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A perfectly layered slice of lasagna with fresh pasta, rich meat ragu, creamy béchamel sauce, and a basil garnish on top.

Lasagna with Fresh Pasta

A rich and indulgent lasagna made with homemade pasta sheets, creamy Parmesan béchamel sauce, and slow-cooked Dalmatian-style meat ragu.
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Prep Time 1 hour
Cook Time 3 hours 45 minutes
Resting Time 15 minutes
Total Time 5 hours
Course Dinner, Main Course
Cuisine Italian
Servings 6 servings
Calories 700 kcal

Equipment

Ingredients
  

For the Meat Ragu

  • 7 oz (200g) ground pork (12% fat)
  • 7 oz (200g) ground beef (18% fat)
  • 1 large onion finely chopped (7 oz / 200g)
  • 1 medium carrot finely chopped (3.5 oz / 100g)
  • 2 celery stalk finely chopped (1.8 oz / 100g)
  • 1 ½ cups (350g) passata
  • 1 tbsp (15g) tomato paste
  • 1/3 cup (80ml) dry red wine
  • 2 tbsp (30ml) olive oil (extra virgin)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tsp 5g sugar (optional, to balance acidity)
  • 2 tbsp 10g fresh basil, finely chopped (added after cooking)

For the Fresh Pasta

  • 2 ½ cups 300g all-purpose flour
  • 3 large eggs
  • Pinch of salt

For the Parmesan-Enriched Béchamel Sauce

  • 3 tbsp (45g) unsalted butter
  • 3 tbsp (30g) all-purpose flour
  • 2 ½ cups (625ml) milk (warm)
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 egg yolk
  • Pinch of nutmeg
  • Salt and pepper to taste

For the Assembly

  • 1 cup (100g) grated Parmesan cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 1 tsp (4g) Italian herb mix (oregano, thyme, basil)
  • Olive oil for greasing (optional)

Instructions
 

Step 1: Prepare the Dalmatian-Style Meat Ragu

  • Heat 2 tbsp (30ml) of olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook for 8–10 minutes, stirring occasionally, until softened and golden.
  • Add the ground pork and beef. Cook for 10 minutes, breaking up the meat with a wooden spoon, until browned.
  • Pour in 1/3 cup (80ml) of red wine and scrape up any browned bits from the bottom of the pot. Simmer for 3–4 minutes, until the alcohol evaporates.
  • Stir in 1 ½ cups (350g) of passata, 1 tbsp (15g) of tomato paste, and the bay leaf. Season with salt, pepper, and sugar if needed.
  • Lower the heat and simmer for 1 ½–2 hours, stirring occasionally, until thickened. Add water or stock if the sauce becomes too dry.
  • Remove the bay leaf and stir in 2 tbsp (10g) of chopped basil. Set aside.

Step 2: Make the Fresh Pasta

  • Mound 2 ½ cups (300g) of flour on a clean surface. Create a well in the center and crack 3 large eggs into it. Sprinkle with salt. Gently whisk the eggs, gradually incorporating the flour.
  • Knead for 8–10 minutes, until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
  • Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into sheets sized to fit your 10 x 7-inch (25 x 17.5 cm) baking dish.

Step 3: Prepare the Parmesan-Enriched Béchamel Sauce

  • Melt 3 tbsp (45g) of butter in a saucepan over medium heat. Whisk in 3 tbsp (30g) of flour to form a smooth roux. Cook for 1–2 minutes, stirring constantly.
  • Gradually whisk in 2 ½ cups (625ml) of warm milk, cooking until thickened (5–7 minutes).
  • Remove from heat and stir in 1/4 cup (25g) of grated Parmesan cheese. Whisk in 1 egg yolk and a pinch of nutmeg. Season with salt and pepper.

Step 4: Assemble the Lasagna

  • Preheat the oven to 375°F (190°C) and grease a 10 x 7-inch (25 x 17.5 cm) baking dish with olive oil.
  • Start with a thin layer of ragu (about ¾ cup / 175ml) on the bottom of the dish. Place the first pasta sheet over the ragu. Add ¾ cup (175ml) of ragu, ½ cup (125ml) of béchamel, and sprinkle with 3 tbsp (20g) Parmesan cheese. Repeat for 3 more layers, alternating ragu, béchamel, and Parmesan. For the top layer, spread the remaining béchamel, and sprinkle with mozzarella, Parmesan, and Italian herb mix.

Step 5: Bake the Lasagna

  • Cover the dish with aluminum foil, ensuring it doesn’t touch the cheese.
  • Bake for 30 minutes.
  • Remove the foil and bake for an additional 10–15 minutes, until the top is golden and bubbling.
  • Let the lasagna rest for 15–20 minutes before slicing to allow the layers to set.

Notes

Allow the lasagna to rest for at least 10–15 minutes after baking to set the layers.
Adjust the thickness of pasta sheets for your preferred texture.
Stir the béchamel sauce continuously while adding milk to prevent lumps.
Use high-quality Parmesan and mozzarella for the best flavor.

Nutrition

Calories: 700kcal
Keyword Fresh Pasta Lasagna, Italian comfort food, Lasagna, Lasagna with Fresh Pasta, Meat Ragu Lasagna
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