Classic Italian Lasagna

Classic Italian Lasanga

You need plenty of time to make a baked lasagna with an authentic flavor, but it is always worth it!


  • 1/2 cup olive oil
  • 1 onion
  • 4 garlic cloves, minced
  • Kosher salt
  • 3 Lb. beef
  • 1/2 cup dry white wine
  • 4 cups chopped peeled tomatoes, or one 28-ounce can San Marzano tomatoes, with their juice
  • 3 fresh bay leaves
  • 1 dried lasagna noodles
  • 2 pounds whole-milk ricotta cheese
  • 1/4 cup chopped fresh flat leaf parsley leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 large eggs
  • 1 Lb. fresh mozzarella cheese, grated


In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the onion garlic and a three-finger pinch of salt and sweat them until they are translucent, about 2 minutes. Add ground beef, season with another healthy pinch of salt, and continue cooking until the meat is browned, about 10 minutes. Add the white wine, tomatoes and their juice and the bay leaves, scraping the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt and simmer for 2 hours over medium heat. Remove the bay leaves and let cool. Skim any fat that rises to the surface.