• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Biting at the Bits logo
  • HOME
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • Nav Social Menu

    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPE INDEX
    • CONTACT
    • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • A serving dish filled with couscous salad made the authentic Mediterranean way.
      The Mediterranean Couscous Recipe Everyone Should Know
    • Collection of 25 homemade pizza varieties including vegetarian options, meat-vegetable combinations, hawaiian, prosciutto-arugula, marinara, margherita, mushroom, various cheese pizzas, olive, breakfast pizza, capricciosa, zucchini and ham, pepperoni, quattro formaggi, BBQ chicken pizza, and more on different kinds of homemade pizza dough including neapolitan, whole wheat, bread flour, 00 flour, St. Louis Style, pizza fritta, and pinsa Romana.
      Best Pizza Toppings & Pizza Dough Ultimate Guide w/Real Photos
    • A serving platter with light green colored Mexican cilantro rice.
      Restaurant-Style Cilantro Lime Rice (Better Than Chipotle w/Video)
    • The best shrimp burger recipe served up in red burger baskets on a vintage carhop tray - crispy shrimp burgers on two potato buns with burger toppings including spicy wasabi mayo, shredded cabbage, pickles, cilantro and shallots with twice-fried french fries for a real classic drive in burger experience.
      Crispy Shrimp Burger Recipe (Homemade Teochew Shrimp Patties + Video)
    • Homemade Asian sesame dressing in a small Weck Canning jar with toasted sesame seeds and fresh chives floating on top, showcasing its rich amber color and smooth texture.
      Asian Sesame Dressing (Easy 5-Minute Homemade Recipe + Video)
    • Creamy blue crab risotto served in a white pasta bowl with whole cooked blue crab garnish, topped with fresh chives and a single fresh red chili pepper.
      Easy Crab Risotto Recipe (Risotto al Granchio Blu Classico + Video)
    • Homemade Mexican dinner plate featuring cheese enchiladas, creamy refried pinto beans topped with melted cheese and authentic Mexican cilantro rice - better than restaurant enchilada plate.
      Easy Authentic Refried Beans Recipe (From Scratch or Canned w/Video)
    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)
    • A tray holding a microplane with blood orange zest filling it up sitting in front of fresh blood oranges, empty blood orange halves, freshly squeezed blood orange juice, and a jar of homemade orange sugar.
      Easy Orange Sugar Recipe (Using Sicilian Blood Oranges)
    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)
    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)
    • My hand holding a widemouth Mason canning jar filled with bright red glistening homeamde cherry pie filling.
      Ultimate Cherry Pie Filling Recipe (10-Minutes, Homemade)
    Home » Recipes » Pasta

    Abruzzese Almost-Bolognese (Lasagna al Ragù w/Porcini Béchamel)

    Published: Oct 23, 2022 · Modified: Feb 19, 2023 by Kelly · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    This melty, cheesy, saucy, beefy lasagna al ragù uses whole sheets of golden fresh egg pasta layered with tomato and beef white wine sauce, creamy porcini béchamel, grated Grana Padano, and mozzarella cheese. It's full of flavor and it's much quicker than making authentic Lasagna Bolognese (which you should also definitely try when you have a bit more time). I almost over-baked this one while I was vacuuming the house, but it still turned out incredibly delicious. As always, I've included step-by-step recipe photos at the end of the post. 

    adding fresh lasagna sheets to cover the ragù
    the ragù all spread out across the lasagna sheets
    grated Grana Padano added all across the top
    a large square of Abruzzese almost Bolognese lasagna

    Where Does This Lasagna Recipe Come From?

    The inspiration for this recipe is based on a delicious Italian "lasagna al ragù" that L's sister made me for my birthday (see photos below). She used her Bimby to make the beef and tomato white wine sauce (which I thought tasted slightly similar to Bolognese ragù but much brighter), and layered in fresh lasagna sheets, béchamel, and blanketed everything with shredded mozzarella, and Grana Padano cheese. It was so, so good. She claims that she "doesn't know how to cook", but after eating this, I don't believe it. When I can't stop thinking about a dish, I usually end up recreating it in some way. So, thank you, E. for the inspiration for this post♡.

    ⇓ Delicious Lasagna al Ragù That E. Made For My Birthday ⇓

    a rectangular foil baking dish filled with melty, tomatoey lasagna
    A square of delicious lasagna from Ely on a plate

    ⇓ 3 of Our Favorite Artisanally-Made Products from Abruzzo, Italy ⇓

    three bottles of Abruzzo Italy's finest products: Cirelli Pecorino white wine, Timando Extra virgin olive oil, and La Giara Pear Tomato Passata
    Cirelli Pecorino White Wine, Juliis Timando Extra Virgin Olive Oil, and La Giara Tomato Passata

    Why We Love This Lasagna Recipe

    • It's cheesy, melty, creamy, tomatoey, and beefy
    • Uses 3 of the highest-quality, artisanally-produced ingredients from Abruzzo, Italy
    • Using a pressure cooker makes a ragù-like sauce in minutes instead of hours 
    • Fresh egg pasta sheets add a nice “chew” to each bite
    • White wine intensifies the fruitiness of the tomatoes in the sauce
    • Milk adds a creamy richness to the tomato sauce
    • Kiddos love it as much as adults
    • It’s easy but tastes like you spent hours making it
    • Great make-ahead and freeze meal (baked or unbaked)
    • Perfect for anyone who loves lasagna Bolognese, but doesn't have 3 ½ hours to make the ragù
    just baked golden brown bubbling, cheesy lasagna
    a large rectangle of lasagna sprinkled with grated cheese
    All the ingredients needed to make the tomato and white wine beef ragù plus fresh refrigerated lasagna egg sheets
    Porcini béchamel sauce ingredients on a cutting board
    freshly grated mozzarella cheese along with some larger torn pieces and the grated Grana Padano cheese in a bowl next to it

    Abruzzese Almost-Bolognese Lasagna Ingredients

    There are 2 simple, classic components to this lasagna recipe (and they’re both super easy to make).

    • Tomato & Beef White Wine Sauce (ground beef, Pera d’Abruzzo Italian tomato passata, extra virgin olive oil, onions, garlic, and milk)
    • Porcini Béchamel (creamy white sauce infused with onion and porcini mushrooms and a hint of freshly grated nutmeg)

    For the Tomato & Beef White Wine Sauce

    • quality Italian tomato passata (sub finely chopped tomatoes)
    • extra virgin olive oil
    • onion
    • garlic
    • ground beef
    • quality dry white wine (like Pecorino, Pinot Grigio, or Sauvignon)
    • whole milk

    For the Porcini Béchamel Sauce

    • butter
    • flour
    • milk
    • dried porcini mushrooms
    • onion
    • freshly grated nutmeg
    • salt

    For the Rest of the Lasagna

    • egg pasta lasagna sheets, fresh or dried
    • grated mozzarella cheese
    • grated Grana Padano cheese (sub Parmigiano-Reggiano or Parmesan cheese)
    closeup a whole lasagna after just being baked with melty cheese all over the top and the sunlight hitting it
    a large rectangular piece of lasagna in a pasta bowl
    lasagna slice showing the interior layers with gooey cheese and tomato sauce

    How to Make Abruzzo Almost-Bolognese (Lasagna al Ragù with Porcini Béchamel)

    I use a pressure cooker to make the sauce for this lasagna because it cuts out hours of time needed to create a ragù-like sauce. However, if you don't have a pressure cooker, just use a sauce pot, or dutch oven with a lid to make it. Just be sure to cook the sauce longer to allow the flavors time to develop and for the milk to fully incorporate. 

    1. Make the pasta sauce. Heat 2 tablespoons of olive oil in a pressure cooker (or Instapot, or Bimby) over medium heat, add the smashed garlic and onions and cook until onions are tender and translucent (about 5 minutes). Add the ground beef and cook through (about 5 minutes more). Add the white wine and cook stirring periodically until the liquid is absorbed and the pot sizzles (about 10 minutes). Add the tomato passata and milk, and season with salt to taste. Close the pressure cooker and bring it to high pressure. As soon as high pressure is reached, set a timer for 25 minutes, and reduce the flame to its lowest setting while still maintaining high pressure. After 25 minutes, turn the heat off and allow for a natural release. *If using a regular sauce pot to cook the sauce, see recipe notes for time and technique. 
    2. Infuse the milk for the béchamel sauce. While your tomato sauce is cooking, add the milk, onion, and dried porcini mushrooms to a small pot and heat the mixture over medium heat until scalding, but not boiling. Turn off the heat and season the mixture with salt and freshly grated nutmeg to taste. Allow the mixture to steep for at least 20 minutes. Strain the mixture through a fine mesh strainer and heat it back up so it’s nice and hot. *If desired, infuse the milk with the mushrooms and onion up to overnight, strain it, and reheat the mixture just before making the béchamel sauce or use an immersion blender to purée the mixture for an even deeper flavor.
    3. Make the porcini béchamel sauce. Melt the butter in a sauce pot over medium-high heat. Add the flour a little at a time while simultaneously whisking constantly to incorporate it into the butter and to remove any lumps. Continue whisking the roux (flour-butter mixture) constantly over medium heat until fragrant, slightly darker in color, and the raw flour is cooked (about 4 minutes). Pour in the hot milk mixture in a steady stream while whisking vigorously to avoid and/or remove any lumps. Continue whisking and cooking over medium-high heat until the sauce coats the back of a spoon (about 3 minutes). The sauce will continue to thicken slightly after it’s removed from the heat. Adjust seasonings adding more salt or nutmeg if needed and cover the sauce with a piece of parchment paper or sustainable plastic wrap until ready to assemble the lasagna. This will prevent it from forming a “skin”.
    4. Assemble the lasagna. Add a ladle full of ragù to the lasagna baking dish and spread it out evenly. Top the sauce with sheets of slightly overlapping lasagna noodles. Add a little more sauce, spread it out, and sprinkle the top with Grana Padano and mozzarella cheese. Add another layer of lasagna noodles, a little more tomato sauce, and top it with a thin layer of béchamel sauce. Add another layer of lasagna noodles, then tomato sauce, Grana Padano, and mozzarella cheese. Continue repeating these layers ending with the last layer of lasagna noodles, tomato sauce, Grana Padano, and mozzarella cheese. 
    5. Bake the lasagna. Cover tightly with aluminum foil and bake the lasagna in a preheated 375°F/190°C oven for 45 minutes, remove the foil and continue baking for 10 minutes longer if needed until it's hot and bubbling and the cheese is golden brown. During the last 5 minutes or so of baking time, you may turn the broiler function on to get brown the mozzarella cheese. Allow the lasagna to rest for at least 10 minutes before slicing and serving. Enjoy!

    How to Make Abruzzese Almost Bolognese (Lasagna al Ragù) step-by-step recipe photos

    Making the Ragù

    All the ingredients needed to make the tomato and white wine beef ragù plus fresh refrigerated lasagna egg sheets
    extra virgin olive oil with 2 large garlic cloves in a pressure cooker pot
    chopped onions on a red cutting board
    extra virgin olive oil with 2 large garlic cloves and chopped onions in a pressure cooker pot
    extra virgin olive oil with 2 large garlic cloves and chopped onions cooked until tender and translucent
    Adding ground beef to the onion garlic mixture
    beef being broken up in the pot
    adding salt to season the beef
    fully cooked ground beef mixture
    pouring white wine into the pot with ground beef
    the beef mixture after the wine being absorbed and the alcohol evaporated
    pouring in the bright red La Giara Tomato Passata
    using a small amount of water to rinse out the tomato passata bottle
    bright red La Giara Tomato Passata added to the beef and white wine mixture
    bright red La Giara Tomato Passata added to the beef and white wine mixture after being stirred together
    adding milk to the beef and tomato mixture
    milk just added to the tomato and beef mixture in a pool in the center
    the pressure cooker fully closed and being brought to high pressure to cook the tomato sauce
    fineshed and beautifully bright red ragù
    fineshed and beautifully bright red ragù

    Making the Porcini Béchamel Sauce

    Porcini béchamel sauce ingredients on a cutting board
    pouring milk into a small sauce pot to heat it
    adding a chunk of onion to the milk
    butter, whole nutmeg and 2 porcini mushrooms on a cutting board
    adding the dried porcini to the milk and onion mixture
    grating nutmeg into the milk mixture
    butter being added to another small pot
    flour being added to the melted butter
    a whisk being used to stir the roux
    pouring the hot porcini and onion infused milk into the roux to create the bechamel sauce
    a smooth bechamel
    showing how the bechamel should coat the back of a spoon

    Assembling & Baking the Lasagna

    freshly grated mozzarella cheese along with some larger torn pieces and the grated Grana Padano cheese in a bowl next to it
    ragù, mozzarella cheese, and porcini béchamel sauce all ready to start assembling the lasagna
    a white ceramic lasagna dish ready to have the lasagna assembled
    a ladle full of ragu being added to the lasagna dish
    the ragù all spread out across the bottom of the dish
    adding fresh lasagna sheets to cover the ragù
    fully covered with two large lasagna sheets
    a ladle full of ragu being added to the lasagna dish
    the ragù all spread out across the lasagna sheets
    grated Grana Padano added all across the top
    grated mozzarella added all across the top
    adding fresh lasagna sheets to cover the ragù
    a ladle full of ragu being added to the lasagna dish
    the ragù all spread out across the lasagna sheets
    adding a layer of porcini bechamel and spreading it out over the top of the ragù
    adding fresh lasagna sheets to cover the ragù
    a ladle full of ragu being added to the lasagna dish
    grated grana padano and mozzarella added all across the top
    adding fresh lasagna sheets to cover the ragù
    the ragù all spread out across the lasagna sheets
    adding a layer of porcini bechamel and spreading it out over the top of the ragù
    adding a layer of porcini bechamel and spreading it out over the top of the ragù
    grated Grana Padano added all across the top
    adding fresh lasagna sheets to cover the ragù
    adding a layer of porcini bechamel and spreading it out over the top of the ragù
    adding a layer of porcini bechamel and spreading it out over the top of the ragù
    adding fresh lasagna sheets to cover the ragù
    adding a layer of porcini bechamel and spreading it out over the top of the ragù
    lasagna al ragù covered with aluminum foil and ready to be baked
    a large rectangular piece of lasagna in a pasta bowl

     

    How to Store Homemade Lasagna and Meal Prep it For Easy No-Fuss Dinners

    If you don't have a large family, you may need to store a few pieces of leftover lasagna. Or you may be a large family looking to meal prep this lasagna for easy weeknight dinners. Below are the best ways to store leftover lasagna and also meal prep directions.

    • Refrigerate Leftover Lasagna. Cover leftover lasagna and store it in the refrigerator for up to 5 days. Reheat as desired (see below for how to reheat lasagna). 
    • Freeze Leftover Lasagna. Portion leftover slices of lasagna, wrap them with parchment paper (or freezer paper), and place them into a freezer bag or other airtight container. Freeze them for up to 3 months. When you're ready to eat the lasagna, allow it to thaw in the refrigerator overnight before reheating (see below for how to reheat lasagna). 
    • MealPrep Unbaked Lasagna. Assemble the lasagna, and place a piece of parchment paper (or freezer paper) directly in contact with the top layer covering the entire surface of the lasagna (this helps keep ice crystals from forming). Wrap the lasagna well in sustainable cling film and freeze it for up to 3 months. When you're ready to eat the lasagna, allow it to thaw in the refrigerator overnight before reheating (see below for how to reheat lasagna). 
    • MealPrep Baked Lasagna. Bake the lasagna as instructed and allow it to completely cool to room temperature. Place a piece of parchment paper (or freezer paper) directly in contact with the top layer covering the entire surface of the lasagna (this helps keep ice crystals from forming). Wrap the lasagna well in sustainable cling film or aluminum foil and freeze it for up to 3 months. When you're ready to eat the lasagna, allow it to thaw in the refrigerator overnight before reheating (see below for how to reheat lasagna). 
    a large rectangular piece of lasagna in a pasta bowl

    The Easiest & Best Way To Reheat Leftover Lasagna So It Tastes Just-Baked

    Portioned slice of leftover refrigerated lasagna about to be reheated.
    Two slices of portioned leftover refrigerated lasagna topped with extra mozzarella about to be reheated in the oven.

     

    Here are the best ways to reheat leftover lasagna so it tastes like it was just baked and never dries out. Of course, you may also reheat lasagna in a microwave for up to 1 minute or until hot.

    • To reheat lasagna on the stovetop. Add a little olive oil to a well-seasoned cast iron skillet (or non-stick skillet) set over medium heat and add lasagna slices.  Cover them with a lid or aluminum foil, and cook until the lasagna is melty and warmed through. Contrary to what I've read online, reheating lasagna on the stovetop has never (ever) dried out the lasagna. In fact, I prefer this method because it's not only quicker than preheating the oven and then re-baking the lasagna for 30 minutes, it's always melty and delicious with little bits of cheese that crisps up on the sides around the bottom which tastes great (see below photos of reheated lasagna in a crêpe pan). 
    • To reheat lasagna in the oven. You can choose three different temperatures to reheat leftover lasagna in the oven. First, add desired slices to an oven-proof baking dish and cover it with aluminum foil. Then bake at any of the below times and temperatures depending on how quickly you want to eat (FYI, I usually reheat at 375°F/190°C for 25 minutes):
      • Bake lasagna covered with foil in a preheated 325°F/160°C for 40 minutes, or until warmed completely through.
      • Bake lasagna covered with foil in a preheated 350°F/180°C for 30 minutes, or until warmed completely through.
      • Bake lasagna covered with foil in a preheated 375°F/190°C for 25 minutes, or until warmed completely through. Pro tip -- Add a little extra tomato sauce to the bottom of the baking dish before adding the lasagna slices, then sprinkle the tops with a little extra mozzarella or parm before reheating. 
    A square of ham and mozzarella lasagna reheating on a small crêpe pan.

    A Few More Delicious Pasta Dishes 

    If you love pasta as much as we do, we've added a few of our tried and true family favorites for you to try below. 

    • Italian Prosciutto Cotto and Mozzarella Lasagna (Lasagne con Prosciutto Cotto e Mozzarella)
    • Anniversary Pasta (Spicy Shrimp Tomato-Alfredo Sauce w/Rigatoni)
    • Italian Duck Ragù with Bigoli (Bigoli al Ragù d’Anatra)
    • Classic Lasagna Bolognese (authentic Italian recipe)
    • Italian Speck & Asparagus Lasagna (w/Asparagus Béchamel & Zucchini Crema)
    • Shrimp Fettuccini Alfredo Pasta Recipe (w/Parmigiano Cream Sauce)
    • Baked Ziti with Ragù (from Scratch)
    • 15-Minute Shrimp Pasta w/Garganelli (the Italian Way)
    • Spaghetti alla Carbonara (Cook Pasta Like A Roman)
    • Tagliatelle al Ragù (Northern Italian Beef Ragù w/Pasta)
    • Mama A’s Eggplant & Zucchini Parmigiana (Pinterest & Food52 Golden Recipe Grand Prize Winner)
    • Triple Shrimp Trighetto Pasta (Creamy Shrimp Pasta)
    • Asparagus & Prosciutto Cotto (Ham) Lasagna (w/Asparagus Bechamel)
    • Mama A’s Eggplant & Zucchini Parmigiana (Pinterest & Food52 Golden Recipe Grand Prize Winner)
    a slice of prosciutto cotto and mozzarella lasagna with cheese and tomato sauce oozing out
    pan seared shrimp in a pan full of creamy tomato alfredo
    finished Duck Ragù with Bigoli pasta looking delicious
    bolognese pasta square looking ooey-gooey and delicious
    Speck and Asparagus lasagna just out of the oven
    the most delicious creamy shrimp alfredo pasta ready to eat with huge red Argentinian shrimp on top of a zigzag regional egg pasta
    closeup of baked ziti with tomatoes and cheese covered pasta noodles some gooey and some crispy
    Garganelli pasta noodles in a shrimp and tomato pasta sauce.
    spaghetti carbonara plated in a white pasta bowl with rectangular pieces of beautifully browned pancetta throughout
    a bowl full of Reginelle tagliatelle pasta which is a tagliatelle egg pasta with zigzagged edges (with a beautiful beef ragù mixed in)
    a large square of vegetarian parmigiana on a plate
    lasagna with asparagus on top in a white ceramic lasagna pan

    Let's get started!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a large rectangular piece of lasagna in a shallow pasta dish

    Almost Bolognese (Lasagna w/Beef Ragù & Porcini Béchamel)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Kelly
    • Total Time: 1 hour 30 minutes
    • Yield: 1 Lasagna
    Print Recipe

    Description

    This melty, cheesy, saucy, beefy lasagna al ragù uses whole sheets of golden fresh egg pasta layered with tomato and beef white wine sauce, creamy porcini béchamel, grated Grana Padano, and mozzarella cheese. It's full of flavor and it's much quicker than making authentic Lasagna Bolognese. As always, I've included step-by-step recipe photos at the end of the post. 


    Ingredients

    For the Tomato & Beef White Wine Sauce
    • 24 ounces tomato passata (700g) (sub finely chopped tomatoes)
    • 2 tablespoons extra virgin olive oil (30g)
    • 1 small onion (3 ⅝ ounces) (100g)
    • 2 garlic cloves, smashed
    • 1 pound ground beef (450g)
    • 3 ½ ounces dry white wine (like Pecorino, Pinot Grigio, or Sauvignon) (100g)
    • 1 cup whole milk (235g)
    For the Porcini Béchamel Sauce
    • 2 ½ tablespoons unsalted butter (35g)
    • 4 tablespoons flour (35g)
    • 2 cups milk (490g)
    • 2 dried porcini mushrooms, or more to taste (0.75g)
    • ¼ of a small onion
    • freshly grated nutmeg, to taste
    • ½ teaspoon kosher salt (2.5g)
    For the Rest of the Lasagna
    • 1 pound egg pasta lasagna sheets, fresh or dried (500g)
    • 3 ½ cups grated mozzarella cheese (400g)
    • 1 cup grated Grana Padano cheese (100g) (sub Parmigiano-Reggiano or Parmesan cheese)


    Instructions

    1. Make the pasta sauce. Heat 2 tablespoons of olive oil in a pressure cooker (or Instapot, or Bimby) over medium heat, add the smashed garlic and onions and cook until onions are tender and translucent (about 5 minutes). Add the ground beef and cook through (about 5 minutes more). Add the white wine and cook stirring periodically until the liquid is absorbed and the pot sizzles (about 10 minutes). Add the tomato passata and milk, and season with salt to taste. Close the pressure cooker and bring it to high pressure. As soon as high pressure is reached, set a timer for 25 minutes, and reduce the flame to its lowest setting while still maintaining high pressure. After 25 minutes, turn the heat off and allow for a natural release. *If using a regular sauce pot to cook the sauce, see recipe notes for time and technique. 
    2. Infuse the milk for the béchamel sauce. While your tomato sauce is cooking, add the milk, onion, and dried porcini mushrooms to a small pot and heat the mixture over medium heat until scalding, but not boiling. Turn off the heat and season the mixture with salt and freshly grated nutmeg to taste. Allow the mixture to steep for at least 20 minutes. Strain the mixture through a fine mesh strainer and heat it back up so it’s nice and hot. *If desired, infuse the milk with the mushrooms and onion up to overnight, strain it, and reheat the mixture just before making the béchamel sauce or use an immersion blender to purée the mixture for an even deeper flavor.
    3. Make the porcini béchamel sauce. Melt the butter in a sauce pot over medium-high heat. Add the flour a little at a time while simultaneously whisking constantly to incorporate it into the butter and to remove any lumps. Continue whisking the roux (flour-butter mixture) constantly over medium heat until fragrant, slightly darker in color, and the raw flour is cooked (about 4 minutes). Pour in the hot milk mixture in a steady stream while whisking vigorously to avoid and/or remove any lumps. Continue whisking and cooking over medium-high heat until the sauce coats the back of a spoon (about 3 minutes). The sauce will continue to thicken slightly after it’s removed from the heat. Adjust seasonings adding more salt or nutmeg if needed and cover the sauce with a piece of parchment paper or sustainable plastic wrap until ready to assemble the lasagna. This will prevent it from forming a “skin”.
    4. Assemble the lasagna. Add a ladle full of ragù to the lasagna baking dish and spread it out evenly. Top the sauce with sheets of slightly overlapping lasagna noodles. Add a little more sauce, spread it out, and sprinkle the top with Grana Padano and mozzarella cheese. Add another layer of lasagna noodles, a little more tomato sauce, and top it with a thin layer of béchamel sauce. Add another layer of lasagna noodles, then tomato sauce, Grana Padano, and mozzarella cheese. Continue repeating these layers ending with the last layer of lasagna noodles, tomato sauce, Grana Padano, and mozzarella cheese. 
    5. Bake the lasagna. Cover tightly with aluminum foil and bake the lasagna in a preheated 375°F/190°C oven for 45 minutes, remove the foil and continue baking for 10 minutes longer if needed until it's hot and bubbling and the cheese is golden brown. During the last 5 minutes or so of baking time, you may turn the broiler function on to get brown the mozzarella cheese. Allow the lasagna to rest for at least 10 minutes before slicing and serving. Enjoy!

    Notes

    • If using a regular sauce pot to make the sauce, once you add the tomatoes, bring everything up to a boil, cover, and reduce to a simmer and cook for 45 minutes to 1 hour. Add the milk and cook another 45 minutes, or until well incorporated into the sauce. Be sure to stir the sauce occasionally and keep an eye on it to make sure it doesn't reduce too much. 
    • I end up with just about ½ cup of the porcini béchamel leftover that I don't use in the lasagna. You can use it all if you want, reserve it for another use, or even freeze it for up to 3 months.

    How to Store Homemade Lasagna

    If you don't have a large family, you may need to store a few pieces of leftover lasagna. Or you may be a large family looking to meal prep this lasagna for easy weeknight dinners. Below are the best ways to store leftover lasagna and also meal prep directions.

      • Refrigerate Leftover Lasagna. Cover leftover lasagna and store it in the refrigerator for up to 5 days. Reheat as desired (see below for how to reheat lasagna). 
      • Freeze Leftover Lasagna. Portion leftover slices of lasagna, wrap them with parchment paper (or freezer paper), and place them into a freezer bag or other airtight container. Freeze them for up to 3 months. When you're ready to eat the lasagna, allow it to thaw in the refrigerator overnight before reheating (see below for how to reheat lasagna). 
      • MealPrep Unbaked Lasagna. Assemble the lasagna, and place a piece of parchment paper (or freezer paper) directly in contact with the top layer covering the entire surface of the lasagna (this helps keep ice crystals from forming). Wrap the lasagna well in sustainable cling film and freeze it for up to 3 months. When you're ready to eat the lasagna, allow it to thaw in the refrigerator overnight before reheating (see below for how to reheat lasagna). 
      • MealPrep Baked Lasagna. Bake the lasagna as instructed and allow it to completely cool to room temperature. Place a piece of parchment paper (or freezer paper) directly in contact with the top layer covering the entire surface of the lasagna (this helps keep ice crystals from forming). Wrap the lasagna well in sustainable cling film or aluminum foil and freeze it for up to 3 months. When you're ready to eat the lasagna, allow it to thaw in the refrigerator overnight before reheating (see below for how to reheat lasagna). 

    The Easiest & Best Way To Reheat Leftover Lasagna So It Tastes Just-Baked

    Here are the best ways to reheat leftover lasagna so it tastes like it was just-baked and never dries out. Of course, you may also reheat lasagna in a microwave for up to 1 minute until piping hot. 

    • To reheat lasagna on the stovetop. Add a little olive oil to a well-seasoned cast iron skillet (or non-stick skillet) set over medium heat and add lasagna slices.  Cover them with a lid or aluminum foil, and cook until the lasagna is melty and warmed through. Contrary to what I've read online, reheating lasagna on the stovetop has never (ever) dried out the lasagna. In fact, I prefer this method because it's not only quicker than preheating the oven and then re-baking the lasagna for 30 minutes, it's always melty and delicious with little bits of cheese that crisps up on the sides around the bottom which tastes great (see below photos of reheated lasagna in a crêpe pan). 
    • To reheat lasagna in the oven. You can choose three different temperatures to reheat leftover lasagna in the oven. First, add desired slices to an oven-proof baking dish and cover with aluminum foil bake at any of the below times and temperatures depending on how quickly you want to eat (FYI, I usually reheat at 375°F/190°C for 25 minutes):
      • Bake lasagna covered with foil in a preheated 325°F/160°C for 40 minutes, or until warmed completely through.
      • Bake lasagna covered with foil in a preheated 350°F/180°C for 30 minutes, or until warmed completely through.
      • Bake lasagna covered with foil in a preheated 375°F/190°C for 25 minutes, or until warmed completely through. Pro tip -- Add a little extra tomato sauce to the bottom of the baking dish before adding the lasagna slices, then sprinkle the tops with a little extra mozzarella or parm before reheating. 
    • Prep Time: 30 minutes
    • Cook Time: 1 hour
    • Category: Pasta
    • Method: Oven Baked
    • Cuisine: Italian

    Nutrition

    • Serving Size: 1 slice

    Did you make this recipe?

    Tag @BITINGATTHEBITS on Instagram and hashtag it #BITINGATTHEBITS 

    Recipe Card powered byTasty Recipes

    More Easy Toothsome Pasta Recipes

    • A slice of prosciutto cotto and mozzarella lasagna with cheese and tomato sauce oozing out.
      Italian Ham & Mozzarella Lasagna (Lasagna di Prosciutto Cotto e Mozzarella)
    • Nests of golden yellow fresh homemade chitarra pasta from abruzzo.
      Spaghetti alla Chitarra (Guitar Pasta From Abruzzo, Italy)
    • Fresh homemade spinach pasta varieties showcasing vibrant green fettuccine, chitarra, cappellini, and pappardelle nests artfully arranged on semolina-dusted baking sheet.
      Fresh Spinach Pasta Dough (Using 00 Flour + Video)
    • A bowl full of tender homemade spinach gnocchi covered in a meaty authentic bolognese sauce and sprinkled with grated parmigiano-reggiano cheese.
      Easy Gnocchi Bolognese (100% Made From Scratch)

    Reader Interactions

    Made the Recipe? Tell Us What You Think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    A photo of Kelly doing a pasta making demonstration at The Broadway Panhandler in NYC, NY.

    Hi, I'm Kelly! A private chef helping busy families cook and enjoy tastier, healthier meals at home. Born and raised in Arkansas, I've lived and worked in NYC, Sichuan China, and now Northeast Italy. Each of these places impacts the diverse way we cook, live, and celebrate life. You'll find a bit of everything here whether you're new to cooking, or you've made it all. If you love to eat, you're in the right place!

    A BIT MORE →

    Healthy Comfort Food Recipes

    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)
    • A tray filled with rows of homemade raw tortellini in the traditional style of Bologna.
      Authentic Homemade Italian Tortellini (Tortellini in Brodo)
    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)
    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)

    Pizza Night Recipes

    • Just sliced super crispy thin-crust sausage and onion pizza.
      Best Thin-Crust Pizza Dough Recipe (Using Bread Flour)
    • Perfect thick-crust pizza dough with pizza toppings (including homemade pizza sauce, shredded mozzarella, and mini buffalo mozzarella balls.
      Best Thick-Crust Pizza Dough Recipe (Using 00 Flour)
    • Super crispy sliced whole wheat Supreme pizza with green olives, spicy ventricina salami, salsiccia, prosciutto cotto, mushrooms, red bell peppers, and onions.
      Best Whole Wheat Pizza Dough Recipe (For Thin Crust Pizza)
    • Homemade 00-thin crust pizza with pioppini mushrooms, pepperoni, shallots, mozzarella, buffalo mozzarella, and large green and black olives.
      Best Thin-Crust 00 Flour Pizza Dough Recipe (+Video)
    • HOME
    • ABOUT
    • Contact

    Footer

    ↑ back to top

    About

    • PRIVACY & COOKIE POLICY
    • ALL RECIPES

    Newsletter

    • Coming Soon!

    Contact

    • CONTACT

    As an Amazon Associate, I earn from qualifying purchases.

    COPYRIGHT© 2025 BITINGATTHEBITS.COM ALL RIGHTS RESERVED. NO IMAGES OR CONTENT CONTAINED ON THIS SITE MAY BE REPRODUCED IN WHOLE OR IN PART IN ANY MANNER WITHOUT THE EXPRESS WRITTEN PERMISSION OF THE COPYRIGHT OWNER.