Description

Welcome to a taste of authentic Italy! Today, we’re diving into a beloved dish, the Classic Tuscan Lasagna. This hearty recipe will transport you straight to a traditional Tuscan kitchen, where families gather for Sunday lunch or holiday feasts to savor the rich flavors of homemade Ragù and creamy Béchamel sauce.

Ingredients

Scale

3 lbs Tuscan Ragù (see notes for recipe)
1 package of lasagna sheets (about 4 portions of fresh pasta)
2 cups Parmigiano cheese, grated

For the Béchamel sauce:

4 cups milk (room temperature or warm)
½ cup butter
½ cup flour
Salt, to taste
Black pepper, to taste
Nutmeg, ground (a pinch)

Optional Substitutions:

For a gluten-free option, use gluten-free lasagna sheets and replace regular flour with a gluten-free alternative.
To make it dairy-free, substitute butter with vegan margarine and use a plant-based milk of your choice.

Instructions

Step 1: Prepare the Béchamel Sauce

In a medium-sized pot, melt the butter over low heat. Once fully melted, add the flour and stir continuously to form a paste (roux).
Cook the roux for 1-2 minutes until it starts to thicken.
Gradually whisk in the warm milk, making sure to break up any lumps.
Let the mixture simmer for 15-20 minutes, stirring occasionally until the sauce thickens enough to coat the back of a spoon.
Season with salt, black pepper, and a pinch of nutmeg for a warm, earthy flavor.

Step 2: Assemble the Layers

Preheat the oven to 200°C (400°F).
Spread a thin layer of Béchamel sauce on the bottom of a baking dish.
Add a layer of lasagna sheets, followed by a generous layer of Tuscan Ragù, more Béchamel sauce, and a sprinkle of grated Parmigiano.
Repeat the layering process, pressing down lightly after adding each pasta layer.
Finish with a top layer of pasta, Béchamel sauce, and a final dusting of Parmigiano cheese.

Step 3: Bake the Lasagna

Place the lasagna on the middle rack of the oven.
Bake for 35-40 minutes until the top is golden and crispy.
If the crust needs more crunch, finish it under the broiler for 3-4 minutes. If it’s browning too quickly, cover it loosely with foil.

Notes

Use fresh pasta sheets: Fresh pasta sheets provide a softer texture and absorb more of the rich flavors. If using dried pasta, pre-cook the sheets for a few minutes.
Don’t skip the nutmeg: Nutmeg adds a warm, nutty undertone to the Béchamel, making it taste even more authentic.
Let the lasagna rest: Allow the lasagna to sit for 10 minutes after baking. This helps the layers set and makes it easier to slice.