Classic Lasagna
A comforting and crowd-pleasing layered dish featuring lasagna noodles, rich Tuscan ragù, silky homemade béchamel, and Parmigiano cheese.
Ingredients
For the lasagna
- 9 pieces Lasagna noodles (regular or no-boil)
- 4 cups Tuscan Ragù sauce (homemade or high-quality jarred)
- 2 cups Homemade Béchamel sauce (butter, flour, milk)
- 1 cup Parmigiano cheese (freshly grated)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 1/4 cup Fresh basil (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil the baking dish.
- Cook lasagna noodles according to the package until al dente. Drain and lay flat on a tray to prevent sticking.
- Spread a thin layer of Tuscan ragù across the bottom of the dish.
- Arrange a layer of noodles over the sauce, trimming to fit if necessary.
- Spoon and spread a generous layer of béchamel over the noodles so each strand is coated.
- Sprinkle a layer of grated Parmigiano evenly over the béchamel.
Assembly
- Repeat layers of ragù, noodles, béchamel, and Parmigiano until all ingredients are used, finishing with béchamel and a dusting of Parmigiano on top.
- Drizzle olive oil across the top and season lightly with salt and black pepper.
Baking
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 15–20 minutes until the top is golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil, if using, and serve.
Notes
No-boil noodles save time but may require a bit more sauce. For a vegetarian version, use lentil-mushroom ragù instead of meat.