This lasagne recipe has evolved over many years of experimentation. While it takes time to prepare all the components, the result is well worth the effort. Each layer contributes its own flavor profile to create a truly exceptional dish.
I find making lasagne from scratch incredibly satisfying - from creating the pasta dough to layering all the components. This recipe makes enough for 6-8 servings and the leftovers taste even better the next day.
For detailed instructions on preparing the individual components (Pasta, Cheese Sauce, Spinach Layer, Marinated Mushrooms, and Meat Sauce), please see our Lasagne Components page.
Assembly
Finally putting it all together. Denise and I do this together now. Denise on pasta rolling me on assembly. If you have made the sauces previously it is easier to manage.
Ingredients
- Pasta Rolled out
- 1 Recipe of cheese sauce
- 1 Recipe of ragu
- 1 Recipe of spinach layer
- Extra cheese for sprinkling
- Pinch of nutmeg
- Extra virgin oil for topping
Method
- Get all your ingredients on the bench.
- Warm oven to a moderate temperature
- Layer 1: ¼ of the cheese sauce
- Layer 2: Pasta sheets
- Layer 3: Pasta sheets
- Layer 4: ½ of the ragu
- Layer 5: ¼ of the cheese sauce
- Layer 6: Pasta sheets
- Layer 7: Spinach mixture
- Layer 8: Pasta sheets
- Layer 9: ¼ of the cheese sauce
- Layer 10: ½ of the ragu
- Layer 11: Pasta sheets
- Layer 12: Pasta sheets
- Layer 13: ¼ of the cheese sauce
- Top with extra cheese and nutmeg if desired.
- Drizzle olive oil on top.
- Bake in a moderate oven for 40 minutes.
- Let rest for 10 minutes before serving.
Layer Order Visualization
First Time Making Lasagne?
Don't be intimidated by the multiple components! You can prepare the sauces and fillings a day ahead and refrigerate them. Fresh pasta is wonderful but store-bought sheets will work in a pinch.