Lasagna recipe from an Italian grandmother

Attention ! Lasagna recipe from our Italian grandmother! I have to admit that this is the most delicious lasagna I've ever eaten!))

Our lasagna recipe will start with the sauce! This sauce is used for lasagna as well as for other recipes.
In Italian, the sauce is called Ragù alla Bolognese! This recipe is usually made from a mixture of ground pork and ground beef.
But it is quite possible to make this sauce only from beef .

You will need:

1/4 Onion
1 Garlic
1/2 Celery
500g Ground beef
200g Ground pork meat
200ml White Wine
Olive oil
500g Tomato sauce
250g Fresh tomatoes

  1. First finely chop the onion, parsley, carrots, garlic and celery. Finely chop and sauté in a saucepan with olive oil.
  2. Then add the ground meat and about 15g of butter and stew all together for a while.
  3. Add the wine and once the wine has evaporated, add the tomatoes and basil. Cook sauce for 1,5-2 hours on low heat.
  4. Add salt after you add the tomatoes. If you add it before, the meat will give a lot of liquid.
  5. The sauce should be thick, but not dry or liquid.


  • If you want, you can add another 200 ml of milk 5 minutes before the sauce is ready. Especially if you have dried your sauce.
  • If desired, you can also add 200g of ground bacon to the meat.

Now the recipe Béchamel. I confess that I do not add béchamel to Lasagna with meat, but I will share the recipe with you.

You will need:

500 ml of milk
50 g butter
40 grams of flour
A pinch of salt
A pinch of nutmeg

  1. Put the butter in a small saucepan and melt it over low heat.
  2. Add the flour and stir quickly and very well while continuing to keep on the fire.
  3. Bring the resulting cream to a golden color.
  4. Add the warm milk and keep stirring until the mixture becomes homogeneous and thickens.
  5. Now add the nutmeg and salt mix well.


  • If your béchamel ends up with lumps, don't worry. Take a sieve and run your béchamel through it. This will get rid of any lumps that may have formed.
  • Cover the béchamel with clingfilm. It should fit tightly to the surface of the béchamel. This is to avoid the formation of a weathered surface and a kind of thick film.

Recipe Fresh Pasta. For lasagna.

You will need :

5 Eggs

400g Durum flour for pasta

100g Flour (You can use 500g flour only. Proportion: every 100g of flour 1 egg)

  1. Start by mixing the flour and eggs in a tall bowl, gradually adding the flour to the eggs.
  2. Then place the dough on the work table and continue to knead vigorously for about 10 minutes!
  3. Now cover the dough and leave it for 30 minutes at room temperature.
  4. Now cut into not large flat pieces ( as in the video ) and start passing the dough through the pasta machine. Starting with the largest size and gradually moving to a thinner one. Finish at the penultimate size on the machine.


  • The dough and pasta sheets should not be too hot and always sprinkle each sheet lightly with flour on each side.

Now let's move on to the last step of cooking!

You will need :

Bolognese sauce
Béchamel (optional)
2-3 mozzarella (mozzarella recipe)
250g Parmesan
21 sheets of paste (purchased)

  1. To begin, boil water and boil each sheet of pasta for 2-3 minutes (dry pasta) fresh pasta can boil 1/2-1 minute. Cool the boiled pasta in cold water and put it on a clean towel.
  2. Now strew some sauce and some butter or béchamel on the bottom of the baking dish.
  3. Then lay the paste covering the bottom.
  4. Then the sauce, béchamel (if desired) a little mozzarella and cover with grated parmesan.
    ❗️ The sauce and the Parmesan play a major role in this dish. The pasta should be completely covered with sauce and don't spare the parmesan either. Pay attention to the edges of the pasta... they are the first to dry out.
  5. Alternate layers of pasta, sauce, béchamel, parmesan and some mozzarella.
  6. The last top layer does not include mozzarella. Only parmesan. And if you don't use béchamel, use a little butter from our grandmother's recipe (see video and photos)
  7. Bake the lasagna at 180 degrees for 45 to 55 minutes. Once the lasagna is golden in color, cover with baking paper and continue baking. You can lower the temperature to 160 degrees.
  8. Take out the lasagna and leave to cool at room temperature.


  • Lasagna is one of those dishes that you can prepare in advance.
  • You can make lasagna but bake it the next day.
  • If you use all the ingredients fresh, you can freeze the lasagna without baking. Defrost the lasagna 24 hours in advance and bake as directed in the recipe.

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