Description
This classic Italian lasagna recipe features a rich, slow-cooked beef ragù bolognese paired with a creamy béchamel sauce, layered between fresh or dried lasagna sheets and topped with melted mozzarella and gruyere cheese. The traditional method creates a melt-in-your-mouth texture and a deeply flavorful dish perfect for a comforting family meal.
Ingredients
Scale
Meat Ragù 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 EACH dried thyme and oregano
- 2 tsp Worcestershire Sauce
- 1 – 2 tsp sugar (if needed)
- 1/2 tsp salt and black pepper
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
Cheese and Assembly
- 2 cups gruyere or Colby cheese, shredded (or cheddar, Monterey Jack, or 1 cup / 100g shredded parmesan)
- 350g / 12 oz fresh lasagna sheets (or 250g / 8 oz dried)
- 1 1/2 cups (tightly packed) mozzarella cheese, shredded
- Finely chopped basil or parsley for garnish (optional)
Instructions
- Prepare the Ragù: Heat olive oil in a large pan over medium heat. Add finely chopped onion, carrot, celery, and cook until softened. Stir in minced garlic and cook for 1 minute. Add beef mince and brown thoroughly, breaking up lumps.
- Add Tomatoes and Seasonings: Stir in canned crushed tomato, tomato paste, red wine, crumbled beef bouillon cubes, bay leaves, thyme, oregano, Worcestershire sauce, sugar (if needed), salt, and black pepper. Bring to a simmer.
- Simmer Slowly: Reduce heat to low and cook the ragù gently for about 3 to 4 hours, stirring occasionally, until thick and flavorful. Adjust seasoning to taste and remove bay leaves at the end.
- Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, stirring continuously until the sauce thickens. Add a pinch of freshly ground nutmeg, salt, and pepper to taste.
- Preheat Oven: Preheat oven to 180°C (350°F).
- Assemble the Lasagna Layers: In a deep baking dish, start with a thin layer of béchamel sauce. Add lasagna sheets to cover the base, then spread a layer of ragù, followed by béchamel sauce, and a sprinkle of shredded gruyere cheese. Repeat layering 3-4 times, finishing with a top layer of béchamel sauce and shredded mozzarella cheese.
- Bake: Cover the dish with foil and bake in the preheated oven for about 40 minutes. Remove foil and bake for another 10-15 minutes or until the top is golden and bubbly.
- Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting. Garnish with finely chopped basil or parsley if desired. Serve warm.
Notes
- This recipe requires patience but results in a rich, tender ragù and creamy béchamel sauce for authentic Italian lasagna.
- Use fresh lasagna sheets if possible, but dried sheets work as well.
- No ricotta cheese is used, differentiating it from the American-Italian style.
- Scaling the recipe up by 25% allows for an additional ragu layer in a deeper pan.
- Recipe yields 8 giant or 10 normal servings.
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
