Tuscan Lasagna: The BEST Lasagna you will ever eat

Picture this: layers of pasta, soaked in a rich, saucy Tuscan Ragù, draped with creamy Béchamel, and sprinkled with Parmigiano, all baked to bubbling perfection. If you’re thinking, this sounds like the lasagna of my dreams, you’re absolutely right. Forget the heavy ricotta-loaded versions—this Tuscan-inspired lasagna is all about simple, classic flavors and feels like a warm hug straight from Italy. It’s the best lasagna I’ve ever tasted, no question, and it’s crafted with all the heart and soul of traditional Italian cooking. So grab a glass of wine and let’s dive into this Tuscan lasagna that will have you saying “marry me” to every bite!

Unlike the lavish, cheese-laden lasagnas we often see here in America, which were brought over by Italian immigrants from the south (think Naples, where lasagna is packed with ricotta, mozzarella, and sometimes little meatballs), the Tuscan version is intentionally simple. It’s about quality ingredients and flavor, not overloading. This recipe embodies the soul of northern Italy, where dishes are meant to showcase a few perfect ingredients and let each shine.

Then comes the Béchamel, the creamy, velvety white sauce that brings everything together. With just butter, flour, and milk, it’s deceptively simple yet adds an undeniable depth to the lasagna. Homemade Béchamel is a game-changer, and in just 10-15 minutes, you have a sauce that’s far superior to anything jarred.

For the pasta, you can use store-bought fresh sheets, or if you’re feeling ambitious, try making your own! I often reach for dried pasta for its texture and flavor, but fresh pasta gives it that extra tender, melt-in-your-mouth feel.

This Tuscan Lasagna is perfect for date nights, cozy family gatherings, or even an intimate dinner party where you want to impress. It’s rich, elegant, and just a little romantic, taking you straight to the rolling hills of Tuscany with every bite. Pair it with a glass of Chianti, and you’re in for a memorable meal that’s as warm as it is refined.

Storage Tips: If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for 2-3 days. This lasagna also freezes beautifully for up to 3 months—just thaw overnight in the fridge and reheat in the oven. Each reheated bite is as satisfying as the first, bringing the warmth and charm of Italy right from your kitchen.

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Tuscan Lasagna Recipe

Ragù Ingredients:

• 1 tablespoon oil

• 1 medium onion, chopped

• 1 teaspoon Italian seasoning

• 1 teaspoon dried oregano

• 1/2 pound ground beef

• 1/2 pound Italian Sausage

• 6 cloves garlic, minced

• 1 (28-ounce) can crushed tomatoes

• 1 (6-ounce) can tomato paste

• 2 cups water + 2 teaspoons Better Than Bouillon Beef (or beef broth)

• 2-3 tablespoons brown sugar (depending on how sweet you like it)

• Salt & pepper to taste

Bechamel Ingredients:

• 4 cups Milk

• ½ cup Butter

• ½ cup Flour

• Kosher Salt

• Fresh Cracked Black Pepper

1. First, prepare the Ragu. Sauté the Aromatics: Heat the oil in a large deep pan or Dutch oven over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add in the garlic when the onions are about one minute away from being done.

2. Brown the Meats: Add the ground beef and sausage and cook, breaking it up with a spoon, until browned throughout. Drain any excess grease.

3. Tomatoes Time: Pour in the crushed tomatoes, tomato paste, water with Better Than Bouillon (or beef broth), Italian seasoning, and oregano. Stir well to combine.

4. The Secret Weapon: Add a touch of brown sugar! It adds a subtle sweetness that balances the acidity of the tomatoes. I usually use 2-3, start with one tablespoon, and go from there based on your taste.

5. Simmering Secrets: Bring the sauce to a simmer, then reduce heat to low and let it simmer for at least 30 minutes, preferably an hour, stirring occasionally. The longer it simmers, the richer the flavor will become. If it becomes too thick, either cover it to prevent further liquid loss or add in a little more broth if needed.

6. Season to Perfection: After simmering, taste the sauce and adjust seasonings with salt and pepper as needed.

7. Preheat oven 400°F. Now prepare the Bechamel. In a deep pan or use a pot, melt the butter and whisk in the flour until it forms a smooth paste. Cook for a minute or two, letting it thicken slightly.

8. Gradually pour in the room-temperature or warmed milk, lowering the heat. Stir occasionally to fully dissolve the roux and prevent sticking. Allow it to gently simmer for 15-20 minutes or until it reaches a consistency that coats the back of a spoon. Season with salt, black pepper, and a hint of ground nutmeg to taste.

9. Assemble the Layers: Start by spreading a thin layer of béchamel sauce on the bottom of your baking dish. Place a layer of pasta sheets over the sauce, followed by a layer of Ragù, a layer of béchamel, and a sprinkling of grated Parmigiano.

10. Repeat these layers, pressing down gently as you add each layer of pasta. When you reach the top, finish with a final layer of pasta, a coating of sauce, and a generous sprinkle of Parmigiano cheese.

11. Place the lasagna on the middle rack and bake for 35-40 minutes. If you want a crispier top, switch to the broiler for the last 3-4 minutes. However, if the top is browning too quickly, cover the dish loosely with foil to avoid over-browning.