Nonna’s Lasagna Recipe: Classic Italian Comfort Food

There’s something truly magical about Nonna’s lasagna recipe — it’s not just a meal, it’s a tradition passed down through generations, full of warmth, love, and authentic Italian flavors. This dish brings together layers of rich, slow-simmered meat sauce, creamy béchamel, tender pasta sheets, and a generous sprinkle of melted mozzarella and Parmesan.

Every bite tells a story of family gatherings, laughter, and the joy of sharing homemade comfort food. Whether you’re a seasoned cook or a beginner, this lasagna recipe is approachable and rewarding, perfect for creating memorable dinners that bring everyone to the table.

In this post, I’ll guide you through every step of making Nonna’s lasagna, from the ingredients and equipment you need to handy tips and serving suggestions. Prepare your appetite, because once you try this recipe, it will quickly become a beloved staple in your own kitchen.

Why You’ll Love This Recipe

This lasagna recipe stands out because of its balance of flavors and textures, combining a hearty meat sauce with creamy béchamel and perfectly cooked pasta layers. It’s a classic Italian comfort dish that feels indulgent without being overly complicated.

Why you’ll love it:

• Authentic flavors: Made with fresh herbs, quality meats, and traditional Italian cheeses.
• Perfect layering: Each layer is thoughtfully assembled to create that classic lasagna texture.
• Family favorite: It’s a crowd-pleaser that works for both casual dinners and special occasions.
• Make-ahead friendly: You can prepare it in advance and bake it when ready, making it great for busy days.

Ingredients

• 1 lb (450g) ground beef
• 1/2 lb (225g) ground pork
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 12 lasagna noodles
• 3 cups whole milk
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Equipment

• Large sauté pan or skillet
• Medium saucepan
• Large pot for boiling pasta
• 9×13 inch (23×33 cm) baking dish
• Whisk
• Wooden spoon
• Colander
• Measuring cups and spoons
• Grater for cheese

Instructions

1. Prepare the meat sauce: Heat olive oil in a large sauté pan over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
2. Add the ground meats: Add ground beef and pork to the pan. Cook, breaking the meat apart with a wooden spoon, until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
3. Simmer the sauce: Stir in crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes if using. Season with salt and pepper. Reduce heat to low and let the sauce simmer gently for 30-40 minutes, stirring occasionally. This slow simmer develops deep, rich flavors.
4. Boil the noodles: While the sauce simmers, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay the noodles flat on a sheet of parchment paper or lightly oiled baking sheet to prevent sticking.
5. Make the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux. Slowly pour in the milk while whisking to avoid lumps. Continue whisking until the sauce thickens, about 5-7 minutes. Remove from heat and stir in nutmeg, salt, and pepper to taste.
6. Preheat oven and assemble: Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of the baking dish. Layer 3 noodles over the sauce, followed by a generous layer of meat sauce, then béchamel, and sprinkle with mozzarella and Parmesan. Repeat layers two more times, finishing with cheese on top.
7. Bake the lasagna: Cover the baking dish with foil (to prevent cheese from burning) and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
8. Rest and serve: Let the lasagna rest for 15 minutes after baking. This helps it set and makes slicing easier. Garnish with fresh basil leaves if desired before serving.

Tips & Variations

“For a richer sauce, add a splash of red wine when sautéing the meat.”

• Make it vegetarian: Substitute the meat with sautéed mushrooms, zucchini, and spinach for a hearty veggie lasagna.
• Use no-boil noodles: For a shortcut, use no-boil lasagna noodles and increase the sauce slightly to ensure the pasta cooks fully in the oven.
• Cheese swaps: Experiment with ricotta cheese instead of béchamel for a slightly different texture and flavor.
• Freezing tips: Lasagna freezes beautifully. Assemble completely, wrap tightly with foil, and freeze for up to 3 months. Thaw overnight before baking.

Nutrition Facts

Serving Suggestions

Nonna’s lasagna is a hearty and filling dish that pairs wonderfully with light, fresh sides to balance its richness. Consider serving it alongside a crisp green salad dressed with lemon vinaigrette or a simple arugula salad with shaved Parmesan and toasted pine nuts.

For a classic Italian meal, add some warm garlic bread or focaccia to soak up any leftover sauce. A glass of medium-bodied red wine, such as Chianti or Sangiovese, complements the flavors perfectly.

Conclusion

Nonna’s lasagna recipe is more than just a dish—it’s an experience, a connection to tradition, and a celebration of authentic Italian cooking. Each element, from the slow-cooked meat sauce to the creamy béchamel, works in harmony to create a comforting meal that feels like a warm embrace.

Making this lasagna may take a bit of time, but the effort is well worth it for the layers of flavor and texture you’ll enjoy. Whether for a family dinner, a special occasion, or simply to indulge in some homemade goodness, this recipe will quickly become a favorite in your cookbook.

Buon appetito!

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