Recipe Overview
This lasagna is built in the classical Italian way: thin pasta sheets, a slow-cooked meat sauce, delicate béchamel, and a measured hand with Parmigiano. It is designed for service, holds beautifully after resting, and delivers the kind of comforting structure that defines great baked pasta.
Ingredients
- 900 g Tuscan beef ragout
- 1800 g fresh pasta dough rolled into sheets
- 180 g Parmigiano Reggiano, freshly grated
- 1920 ml béchamel sauce
- 960 ml tomato sauce for plating
- Butter for the pan
- Sea salt to taste
- White pepper to taste
- Ice water for shocking the blanched pasta sheets
Preparation
- Prepare the fresh pasta sheets, beef ragout, béchamel, and tomato sauce. Preheat the oven to 375°F (190°C).
- Roll the pasta to approximately 2 mm thickness. Blanch briefly in salted boiling water until just tender, shock in ice water, drain, and lay flat between sheets to dry.
- Butter a hotel pan. Spread a thin layer of warm béchamel mixed with beef ragout, then cover with a sheet of pasta.
- Continue layering pasta, ragout-béchamel, and Parmigiano Reggiano until the pan is filled, leaving about 1 inch from the rim.
- Finish with a modest layer of béchamel, a few spoonfuls of ragout for color, and a final sprinkle of Parmigiano.
- Bake 25 to 30 minutes until bubbling at the edges and lightly golden. Rest 10 to 15 minutes before cutting into 18 portions.
- Serve each portion over a spoonful of warm tomato sauce.
History & Tradition
Lasagna is one of Italy’s most beloved oven-baked dishes, and each region has its own style and character. In central Italy, especially in Tuscan kitchens, lasagna often reflects a balance between rustic meat sauces and refined layering technique. Rather than overwhelming the dish with excess sauce, the goal is harmony: pasta, ragout, béchamel, and cheese in measured proportion. That balance gives lasagna its elegance, even when it is served as the most comforting dish on the table.
Chef Notes
- Do not over-sauce each layer. The lasagna should hold its structure when cut.
- Resting after baking is essential for clean portions and better texture.
- A spoon of warm tomato sauce under each slice gives freshness and color at service.
| Calories | ~610 kcal |
| Protein | ~27 g |
| Carbohydrates | ~40 g |
| Fat | ~36 g |
| Fiber | ~3 g |