Classic Beef Lasagna Layers (Printable Version)
Hearty Italian dish featuring layered beef ragù, béchamel sauce, and pasta baked until golden.
# What You'll Need:
→ Beef Ragù
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1.1 pounds ground beef
07 - 14 ounces canned crushed tomatoes
08 - 2 tablespoons tomato paste
09 - ½ cup dry red wine (optional)
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1 bay leaf
13 - Salt and pepper to taste
→ Béchamel Sauce
14 - ¼ cup unsalted butter
15 - ½ cup all-purpose flour
16 - 3 cups whole milk, warmed
17 - Pinch freshly grated nutmeg
18 - Salt and white pepper to taste
→ Assembly
19 - 9 to 12 dried or fresh lasagna sheets
20 - 1½ cups grated mozzarella cheese
21 - ½ cup grated Parmesan cheese
22 - Olive oil, for greasing
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Cook onion, carrot, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute. Add ground beef and brown, breaking up lumps. Stir in tomato paste, then add crushed tomatoes, red wine if using, oregano, basil, bay leaf, salt, and pepper. Simmer uncovered on low heat for 20 to 25 minutes until thickened. Remove bay leaf and set ragù aside.
02 - Melt butter in a saucepan over medium heat. Whisk in flour constantly for 1 to 2 minutes until pale golden without browning. Gradually pour in warm milk while whisking continuously to avoid lumps. Cook and whisk until sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Season with salt, white pepper, and nutmeg. Remove from heat.
03 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with olive oil. Spread a thin layer of ragù on the bottom. Add a single layer of lasagna sheets, then spread one-quarter of the béchamel sauce over pasta, add a layer of ragù, and sprinkle mozzarella. Repeat layering pasta, béchamel, ragù, and mozzarella two additional times, finishing with remaining béchamel and all Parmesan on top.
04 - Cover the assembled dish with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until golden and bubbling. Allow to rest for 10 to 15 minutes before slicing and serving.
# Expert Insights:
01 -
- Every layer feels like sharing a secret indulgence with a close friend—rich, hearty, and oh so satisfying
- The balance of tangy tomatoes & smooth béchamel makes this a dish everyone asks for again and again
02 -
- Don’t rush the ragù simmering—it’s the heart of flavor and benefits from patient cooking
- Whisk béchamel continuously to avoid lumps, it’s what turns it silky smooth and irresistible
03 -
- Use a splash of milk in the ragù to keep it juicy—simple but transformative
- Rest the lasagna after baking so it sets perfectly and slices cleanly