Classic Italian Lasagna Recipe

Traditional Italian Lasagna Recipe | Giada De Laurentiis

Difficulty: Intermediate | Servings: 6 | Total Duration: 1 hr 15 min | Preparation: 30 min | Cooking: 45 min

Indulge in the comforting layers of Giada De Laurentiis' classic Italian lasagna, where creamy bchamel meets rich meat and cheese for an irresistible family favorite. This recipe transforms simple ingredients into a bubbly, golden masterpieceperfect for cozy dinners that will have everyone reaching for seconds. Buon appetito!

Creamy White Sauce:

• 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
• 1/2 cup all-purpose flour
• 4 cups whole milk at room temperature
• Pinch freshly grated nutmeg
• 1 1/2 cups tomato sauce, recipe follows
• Salt and white pepper

Lasagna Assembly:

• 1/4 cup extra-virgin olive oil
• 1 pound ground chuck beef
• Salt and pepper
• 1 1/2 pounds ricotta cheese
• 3 large eggs
• 1 pound lasagna sheets, cooked al dente
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 3 cups shredded mozzarella
• 1/4 cup freshly grated Parmesan

Easy Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

Cook Mode (Keep screen awake)

1. Preheat oven to 375F.
2. Creamy White Sauce: In a 2-quart pot, melt 5 tablespoons butter over medium heat. Whisk in flour until smooth, about 2 minutes. Gradually add milk, whisking to prevent lumps. Simmer until thick and creamy (coats the back of a spoon), about 10 minutes. Stir in nutmeg and tomato sauce. Season, taste, and cool to room temperature.
3. In a saut pan, heat olive oil until nearly smoking. Add ground beef, season with salt and pepper, and cook, breaking up chunks, until browned. Drain fat and cool.
4. In a bowl, mix ricotta and eggs. Season with salt and pepper; set aside.
5. Assemble in a 13x9-inch baking dish: Spread 1/3 white sauce on bottom. Layer pasta sheets, all ricotta mixture, all spinach, more pasta, all beef, 1/2 mozzarella, another 1/3 sauce, final pasta, remaining sauce, mozzarella, and Parmesan. Dot with 2 tablespoons butter in 1/4-inch pieces.
6. Place dish on foil-lined baking sheet, cover, and bake 30 minutes until bubbling. Uncover and bake 15 more minutes for golden top.

Easy Tomato Sauce:

1. In a large pot or Dutch oven, heat oil over medium-high. Saut onion and garlic until translucent, 5-10 minutes. Add celery and carrot; season and cook until tender, 5-10 minutes.
2. Add tomatoes and bay leaves; simmer uncovered on low 1 hour until thickened. Remove bay leaves; adjust acidity with butter if needed.
3. Blend half in a food processor until smooth; repeat. Freeze extras in 1-2 cup portions for up to 6 months.

Slice into warm, gooey portions and savor the authentic Italian flavors that make every bite memorable!