Description
This classic homemade lasagna recipe layers a rich, slow-simmered beef ragu with a creamy, cheesy béchamel sauce and tender sheets of fresh pasta. Baked until golden and bubbling, it’s a hearty Italian comfort food perfect for family dinners. The recipe features a deeply flavorful ragu made with beef, vegetables, red wine, and tomatoes, combined with a smooth cheese sauce using Gruyere and mozzarella. Ideal for preparing ahead and freezing, this lasagna delivers rich, savory layers and melty cheesy goodness with every bite.
Ingredients
Scale
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)
- 800 g / 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 (optional, if needed)
- 1/2 tsp salt
- Black pepper to taste
Cheese Sauce (Besciamella)
- 60 g / 4 tbsp butter
- 1/2 cup all-purpose flour
- 4 cups milk (preferably full fat, low fat okay)
- 2 cups Gruyere or Colby cheese, shredded (or cheddar, Monterey Jack, or 1 cup / 100 g shredded Parmesan)
- Pinch of freshly ground nutmeg
- Salt and pepper to taste
Lasagna Assembly
- 350 g / 12 oz fresh lasagna sheets (or 250 g / 8 oz dried lasagna sheets)
- 1 1/2 cups shredded mozzarella cheese
- Finely chopped basil or parsley for garnish (optional)
Instructions
- Make the Ragu: Heat olive oil in a large heavy-based pot over medium heat. Add garlic, onion, celery, and carrot and cook for about 10 minutes until softened and sweet but not browned; reduce heat if browning occurs. Add ground beef, increase heat, and cook, breaking meat up, until browned. Add crushed tomatoes, tomato paste, red wine, crumbled beef bouillon cubes, bay leaves, thyme, oregano, Worcestershire sauce, salt, and pepper. Stir well and bring to a gentle simmer. Cover with lid and cook gently for 1.5 to 2 hours, stirring occasionally. Then remove lid and simmer for another 30 minutes until meat is tender and sauce thickened. Adjust salt, pepper, and add sugar if the sauce tastes too sour.
- Prepare the Cheese Sauce (Béchamel): Warm milk gently in a separate saucepan. In a large saucepan, melt butter over medium-low heat. Add flour and stir constantly for 1 minute to form a roux. Gradually whisk in about 1 cup of warm milk to blend and avoid lumps, then add remaining milk while whisking. Increase heat to medium-high and cook, stirring frequently, until sauce thickens and coats the back of a spoon (about 5–8 minutes). Remove from heat, stir in shredded cheese, nutmeg, salt, and pepper until cheese melts. Sauce should be thick but still pourable; if too thick, thin slightly with milk or water.
- Assemble the Lasagna: Preheat oven to 180°C (350°F). Use a 33 x 22 x 7 cm (13 x 9 x 2.5 inch) baking dish. Spread a thin layer of ragu on the bottom. Layer fresh or dried lasagna sheets, tearing to fit as needed. Spread 2 1/2 cups ragu over sheets, then drizzle 1 cup cheese sauce. Repeat this layering two more times—lasagna sheets, ragu, cheese sauce—alternating the sheet placement 90 degrees for stability. Place a fourth layer of lasagna sheets, then pour remaining cheese sauce on top. Sprinkle with shredded mozzarella cheese evenly.
- Bake and Serve: Bake the lasagna for about 25 minutes or until cheese is golden and bubbling. Allow to stand for 5 to 10 minutes before slicing. Garnish with chopped basil or parsley if desired, then serve warm.
Notes
- Pork can be added for more tender meat by substituting 250 g pork for part of the beef.
- For non-alcoholic version, substitute red wine with no-alcohol wine or extra beef broth.
- Adjust sugar only if sauce tastes too sour due to tomato variation.
- Always shred your own cheese for smoother melting; avoid pre-shredded cheeses with anti-caking agents.
- Fresh lasagna sheets meld better with filling and remain flat; dried sheets may require pre-cooking depending on the package.
- If using instant dried sheets, ensure ragu has enough liquid to hydrate them during baking.
- Alternate sheet placement by rotating 90 degrees each layer to keep structure stable when cutting.
- This recipe is adapted for everyday grocery store ingredients but can be elevated with authentic Italian products.
- Lasagna freezes well; reheat covered at 180°C or in microwave after thawing. Keeps for 3 days refrigerated.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of recipe)
- Calories: 550
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
