Description
This classic lasagna recipe features rich, slow-simmered beef ragu layered with a creamy cheese sauce and fresh or dried lasagna sheets, baked to golden, bubbling perfection. Perfectly balanced with aromatic herbs, red wine, and a blend of cheeses, this hearty Italian favorite serves 10 and makes an impressive meal for family gatherings or special occasions.
Ingredients
Ragu
- 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
Cheese Sauce (Béchamel)
- 60g / 4 tbsp butter
- 1/2 cup flour
- 4 cups milk (preferably full fat but low fat ok)
- 2 cups gruyere or Colby cheese, shredded (or cheddar, Monterey Jack, OR 1 cup / 100g shredded parmesan)
- Pinch of freshly ground nutmeg
- Salt and pepper, to taste
Assembly
- 350g / 12 oz fresh lasagna sheets (or 250g / 8 oz dried lasagna sheets)
- 1 1/2 cups (tightly packed) mozzarella cheese, shredded
- Finely chopped basil or parsley, for garnish (optional)
Instructions
- Prepare the Ragu: Heat olive oil in a large heavy-based pot over medium heat. Add minced garlic, chopped onion, diced celery, and carrot. Cook for about 10 minutes until the vegetables soften and become sweet without browning. Adjust heat if needed.
- Cook the Beef: Increase heat and add the beef mince to the pot. Cook until the beef is browned completely, breaking it apart as you go for an even texture.
- Add Remaining Ragu Ingredients: Pour in crushed tomatoes, tomato paste, red wine, crumbled beef bouillon cubes, bay leaves, thyme, oregano, Worcestershire Sauce, salt, and pepper. Stir to combine.
- Simmer the Ragu: Bring the sauce to a very gentle bubble, cover with a lid, and cook on low heat for 1.5 to 2 hours, stirring occasionally. Then remove the lid and simmer uncovered for an additional 30 minutes until the sauce thickens and meat is very tender.
- Season and Sweeten: Taste the ragu and adjust seasoning as needed, adding 1-2 teaspoons of sugar to balance acidity if necessary.
- Make the Cheese Sauce (Béchamel): Warm the milk in a saucepan (optional but helps thicken faster). In a separate large saucepan, melt butter over medium-low heat. Stir in flour and cook constantly for 1 minute to create a roux.
- Add Milk to Roux: Gradually pour about 1 cup of warmed milk into the roux, stirring to combine and prevent lumps. Once mostly smooth, add remaining milk while whisking.
- Cook Sauce to Thicken: Increase heat to medium-high and stir frequently. After a few minutes, stir regularly until the sauce thickens and coats the back of a wooden spoon (about 5-8 minutes).
- Finish Cheese Sauce: Remove from heat and stir in shredded cheese, nutmeg, salt, and pepper until cheese melts and sauce is thick yet pourable like heavy cream. Thin with water or milk if needed.
- Preheat Oven and Prepare Dish: Preheat oven to 180°C (350°F). Use a 33 x 22 x 7 cm (13 x 9 x 2.5 in) baking dish.
- Assemble the Lasagna – First Layer: Spread a small amount of ragu on the base of the dish. Cover with a layer of lasagna sheets, tearing to fit as needed.
- Layer Ragu and Cheese Sauce: Spread about 2.5 cups of ragu over the pasta, then drizzle 1 cup of cheese sauce evenly on top.
- Repeat Layers: Add another layer of lasagna sheets, followed by 2.5 cups of ragu and 1 cup cheese sauce. Add a third layer of pasta sheets and repeat the ragu and cheese sauce layering once more.
- Top Layer: Place a final fourth layer of lasagna sheets on top. Pour the remaining cheese sauce evenly over the top.
- Add Mozzarella and Bake: Sprinkle shredded mozzarella over the cheese sauce layer. Bake in the preheated oven for 25 minutes or until the top is golden and bubbling.
- Rest and Serve: Let the baked lasagna stand for 5 to 10 minutes before cutting to allow it to set. Garnish with finely chopped basil or parsley if desired, then serve hot.
Notes
- Note 1: Using fresh ingredients, especially fresh vegetables and fresh lasagna sheets, improves flavor and texture.
- Note 2: Red wine adds depth but can be replaced with beef broth if preferred.
- Note 3: Sugar is optional and helps balance acidity in the tomato sauce.
- Note 4: Use freshly shredded cheese for best melting texture and flavor.
- Note 5: Fresh pasta cooks faster and creates a delicate texture, but dried pasta can be used as a convenient alternative.
- Note 6: The ragu is done when tender and sauce has a rich thick consistency.
- Note 7: Tear lasagna sheets to fit the dish if necessary to fill gaps and build layers evenly.
- Prep Time: 40 minutes
- Cook Time: 3 hours 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian