The Best Lasagna Recipe

by
Jump to Recipe·Print Recipe
The Best Lasagna Recipe 1764089664.8884513
The Best Lasagna Recipe 6

FREE PRINTABLE RECIPE

Get the Printable Recipe PDF (Free)

Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.

1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.

No spam. Unsubscribe anytime. After submitting, you’ll get a confirmation email first (double opt-in). If you don’t see it, check Spam or Promotions.

  • ✅ Printable PDF (ingredients + steps)
  • ✅ Save it to your phone (no long scrolling)
  • ✅ Includes cook time + servings
  • ✅ Easy to follow

FAQ

Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.

I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.

Get the printable PDF for this recipe.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Best Lasagna Recipe 1764089664.8884513

the best lasagna recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Harper Lane
  • Total Time: 165 minutes
  • Yield: 8–10 servings 1x
  • Diet: General
Print Recipe

Description

This hearty lamb lasagna recipe features a slow-simmering spiced ragu, creamy béchamel, and a lemon-mint ricotta filling, topped with bubbly mozzarella. It is a family-friendly, budget-conscious dish perfect for Sunday dinner or with planning, a weeknight meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 680 g (1.5 lbs) ground lamb
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • Spices for ragu (cinnamon, allspice, nutmeg)
  • 1 tablespoon tomato paste (estimated)
  • 0.5 cup vegetable stock (estimated)
  • 1 teaspoon sugar (estimated)
  • Salt, to taste
  • Black pepper, to taste
  • 794 g (28 oz) can crushed tomatoes
  • 4 tablespoons (56 g) unsalted butter
  • 0.25 cup (30 g) all-purpose flour
  • 3 cups (720 mL) whole milk, warmed
  • White pepper, to taste
  • 425 g (15 oz) full-fat ricotta cheese
  • 1 large egg, lightly beaten
  • 0.5 cup (50 g) Parmigiano Reggiano cheese, freshly grated
  • 0.25 cup fresh mint, chopped, plus more for garnish
  • Zest of 1 lemon, plus more for garnish
  • 12–14 sheets (280 g or 10 oz) oven-ready lasagna noodles
  • 2 cups (225 g) shredded low-moisture mozzarella cheese
  • Toasted pistachios, for garnish (optional)

Instructions

  1. Prepare the Spiced Lamb Ragu: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown 1.5 lbs (680 g) ground lamb for 8-10 minutes, breaking it up until browned; drain any excess fat. Add chopped onion, cook 5-7 minutes until softened. Stir in minced garlic and spices (cinnamon, allspice, nutmeg); cook 1 minute until fragrant. Add tomato paste, cook 2 minutes to deepen flavor. Stir in crushed tomatoes, stock, sugar, salt, and pepper. Bring to a simmer, then cover and cook on low for at least 45 minutes, stirring occasionally, until rich. (If the sauce appears too dry, splash in 1-2 tablespoons of vegetable stock).
  2. Prepare the Béchamel Sauce: In a medium saucepan, melt 4 tablespoons (56 g) butter over medium heat. Whisk in 0.25 cup (30 g) flour; cook 1-2 minutes to form a roux, stirring constantly, until nutty. Gradually whisk in 3 cups (720 mL) warmed whole milk until smooth. Bring to a gentle simmer, whisking, and cook 5-7 minutes until thickened to coat a spoon. Season with salt, white pepper, and nutmeg. Remove from heat; cover.
  3. Prepare the Lemon-Mint Ricotta Filling: In a medium bowl, combine 15 oz (425 g) ricotta cheese, 1 beaten egg, 0.5 cup (50 g) Parmigiano Reggiano, 0.25 cup (60 mL) chopped fresh mint, lemon zest, salt, and pepper. Mix until well combined and creamy.
  4. Assemble the Lasagna: Preheat oven to 190°C (375°F). Lightly grease a 9×13 inch baking dish. Spread 0.5 cup (120 mL) lamb ragu on the bottom. Layer with oven-ready noodles. Spread half the Lemon-Mint Ricotta. Top with 1.5 cups (360 mL) ragu, 1 cup (240 mL) béchamel, then 0.5 cup (55 g) mozzarella. Repeat layers: noodles, remaining ricotta, 1.5 cups ragu, 1 cup béchamel, 0.5 cup mozzarella. Finish with noodles, remaining ragu, béchamel, and the last 1 cup (110 g) mozzarella.
  5. Bake the Lasagna: Cover the dish tightly with foil, tenting slightly. Bake for 25 minutes. Remove foil; bake another 20-25 minutes, until golden brown and bubbly.
  6. Rest and Serve: Let the lasagna rest 15-20 minutes after removing from oven before slicing. This allows layers to set, preventing it from falling apart. Slice into generous portions. Garnish with toasted pistachios, fresh mint, and olive oil for presentation.

Notes

This recipe offers versatile substitutions for various diets (keto, vegetarian, diabetic-friendly), recommends organic ingredients, and emphasizes quality tomatoes and fresh herbs for enhanced flavor. For a quicker sauce, use an Instant Pot. Troubleshooting tips include adding stock for dryness, simmering longer for blandness, and avoiding over-saucing for sogginess. Store leftovers refrigerated for up to 3-4 days.

  • Prep Time: 50 minutes
  • Cook Time: 95 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 slice (250 g)
  • Calories: 550 calories
  • Sugar: 8 g
  • Sodium: 800 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 90 mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star