Monday, April 16, 2012

Authentic Lasagna (the best recipe you'll ever taste)!

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Lasagna. C'est la vie. My favorite food in the world.
This could quite possibly be the best tasting recipe I will ever make. Like ever. Like YOU MUST TRY THIS at some point in your life time. Making this lasagna the way I explain will be very much like cooking in an Italian woman's kitchen (I sincerely hope, someone correct me if I'm wrong)! I say that, because the recipe comes from my brother-in-law who lived in Italy for two years. I added a few of my own this's and that's, to suit my preferences. But no matter, if you are a faithful lasagna connoisseur like me, you've gotta try this.
(ps... Its really not too hard, a little more time consuming than your sauce-out-of-a-jar-cottage-cheese-recipe. My pictures don't do it justice, but trust me, its worth it)!!!

Rachel's Favorite Lasagna on the Face of this Planet


Ragu Sauce-
Olive Oil
1 onion
2 carrots
2 celery stalks
2 garlic cloves
1 lb. ground sausage 
1 14oz can tomato sauce, or a handful of fresh tomatoes
1 can vegetable broth

Bechamel Sauce-
2 TB butter
1/3 cup flour
2 cups milk
1 cup cream
salt and pepper
 pinch of nutmeg

pasta sheets (I recommend Barilla no boil)
mozzarella cheese
parmesan cheese


 To make the Ragu-
1.Wash and chop onion, carrots, celery, and garlic.
2. Heat butter and oil in pot. Saute vegetables briefly.
3. Add sausage. Saute.
4. Add tomato sauce, stock, salt and pepper.
5. Simmer on low for 1 hour.
Noteson the ragu:
*For fresh tomatoes, boil, peel, and puree, then add to vegetables and sausage.
*I usually multiply this recipe by 4, and freeze half of the batch.

To make the Bechamel (a white sauce)-
1. Melt butter. Add flour, stirring with a whisk, appx 1 minute.
2. Slowly add milk, then cream, stirring constantly.
3. Simmer on low until thickened, 5-10 minutes.
4. Season with s&p and nutmeg.

1. Preheat oven to 375.
2. In a 9x13 baking dish, spread a teeny tiny layer of the bechamel, preventing the pasta from sticking to the bottom.
3. The layers will be in this order- pasta, ragu, bechamel, mozzarella. Repeat 3 times.
4. Top with parmesan and a few pats of butter. (you don't have to do the butter, but its amazing)!
5. Bake for 40 minutes.

A few pictures of the process:
Ingredients picture. **fresh mozzerella and parmesan is the best...

I use fresh tomatoes from our garden. They boil while...
 I chop and sautee the other veggies.
 Then I "puree" the tomatoes with a potato masher, right on top of the sauteed veggies.
 Then I add the meat and stock, and simmer.
 Bechamel sauce.
Here's the few pats of butter. mmm.

All packed up for my Troy-boy to take to work...

ps- This was my guest post on the lovely Oopsey Daisy Blog last week!
Linked up to some of these great parties! See my huge list of link parties HERE!


  1. I am now following you on bloglovin to! Thanks for stopping by the blog hop:>

    Danielle @ Blissful and Domestic

  2. That looks so good. I just knew how easy it is to make Ragu.

    Hopping by and following your FB, twitter and Pinterest.

    Also inviting you to join my Yoplait Giveaway which includes VIP coupon for a free 4-pack of Yoplait Trix yogurt for kids and Yoplait branded items including an insulated lunch tote, ice pack, backpack, folder, zippered pencil pouch, pencils, erasers, and pencil sharpener (great for your schooling kid!). You may join here:

    Hope to see ya there:)

  3. This sounds super yummy...but it has more ingredients than I'm used I am excited to try it, though! It looks amazing!

  4. I have always love the bechamel lasagna we make here in Europe much better than the ricotta cheese lasagna we ate in the US. It's so creamy and yummy. I make lasagna like this all the time - except I make also homemade pasta, since store-bought is just too expensive here.

  5. This looks incredible! Thanks so much for sharing!


  6. i tried this recipe the other night. it was delicious!!! i spent three weeks in italy this summer and have been searching for a good lasagna recipe that could compare to the amazing lasanga's i had in italy. this recipe comes very close!!!
    thank you for sharing.


Thanks for your comment. Have a great day!
♥Rach H