but fresh is preferred)
• Extra parmesan or cheddar for topping

Method

Step 1. Make the Ragu

1. Start the base: Heat a large pan with a little olive oil. Add the pancetta/bacon and fry until golden and fragrant.
2. Add aromatics: Add bay leaves, chopped rosemary, garlic (optional), carrots, celery, and red onions. Cook for about 5 minutes, stirring occasionally.
3. Add the meat: Push veggies to one side. Add the pork mince, then beef mince. Break up the meat and fry until browned and moisture has evaporated (about 10 minutes).
4. Season: Add a generous pinch of salt, lots of black pepper, and grate in about half a nutmeg.
5. Deglaze: Pour in the red wine and let it bubble for a minute.
6. Add lentils & tomatoes: Stir in the drained lentils. Add the tinned tomatoes, then fill each tin with water and add that to the pan as well.
7. Simmer: Bring to a gentle simmer, cover, and cook for 1.5 hours, stirring occasionally. Add a splash more water if it gets too thick.

Step 2. Make the White Sauce

1. Start the roux: In a separate pan, melt butter over medium heat. Add the sliced leek and cook gently until soft.
2. Add flour: Stir in the flour and cook for a minute or two.
3. Add milk: Gradually whisk in the milk. Bring to a simmer and cook, stirring, until thickened and smooth.
4. Blend (optional): For extra smoothness and flavor, blend the sauce until silky.
5. Add cheese: Stir in the cheddar, parmesan, and smoked mozzarella. Season with salt and pepper.

Step 3. Assemble the Lasagne

1. Prepare the ragu: Check consistency; add a little water if it’s too thick.
2. Layer:
   • Spread a couple of ladles of ragu in the bottom of a large ovenproof dish.
   • Add a layer of lasagne sheets.
   • Spoon over some white sauce.
   • Repeat layers until all ingredients are used, finishing with white sauce on top.
3. Top: Sprinkle with extra cheese.

Step 4. Bake

1. Preheat oven to 180°C (350°F).
2. Bake for 40-45 minutes until bubbling and golden.
3. Let it rest for 5-10 minutes before slicing.

Tips

• Resting: Letting lasagne rest after baking helps it set and slice neatly.
• Cheese: Smoked mozzarella adds a special flavor, but regular mozzarella works too.
• Veggies: You can add or swap in other vegetables as desired.

Enjoy!

Serve with a crisp green salad and enjoy Jamie’s ultimate comfort food lasagne!

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4. Maria’s Green Lasagne/Lasagna (Pasta Grannies)

(From the beloved Pasta Grannies YouTube—watch her hand-roll spinach pasta!)

Why It’s Special:

• Vibrant spinach pasta (naturally green layers)
• Pork-only ragù boosted with beef stock
• Sage-garlic sachet for aromatic depth

Nonna’s Secret:

“Roll the pasta until you can see your fingers through it—that’s how thin it should be!” — Maria

Maria’s lasagne recipe(from Pasta Grannies) Green Lasagne with Pork Ragù and Béchamel recipe, adapted from the Pasta Grannies video you linked. This is a beautiful, classic Italian lasagne with fresh spinach pasta, a rich pork ragù, and creamy béchamel.

Pasta Grannies is a beloved YouTube channel and cookbook project that documents and celebrates the tradition of homemade pasta in Italy, as made by Italian grandmothers (“nonnas” or “grannies”). Pasta Grannies on YouTube

Maria’s Green Lasagne Recipe

Serves: 4-6 Prep time: About 2.5 hours Baking time: 20 minutes

Ingredients

For the Spinach Pasta:

• 250g / 2 cups 00 or plain flour
• 110g / ~2 large eggs
• 30g / 1 cup (loosely packed) fresh spinach, leaves only

For the Pork Ragù:

• 2 garlic cloves, roughly chopped
• 3 sage leaves
• Muslin cloth (for wrapping garlic & sage)
• 200g / 7 oz unsmoked pancetta, diced
• 1.5kg / 3.3 lbs minced pork (loin or shoulder)
• 1.5L / 6¼ cups beef stock (as needed)
• 1 heaping tbsp tomato paste
• 400g / 1¾ cups passata
• Salt and pepper

For the Béchamel Sauce:

• 30g / 2 tbsp butter
• 30g / ¼ cup flour
• 500ml / 2 cups whole milk
• ½ nutmeg, grated
• Salt and pepper

For Assembly:

• 50g / ½ cup Parmigiano Reggiano, grated (or more)
• Butter, for dotting on top

Instructions

Step 1. Make the Spinach Pasta Dough

1. Blanch spinach leaves in boiling water for 1 minute, then drain and squeeze out excess water. Finely chop.
2. On a clean work surface, mound the flour and make a well in the center. Add eggs and chopped spinach.
3. Gradually mix flour into the eggs and spinach, then knead until smooth and elastic (about 10 minutes).
4. Wrap in plastic and let rest at least 30 minutes.

Step 2. Prepare the Pork Ragù

1. Wrap garlic and sage in muslin to make a flavor sachet.
2. In a large pan, fry pancetta until it starts to render fat.
3. Add minced pork and cook, breaking up lumps, until browned.
4. Season with salt and pepper.
5. Add the garlic-sage sachet.
6. Stir in tomato paste and passata.
7. Pour in enough beef stock to just cover the meat.
8. Simmer gently, uncovered, for at least 1 hour, adding more stock if needed. Remove the sachet at the end.

Step 3. Make the Béchamel Sauce

1. In a saucepan, melt butter over medium heat.
2. Stir in flour and cook for 1-2 minutes without browning.
3. Gradually whisk in milk, stirring constantly to avoid lumps.
4. Cook until thickened.
5. Season with salt, pepper, and plenty of grated nutmeg.

Step 4. Roll and Cook the Pasta

1. Roll out the rested pasta dough as thinly as possible, using a rolling pin or pasta machine.
2. Cut into sheets to fit your baking dish.
3. Boil each sheet in salted water for about 2 minutes.
4. Remove and lay flat on a clean towel to cool.

Step 5. Assemble the Lasagne

1. Preheat oven to 180°C (350°F).
2. Spread a thin layer of ragù on the bottom of your baking dish.
3. Add a layer of pasta, then more ragù, a few spoonfuls of béchamel, and a generous sprinkle of Parmigiano.
4. Repeat layers (aim for 7 layers of pasta).
5. Finish with a layer of béchamel, Parmigiano, and dot with butter.

Step 6. Bake

1. Bake in the preheated oven for 20 minutes until golden and bubbling.
2. Let rest for 10 minutes before slicing.

Tips

• You can prepare the ragù and béchamel ahead of time.
• If you want a richer top, add extra Parmigiano and butter before baking.
• Maria’s lasagne is all about thin, delicate layers-don’t overload each layer with sauce.

Enjoy Maria’s beautiful lasagne, just as she made it for her customers in Florence!

 

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5. Mile Zero’s Traditional Lasagna/Lasagne Bolognese

(From the Mile Zero Kitchen video—Bologna’s gold standard!)

Why It’s Special:

• Milk in the ragù (authentic Bolognese technique)
• Parmigiano rind simmered into the sauce (umami bomb!)
• 1L béchamel for ultra-creamy layers

Pro Tip:

“Grate nutmeg fresh over the béchamel—it makes all the difference.” — Mile Zero

Here’s the detailed recipe for Lasagne Bolognese as shown in the video by Mile Zero Kitchen.

Lasagne Bolognese Recipe

Ingredients

For the Ragù:

• 500g / 1.1 lbs ground beef
• 250g / 9 oz ground pork
• 200g / 7 oz pancetta
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 1 onion, finely chopped
• 1 garlic clove, minced
• 2 bay leaves
• 200ml / ¾ cup white wine
• 2 tbsp tomato paste
• 500ml / 2 cups whole milk
• Parmigiano rind (optional, for extra flavor)

For the Béchamel:

• 100g / 7 tbsp butter
• 100g / ¾ cup flour
• 1000ml / 4 cups whole milk
• 50g / ½ cup Parmigiano Reggiano, grated
• Salt, pepper, nutmeg to taste

For the Fresh Pasta:

• 400g / 3¼ cups 00 flour
• 4 whole eggs

For Assembly:

• Extra Parmigiano Reggiano, grated

Instructions

Step 1. Prepare the Ragu (Meat Sauce)

1. Render Pancetta: Dice pancetta and cook in a large pot over medium heat until fat is rendered.
2. Sauté Vegetables: Add chopped onion, carrots, celery, and garlic. Cook until softened.
3. Brown the Meat: Add ground beef and pork. Cook until browned, breaking up lumps.
4. Deglaze: Pour in white wine, scraping the bottom of the pot. Let it evaporate.
5. Add Tomato Paste: Stir in tomato paste, cook for a minute.
6. Simmer: Add bay leaves, Parmigiano rind, and pour in milk. Lower heat and let simmer gently for 2-3 hours, stirring occasionally. Remove bay leaves and rind at the end. Season with salt and pepper.

Step 2. Prepare the Bechamel Sauce

1. Make Roux: Melt butter in a saucepan. Add flour and cook, stirring, for 2 minutes.
2. Add Milk: Gradually whisk in milk, ensuring no lumps. Bring to a gentle simmer, stirring constantly.
3. Finish: Cook until thickened (about 10 minutes). Add grated Parmigiano, salt, pepper, and a pinch of nutmeg.

Step 3. Make the Fresh Pasta

1. Mix Dough: On a clean surface, make a mound with flour, create a well, add eggs, and mix to form dough.
2. Knead: Knead until smooth and elastic (about 10 minutes). Wrap and let rest 30 minutes.
3. Roll Out: Roll dough into thin sheets (use a pasta machine or rolling pin). Cut to fit your baking dish.

Step 4. Assemble the Lasagne

1. Preheat Oven: To 180°C (350°F).
2. Layer:
   • Spread a thin layer of ragu on the bottom of a baking dish.
   • Add a layer of pasta sheets.
   • Spread ragu, then bechamel, and sprinkle Parmigiano.
   • Repeat layers (about 4-5 layers), finishing with bechamel and Parmigiano on top.
3. Bake: Bake for 40-45 minutes until golden and bubbling.
4. Rest: Let stand 15-20 minutes before slicing.

Tips

• For best flavor, let the ragu simmer as long as possible.
• Use freshly grated Parmigiano for the richest taste.
• Letting the lasagne rest before slicing helps it hold its shape.

Enjoy your authentic Lasagne Bolognese! 🍝 If you want to see the process visually, check out the original video for step-by-step guidance.

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6. Yummyyy Y’s Global Fusion Lasagna/Lasagne

(From Yummyyy Y’s YouTube—bold flavors for spice lovers!)

Why It’s Special:

• No-boil noodles (ultimate convenience)
• Chili powder + dried herbs for a kick
• Triple cheese blend (mozzarella, parmesan, Edam)

Time-Saving Hack:

“Use no-boil noodles—just layer them straight from the box!” — Yummyyy Y

Here’s a step-by-step lasagne recipe based on the video from Yummyyy Y (YouTube link). This is a classic, ultra-comforting lasagne with a rich homemade meat sauce, creamy béchamel, and plenty of cheese.

Ultimate Comfort Food Lasagne Recipe

Ingredients

For the Meat Sauce:

• 1200g / 2.6 lbs ground meat (beef, pork, or a mix)
• 2 medium onions, finely chopped
• 5–7 cloves garlic, minced
• 2–3 tbsp olive oil
• 3 cans (400g / 14 oz each) chopped tomatoes
• Salt, to taste
• 1 tsp red chili powder
• 1 tsp black pepper, crushed
• 2 tsp dried basil
• 2 tsp dried oregano
• 4 cups / 950ml water

For the Béchamel Sauce:

• 70g / 5 tbsp butter
• 4 tbsp all-purpose flour
• 800ml / 3⅓ cups milk
• 1 tsp salt
• ½ tsp nutmeg

For Assembling:

• 1 can (400g / 14 oz) chopped tomatoes
• 3 tsp olive oil
• 600g / 1.3 lbs no-boil lasagne noodles
• 700g / 1.5 lbs fresh mozzarella, sliced or shredded
• Parmigiano Reggiano, grated (to taste)
• Edam cheese, grated (to taste)
• Fresh herbs: parsley or basil leaves, chopped

Instructions

Step 1. Make the Meat Sauce

1. In a large pot, heat 2-3 tbsp olive oil over medium heat.
2. Add chopped onions and sauté until translucent.
3. Add minced garlic and cook for 1 minute.
4. Add ground meat. Cook until browned, breaking it up as it cooks.
5. Stir in 3 cans chopped tomatoes.
6. Season with salt, red chili powder, black pepper, basil, and oregano.
7. Add 4 cups water. Bring to a boil, then lower heat and simmer for 30-40 minutes, stirring occasionally, until thickened.

Step 2. Prepare the Béchamel Sauce

1. In a saucepan, melt 70g butter over medium heat.
2. Add 4 tbsp flour and whisk for 1-2 minutes to form a roux (don’t let it brown).
3. Gradually add 800ml milk, whisking constantly to avoid lumps.
4. Cook, stirring, until the sauce thickens (about 5-7 minutes).
5. Season with 1 tsp salt and ½ tsp nutmeg. Remove from heat.

Step 3. Prepare the Tomato Layer

• In a small pan, heat 3 tsp olive oil.
• Add 1 can chopped tomatoes and cook for 5 minutes. Set aside.

Step 4. Assemble the Lasagna

1. Preheat oven to 180°C (350°F).
2. In a large baking dish, spread a thin layer of the tomato sauce.
3. Add a layer of no-boil lasagne noodles.
4. Spread a layer of meat sauce over the noodles.
5. Drizzle with some béchamel sauce.
6. Add slices of fresh mozzarella and a sprinkle of Parmigiano Reggiano and Edam cheese.
7. Repeat layers: noodles, meat sauce, béchamel, cheeses, until all ingredients are used, finishing with béchamel and plenty of cheese on top.
8. Sprinkle with fresh herbs.

Step 5. Bake

1. Cover with foil and bake for 30 minutes.
2. Remove foil and bake another 15-20 minutes until golden and bubbly.
3. Let rest for 10-15 minutes before slicing.

Tips

• For extra flavor, let the meat sauce simmer longer.
• Use a mix of cheeses for depth.
• Fresh herbs add a burst of freshness-don’t skip them!

Enjoy your homemade, restaurant-quality lasagne! If you want more recipes, check out Yummyyy Y’s channel.

 

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📜 The History of Lasagne/Lasagna

Did You Know?

• The word “lasagne” comes from Greek “laganon” (ancient flatbread).
• Tomatoes weren’t used until the 1500s—medieval lasagne was cheese-only!
• Naples vs. Bologna still feud over whose version is “authentic.”

Lasagna/Lasagne: Layers of History, Love, and Tradition

There’s something magical about pulling a bubbling lasagne from the oven. That moment when the aroma hits you—tomatoes, herbs, and cheese melding into something greater than their parts. The golden crust on top giving way to reveal layers of pasta, sauce, and cheese beneath. It’s no wonder this dish has captivated us for centuries.

From Ancient Tables to Modern Ovens

I once had an Italian grandmother tell me, “Lasagna isn’t just food—it’s time travel.” She wasn’t wrong. When we dig into those layers, we’re connecting with cooks from ancient times.

The word “lasagne” traces back to the Greek “laganon”—flat sheets of dough cut into strips. Romans had their version called “laganum,” layering pasta with whatever fillings they had on hand. No tomatoes, though. They wouldn’t show up in Italian cooking until the 1500s, after explorers brought them back from the Americas.

The closest thing to our modern lasagne recipes (lasagna recipes) first appeared in a medieval cookbook called “Liber de Coquina” around the 14th century. It described pasta sheets layered with cheese and spices—simple but revolutionary.

The Tale of Two Cities: Bologna and Naples

If there’s anything Italians love more than cooking, it’s arguing about cooking. Ask ten Italian chefs about “authentic” lasagne, and you’ll get eleven opinions.

Bologna gave us what many consider the gold standard lasagne recipe: lasagne alla Bolognese. Fresh egg pasta, rich meat ragù, velvety béchamel, and aged Parmigiano-Reggiano. Hours of slow cooking, layers of flavour that build with each bite.

Naples took things in a different direction. Their lasagne typically features ricotta, mozzarella, and tomato sauce—often with little meatballs tucked between the layers. It’s traditionally served during Carnival celebrations, before the fasting period of Lent begins. Smart timing—you’d need forty days to work it off anyway.

Not Your Nonna’s Ingredients

The components of lasagne tell their own stories:

The pasta in northern Italy almost always contains eggs, giving it a yellow hue and rich flavor. Southern regions traditionally made theirs with just durum wheat and water. Both are still made by hand in many Italian homes, rolled out until nearly transparent.

That classic meat sauce? In Bologna, they’d be horrified by the quick sauces many of us make. True ragù alla Bolognese simmers for hours, with meat being the star and tomatoes playing a supporting role. I’ve watched Italian grandmothers tend to their ragù like it was a temperamental child—constant attention, occasional stirring, adjusting heat as needed.

Béchamel sauce came to Italian cooking through French influence, but Italians made it their own, often adding a hint of nutmeg that elevates the entire dish.

As for cheese—northern Italians might use only Parmigiano-Reggiano, while southern regions pile on mozzarella, ricotta, and sometimes pecorino. Each bringing something unique to the party.

Around Italy on a Pasta Sheet

Walk through different Italian regions, and you’ll find lasagne/lasagna recipes transformed:

In Bologna, it’s all about that perfect balance of ragù, béchamel, and Parmigiano between whisper-thin sheets of egg pasta. They’ll tell you nobody else gets it right.

Naples turns lasagne into a carnival celebration, stuffing those layers with ricotta, small meatballs, sausage slices, and even hard-boiled eggs. It’s excessive in the best possible way.

Liguria swaps out meat sauce for their famous basil pesto—bright green layers that taste like summer.

In Le Marche, they make vincisgrassi, which sounds like a Renaissance painter but tastes like heaven, with prosciutto, mushrooms, and sometimes truffles between the layers.

I once asked a chef in Tuscany about the “right” way to make lasagne. He shrugged and said, “The right way is how your grandmother made it.” Hard to argue with that logic.

Crossing Oceans, Changing Tastes

When Italians packed their bags for America in the late 19th and early 20th centuries, lasagne came along for the ride. Like the immigrants themselves, the dish adapted to its new home.

American lasagne typically piles on more cheese than its Italian ancestors would recognize. The sauce often runs sweeter, the layers taller. It became the Sunday dinner centerpiece for many Italian-American families—a taste of the old country adapted to new world abundance.

My friend Tony still talks about his grandmother’s lasagne with a reverence usually reserved for religious experiences. “She’d start the sauce at dawn,” he tells me. “By the time we got home from church, the whole neighborhood smelled like heaven.”

Lasagna kept traveling. British versions often lean heavily on béchamel. Mexican-inspired variations add chilies and corn. Vegetarians swap in roasted veggies or lentils for the meat. Each adaptation carries the spirit of the original while speaking to new tastes and needs.

More Than the Sum of Its Parts

Making lasagne isn’t just cooking—it’s a ritual. There’s something deeply satisfying about the process, even with all its steps and dirty dishes.

The best lasagne makers I know have a touch you can’t teach. They know exactly when the ragù has reached its peak. They can tell by feel when the pasta is rolled thin enough. They instinctively understand the right ratio of sauce to pasta to cheese.

My Italian neighbour Rosa doesn’t measure anything when she makes lasagne. When I asked her for her recipe, she looked at me like I’d asked for her ATM PIN. “You don’t need a recipe,” she said. “You need to pay attention.” She was right. The best lasagne comes with experience and love built into every layer.

A Dish That Remembers

In a world where meals are often reduced to fuel consumed on the go, lasagne stands as a delicious act of rebellion. You can’t rush it. You can’t make it without caring. It demands time and attention.

That’s probably why it remains special. In many families, lasagne appears only for holidays and celebrations. The effort signals importance—this isn’t just any meal.

I remember watching my friend’s Italian mother preparing lasagne for his college graduation party. “Why don’t you make this more often?” he asked. She wiped her hands on her apron and said, “Because then it wouldn’t be special anymore.” She understood that some foods need to remain extraordinary.

People associate lasagne with memory and emotion in a way few other dishes manage. It’s the meal brought to new parents, to grieving families, to new neighbors. It’s what we cook when words aren’t enough.

No wonder lasagne has secured such a permanent place in our hearts and kitchens. Between those pasta layers, we’ve tucked not just cheese and sauce, but our stories, traditions, and connections.

When we share lasagne, we’re offering more than food. We’re serving history, craft, and care on a plate. Not bad for something that started as simple flatbread centuries ago.

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💬 FAQs

Q: Which chef’s lasagne/lasagna recipe is easiest for beginners?
A: Jamie Oliver’s—his lentil hack simplifies the ragù!

Q: Can I freeze lasagne?
A: Yes! Massimo’s version freezes best (avoid béchamel-heavy ones).

Q: Why add milk to ragù (like Mile Zero)?
A: It tenderizes the meat—a classic Bolognese technique.

👇 Explore More:

• Best Wine Pairings for Lasagne recipes (Lasagna recipes)
• How to Make Fresh Pasta Like Gennaro Contaldo

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