Classic Italian Lasagna

By nanarose

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 cloves fresh garlic, finely minced (see garlic tutorial here)
• 1/2 large onion, diced (about 1/2 cup)
• 8 ounces mushrooms, chopped
• 2 (8-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups milk (not skim, I used 1%)
• 5 tablespoons flour
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
• 1 pound ground turkey
• 1 pound mozzarella cheese, shredded
• 8 ounces Parmesan cheese, shredded

Details

Servings 9
Adapted from melskitchencafe.com

Preparation

Step 1

Instead of a ricotta cheese and egg mixture, you get a homemade white sauce that is creamy and rich. A simmered red sauce compliments the silkiness of the white sauce and the entire lasagna is filled with cheese. Lots of cheese. I couldn’t get over the deep flavor in this lasagna and I attribute the unparalleled richness to the browned mushrooms, garlic and onion that are pureed and added to the red sauce. What you ultimately get is a lasagna that is a textural masterpiece as far as smooth sauces go. Pair that with the tender ground turkey and the toothsome noodles and this is just an absolute winner.

Go make it now, please. I have no words left to help convince you that your life will not be complete until you try it.

Makes one 9X13-inch pan of lasagna (and requires the use of several pots and skillets…but don’t worry, you can wash those up in a snap while the lasagna is baking)

2 teaspoons Italian seasoning (or a mix of dried oregano and basil)

9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)

Directions

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.

In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When turkey is cooked through, drain the grease and set aside.

In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out. Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey.

While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. If you are using no-boil noodles, you can skip this step.

Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes. Add a pinch of mozzarella for good luck, if you wish!

To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.

Make Ahead Instructions:

Follow the recipe, letting the red and white sauce cool to room temperature before assembling. Assemble the lasagna as indicated in the recipe. Cover and refrigerate for up to 12 hours. Bake according to the recipe, adding an additional 5-10 minutes if needed. Alternately, the lasagna can be covered with a double layer of aluminum foil and sealed inside a jumbo-size ziploc bag (if you don’t have a jumbo-sized bag, make sure the edges of the casserole dish are sealed tightly with foil). Freeze for up to 2-3 months. Bake from frozen for 1 1/2 hours covered. Uncover and bake for another 45 minutes to an hour, until the lasagna is hot and bubbly. Let sit for 15 minutes before serving.

add one

This looks great. Can't wait to try it. I don't know about you but I prefer Italian recipes made at home than a restaurant. They seem better. Anyhow, I plan to make several of your recipes this week. I appreciate your blog. So helpful! This one and Amber's (thismommycooks.blogspot.com) are my favorite.

This is really close to the Lasagna I make here In Italy. I am lucky enough to live in Northern Italy via the US Air Force. In the last 2 years I have eaten so much lasagna it is ridiculous. But it is my most favorite dish in all of Italy.I too was floored the first time I had true Authentic Lasagna made with Bechamel aka White sauce!Since being here I have been on a quest for a great Lasagna recipe. I have made so many over the last two years.reading your entry today has put a big ol smile on my face.You have a great recipe here. Cannot go wrong with White Sauce and cheese!The only thing is being here in Italy you easily find Fresh Lasagna noodles in the grocery stores. So I use fresh noodles. Takes no time to bake too. If you can find fresh sheets of lasagna in a specialty store I highly recomend trying them out!

Oh, I'm so excited to try this! I was raised using a white sauce and ricotta in my lasagna so this recipe just looks fabulous!! It is going on my "to make" list for this weekend. I can't wait to try it

Melanie, I'm so excited you posted this recipe. I served my mission in Italy (Milan), and when I saw this picture, it brought back great memories of WONDERFUL lasagna I ate there. It even LOOKS authentic, can't wait to make it!P.S. Did you know a lot of Italians put nutmeg in their lasagna? It adds such a unique flavor. So unexpected.

Trying this out tonight with all the staples I have on hand. We're not big mushrooms eaters though, so I'm thinking about substituting baby spinach for the mushrooms… a way to add nutrition and the kids won't even know.

Thanks for the great post. I had no idea what to make for dinner tonight without having to go to the store and this did it! Awesome!

I love your recipes and your photos make me drool!! Just wanted to let you know I nominated your for the One Lovely Blog award

I make mine similar to this one, but I use a slowly cooked meat and tomato sauce called ragu (not to be confused with the jars you find at the store!!). I use Barilla noodles for the lasagna. You don't need to cook them. You place them as they are when you make layers and they cook with the bechamel and ragu sauces. And yes, lots of cheese!!

A wonderful variation to this recipe is to sprinkle the bread lightly with smoked paprika before grilling to a bubbly brownness.

Doris – oh, I would die for fresh pasta noodles. I actually have a new pasta maker I’m experimenting with but I’m not very good at it yet. Thanks for your input on lasagna – very trustworthy since you actually live in the “land of lasagna!”

K – I’ve only ever made this using Barilla’s brand of no-boil noodles so maybe there is something to the brand you use if yours turned out soupy. If you want to continue making it with the Walmart brand, it sounds like maybe cutting down on the sauces would be the best option!

Is ground turkey really “classic Italian lasagna” or is that a variation?

I normally don’t like lasagna because of ricotta cheese, I think it is disgusting. But my husband loves lasagna and is sad I don’t make it. ha I will definitely be trying this because it actually sounds delicious! Love your blog and all the recipes.

Hi Melanie! I’m DYING to try this lasagna, and the garlic cheese bread! I have a question…my lasagna that I make now, I love to use the Barilla no-boil noodles. however, if I use these, I add a little extra water to the tomato sauce, and leave the water out if using regular, cooked, lasagna noodles.

do you not add any extra water when using the no-boil noodles? I’m just wanting to make sure, because in my experience the no-boil ones need LOTS of moisture when cooking.

Hi Melanie C. – you definitely don’t want to add any extra liquid to the recipe. There is plenty of moisture with the red and white sauce so I promise the noodles will cook fully!

….well I do have a years (decades!) old favorite, but because I think you are just one of the greatest, I’m going to add this to my stash…will have to try this when the lasagna bug bites again.

I was planning on making my regular old lasagna this week, and bought all the ingredients for it, including my regular marinara from a jar. (Dont judge me…:). I’m wondering if I could make this with just my jar red sauce? And if so, how much should I use?

Have you tried freezing and reheating this? I made two and realized how much food it is…hoping to freeze, unless the mushrooms or some other ingredient might freak out. Thoughts?

hayley – I don’t even dare weigh in on the issue of using jarred sauce because with the no-boil noodles, I’m not sure exactly how much sauce you need to cook them fully (I’ve never measured the amount of red sauce this makes). However, if you dare to try it, let me know!

Wow, the white sauce added a great dimension to this dish!! The lasagna was delicious!

Finally worked up the guts to make this–it was my first lasagna! I substituted all the cheeses with my mother’s lactose-free version and she couldn’t even tell the difference. Everyone was impressed with the no-boil noodles either, since we’ve never used them. Your recipes are clear and precise, which is great for someone like me who is just starting out at cooking! Thank you for giving my lactose-intolerant mom a chance to have lasagna again!

This looks amazing and I love that it uses ground turkey! Have you subbed ground turkey in your mom’s lasagna before? I was going to try that but found this recipe to try instead. I was also wondering if I made this ahead of time would it be good in the fridge for 2 days? Like make it Sunday night and bake it Tuesday night. We are going camping(with a trailer with a fridge and an oven) and I would like to make it before we leave and keep it in the fridge. What do you think?

Hi Katie – I have subbed ground turkey in my mom’s lasagna and it works out great. As for this lasagna, I’m afraid it might get a little soggy sitting for two days. if you really want to make it ahead, I’d make it up to a week ahead and freeze it. Then, bring it frozen to camping and let it thaw in the fridge (wouldn’t need to thaw all the way) and cook it from a slightly frozen state. Does that make sense?

Great, then I can make it way ahead of time. One less thing to do the day before we leave. I’m bringing the make ahead garlic bread too, so good! Thanks for the tips! Soggy lasagna does not sound too appealing. =)

Made this yesterday..WOW..I cannot tell you how thrilled I am to find a recipe for lasagne that tasted this good. This will be my ONLY lasagne from now on…Not soupy at the end like so many others are..perfect pieces after it has rested 10 minutes. and SO creamy delicious. I am planning to add a bit of red and green pepper to ours next time as we like that, but other than that, will NOT change a thing. I am making this yummy recipe for our annual Christmas party this year for sure!!

Catherine – I’m glad that despite the multiple pans used and the time that this lasagna was a hit. It is one of my absolutely favorites. Just seeing your comment makes me want to have it for dinner tonight!

I can’t wait to make this tonight! It looks delicious!! Except I have one question.. I know your feelings about shredded mozzarella cheese for pizza, is that the same for lasagna too or can I use pre-shredded cheese? Thanks!

Alicia – well, to be honest, I only ever shred my own mozzarella since my husband (by virtue of him working for a cheese manufacturing company) has tainted my tastes for preshredded cheese forever. Having said that, in this lasagna, I actually think preshredded mozzarella would work fine. It might be slightly less melty than cheese you shred yourself but mixed in with all the other ingredients and you probably won’t be able to tell.

Mel, this might just be the BEST thing I have made off your site…and that’s saying A LOT considering I have made tons of your stuff and loved every bite of everything! I cannot get over the smooth, richness of the two sauces in this! I love skipping the ricotta and going straight for the bechemel! Especially since it just makes the already amazing red sauce taste even better! My entire family just about died over it! I added frozen chopped spinach to the red sauce based on some of the previous comments, and it was a success! The leftovers were AMAZING! Why are lasagna and spaghetti so much better the second day? I really can’t figure that one out, but man oh man we were fighting over these leftovers! Thanks yet again for making me look like a genius!

SO excited to try this, and am SO GRATEFUL that Allie M got me addicted to your site!

Nancy – the milk adds a richness to the sauce that is hard to achieve with skim – having said that, if you prefer skim, I’d still give it a try. The sauce might be slightly thinner, but it could still work, I’m thinking.

I made this lasagna last week along with your other lasagna recipe (your mom’s). We ate the other one the night I made it and put this one in the deep freezer. I just cooked it last night. 90 min covered @ 375 then 3o more minutes uncovered, and about 10-15 to cool on the stovetop. I have to say my husband and I prefer this one. We loved it! It is a new favorite. Oh, and I used the Wal-Mart/Great Value no boil noodles with no problem…

Jennifer – yes, you can make it ahead of time. I would recommend letting the sauce components cool before layering the lasagna. If refrigerated, I would add 15 minutes to the baking time.

I was wondering what you’d recommend if I’m making this gluten free as far as the flour in the bechamel sauce…. Do you think I could heat the butter and milk together and then whisk in cornstarch? I think the flour might be the key for the smooth silky sauce, but then nothing is ever the same without gluten, is it? (Yes, I’m planning on using G-F noodles!)

Leslie – hmmm, that’s a good question. You could probably eliminate the butter and flour altogether and then bring the milk, salt and pepper to a simmer. Make a little slurry of cornstarch and cold water (maybe 2 tablespoons cornstarch with 2 tablespoons water) and whisk it into the milk. Bring the milk to a boil and whisk constantly to let thicken. If needed you might have to add more of the cornstarch slurry – just keep in mind that the cornstarch has to be mixed with cold water before being added to the milk. I honestly have no idea what the consistency/flavor would be like but it’s worth trying. Good luck!

Oh my goodness! I have used plenty of recipes from online blogs and such, however, I have NEVER taken the time to comment. THIS lasagna, game changer. Sold. Will NEVER make it another way again! I will say I did the unthinkable (inexcusable, but I’m just sooo busy and have limited time), I used a jar sauce (ouch, I know.), next time I will allow myself the time and energy to use all FRESH ingredients (no jar/can of anything).

I’ve got a shortcut that makes this the crowd pleaser at my house. Of course, everyone loves it, but I’ve made it easier on the cook. I process all my veggies 1st, then saute them – the result is the same with far less mess than processing hot cooked vegetables. This is also a great recipe to go vegetarian – the mushroom sauce is so ‘meaty’, even without the turkey, that my husband never misses it on Meatless Monday!

hoooo! Wow! Yummy supper. So I’ve always kinda prided myself in my lasagna making. It has been my fave food since childhood and on the rare occasion that I have used recipes, they’ve never compared to my own out of my head…..until today! That was amazing! Wow! Even my daughter who hates lasagna (which I think has got to be a crime!) loved it–and she had actually cried when she discovered I was making lasagna for supper! I can’t quite figure out why this was so good cuz it is so similar to how i make my own, however it has got to be how the sauce was cooked–with the pureed, fried veggies and all. I don’t know. Just amazing.

My only question: I am living in England at the moment, and here, as well as in most countries outside of the US and Canada, we do not have ‘tomato sauce’. In most countries that would be construed as ketchup, or maybe a jar of bolognese sauce or Ragu. What would you suggest I substitute for that? Today I used pureed tomatoes (which is the same as passatta), should I just add extra salt or should I add other things as well? Should I use a pre-made jar of Ragu-type sauce? Also here, they call tomato paste tomato puree. So a non-North American reading American blogs could certainly be confused!! thanks for your advice!

Hi Tara – so happy you liked this. Thanks for checking in (as always!). I appreciate the clarification on terminology for what kinds of foods you can find in England. Are the pureed tomatoes you used similar to crushed tomatoes? You said that tomato paste is called tomato puree so I didn’t know if the pureed tomatoes you used were actually tomato puree, or in other words, tomato paste. Whew! This is confusing. Basically, I would sub for the tomato sauce another tomato product with the same consistency as crushed tomatoes. I’d probably try to stay away from the jarred pasta sauces so you don’t get added flavors, but you might want to throw in some salt to taste and that would be about it.

This sounds delicious! I found your site a couple weeks ago and have already used and loved over 10 of your recipes so far….thanks for helping me enjoy cooking again!! Two questions….my husband is weird about chunks of tomatoes….do you think it would work if I puréed the diced tomatoes before adding them to the sauce or would it make it too soupy? Also…as far as making this in advance and refrigerating or freezing (I’ve read the previous comments) does this still work for the no boil noodles as well? Thanks so much, I can’t wait to make it!

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