Description
This classic homemade lasagne recipe features a rich, slow-simmered beef ragu, creamy nutmeg-infused béchamel sauce, and layers of fresh pasta and melted mozzarella. Baked to a golden perfection, this comforting Italian dish is perfect for family dinners, with tips to make ahead and store leftovers for ultimate convenience and flavor.
Ingredients
Units
Scale
Ragu
- 2.2lb / 1kg Ground/Minced Beef (10-12% fat recommended)
- 3.5oz / 100g Pancetta, finely diced (or finely diced bacon as substitute)
- 2 ribs of Celery, finely diced
- 2 medium Carrots, grated
- 1 large White Onion, finely diced
- 3 cloves of Garlic, finely diced
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 1 cup / 250ml Red Wine
- 2 cups / 500ml Tomato Passata (Pureed Tomatoes in US)
- 2 cups / 500ml Beef Stock
- 2 Bay Leaves
- 1 small bunch Fresh Basil, finely diced (approx 1oz/30g)
- 1 small bunch Fresh Parsley, finely diced (approx 1oz/30g)
- 1 tsp Dried Oregano
- 1.5 tsp Sugar, or to taste
- Salt & Pepper, to taste
- Olive Oil, as needed
Béchamel Sauce
- 4 tbsp Butter (2oz/60g)
- 5 tbsp Plain Flour (2oz/60g)
- 4 cups / 1 litre Milk, at room temperature
- 1/2 small Nutmeg, finely grated
- 1 cup / 80g Freshly grated Parmesan
- Salt & Pepper, to taste
Lasagne Assembly
- 12oz / 350g Fresh Lasagne Sheets
- 2 cups / 200g Mozzarella, shredded
- 1/2 cup / 40g Freshly grated Parmesan for topping
Instructions
- Prepare the Ragu: Heat about 1 tablespoon olive oil in a large pot over medium-high heat. Add ground beef, breaking it up with a wooden spoon, seasoning with salt and pepper. Cook until fully browned, then remove beef and set aside in the lasagne dish, discarding excess fat. Lower heat to medium and add pancetta, frying until browned and fat is rendered. Add onion, celery, and carrot, frying until softened and lightly browned. Stir in garlic and cook for another minute. Add tomato puree and fry for 2 minutes. Deglaze with red wine and let reduce for a few minutes. Return cooked beef to the pot. Add beef stock, tomato passata, parsley, basil, oregano, bay leaves, sugar, salt, and pepper. Bring to a simmer, cover with a heavy lid, and cook on low for at least 1 hour 30 minutes, stirring occasionally. Remove lid and simmer another 20-30 minutes to thicken. Adjust seasoning to taste, ensuring a rich, thick consistency.
- Make the Béchamel Sauce: In a medium pot, melt butter over medium heat. Add flour and whisk continuously to make a roux. Gradually pour in room temperature milk while whisking to avoid lumps. Simmer for 7-10 minutes until the sauce thickens enough to coat the back of a spoon, slightly thicker than double cream. Stir in grated nutmeg, Parmesan, and salt and pepper to taste. Adjust seasoning and then remove from heat.
- Assemble the Lasagne: Preheat the oven to 350°F (180°C). Spread a few spoonfuls of ragu on the bottom of an 8×12” (20x30cm) baking dish to prevent sticking. Layer pasta sheets, then ragu, followed by béchamel sauce and mozzarella. Repeat this layering process for a total of 4 pasta layers, 4 ragu layers, 4 béchamel layers, and 4 mozzarella layers. For the final top layer: add pasta sheets, then béchamel, then mozzarella and sprinkle with Parmesan.
- Bake: Bake in the preheated oven for 30-40 minutes until the top is deep golden brown with some areas slightly crisped for extra flavor. Remove from oven and let it rest for at least 10 minutes to set and retain its shape.
- Serve: Garnish with extra fresh basil or parsley if desired. Slice and enjoy your rich, comforting homemade lasagne.
Notes
- If pancetta is unavailable, finely diced bacon is a suitable substitute.
- Adjust sugar after simmering and reduction; high-quality tomatoes may not require extra sugar.
- Both ragu and béchamel must be properly reduced to avoid a watery, sloppy lasagne. The sauce should coat the back of a spoon.
- Use an 8×12” baking dish for perfect layering. For smaller dishes, add more layers accordingly.
- Fresh lasagne sheets are preferred for texture and structural integrity. If using dried sheets, check cooking instructions and adjust sauce reduction to compensate for liquid absorption.
- Ground beef with 10-12% fat content provides optimal flavor without excess grease; drain fat if using fattier beef.
- A heavy lid helps properly simmer the ragu by trapping steam and controlling reduction rate.
- This lasagne can be made ahead; cool sauces before assembling, then refrigerate overnight. Bring to room temp before baking for even cooking.
- Store leftovers in the fridge for 3-5 days or freeze for long-term storage. Reheat thoroughly in oven or microwave.
- Calories and nutrition are based on dividing the dish into 8 servings.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
