Giada's Classic Italian Lasagna
About this recipe
Giada's Classic Italian Lasagna is a comforting dish that layers rich flavors and textures, making it a favorite for family dinners or gatherings. This version simplifies the process without sacrificing taste, ensuring that even novice cooks can create a delicious homemade lasagna.
The key to this lasagna is in the preparation: by cooking the components separately and layering them thoughtfully, you achieve a perfect balance of creamy béchamel, savory meat, and tangy tomato sauce.
Ingredient notes
- For the ricotta cheese, you'll need about 1.5 pounds, but the creator mentions having 2 pounds on hand, so you can save the extra for another use.
- The tomato sauce is made from whole tomatoes, basil, garlic, and olive oil, and you'll need 1.5 cups for this recipe.
Tips from Food Network’s video
- Prepare all ingredients before layering the lasagna to streamline the process and ensure even cooking.
- When making the béchamel sauce, use room temperature whole milk for a creamier texture and to avoid lumps.
- To avoid a soggy lasagna, use frozen chopped spinach instead of fresh, as it contains less water.
Good to know
- How long does it take to bake the lasagna?
- The lasagna bakes for 45 minutes at 375°F (190°C).
- Do I need to pre-cook the lasagna sheets?
- No, you can use the lasagna sheets raw; they will cook in the oven.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare all ingredients before layering the lasagna.
- 2
Heat a sauté pan and add olive oil.
- 3
Add 1 pound of ground beef to the pan and break it up with a spatula.
- 4
Season the beef with a little salt and cook for 4-5 minutes until browned.
- 5
In a bowl, beat 3 large eggs and set aside.
- 6
In another bowl, measure out 1.5 pounds of ricotta cheese and mix with the beaten eggs.
- 7
In a saucepan, melt 5 tablespoons of butter over low heat.
- 8
Add 0.5 cup of all-purpose flour to the melted butter and stir to form a roux, cooking until it is creamy and yellow.
- 9
Gradually add 2 cups of whole milk to the roux, stirring continuously to avoid lumps.
- 10
Season the sauce with 0.5 tsp of salt, 0.5 tsp of ground white pepper, and 0.25 tsp of grated nutmeg.
- 11
Let the béchamel sauce thicken, stirring occasionally.
- 12
In a separate bowl, measure out 1.5 cups of tomato sauce and set aside.
- 13
Once the béchamel is thick enough to coat the back of a spoon, check the consistency.
- 14
Prepare 1 cup of frozen chopped spinach, ensuring it is thawed and excess water is removed.
- 15
Start layering the lasagna: spread 0.33 cup of béchamel sauce on the bottom of a baking dish.
- 16
Add a layer of lasagna sheets (no need to pre-cook).
- 17
Spread a layer of the ricotta mixture over the pasta.
- 18
Add a layer of the cooked ground beef, followed by a layer of tomato sauce.
- 19
Sprinkle grated Parmigiano-Reggiano cheese on top of each layer.
- 20
Repeat the layering process until all ingredients are used, finishing with a layer of béchamel and a sprinkle of cheese on top.
- 21
Dollop a little butter on top for browning.
- 22
Preheat the oven to 375°F (190°C) and bake the lasagna for 45 minutes.
Heads up — we had to guess a little:
- The quantity of ricotta was inferred based on the context of the recipe, as the creator mentioned having 2 pounds but only needing 1.5 pounds for the lasagna.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
Are you Food Network? Claim this page or ask us to take it down. Your call, always.
