Classic Beef Lasagne (Print Version)
Hearty Italian comfort dish with layered pasta, rich beef ragù, and creamy béchamel topped with melted cheese.
# What You Need:
→ Beef Ragù
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1.7 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 28 ounces canned crushed tomatoes
09 - ½ cup dry red wine
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
14 - 1 teaspoon sugar (optional)
→ Béchamel Sauce
15 - ¼ cup unsalted butter
16 - ½ cup all-purpose flour
17 - 3⅓ cups whole milk, warmed
18 - ¼ teaspoon ground nutmeg
19 - ½ teaspoon salt
20 - ¼ teaspoon white pepper
→ Assembly
21 - 12 no-boil lasagne sheets (approximately 9 ounces)
22 - 1½ cups grated mozzarella cheese
23 - ½ cup grated Parmesan cheese
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery; sauté for 6–8 minutes until softened. Add garlic and cook 1 minute. Add ground beef and cook, breaking up meat, until browned. Stir in tomato paste, cook 2 minutes. Pour in wine; simmer until mostly evaporated. Add crushed tomatoes, oregano, basil, salt, pepper, and sugar (if using). Simmer uncovered 30–40 minutes, stirring occasionally, until thickened.
02 - Melt butter in a saucepan over medium heat. Add flour and whisk for 1–2 minutes. Gradually whisk in warm milk; cook, whisking constantly, until thickened and smooth (about 6–8 minutes). Season with nutmeg, salt, and white pepper. Remove from heat.
03 - Preheat oven to 350°F. Spread a thin layer of ragù on the bottom of a 9x13-inch baking dish. Add a layer of lasagne sheets, then spread ¼ of the ragù, followed by ¼ of the béchamel. Repeat layers three more times, finishing with béchamel. Sprinkle mozzarella and Parmesan evenly over the top.
04 - Cover loosely with foil and bake 30 minutes. Remove foil; bake an additional 15–20 minutes, until golden and bubbling.
05 - Let lasagne rest 15 minutes before slicing and serving.
# Expert Tips:
01 -
- The homemade béchamel makes all the difference between restaurant quality and processed food memories
- This lasagne actually tastes better the next day, making it perfect for leftover lunches or meal prep
- The slow simmered ragù develops depths of flavor that jarred sauces can never quite achieve
02 -
- That fifteen minute rest period is not optional, cutting too early will give you a soupy mess instead of neat slices
- Warming the milk before making béchamel prevents lumps that will never whisk out completely
- The ragù can be made a day ahead and actually develops more flavor overnight in the refrigerator
03 -
- Adding a bay leaf to the simmering ragù creates subtle aromatic notes that people notice but can't quite identify
- Room temperature ingredients assemble more smoothly and create even layers without hot or cold spots