Classic Beef Lasagne (Printable Version)

Hearty layers of beef ragu, bechamel, and pasta baked to golden perfection

# 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 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 28 ounces 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 (approximately 9 ounces)
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 to 8 minutes until softened. Add garlic and cook for 1 minute. Add ground beef and cook, breaking up meat, until browned. Stir in tomato paste and cook for 2 minutes. Pour in wine and simmer until mostly evaporated. Add crushed tomatoes, oregano, basil, salt, pepper, and sugar if using. Simmer uncovered for 30 to 40 minutes, stirring occasionally, until thickened.
02 - Melt butter in a saucepan over medium heat. Add flour and whisk for 1 to 2 minutes. Gradually whisk in warm milk; cook, whisking constantly, until thickened and smooth, about 6 to 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 aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 to 20 minutes, until golden and bubbling.
05 - Let lasagne rest for 15 minutes before slicing and serving to allow layers to set.

# Expert Insights:

01 -
  • The homemade béchamel makes everything restaurant level creamy without any fuss
  • This lasagne actually slices cleanly instead of sliding into a messy puddle on the plate
  • The ragù deepens in flavor if you make it ahead, so it is perfect for easy entertaining
02 -
  • Ragù tastes better the next day, so consider making it ahead and refrigerating overnight
  • Letting the lasagne rest is not optional, it is the difference between neat slices and a messy slide
  • The béchamel should be thicker than you think, it will thin slightly in the oven
03 -
  • Grate your own cheese, pre grated cheese has anti caking agents that prevent smooth melting
  • Do not be tempted to skip the resting period, it is crucial for structure

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