Classic Beef Lasagne (Printable version)
Hearty layers of beef ragù, creamy béchamel, and pasta topped with melted cheese
# What You'll 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 lbs ground beef
07 - 2 tablespoons tomato paste
08 - 28 oz 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 (approx. 9 oz)
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 advice:
01 -
- The homemade ragù develops a depth of flavor that puts jarred sauce to absolute shame
- Making your own béchamel is surprisingly satisfying and creates the silkiest layers
- This recipe yields enough for dinner tonight plus impressive leftovers tomorrow
02 -
- The resting period is non-negotiable for neat slices that hold their shape
- Your ragù should be thicker than regular pasta sauce to prevent soggy layers
- Warm milk is essential for lump-free béchamel
03 -
- Toast your lasagne sheets in the oven for 3 minutes before assembling for extra texture
- Run your knife under hot water between slices for the cleanest cuts