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Basil-Infused Olive Oil Italian Lasagna Recipe

Lasagna, a beloved Italian classic, holds a special place in the hearts of many. Its history in Italian cuisine is rich and flavorful, much like the dish itself. Traditionally, lasagna is a multi-layered marvel, composed of pasta, a hearty meat sauce, and a creamy béchamel sauce, all topped with a generous sprinkling of Parmigiano Reggiano cheese.

But when it comes to Italian recipes for lasagna, our family has a treasured tradition. Lovingly prepared by our mother for special occasions and cherished Sunday gatherings, it's a dish that warms the soul. Today, we invite you to experience our unique twist on this timeless favorite—a Basil-Infused Olive Oil Italian Lasagna. With the aromatic flavors of Puglia, Italy, infused into every layer, it's a culinary journey you won't want to miss.



- 5.3 oz fresh egg pasta sheets (lasagna sheets)
- 1.4 oz Parmigiano Reggiano cheese
- Butter for greasing the baking dish
- Basil-Infused Extra Virgin Olive Oil
- Salt
- Black Pepper

For the Meat Ragù:
- 26.5 oz lean ground beef
- 8.8 oz fatty ground beef
- 10.6 oz tomato passata
- 5.6 oz onion
- 3.9 oz white wine
- 3.5 oz carrots
- 2.8 oz celery stalks
- 2.5 oz tomato concentrate

For the Olive Oil Béchamel Sauce:
- 2 cups whole milk (or skimmed for lower animal fat content)
- 1.4 fl oz Medium Intensity Extra Virgin Olive Oil
- 1.8 oz all-purpose flour
- Salt
- Nutmeg



For the meat ragù sauce
1. Begin by washing and peeling the carrots, then cut them into sticks. Wash the celery and remove the tougher fibers, then slice the stalks. Lastly, peel and chop the onion.
2. Place all the prepared vegetables in a food processor along with garlic and dried parsley. Pulse for a few seconds to achieve a coarse mixture.
3. In a large, deep pan, pour a generous amount of Basil Infused Olive Oil, then add the minced vegetable mixture. Sauté over medium heat for about 15 minutes until the vegetables are soft and slightly golden.
4. Add all the ground beef to the pan, stirring occasionally, and cook until the meat changes color and browns evenly, approximately 25 minutes.
5. Deglaze the pan with white wine and allow the alcohol to evaporate. Then, add the diluted tomato concentrate and tomato passata. Mix thoroughly.
6. Let the ragù simmer on low heat for about one and a half hours, adjusting the salt and pepper to your taste. Stir occasionally to prevent sticking.

Olive Oil Béchamel Sauce:
7. In a saucepan, combine Medium Intensity Extra Virgin Olive Oil and flour, stirring well, and cook over low heat. As soon as it becomes a creamy mixture, add a pinch of salt, a little milk, and a generous grating of nutmeg. Stir well to prevent lumps from forming.
8. Continue adding the milk gradually, stirring constantly. After adding all the milk, cook while stirring until the béchamel sauce becomes thick and uniform.

Assembly and Cooking:
9. Grease a rectangular baking dish suitable for lasagna. Start with a layer of lasagna sheets and immediately pour the hot olive oil béchamel over them.
10. Add a layer of meat ragù on top of the pasta, then sprinkle with grated Parmigiano Reggiano cheese. Repeat these layers, alternating pasta, béchamel, ragù, and cheese until all ingredients are used. Make sure the top layer is abundant with ragù and cheese.
11. Bake the lasagna at 180°C (350°F) for approximately 40 minutes. In the last 5-10 minutes, switch the oven to the broil function to achieve a golden, crispy top.
12. Once the lasagna is cooked and beautifully golden on top, remove it from the oven and allow it to cool for a few minutes before slicing.
13. Serve the classic and flavorful basil infused extra virgin olive oil Italian lasagna, ready to be enjoyed to the fullest.

This basil-infused olive oil version pays homage to the traditional Italian recipes for lasagna while adding a delightful twist of aromatic basil from the heart of Puglia, Italy. Enjoy this comforting and delectable dish, a true Italian masterpiece, which has been a cherished tradition in our family for generations. Buon appetito!