Classic Tuscan Lasagna

In the central and northern regions of Italy, Lasagne are simple and only made with Bèchamel (white sauce), Ragù (Bolognese sauce), pasta, and Parmigiano cheese. Quite different from the loaded Lasagna of southern Italy, but no less delicious! If you're ambitious and want to make everything from scratch, you'll find all the instructions and tips in this recipe.

I call this recipe "Tuscan Lasagna" for the simple reason that I was born and raised in Tuscany and this is how all the people I know make Lasagne. But the same recipe is also used in many other regions of central and northern Italy.

Americans are used to the loaded Lasagna recipes from Italo-Americans who are usually immigrants from the South of Italy. Especially from Naples, where every food is loaded and comforting. In the South is common to make Lasagna with Ricotta and little meatballs. But in northern regions, recipes are more simple and Lasagna usually has nothing more than Ragù sauce, Parmigiano, and Béchamel.

Jump to:

• Ingredients and Substitutions
• The difference between fresh and dried pasta sheets
• How to make Lasagna
• Storage
• FAQ & Tips
• Related recipes you might like
• 📖 RECIPE

Ingredients and Substitutions

• Tuscan Ragù. As the name suggests, Tuscan Ragù is essential to making an authentic Tuscan Lasagna. The difference between Tuscan and Bolognese Ragù, is that the Tuscan one is more saucy and has a distinct flavor thanks to the juniper berries.
• Béchamel sauce. Béchamel or white sauce is the second most important ingredient in the Lasagna made in Northern Italy, which differs from the Southern one which has much more cheese and meat in it.
• Pasta. You have 3 options: homemade fresh pasta, storebought fresh pasta, or dried packaged pasta. I usually prefer the latter as it gives the best consistency and flavor, but feel free to choose the one most convenient to you, the recipe and cooking times will not change.

The difference between fresh and dried pasta sheets

I have to admit that I rarely make fresh pasta when I make Lasagne. The main reason is fresh pasta cooks in just a couple of minutes so it will come out inevitably overcooked in a Lasagna, unless you let the pasta dry for a few hours, which makes the process even longer.

The upside of using fresh pasta is that you can choose the thickness if you prefer many thin layers or less thick ones. You can also cut the sheets to the perfect size for your pan, which is great, since the dried pasta never ever fits any pan shape or size. Ever.

In big supermarkets, you can also often find fresh Lasagne sheets in the fridge. They are a good compromise between dried pasta and homemade fresh ones.

How to make Lasagna

The most difficult part of Lasagna is getting all the elements ready: making the pasta, the Ragù, and the Bechamel sauce. Once you have everything ready, comes the fun and easy part: the assembly of the layers!

• Make the Pasta: If you choose to make homemade fresh pasta for your lasagna, you should make about 3-4 portions, depending on how thin you're stretching it. Start with 4 portions, if it's too much you can still freeze the leftover pasta.
  • To make 4 portions of fresh pasta: 4 Eggs, 200g (1 ⅔ cups) of all-purpose flour, and 200g (1 ⅔ cups) of Semolina flour.

• Make the Ragù: Ragù is the Italian name for Bolognese sauce, as Bolognese is just one of the many varieties of Ragù. I always make my Tuscan Ragù sauce, the way my family always did it. It takes a couple of hours to make so I would suggest making it the day before if you want to bake your Lasagna for lunch.

• Make the Bechamel: Béchamel or white sauce is very easy to make. So easy that I never buy the jarred one which is full of useless ingredients and preservatives. You only need butter, flour, and milk. It takes about 10-15 minutes to make and you can also make it in advance and keep it in an airtight container in the fridge for a couple of days. The directions to make it are in the recipe card.

• Assembly: This is the fun part! The only rules are: always start with a wet layer and always finish with cheese. You should always cover the bottom of the pan with a layer of sauce (doesn't matter which one) before you add the pasta, this will prevent the pasta from sticking to the pan. And always finish the top with a generous layer of grated Parmigiano cheese to achieve a golden crust. The crispy golden crust is one of the best parts of a Lasagna, don't you agree?

Storage

You can keep leftovers in an airtight container in the fridge for 2-3 days. You can also freeze leftovers for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or in the oven.

Related recipes you might like

If you like this recipe, try also these other Lasagna recipes:

📖 RECIPE