Christmas just isn’t Christmas for me without lasagna. This dish is a magic magnet of the holiday season — it brings everyone together around the table and in the kitchen. In my family, each person had a role: my grandma made the fresh pasta, my dad prepared the ragù, and my mom was in charge of the béchamel.
This recipe is the classic Italian version, layered simply with ragù, béchamel, and Parmigiano, the way it has been made for generations. Every bite delivers tender pasta, rich meat sauce, and creamy white sauce — a dish that captures centuries of Italian tradition.
Tested & perfected: I’ve made this lasagna countless times over the years for Christmas Eve and Christmas Day, refining the balance so it slices cleanly and reheats beautifully.
WHAT IS LASAGNA?
It is a kind of wide flat sheet noodle pasta, layered with a filling that varies from region to region and baked in a casserole pan. My recipe is the classic one and is layered with ragu’, Parmesan cheese and bechamel (white) sauce, and topped with an extra layer of cheese.
Lasagna is usually cut in individual squares for serving. In one bite, you will taste the indulgent homemade pasta, the rich and hearty meat sauce and the creamy and delicate bechamel sauce, topped off by the crunchy Parmesan cheese. It is a luscious and delectable dish that captures centuries of Italian pasta tradition.
Lasagna is the singular noon in Italian, Lasagne instead is the plural. They are used in the same way. Lasagna refers more to one noodle flat sheet, while lasagne means the final dish completed.
WHY YOU WILL LOVE THIS LASAGNA
- It’s one of the most traditional Italian dishes, made for sharing
- A true project recipe everyone can help prepare
- Customizable with different fillings and regional variations
- Ideal for making ahead and reheating
- Freezes beautifully for future comfort meals
HOW TO MAKE CLASSIC ITALIAN LASAGNA
There are 4 steps to make lasagna:
1: Prepare the ragu’ sauce
2: Prepare the lasagna pasta sheets
3: Make the bechamel sauce
4: Layer the lasagna and bake it
Let’s review them one by one.
STEP 1: Prepare the ragu’ sauce
Time: 2½–3 hours (can be made 1–2 days ahead)
You willfind the ingredients in the recipe card
Method: Heat olive oil in a heavy pot over medium heat. Add onion, carrot, and celery and cook gently for about 10 minutes, until soft and fragrant. Add the beef and cook until browned. Deglaze with white wine and let it reduce completely. Add tomatoes and stock, then simmer uncovered for 2½–3 hours, stirring occasionally.
Texture cue: The ragù should be thick and glossy, able to hold a soft mound on a spoon. If it runs, keep simmering — excess liquid causes lasagna to collapse.
Make-ahead tip: Ragù tastes even better the next day. Store refrigerated up to 3 days or freeze up to 3 months.
STEP 2: Prepare the lasagna pasta sheets
To make pasta sheets from scratch, please check my deetailed post. If instead you opt for store-bought sheets follow the package instructions.
Fresh Pasta (Preferred)
Fresh pasta makes a lighter, more delicate lasagna.
•Roll sheets to pasta machine setting #4 (about 0.6 mm thick) of your Marcato pasta machine.
•Cut into lasagna-sized rectangles
•Parboil in salted water for 30 seconds, then transfer to an ice bath
•Lay flat on clean towels to dry
Store-Bought Pasta
If using dried sheets:
•Choose noodles that require boiling, not “no-boil”
•Cook according to package instructions until just al dente
STEP 3: Make the bechamel sauce
Deatiled ingredients are in the recipe card.
Method: Melt butter over low heat. Whisk in flour and nutmeg and cook for 1 minute without browning. Remove from heat and slowly whisk in milk. Return to heat and simmer, stirring, until thickened.
Texture cue: The béchamel should coat the back of a spoon.
Make-ahead tip: Béchamel can be made up to 2 days ahead and refrigerated, or frozen for up to 4 weeks.
STEP 4: Layer the lasagna and bake it
This is the easy and fun part. Start by putting a bit of bechamel sauce, which will prevent your lasagna from sticking to the bottom of the pan. Some people start with ragu’ sauce on the bottom. I personally prefer the bechamel sauce as its creaminess will keep the lasagna perfectly in shape when you serve it.
Preheat oven to 350°F (180°C).
1.Spread a thin layer of béchamel on the bottom of the dish (prevents sticking).
2.Add pasta sheets, then:
•~1 cup ragù
•~½ cup béchamel
•2 tbsp grated Parmigiano
3.Repeat for 4–5 layers, finishing with Parmigiano on top.
Bake uncovered for 45 minutes, until golden and bubbling.
Let res
Allow the lasagna to cool for 15-30 minutes so that it settles a bit, and then cut into squares and serve.
Why resting matters: Cutting too early causes the layers to slide. Resting ensures clean slices.
Bake the lasagna in the oven at 350°F (180°C) for 45 minutes until the cheese has melted and formed a nice crust. If the edges burn a little bit, do not worry as that will be even better…in my family, we always fight for those crispy edges and the corner pieces are the best ones!
FAQ about Lasagna
Why Lasagna Collapses?
Lasagna usually collapses because the ragù is too thin. Always reduce it fully — it should mound, not pool. Resting after baking is equally essential.
Do I need to pre-boil fresh pasta sheets?
Yes — a quick 30-second parboil ensures tender layers.
How thin should lasagna pasta be?
About 0.6 mm (pasta machine setting #4).
Can I freeze the components separately?
Yes — ragù and béchamel freeze very well.
How long should lasagna rest before slicing?
At least 15 minutes, ideally 30.
Lasagna recipe variations and substitutions
You can layer your lasagna with your favorite choice of ingredients. There are endless options, and every region has its own recipe. Some of the most popular regional varieties are:
Lasagna alla Bolognese: This version is from Emilia Romagna. Instead of the white egg noodles, you will use spinach noodles (you can check my post on how to make spinach homemade pasta), and to layer the lasagna you use Bolognese sauce.
Lasagna with Pesto: Typical of Liguria, for this version you layer the lasagna with Pesto instead of ragu’, and add some green beans and a mix of Parmesan and Pecorino among the layers. This is a very fresh dish, ideal for spring and summer.
Carnival Lasagna: This is a typical lasagna from Naples which alternates layers of meat sauce, boiled eggs, ricotta cheese, meatballs and cured meats.
If you are intolerant to gluten, you can make the lasagna noodle with gluten-free flour. The substitution ratio will be 1:1.
What to serve with Lasagna
Lasagna is a meal onto itself, but at Christmas we can indulge a bit more!
You can start with an appetizer of Olive Ascolane or Prosciutto Dip, followed by this rich and hearty meal.
You can also accompany lasagna with some side dish: Little Green Salad or Air-fryer Brussels Sprouts.
How to store Lasagna
Lasagna is easy to store and you can freeze it for up to 8 weeks.
•Assemble ahead: Refrigerate unbaked up to 24 hours
•Freeze baked or unbaked: Up to 8 weeks, tightly wrapped
•Reheat: Thaw overnight, bake covered at 350°F (180°C) for 30 minutes To warm it up, just remove it the night before and let it thaw in the refrigerator. Bake it cover with aluminum foil for 30 minutes at 350°F (180°C) in the oven. My preference is not to use the microwave to warm up lasagna as it modifies the texture of the entire dish.
Which wine to pair with Lasagna
The best wine to pair with Lasagna is Sangiovese from Tuscany. Its round body and notes of tomato and thyme cuts well through the creaminess and savory flavor of the lasagna.
Another option would be a Brunello di Montalcino, which is an aged Sangiovese wine. It is an important wine, which I would drink for a holiday meal as it has deep notes of leather and dried herbs which is great with a rich dish such as Lasagna.
Please let me know how you like Lasagna in the comments! I really would love to hear from you, and hope you will love making Lasagna and share this meal with your loved ones!
Ingredients
- 6 servings Lasagna sheets
- 6 servings Ragu'
FOR THE BECHAMEL SAUCE
- 20 fl oz milk whole
- 4 tbsp butter
- ⅓ cup flour
- 1 tsp nutmeg
TO LAYER THE LASAGNA
- 2 cups Parmesan grated
Instructions
STEP 1: Prepare the ragu’ sauce
- Follow the instructions in my
ragu' post
STEP 2: Prepare the lasagna pasta sheets
- Follow the instructions in my
"how to make lasagna" post
STEP 3: Make the bechamel sauce
- Heat the butter in a saucepan over low heat. Add the flour, grated nutmeg and cook, stirring for about a minute. Remove from the heat and gradually add the milk.
- Return the pan to the stovetop and simmer, stirring until the sauce thickens. Transfer it to a container and cover it with a plastic wrap until you will use it.
STEP 4: Layerthe lasagna and bake it
- Start by putting a layer of bechamel sauce, which will prevent your lasagna from sticking to the bottom of the pan.
- After the first layer, you will alternate the lasagna noodles, then a thin layer of bechamel sauce, then a layer of the ragu’ and finally sprinkle generously with Parmesan.
- Continue with a second layer of lasagna sheets, then bechamel, ragu’ and Parmesan. Continue until you exhaust the ingredients, with the final layer being an abundant sprinkle of Parmesan that will become crispy in the oven. Ideally do 4 to 5 layers.
- Bake the lasagna in the oven at 350°F (180°C) for 45 minutes until the cheese has melted and formed a nice crust
- Allow the lasagna to cool for 15 minutes so that it settles a bit, and then cut into squares and serve.
Nutrition
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