Description
Classic Tuscan Lasagna
This classic Tuscan Lasagna is a simple yet incredibly flavorful dish that’s loved by many families in central and northern Italy. Unlike the lasagna recipes from southern Italy, which often feature ricotta and meatballs, Tuscan lasagna focuses on a rich Ragù, creamy Béchamel sauce, and Parmigiano cheese. It’s perfect for those seeking an authentic taste of Tuscany, bringing warmth and comfort to your table. Whether you use fresh or dried pasta, this lasagna will always delight with its layers of savory goodness!
3 lbs Tuscan Ragù
1 package Lasagna sheets (4 portions)
2 cups grated Parmigiano cheese
Béchamel Sauce:
4 cups Milk
½ cup Butter
½ cup Flour
Salt, Black Pepper, Nutmeg
Directions:
1. Prepare the Béchamel sauce: Melt butter, add flour, mix, then add warm milk. Simmer until thick.
2. Preheat oven to 400°F (200°C). Layer pasta, Ragù, Béchamel, and Parmigiano. Repeat, finishing with cheese.
3. Bake for 35-40 minutes.
Prep Time: 10 mins
Kcal: 713
Step-by-Step Guide
1. Make the Béchamel: In a saucepan, melt ½ cup butter over medium heat. Whisk in ½ cup flour and cook for 2 minutes to form a roux. Gradually pour in 4 cups of warm milk, whisking constantly to prevent lumps. Season with salt, black pepper, and a generous pinch of nutmeg. Simmer, stirring, until the sauce thickly coats the back of a spoon (about 10 minutes). Remove from heat and cover.
2. Assemble the Lasagna: Spread a thin layer of Ragù on the bottom of a 9×13 inch baking dish. Place a single layer of lasagna sheets over it. Spread a layer of Ragù over the pasta, followed by a layer of Béchamel, and a sprinkle of Parmigiano cheese. Repeat this sequence (pasta, Ragù, Béchamel, cheese) for 3-4 more layers, ensuring you finish with a generous top layer of Béchamel and a heavy coating of Parmigiano.
3. Bake to Perfection: Cover the dish loosely with aluminum foil and bake in a preheated 400°F (200°C) oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbling. Let the lasagna rest for at least 15-20 minutes before slicing. This allows the layers to set for clean cuts.
Serving Suggestions
Serve this hearty lasagna with a simple side salad dressed with a sharp vinaigrette to cut through the richness. A classic arugula salad with lemon and shaved Parmigiano is perfect. A glass of medium-bodied red wine, such as a Chianti Classico, complements the robust Ragù beautifully. For a complete Tuscan meal, start with a plate of crostini.
How-to Summary
To make Classic Tuscan Lasagna, prepare a nutmeg-infused Béchamel sauce. In a baking dish, create alternating layers of lasagna sheets, Tuscan Ragù, Béchamel, and grated Parmigiano cheese. Bake covered at 400°F for 25 minutes, then uncovered until golden. Rest before serving.
Frequently Asked Questions
Can I use no-boil lasagna sheets? Yes, they work perfectly. Ensure your Ragù and Béchamel sauces are a bit saucier to provide the necessary moisture for the pasta to cook.
How can I make this lasagna ahead of time? Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time, starting from cold.
What’s the key difference between Tuscan and other Italian lasagnas? The hallmark is the use of a meat-rich Ragù and Béchamel sauce, omitting ricotta or mozzarella entirely for a more refined, layered texture.
Can I freeze baked lasagna? Absolutely. Cool completely, portion, and freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered, in a 350°F oven until heated through.
Why is resting the lasagna so important? Resting allows the layers to firm up, preventing a runny mess when sliced. It ensures you get a clean, defined piece with all the distinct layers visible.
Common Mistakes to Avoid
- Using cold milk for the Béchamel, which leads to lumps. Always warm it slightly first.
- Skimping on the resting time after baking, resulting in a sloppy presentation.
- Over-saucing individual layers, which can make the final dish too wet.
- Forgetting to season the Béchamel adequately. Taste and adjust the salt, pepper, and nutmeg.
- Baking at too high a temperature, causing the top to burn before the center is hot.
Conclusion
This Classic Tuscan Lasagna is a celebration of layered flavors and comforting textures. By focusing on a robust Ragù and a silky Béchamel, it delivers an authentic taste of Tuscany that is both impressive and deeply satisfying. Mastering this dish is a rewarding culinary achievement, perfect for family dinners and special gatherings alike. Buon appetito!