Classic Italian Lasagna

I’ve had lasagna.

And I’ve had great lasagna.

And now, I can say, that without a doubt, I have had the most amazing classic Italian lasagna known to man…and I’ve had it at least four times over.

My Aunt Marilyn snagged this recipe from an Italian friend of hers and passed it on to me. I questioned whether to try it, since I am really loyal to my mom’s fabulous lasagna, but I can’t resist trying new recipes, so I made it. And now I’m trying to find the words to describe it to you.

This lasagna defies the notion of what I always assumed to be normal lasagna (you know, noodles covered with sauce, covered with ricotta or cottage cheese, covered with cheese…and on and on). That’s all fine and good – and the process creates a great lasagna as I’ve always known it, but this lasagna, oh, This Lasagna…it is unique and different and authentic and just so very, very delicious.

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.

Classic Italian Lasagna

What To ServeDivine Breadsticks or Cheesy Garlic Bread
Steamed vegetable like broccoli or peas
Simple green salad (or something more fancy like this Gourmet Green Salad)

One Year Ago: Asian Lettuce Wraps
Two Years Ago: My Favorite Cheesecake…Ever

Classic Italian Lasagna

Yield: Makes one 9X13-inch pan of lasagna

Classic Italian Lasagna


    Red Sauce:
  • 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
  • White Sauce:
  • 3 cups milk (not skim, I used 1%)
  • 5 tablespoons flour
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Lasagna:
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.


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.

Recipe Source: adapted from Aunt Marilyn

204 Responses to Classic Italian Lasagna

  1. megan says:

    my grandma is Italian, and like you I'm partial to my mom's lasagna. But I'm not above trying a new recipe. I love lasagna and I"ll be trying this one out for sure!

  2. Laura says:

    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 ( are my favorite.

  3. Doris says:

    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!

  4. Jenn says:

    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 🙂

  5. Cammee says:

    I first learned of, and tried, a lasagna with bechamel sauce a couple years ago. Can't wait to try yours!

  6. Angela says:

    My mouth waters when I read your blog! Sounds so delicious!

  7. Anonymous says:

    I'm an Italian American. I'll be trying this version of Lasagna. Thanks so much for posting it. I love your blog and really appreciate all of your recipes and comments of each one. Valerie H.

  8. Chrissy says:

    THANK YOU for posting this… I love the ingredients… I remember making a bechemel sauce too but the recipe still asked for ricotta… I think it was a Giada de Laurentis recipe… yours seems easier… i've bookmarked it…

  9. Jenna says:

    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.

  10. Anissa says:

    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!

  11. Kathleen says:

    This sounds like amazing lasagna! Tell aunt Marilyn thanks!!

  12. Mama Jan says:

    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 :)

  13. Sherry G says:

    Chicken in lasagna! Yummy=) I might just have to double the cheese cause I love it sooo much.

  14. Anissa says:

    Just made this, with spinach instead of mushrooms, and it's the best lasagna I've had in a very long time. This is my new go to recipe. SO GOOD everyone! Thanks!

  15. Peregos says:

    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!!

  16. grace says:

    oh, melanie, this is terrific! the white sauce, the tomato sauce, the cheese. the cheese. this may be the quintessential lasagna for me. did i mention the cheese?

  17. K says:

    This was FABULOUS. I have a question though- My lasagna was still soupy after 15 minutes cooling time. I followed recipie exactly (which I don't always do, as I am an avid cook)but mine was a little soupy until about 40 minutes later. I used Walmart noodles, would that be the difference?Thanks so much, I love your posts.Kara

  18. […] My. I served this with the lasagna I posted yesterday (incidentally this bread recipe was also given to me by my amazing Aunt Marilyn) […]

  19. Ruth says:

    Made this yesterday and it was amazing!! I LOVE your blog. It is by far my favorite recipe blog that I follow. I’ve made so many of your recipes I can’t even count. I just love that your recipes are for normal food that a family (with kids) can eat- but definitely not boring!!
    -Your fellow Wisconsinite

  20. William says:

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

  21. Anonymous says:

    could I substitute the ground turkey for ground beef and still get the same results?

  22. Mel says:

    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!”

    Anissa – I was waiting to hear the verdict after you posted your first comment that you may try this. I’m definitely going to be throwing some spinach in mine next time, too. Thanks for trying it that way and letting us know it worked out great!

    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!

    Anonymous – you could definitely substitute ground beef for ground turkey.

  23. Mel says:

    Hi, Ruth! Thanks for your comment. I’m so glad you like the blog and that this recipe was a hit. Thanks for letting me know!

  24. Stacie says:

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

  25. Mel says:

    Stacie – the ground turkey is not an adaptation from the recipe – it was called for in the original I got from my Aunt. As for if it is authentic, I’m not sure, but it tastes great. I’m guessing a red meat may be more authentic but I like this with the ground turkey.

  26. Jannifer says:

    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.

  27. Melanie C. says:

    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.

  28. Jenny says:

    Melanie!!! You have convinced me! This sounds and looks heavenly! I can’t wait to try it!

  29. Mel says:

    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!

  30. Katy says:

    ….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.

  31. Anonymous says:

    What kind of mushrooms do you use for this recipe?

  32. KA says:

    Made this last night and it’s the only lasagna I’ve ever made that I liked! Also, my mom, sister, nephew, son and husband loved it! Thanks!!!

  33. L says:

    I’ve been struggling to find a way around making lasagna without ricotta because I can’t find a decent lactose-free substitute; I’ll definitely have to try this!

  34. Mel says:

    Anonymous – I use regular white button mushrooms.

    KA – I’m so glad that this lasagna was a hit and especially that you liked it so much! Thanks for letting me know.

  35. hayley says:

    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?

  36. Angela says:

    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?


  37. Mel says:

    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!

    Angela – I’ve never tried freezing it, but my sister has, although she hasn’t cooked it yet. I’m pretty sure it will cook up just fine (considering that normal lasagna freezes fine). I’d try it for sure. Let me know if you do.

  38. Jackie says:

    Hi Mel

    I was wondering if I could use the Italian Turkey Sausages in this recipe instead of ground turkey, which I think have more flavor, what do you think?

  39. Mel says:

    Jackie – yes, I’m sure you could substitute Italian turkey sausages. I’ve never used them so I’m not familiar with the taste, but if you like the taste of them, go for it!

  40. Pat says:

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

  41. Mel says:

    Pat – thanks for checking in. I’m so glad you liked this lasagna!

  42. L says:

    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!

  43. Mel says:

    L – thanks for your comment! Were you able to use lactose-free milk for the bechamel sauce also? I’m so glad that your mother was able to enjoy it, too. Thanks for letting me know!!

  44. Angela says:

    Angela again from #36 above. Just reporting back in on freezing the lasagna. Worked great, tasted great. Just needs plenty of time to defrost. Had it in the fridge for a day and on the counter for another 6 hours or so and was still frosty when it came time to bake it. Took about 1.5 hours to cook. But absolutely delicious, so definitely a keeper and worth every minute of the prep and cook time. Thank you! Another winner!

  45. Mel says:

    Angela – thanks for checking in again! I was curious to know how this worked and am so glad to know that it baked up well after being frozen and semi-defrosted. Thanks for letting me know!

  46. Ashlee says:

    I don’t like lasagna much at all, but my husband loves it, so I broke down and made this and I ate about half the pan by myself! It was so good! I’m a new fan of your blog. I’ve already made about 6 other recipes and this is my new go-to source. Even my 2 year old will eat most of what I fix!

    • Mel says:

      Ashlee – too funny! I’m so glad that you liked this lasagna and that I’m not the only one guilty of overeating something I love. I’m thrilled you’ve liked the recipes you’ve tried – thanks for letting me know!

  47. Katie says:

    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?

    • Mel says:

      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?

  48. Katie says:

    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. =)

  49. Diana Shrome says:

    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!!

    • Mel says:

      Diana – I am thrilled that you loved this recipe, especially since it is my favorite lasagna recipe, too. Thanks for letting me know!

  50. Christy says:

    Made this tonight and DH said it was the best lasagna he’s ever eaten! I have to agree! Thank you so much for the AWESOME recipe!!! I love your blog!!

  51. Catherine says:

    OMG! Now that I am not working b/c of our recent move, I have been trying to cook more meals at home. I have downloaded and printed and filed maybe 20 recipes and this is the one that has been the hands down very favorite of mine . I may have used all the saucepans I own and dividing the portions out in 3’s was very clever although I was not sure at first. I have never been so satisfied with the flavors and texture.. oh and the cheese! In not so short. Mel, thank you for taking the time to do this for not only those who cook often but those like me… just getting started. 🙂

    • Mel says:

      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!

  52. Alicia says:

    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!

    • Mel says:

      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.

  53. Allie M. says:

    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!

  54. BriAnn says:

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

  55. Nancy says:

    trying this today – serving tomorrow… can’t wait! Just a quick question – why not skim milk? I have made white sauce before (for a “fancy” mac and cheese recipe) and used skim, and it seems to turn out fine. Is it for more flavor or the texture of the sauce? Many thanks!

    • Mel says:

      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.

  56. Nancy says:

    I assembled it the night before – put it in the fridge overnight “raw” and it cooked up beautifully and everyone LOVED it. Raved. And now they all asked me to send them your link. So you have some big new fans in the greater Buffalo region! I ended up making it with 1% since I had to go to the store anyway…

  57. Amy S. says:

    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…

  58. Krista says:

    I made this lasagna last night and it was absolutely delicious. The sauce is so creamy! I really can’t wait to have some for lunch today. This is recipe box worthy for sure!

  59. Jennifer says:

    Can this lasagna be made a day ahead of time? If so, what would you suggest for the cooking time? Thank you!

    • Mel says:

      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.

  60. Cynthia says:

    I made a similar recipe from Cooks Illustraed magazine, they made a bolognese (meat) sauce and the white sauce with the Barilla no cook noodles and cheese. Most amazing lasagne I ever made, and I have made plenty. So this sounds amazing too, who would have thought no ricotta? Saves a lot of money too, as ricotta can be expensive.

  61. Zenaida says:

    I just want to say I just prepared this! It’s cooking in the oven as we speak, with 2 minutes left on the timer! I had soooo much FUN making this!! I can’t wait till it’s done and I can write all about it! Thanks doll!

  62. Zenaida says:

    Ok I made it!! And OMG it was the Best Lasagna I’ve ever had!! And I don’t eat lasagna because I never like the way it was put together! Now I’m in heaven and will probably gain 10 pounds! I definitely went heavy on the cheese, but well worth it!! Thank you so much!!

  63. I just had to post that I made this lasagna last night and it was AMAZING! My husband and I both agreed that it was the best lasagna we’ve ever had! Thanks for all your amazing recipes!

  64. Jackie says:

    I tried this lasagna tonight and it was awesome!! My husband and I invited my sister, brother in law and my dad over for dinner and were nervous about trying a new recipe. It was amazing!

  65. […] Source: Mel’s Kitchen […]

  66. Sallie Sullivan says:

    Have you ever tried freezing this or making it a day ahead of time? I am having an Italian Christmas Eve and I’m hoping not to get stuck in the kitchen all night!!

  67. Mel says:

    Sallie – I’ve never frozen this, although my sister has and said it baked up wonderfully. I have made the day before and refrigerated – that’s what I’ll be doing this year.

  68. Ava says:

    Has anyone tried this with veggie turkey or soy?

  69. Jenny says:

    This was an amazing lasagna! I always trust your word. Thank you for the recipe!

  70. Andi says:

    Wow! I love pinterest and that’s how I found your blog. I also love it when I actually have time to prepare a recipe and give my real honest opinion….this was fabulous!!!
    Mine took a good bit longer to bake than yours, but other than that the instructions were easy to follow, clean up wasn’t bad since there was a little down time, and the result is divine!
    I used ground beef, but next time I think I am trying sausage for a little something extra.
    Thank you, thank you!

  71. Kim says:

    I am a newcomer to Mel’s Kitchen and I love it! I tried this lasangna and it was awesome….and believe me I have made some pretty teriffic lasagna from some famous chefs. I used turkey italian sweet sausage instead of regular ground turkey and baked mine for 10 minutes more with the foil off, but I live at high altitude. I was shocked at how easy this recipe was but how delicious!

  72. […] – Classic Italian Lasagna (new recipe) with Tossed Green […]

  73. lisa says:

    I just made the red sauce and seems to me it is really salty? Will the white sauce help wittaking out some of that or maybe it is too much garlic?

  74. Mel says:

    Lisa – I don’t know why your sauce tasted overly salty – how was the finished lasagna?

  75. lisa says:

    It was awesome.. I left the sauce in the frig overnight and put it together for dinner this evenin…my mom, my niece and her friend said it was great! ! Turned out not to be salty

  76. lisa says:

    I will be making this one instead of my other go to from now on…thank you…looking forward to making more stuff from this website! Thank you

  77. Teresa says:

    This is a great lasagna recipe. I am love with bechamel sauce in lasagna, and so is my husband. Thanks!

  78. Leslie says:

    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!)

  79. Mel says:

    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!

  80. Alyssa says:

    Made it and LOVED it! Will use it again and again!

  81. Alexis says:

    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).

    Thank you so much for the recipe, had more than one person say it was their best ever, and certainly MY best ever!

  82. Rohini says:

    I have never eaten lasagna before and I made this recipe since it was mentioned as a classic dish… I substituted the meat with carrots,red peppers, mushroom, broccoli and spinach and it tasted GREAT! Thank you for the recipe!

  83. Tabitha says:

    It was perfect!

  84. AMBER says:

    Which brand of tomato paste and sauce do you usually use?

  85. Mel says:

    Amber – I buy anything from Hunts to Red Gold. I stay away from the generic, simply because I haven’t had good results but otherwise, I’m not brand specific.

  86. Joy says:

    So good! My husband is pretty sure anything with ground turkey is the opposite of good so I subbed out 1/2 hot Italian sausage and 1/2 ground beef. This was seriously delicious. We had my sister and her carnivore husband over and lets just say we didn’t have to worry about leftovers. The amount of food consumed by the guys was spectacular. Definitely a home run meal.

  87. Kathy says:

    Oh my goodness, this lasagna is delicious!! Thanks for sharing!!!! You really do have the best recipes!

  88. Jane, QOATM says:

    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!

  89. Mindy says:

    This definitely was the best lasagna ever! I made this last night for a get-together and everyone loved it. My husband thought the turkey was sausage. I did cook it for 60 minutes on 375 degrees because I was using oven ready noodles and I didn’t think 30 minutes was long enough. Turned out awesome! Thanks for the recipe!

  90. Becky says:

    I saw that someone subsituted Spinach for the Mushrooms in the recipe. How much Spinach do you use or recommend? I’m super excited to try this recipe but am not a fan of Mushrooms.Thanks!

  91. Tara says:

    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!

  92. Tara says:

    One more note (to Mindy a few comments above): I used oven-ready noodles also and the 30 minute cooking time was perfect. They were very tender. I then removed the tinfoil and broiled the lasagna for 2 minutes to bubble and brown the cheese.

  93. Mel says:

    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.

  94. Katie says:

    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!

  95. Mel says:

    Katie – I’ve never pureed the tomatoes so I’m not sure how that would affect the liquid. It might make it a bit more liquidy but with only one can of diced tomatoes, I think it’s definitely worth a try. I’ve frozen it with the no-boil noodles and it worked great!

  96. Karla says:

    Ooh, I was looking for a lasagne recipe w/o ricotta and this looks good! Question – I already have a bunch of homemade sauce put away from our bounty of garden tomatoes, how much sauce do you think I would need for this?

  97. April says:

    Can i assemble this the night before?

  98. Mel says:

    April, the longest I’ve made this in advance is the morning of so I don’t know how the night before would be. If you try it I would make sure you cool the sauce components to room temp before assembling.

  99. […] for its rich cuisine, but I decided to stick with Italian.  I made the yummiest, ricotta-free lasagna for dinner and New York Cheesecake from the Usborne Children’s World Cookbook, which we […]

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