Nonna Maria's Traditional Lasagna
Authentic Italian lasagna with slow-cooked ragù, creamy béchamel, and layers of love. A family recipe from Bologna passed down through four generations.
The Story Behind This Recipe
My grandmother's recipe from Bologna - Sofia Russo
This lasagna recipe carries the soul of my family across three continents and four generations. Nonna Maria brought it from Bologna to Australia in 1952, written on a yellowed piece of paper tucked in her suitcase. She'd learned it from her mother in their small kitchen overlooking the Piazza Maggiore, where the aroma of slow-cooked ragù would drift through the narrow cobblestone streets.
In her new Australian home, Nonna would spend every Sunday morning making this lasagna, transforming her Carlton kitchen into a little piece of Bologna. The ritual was sacred: the soffritto chopped by hand with her mezzaluna, the ragù simmering for exactly three hours, the béchamel stirred patiently until silk-smooth. She'd say, "Cucina bene chi ha fame di casa" - "She who hungers for home cooks well."
What makes this lasagna special isn't just the technique, but the love baked into every layer. Nonna taught my mother, who taught me, and now I teach my own children. We've kept every detail intact - from the ratio of beef to pork, to the whisper of nutmeg in the béchamel. When we make it together on Sunday mornings, Nonna's spirit fills the kitchen, and for a few precious hours, we're all back in Bologna, connected by flour, butter, and the unbreakable bonds of family.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
For the Ragù Bolognese
For the Béchamel Sauce
For Assembly
Pro Tips
- • The ragù improves with age - make it a day ahead and refrigerate. The flavors meld beautifully overnight.
- • Use the best quality Parmigiano-Reggiano you can afford - it makes a noticeable difference.
- • Don't skip the resting time - cutting into hot lasagna results in a saucy mess, not beautiful layers.
- • Freeze individual portions wrapped tightly in foil for up to 3 months - perfect for busy weeknights.
- • If your ragù is too acidic, add a pinch of sugar to balance the tomatoes.
- • Fresh lasagna sheets are worth seeking out from Italian delis - they create silky, delicate layers.
Storage
Refrigerate covered for up to 4 days. Reheat individual portions in microwave or oven at 160°C for 20 minutes. Freezes beautifully for up to 3 months - thaw overnight in fridge before reheating.
Instructions
- 1
Start with the ragù, as it needs 3 hours to develop deep flavors. In a large heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until the butter foams.
- 2
Add the finely diced onion, celery, and carrot (the holy trinity of Italian cooking - soffritto). Cook gently for 10-12 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned. Add garlic and cook for another minute until fragrant.
12 minutes - 3
Increase heat to medium-high. Add the beef and pork mince, breaking it up with a wooden spoon. Cook for 8-10 minutes until the meat is well browned, with some crispy bits developing on the bottom of the pot. This caramelization is crucial for flavor.
10 minutes - 4
Pour in the red wine, scraping the bottom of the pot with your wooden spoon to release all those flavorful brown bits (deglazing). Let the wine bubble and reduce until almost completely evaporated - about 5 minutes. You should barely smell the alcohol.
5 minutes - 5
Stir in the crushed tomatoes, tomato paste, beef stock, bay leaves, oregano, and basil. Season generously with salt and black pepper. Bring to a gentle simmer, then reduce heat to the lowest setting. The ragù should barely bubble - just a gentle blip on the surface every few seconds.
- 6
Partially cover the pot and let the ragù simmer very gently for 2.5 to 3 hours, stirring every 30 minutes. The sauce should reduce by about a third and develop a rich, deep color. If it becomes too thick, add a splash of stock or water. Taste and adjust seasoning at the end.
3 hours - 7
While the ragù simmers, make the béchamel (start this about 30 minutes before assembly). Melt butter in a heavy-bottomed saucepan over medium heat. Add flour and whisk continuously for 2-3 minutes to create a roux - it should be golden and smell nutty, not raw.
3 minutes - 8
Gradually add the warmed milk, whisking constantly to prevent lumps. Start with just a splash, whisk until smooth, then continue adding milk in small amounts. Once all the milk is incorporated, cook for 10-15 minutes, whisking frequently, until the sauce is thick enough to coat the back of a spoon.
15 minutes - 9
Remove béchamel from heat and season with nutmeg, salt, and white pepper. The sauce should be silky smooth and creamy. Place plastic wrap directly on the surface to prevent a skin from forming. Set aside.
- 10
Preheat your oven to 180°C (160°C fan-forced). Generously butter a 23cm x 33cm (9x13 inch) baking dish. Remove the bay leaves from your ragù and taste - it should be rich, complex, and absolutely delicious.
- 11
Now for assembly - this is where the magic happens. Spread a thin layer of béchamel on the bottom of the dish (this prevents sticking). Layer: lasagna sheets (slightly overlapping), one-quarter of the ragù, one-quarter of the remaining béchamel, a generous handful of Parmigiano-Reggiano, and some torn mozzarella.
- 12
Repeat the layering process three more times: pasta, ragù, béchamel, Parmigiano, mozzarella. Your final layer should be béchamel, with a generous coating of both cheeses on top. The lasagna should have 4-5 layers total.
- 13
Cover the dish tightly with foil (tented slightly so it doesn't touch the cheese). Bake for 40 minutes, then remove the foil and bake for another 20-25 minutes until the top is golden brown and bubbling enthusiastically at the edges.
1 hour 5 minutes - 14
This is the hardest part - let the lasagna rest for 15-20 minutes before cutting. This allows the layers to set and makes serving much easier. The wait is torture, but essential for perfect slices. Serve with a simple green salad and crusty bread to mop up the sauce.
20 minutes
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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