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  • Jolly


Updated: Dec 31, 2018

Most Italian women have their own way of making lasagne, and the variations range from great vegetarian varieties (great and very popular in Italy), to vegan (as good), to keto-friendly (by far the less similar to the real thing). However they are all incredibly rich and tasty never-to-forget experiences. I make it in the most traditional way I know, as per my granny 🙂.

This is by far my most favourite Italian dish. It is really comfort food and delicious, always had guests praising my lasagne despite this being quite a common dish almost everywhere.

Follow me through these steps to make something truly amazing!


  • 300 gr Lasagne sheets: buy them in boxes from Barilla, Agnesi, De Cecco. Make sure they do not need separate pre-cooking (most of them do not).

  • 1 cup of finely grated Parmesan cheese

For the Bolognese Sauce:

  • 40 gr olive oil

  • 700 gr mince meat (the leaner the better)

  • 3 tins (400 gr each) of chopped tomatoes

  • 1 large onion

  • 4 medium garlic cloves

  • 1 carrot (or 1/2 if larger than usual)

  • 1 celery stick

  • 3 good slugs of Anchovies paste (or two fillets)

  • Half a nutmeg, grated

  • A few pinches of salt; ground pepper both Black and White if possible

  • A few pinches of oregano

For the Bechamel sauce:

  • 200 gr butter

  • 200 gr flour (cream flour, not self raising)

  • 2 litres milk (or soy milk if you are lactose-intolerant)

  • 1 cup of finely grated Parmesan cheese


Bolognese sauce – this is where you start. Please see here the Bolognese sauce as Nonna Lu taught me when I was very little.

You need to bring it again up to room temperature (or a little warmer) in its pot on the hob if the sauce was in the fridge before you start assembling your lasagne.

Bechamel sauce – or “white sauce”. This is the sauce to make the moment in which you are ready to assemble the full lasagne and then cook it, because the Bechamel does not wait very well. Please see this technique to make the perfect Bechamel.

The Lasagne: assemble the dish (in a big deep tray) starting with a thin layer of Bolognese sauce, followed by your lasagne pasta sheets in a single layer. Tip: make sure you cut the lasagne sheets if needed so that the full tray is covered, they break easily in your hands.

Then add another layer of Bolognese sauce, and follow with a layer of Bechamel sauce.

Continue laying down your layers (lasagne sheets + Bolognese sauce + Bechamel sauce) until the last layer of Bechamel sauce (it must be the last thing on top). Sprinkle with the finely grated Parmesan cheese.

Put into a pre-heated oven at 180 degrees and let it cook for 20 minutes. Check that the top is brown but not black! you need to keep it in the oven a little longer if it hasn’t browned yet (again I put a photo to give an idea of the right "crust" on top that you need to achieve).

Your lasagne is ready! Now take it out of the oven and leave it to rest uncovered for at least 30 mins before cutting it and taking the first slice out (I personally wait 40 mins as I don't like it too hot).


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