Italian Lasagne

  • Preparation: 60 Minutes
  • Cooking: 50 Minutes
  • Difficulty: Medium
  • Servings: 5/6 people
  • Cost: Medium


  • 1.5 l tomato puree
  • 500 g mince meat
  • 400 ml besciamella sauce
  • 250 g Provolone cheese
  • 150 g fresh lasagne
  • 35 g butter
  • 3 spoons grated Parmesan cheese
  • 2 spoons breadcrumbs
  • 1 big white onion
  • 1 carrot
  • 1 celery stick
  • 1 bouquet fresh basil
  • 1 pinch ground cinnamon
  • q.s. table salt
  • q.s. extra virgin olive oil


    • – chop the onion, the carrot and the celery;
    • – put them in a large saucepan;
    • – add 2 generous pinches of table salt;
    • – add around 2 full spoons of extra virgin olive oil and mix well;
    • – put the pan on the stove and put on medium heat;
    • – as soon as the oil starts to saute lower the heat, cover the saucepan and let the vegetables simmer slowly;
    • – when the vegetables become soft, add the minced meat, put the heat to medium and stir well for a few seconds;
    • – add the tomato puree and mix well;
    • – lower the heat once again and let the meat sauce simmer for about 1 hour. Add the basil and the cinnamon after the first 30 minutes;
    • – the sauce will be ready when most of the water will have evaporated. You must obtain a creamy sauce, not a liquid one;
    • – while the meat sauce is simmering, chop the provolone cheese into small cubes;
    • – remove the pan form the stove as soon as the meat sauce is ready;
    • – pour the besciamella sauce and mix well;
    • – add 2 spoonful of grated Parmesan cheese and mix well;
    • – grease a 14 inch baking tray with butter, and sprinkle it with one spoonful of breadcrumbs;
    • – spread a thin layer of sauce at the bottom of the tray;
    • – now lay one sheet of lasagna, cut a second one into stripes to cover all the base of the tray;
    • – pour enough sauce to cover the lasagna sheets, and spread a handful provolone cheese;
    • – lay another layer of lasagna, then sauce and cheese again;
    • – carry on with this process till you finish the sauce (you should make around 4 layers);
    • – sprinkle the top with a spoonful of breadcrumbs and one of grated Parmesan cheese;
    • – cut the remaining butter into small pieces and spread it on top;
    • – bake at 175 degrees for about 1 hour;
    • – when ready, remove the lasagne from the oven and allow them to rest for about 30 minutes before serving them.


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