Classic Tuscan Lasagna recipe

Considered as a first course, lasagna is for me a way of life, a work of art the foundation of Italy’s cultural heritage. A great tasty classic, this delight is suitable for any occasion: it brings hearts together, closes wounds. With the creaminess given by a delicate béchamel sauce, the enveloping taste of the meat sauce and the crispy crust that is created on top, lasagna is simply a spectacle.

There are many recipes, but this is the traditional version made with a Tuscan meat sauce par excellence. My years ago, my father thought of making it even tastier by finishing it with a drizzle of truffle oil and, since then, I have not been able to do without it. And you, are you are you ready to touch the sky with a finger, or better, with a fork?

Classic Tuscan Lasagna recipe

Classic Tuscan Lasagna recipe

  • 500 g of lasagna sheets
  • 1 kg of meat sauce
  • 250 gr of parmesan cheese

Ingredients for the béchamel sauce

  • 2 l whole milk
  • 200 gr of butter
  • 200 gr of flour
  • 1 pinch of salt
  • nutmeg to taste (optional)

Ingredients for the ragout

  • 500 gr of minced veal
  • 250 gr of minced pork
  • 1 sausage
  • 175 gr of chicken livers (if not appreciated replace with veal)
  • 1 carrot
  • 1 celery stalk
  • 1 medium garlic clove
  • 1 sprig of rosemary
  • 2 sage leaves
  • 2 tablespoons of tomato paste
  • 250 gr of tomato puree
  • 1/2 glass of red wine
  • Water at room temperature, as much as needed


  • The times of the realization of this dish are rather long because of the preparation of the meat sauce, which takes about 4 hours. Therefore I suggest to prepare the meat sauce the day before so that, once warmed up, it will be immediately ready to use. Otherwise, make it following my recipe of tuscan ragout.
  • Start by preparing the béchamel sauce: light and creamy…

[To get the full original recipe we suggest
to buy the cookbook “About San Gimignano“]



olio tartufo

Real truffle flavored Extravirgin Olive Oil

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