How to make perfect lasagna at home, with step-by-step photos.
How to make perfect lasagna at home is a tutorial with step-by-step photos to make lasagna at home that is a ten out of ten; lasagna is the quintessential festive dish, simple to prepare and loved by everyone, both adults and children. Making it is very simple; just prepare an excellent meat sauce, lots of grated cheese, and diced mozzarella. With the step-by-step recipe, it’s a breeze, so everyone in the kitchen, today we’re making some excellent lasagna 🙂
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ragù Ingredients:
- 28 oz mixed ground meat (you can also use just beef)
- 3 carrots
- 1 stalk celery
- 1 onion
- 61 oz tomato puree
- 1 oz dry white wine
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 1.5 oz milk
- 17.5 oz egg lasagna sheets
- 17.5 oz mozzarella
- 10.5 oz grated Parmesan cheese
Tools
- 1 Lasagna Pan
- 1 Casserole
- 1 Colander
- 1 Wooden Spoon
- 1 Ladle
- 1 Oven
Steps
First, prepare the meat sauce; you can also do this the day before and store it in the fridge once it’s cold (I make quite a bit to have a well-seasoned lasagna that isn’t dry).
Finely chop the celery, carrot (lightly peeled beforehand), and onion.
Put a drizzle of oil in a casserole, add the chopped celery, carrot, and onion, stir and let it lightly brown, add the ground meat, and let it brown over low heat, stirring with a wooden spoon to break up the meat. Once the meat is well broken up and browned, add the white wine and let it evaporate. Once the alcohol has evaporated, add the milk, a grind of pepper, and salt, and let the milk absorb over low heat.
Once the milk is absorbed, add the tomato puree, and let the sauce cook covered with a lid for at least 2 hours over very low heat, stirring often, especially after an hour of cooking (if necessary, add a bit of broth, but if you use a low flame, it won’t be needed).
I sometimes also prepare 10 oz of tomato separately (taken from the total), cooked simply with chopped onion and carrot, salt, and pepper, without letting it dry out too much during cooking, and I use it only as the first and last layer. You can do it too, or just use the sauce as the first and last layer.
Cut the mozzarella and let it drain in a colander.
Preheat the oven to 356°F.
Let’s begin preparing the lasagna.
Take a lasagna pan or a glass baking dish and cover the bottom with an even layer of sauce.
Cover with 2 layers of lasagna sheets (I start with 2 layers to have a more substantial base; the lasagna will cut much better).
Cover the pasta with a layer of meat sauce.
Sprinkle with grated cheese.
And with mozzarella scattered here and there.
Cover with another layer of lasagna sheets, then another layer of meat sauce.
Again, grated cheese and mozzarella.
Continue layering this way: pasta, meat sauce, grated cheese, and mozzarella.
Continue until you reach the edge of the dish and finish with pasta (I always put 2 layers), plenty of tomato sauce, and Parmesan.
Bake at 356°F for about 35 minutes.
Lasagna is ready when the surface is golden and the pasta is soft to the fork test.
Remove from the oven and serve.
How to make perfect lasagna at home is complete, and your lasagna is ready to be enjoyed… Bon appétit!
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