Lasagne is one of the most beloved and iconic dishes in Italian cuisine. This traditional dish, consisting of thin pasta sheets layered with rich meat sauce, creamy cheese, and aromatic seasonings, has a history that stretches back centuries. To truly appreciate a recipe for Authentic Italian Lasagne, it’s important to understand its origins, regional variations, and the time-honored techniques that make it special.
The word “lasagne” is derived from the Greek word *lasanon*, which referred to a type of cooking pot. The Romans later adopted the term and used it to describe a form of baked pasta. While lasagne as we know it today is primarily associated with Italy, early versions of it existed in different cultures. Some historians believe that pasta sheets, similar to lasagne, were made by the ancient Etruscans before being refined into the dish we recognize today.
Lasagne first gained prominence in the Italian city of Naples during the Middle Ages. Byzantine influences and Moorish occupation introduced new ingredients and flavors to Southern Italy, which in turn contributed to the evolution of this delicious layered pasta dish.
While the most well-known version of lasagne comes from Emiglia-Romagna, specifically Bologna, different regions of Italy have their own unique versions of the dish.
1. Lasagne alla Bolognese – Perhaps the most famous interpretation, this version uses *ragù bolognese,* a slow-cooked meat sauce made with ground beef or pork, tomatoes, wine, and aromatics. It often includes *béchamel* (a creamy white sauce made with butter, flour, and milk) rather than ricotta cheese.
2. Lasagne Napoletana – Originating from Naples, this version is richer and more decadent, often containing ricotta cheese, mozzarella, as well as small meatballs, sausage, and hard-boiled eggs.
3. Lasagne al Pesto – A specialty from Liguria, this type of lasagne substitutes the typical tomato meat sauce for fresh basil pesto, combined with béchamel sauce and cheese.
4. Lasagne ai Funghi (Lasagne with Mushrooms) – Found in various northern regions, this meat-free alternative highlights earthy mushrooms and creamy béchamel sauce.
Authentic Italian lasagne requires patience, careful layering, and high-quality ingredients. While many modern adaptations use pre-boiled pasta sheets, traditional versions often utilize fresh egg pasta, giving the dish a delicate texture and superior flavor.
A key element in lasagne is balance. The rich meat sauce, creamy cheese layers, and pasta must all work together harmoniously. Parmigiano-Reggiano is the classic cheese of choice, adding a nutty, salty depth to the dish.
Another important consideration is the layering technique. Most traditional lasagne recipes call for three to five layers, beginning with a base of sauce and ending with a generous topping of grated cheese before baking. The dish is baked until golden and bubbling, allowing the flavors to meld beautifully.
Lasagne is more than just a pasta dish—it is a culinary tradition that represents warmth, comfort, and togetherness. Whether served at a Sunday family meal or a festive gathering, this dish is truly a masterpiece of Italian cuisine. By following an authentic recipe, home cooks can bring the timeless flavors of Italy into their own kitchens.
Authentic Italian Lasagne
Ingredients
2 pounds Ricotta cheese
1 pound Mozzarella cheese- 1 ½ cups Parmigiano-Reggiano - grated
2 pounds lasagna sheets
2 tablespoons olive oil
2 eggs
1 pinch ground black pepper
1 pinch salt
For the meat sauce
2 can tomato- ¼ cup olive oil
2 yellow onion - chopped
1 pound ground beef (minced beef)
8 teaspoons garlic - minced- 1 pinch salt
- 1 pinch ground black pepper
¾ cup white wine
½ cup tomato paste
1 tablespoon oregano
3 cups water
Instructions
- Let’s start with the cheese. In a large mixing basin, combine the ricotta and mozzarella cheeses, as well as the two eggs. Mix in one cup of Parmigiano-Reggiano, pepper, salt, and oil to the mixture.
- In the meantime, get started on the beef sauce. To begin, heat the olive oil in a large pot. Maintain medium heat and add the yellow onions. Cook for about 5 minutes, or until the onions are soft.
- Stir the garlic mixture into the pot and let it cook until it has turned a golden brown colour.
- Add the ground beef, as well as the salt and pepper to taste. Make sure to break up the meat into tiny pieces by stirring it. Before the meat begins to brown, it must be cooked for at least 15 minutes.
- Cook until your mixture begins to boil, then add your oregano and wine.
- Continue to mix in the tomatoes and tomato paste and the water until all ingredients are well combined.
- Putting Lasagna Together
- While you’re assembling the meat sauce and cheese mixture, start the lasagne noodles to boil. When they’re done, place them on a waxed paper-lined baking sheet to dry. Then, please take a few and place them at the bottom of the lasagne pan.
- Spread the cheese mixture on top of the lasagne noodles. Then pour in your meat sauce. Continue this process after the first layer, adding a layer of noodles, then a layer of cheese, and finally the meat sauce.
- When you reach the top layer of the lasagne, pour the remaining meat sauce on top and sprinkle with the remaining 1/2 cup grated Parmigiano-Reggiano.
- Cover the lasagne with foil and bake at 325 degrees Fahrenheit for about 20 minutes.
