Description
This traditional Italian lasagna recipe features a slow-cooked ragu bolognese paired with a creamy béchamel sauce, layered with fresh lasagna sheets and melted cheeses. Rich and comforting, this dish requires some patience but rewards with tender meat sauce and velvety texture, making it perfect for hearty family meals or special occasions.
Ingredients
Scale
Meat Sauce (Ragu Bolognese)
- 1 tbsp olive oil
- 1 onion, finely chopped (white, yellow or brown)
- 1 medium carrot, peeled and very finely diced
- 1 celery stick, very finely diced
- 2 garlic cloves, minced
- 1 kg / 2 lb beef mince (ground beef)
- 800g / 28 oz canned crushed tomato
- 1/4 cup tomato paste
- 1 cup pinot noir red wine or other dry red wine
- 3 beef bouillon cubes, crumbled
- 2 bay leaves, dried or fresh
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 2 tsp Worcestershire sauce
- 1 – 2 tsp sugar (if needed)
- 1/2 tsp salt
- Black pepper to taste
Béchamel Sauce
- 60g / 4 tbsp butter
- 1/2 cup flour
- 4 cups milk (preferably full fat but low fat ok)
- Pinch of freshly ground nutmeg
- Salt and pepper to taste
- 2 cups Gruyere or Colby cheese, shredded (or cheddar, Monterey Jack, or 1 cup / 100g shredded Parmesan)
Assembly
- 350g / 12 oz fresh lasagna sheets or 250g / 8 oz dried
- 1 1/2 cups mozzarella cheese, shredded
- Finely chopped basil or parsley for garnish (optional)
Instructions
- Prepare the Ragu: Heat olive oil in a large pan over medium heat. Add finely chopped onion, carrot, and celery; sauté until softened. Add minced garlic and cook briefly. Stir in the beef mince and cook until browned evenly. Pour in the red wine and let it reduce slightly. Add crushed tomatoes, tomato paste, crumbled beef bouillon cubes, bay leaves, dried thyme, oregano, Worcestershire sauce, salt, and pepper. Add sugar as needed to balance acidity. Reduce heat to low and simmer gently for about 3-4 hours, stirring occasionally until the sauce is thick and rich.
- Make the Béchamel Sauce: In another saucepan, melt butter over medium heat. Whisk in flour and cook for a minute to form a roux without browning. Gradually whisk in milk to prevent lumps. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon. Season with nutmeg, salt, and pepper. Remove from heat and stir in shredded Gruyere or Colby cheese until melted and smooth.
- Preheat Oven and Prepare Pasta: Preheat the oven to 180°C (350°F). If using fresh lasagna sheets, ensure they are ready to use. For dried sheets, you may want to soften slightly per package instructions.
- Assemble the Lasagna: In a large baking dish, spread a thin layer of ragu on the bottom. Place a layer of lasagna sheets over the sauce. Add a layer of ragu, then a layer of béchamel sauce. Sprinkle a portion of shredded mozzarella cheese over the béchamel. Repeat this layering three to four times, finishing with a béchamel topping and mozzarella cheese on top.
- Bake: Cover the lasagna dish with foil and bake in the preheated oven for 30-40 minutes. Remove the foil in the last 10-15 minutes of baking to allow the top to brown and cheese to melt and bubble. Let the lasagna rest for about 10-15 minutes before serving to set properly.
- Garnish and Serve: Sprinkle finely chopped basil or parsley over the lasagna just before serving for a fresh, aromatic touch.
Notes
- This recipe features a traditional Italian lasagna with slow-cooked ragu and béchamel sauce—no ricotta cheese, which is common in American-Italian versions.
- Patience is essential as the ragu simmers slowly to develop deep flavors and tender meat texture.
- Makes 8 giant or 10 normal servings with 4 layers of pasta and 3 layers of sauce and cheese.
- You can increase to 5 layers by scaling the recipe by 25% and using a deeper pan for more servings.
- Shredding your own cheese yields better melting and texture compared to pre-shredded options.
- Optionally add sugar to the ragu to balance tomato acidity depending on the canned tomatoes used.
Nutrition
- Serving Size: 398 g
- Calories: 594 kcal
- Sugar: 11 g
- Sodium: 979 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 146 mg
