Classic lasagna

Prep 20 min
Total 1 hour 20 min
Serves 8

The original lasagna from Bologna, Italy, is a glorious but simple layering of noodles, creamy béchamel sauce and slow-cooked meat ragù. We think that’s still the most delicious version we’ve ever had.



oven-ready lasagna noodles, divided
4 1/2 cups
Bolognese meat sauce, divided (recipe link below)
475-g container
3 cups
shredded mozzarella
1 cup
grated parmesan


3 tbsp
3 tbsp
all-purpose flour
2 cups
1/4 tsp
1/8 tsp


  • PREHEAT oven to 400F.
  • MELT butter in a medium saucepan over medium-low. Whisk in flour until mixture forms a paste, about 2 min. Gradually whisk in milk. Increase heat to medium. Cook, stirring constantly and scraping the bottom of the pot, until sauce thickens, 7 to 8 min. Stir in salt and nutmeg.
  • SPREAD 1/2 cup béchamel in the bottom of a 9 × 13-in. baking dish. Top with 3 noodles. Spread 1 1/2 cups Bolognese meat sauce evenly over noodles. Drizzle with 1/2 cup béchamel. Top with 3 more noodles. Spread ricotta evenly over noodles. Season with fresh pepper. Spread another 1 1/2 cups meat sauce evenly over ricotta. Drizzle with 1/2 cup béchamel. Top with remaining 3 noodles. Spread remaining 1 1/2 cups meat sauce evenly over noodles. Drizzle with remaining 1/2 cup béchamel. Sprinkle evenly with mozzarella. Cover pan with foil and bake in centre of oven, 45 min. Remove foil, then sprinkle with parmesan. Bake until golden and bubbly, about 10 more min. Let lasagna stand 10 min before serving.




Calories 613
Protein 36 g
Carbohydrates 33 g
Fat 36 g
Fibre 1 g
Sodium 893 mg

How-to video

Issue: May 2015

Written by:

Photo credit: Photo, Erik Putz.

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