Indulge in a timeless Italian classic with this hearty lasagna recipe. Layers of tender pasta sheets interwoven with rich tomato sauce, creamy white sauce, and gooey mozzarella create a dish that promises comfort in every bite. Perfect for gatherings or a cozy family dinner, this lasagna is sure to become a beloved favorite at your table.

Ingredients

Butter, for greasing
2 ½ cups Tomato Sauce (see below)
1 pound fresh mozzarella cheese, torn into 1-inch pieces
3 hard-boiled eggs, finely chopped
2 cups white sauce (see below)
2 cups finely grated Parmesan cheese
Egg pasta sheets, cut into 4 sheets to fit your baking dish, or approximately 1 pound of store-bought pasta sheets

Method

Preheat the oven to 375ºF. Grease a 9- x 13-inch baking dish with butter.
Spread a ½ cup layer of tomato sauce on the bottom of the baking dish. Place a pasta sheet on top; no precooking required as it will cook in the sauce. Spoon another ½ cup of tomato sauce over the pasta.
Evenly distribute ¼ of the mozzarella, ¼ of the chopped eggs, ½ cup of white sauce, and ½ cup of Parmesan cheese over the dish. Repeat layering pasta, tomato sauce, mozzarella, eggs, white sauce, and Parmesan cheese three more times. Finish with a layer of tomato sauce, mozzarella, white sauce, and Parmesan cheese over the final pasta layer.
Cover the baking dish with aluminum foil and bake for 30 minutes. Uncover and continue baking until the edges of the pasta are golden brown and curled up, for an additional 30 to 40 minutes.
Allow the lasagna to rest for about 30 minutes before serving in slices.

Tomato Sauce – Serves 4 to 6

1 white onion, finely diced
2 celery stalks, finely diced
2 carrots, peeled and finely diced
3 tablespoons extra-virgin olive oil
Sea salt
¾ cup fresh or frozen peas
1 fresh sweet Italian sausage link
2 pounds ground beef
1 cup diced mushrooms (shiitake recommended)
¾ cup dry white wine
1 tablespoon finely chopped parsley
1 (14.5-ounce) can whole peeled tomatoes
½ cup freshly grated Parmesan cheese

Method

Heat olive oil in a large pan over medium-low heat. Add onions, celery, and carrots, cooking until softened.
Add ground beef and sausage, breaking them up with a spoon. Cook until beef releases juices.
Pour in white wine and simmer until the alcohol smell dissipates and liquid reduces by about ⅓.
Stir in parsley, then add tomatoes, crushing them into the sauce. Reduce heat to low, cover, and simmer for 1 ½ hours.

White Sauce Recipe – Makes about 2 cups

2 tablespoons butter
2 tablespoons all-purpose flour
2 ½ cups whole milk, warmed
Sea salt
Freshly ground black pepper

Method

Melt butter in a small saucepan over medium heat until frothy.
Whisk in flour and cook until mixture smells nutty, about 3 minutes.
Gradually whisk in warmed milk until sauce thickens and coats the back of a spoon, about 3 minutes more.
Season with salt and pepper to taste.