Lasagna with Ragù
Prep Time:
30 min
Cook Time:
2 hours 15 minutes (2 hours simmer time + 30-35 minutes baking)
Serves:
4 -6 people
Level:
Beginner
Tag:
ABOUT THE RECIPE
This authentic, slow-cooked Italian lasagna balances a rich, deeply flavored beef ragù with a velvety, thick béchamel sauce. Layered between tender pasta sheets and baked until golden and bubbling, this classic recipe delivers ultimate comfort food perfectly portioned for family dinners.
INGREDIENTS
INGREDIENTS
For the Ragù (Meat Sauce)
Onions: 200 g, finely minced
Celery: 100 g, finely minced
Carrots: 100 g, finely minced
Beef: 500 g, ground / minced beef
Red Wine: 1 splash (about 100 ml) for deglazing
Tomato Sugo (Passata): 500 g
Herbs & Seasoning: Fresh rosemary (1 sprig), nutmeg, salt, and black pepper to taste
Olive Oil: 2 tablespoons (for frying)
For the Béchamel (White Sauce)
Milk: 100 g (approx. 100 ml) Note: This creates a highly concentrated, thick roux-paste. If your sauce feels too dry during assembly, you can loosen it with an extra splash of milk.
Butter: 100 g
Flour 00: 120 g
Seasoning: A pinch of salt and nutmeg
For Assembly
Lasagna Sheets: 250 g (dried or fresh pasta sheets)
Parmigiano Reggiano: 100 g, finely grated (optional, for layering and the top crust)
PREPARATION
STEPS
Prepare the Ragù
Sauté the Soffritto: Heat olive oil in a large pot over medium heat. Add the minced onions, celery, and carrots. Cook for 8–10 minutes until soft and translucent.
Brown the Meat: Add the ground beef and the whole sprig of rosemary. Cook, breaking up the meat with a wooden spoon, until it is entirely browned and any water evaporates.
Deglaze: Pour in the red wine. Let it simmer for 2 minutes until the sharp alcohol smell disappears. Remove the rosemary sprig.
Simmer: Stir in the tomato sugo. Season with salt, black pepper, and a tiny pinch of nutmeg. Turn the heat down to low, cover with a lid, and let it gently simmer for at least 1.5 to 2 hours. Stir occasionally.
Prepare the Béchamel Sauce
Make the Roux: Melt the butter in a small saucepan over medium-low heat. Whisk in the flour completely and cook for 1–2 minutes to remove the raw flour taste.
Thicken: Slowly pour in the milk while whisking vigorously to avoid lumps.
Season: Cook on low heat for 3–5 minutes until the mixture thickens into a smooth, thick white sauce. Season with a pinch of salt and nutmeg, then remove from heat.
Assemble and Bake
Preheat Oven: Turn on your oven to 180°C (350°F).
Layer the Lasagna: Grease a rectangular baking dish. Spread a thin spoonful of ragù on the bottom. Add a layer of lasagna sheets. Next, spread a thin layer of béchamel, followed by a layer of ragù, and a sprinkle of grated cheese.
Repeat: Repeat the pattern (Pasta + Béchamel + Ragù + Cheese) until you run out of ingredients. Make sure your final top layer is covered nicely with béchamel, ragù, and a heavy dust of cheese.
Bake: Place in the oven and bake for 30–35 minutes until the edges are bubbling and the top crust turns a rich, golden brown.
Rest: Let the lasagna rest out of the oven for 10–15 minutes before slicing. This helps the layers set so they do not slide apart when serving.
About Our Chef
This recipe is provided by our Chef Francesco Allegro.
Chef Francesco Allegro is an Italian sfoglino who unveils the secrets of pasta-making. His specialties include crafting mouthwatering tagliatelle and tortelli.
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