Classic Beef Lasagne (Printable)
Hearty layers of beef ragù, creamy béchamel, and melted cheese on tender pasta sheets.
# What's Needed:
→ 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 (9 oz)
22 - 1½ cups grated mozzarella cheese
23 - ½ cup grated Parmesan cheese
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery; sauté for 6–8 minutes until softened and fragrant.
02 - Add garlic and cook for 1 minute until aromatic. Add ground beef and cook, breaking up meat with a spoon, until browned and no longer pink.
03 - Stir in tomato paste and cook for 2 minutes to deepen flavor. Pour in wine and simmer until mostly evaporated. Add crushed tomatoes, oregano, basil, salt, pepper, and sugar if using. Simmer uncovered for 30–40 minutes, stirring occasionally, until thickened.
04 - Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1–2 minutes to cook out the raw flour taste.
05 - 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.
06 - Preheat oven to 350°F.
07 - 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.
08 - Repeat layers three more times, finishing with béchamel on top. Sprinkle mozzarella and Parmesan evenly over the surface.
09 - Cover loosely with foil and bake for 30 minutes.
10 - Remove foil and bake for an additional 15–20 minutes until golden and bubbling.
11 - Let lasagne rest for 15 minutes before slicing and serving to allow layers to set.
# Tips for Success:
01 -
- The ragù simmers into something deeply savory that canned pasta sauce can never replicate
- Homemade béchamel transforms the whole dish into something restaurant worthy
02 -
- The resting period is not optional, it is what keeps your layers from sliding apart
- Warm milk prevents lumpy béchamel, cold milk hits the roux too fast and clumps
03 -
- Taste your ragù before assembling, adjust salt or sugar now rather than later
- A bay leaf added during simmering and removed before layering adds subtle depth