Description
This Simply The BEST Homemade Lasagne recipe features a rich, slow-simmered beef ragu layered with creamy béchamel sauce, fresh pasta sheets, and melted mozzarella and Parmesan cheese. It’s a classic Italian comfort food made from scratch, perfect for gatherings and family dinners.
Ingredients
Units
Scale
Ragu
- 2.2lb / 1kg Ground/Minced Beef (10-12% fat recommended)
- 3.5oz / 100g Pancetta, finely diced (or bacon as substitute)
- 2 ribs Celery, finely diced
- 2 medium Carrots, grated
- 1 large White Onion, finely diced
- 3 cloves 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 EACH Fresh Basil and Fresh Parsley, finely diced (approx 1oz/30g each)
- 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 (see notes for dried alternative)
- 2 cups / 200g Mozzarella, shredded
- 1/2 cup / 40g freshly grated Parmesan for topping
Instructions
- Prepare the Ragu: Heat about 1 tbsp olive oil in a large pot over medium-high heat. Add the ground beef, break it up, season with salt and pepper, and cook until fully browned. Remove beef and place it in the lasagne dish, discarding excess fat.
- Cook Pancetta and Vegetables: Reduce heat to medium, add pancetta, and cook until it browns and releases fat. Add onion, celery, and carrot; sauté until softened and lightly browned. Add garlic and cook for another minute, then stir in tomato puree and fry for a couple of minutes.
- Deglaze and Combine: Pour in red wine to deglaze the pan, reduce for a few minutes, then return the browned beef to the pan.
- Add Liquids and Herbs: Stir in 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 heat for at least 1 hour and 30 minutes, stirring occasionally.
- Reduce Sauce: Remove lid and simmer for an additional 20-30 minutes to thicken the ragu. Adjust seasoning generously with salt and pepper to enhance flavor.
- Make Béchamel Sauce: In a separate pot, melt butter over medium heat. Add flour and stir to form a roux. Gradually whisk in milk to avoid lumps. Simmer for 7-10 minutes until sauce thickens enough to coat the back of a spoon. Stir in nutmeg, Parmesan, salt, and pepper; then remove from heat.
- Preheat Oven: Heat oven to 350°F (180°C).
- Assemble Lasagne: Spread a few spoons of ragu on the bottom of a 20x30cm (8×12 inch) baking dish to prevent sticking. Layer the lasagne as follows: pasta sheets, ragu, béchamel sauce, mozzarella. Repeat layers three more times. For the top layer, use pasta sheets, béchamel sauce, mozzarella, and sprinkle Parmesan over the top.
- Bake: Place the assembled lasagne in the oven and bake for 30-40 minutes until the surface is deep golden with some slightly browned spots for extra flavor.
- Rest and Serve: Let the lasagne sit for at least 10 minutes before slicing to help it set and maintain its shape. Serve with extra basil or parsley sprinkled on top for garnish.
Notes
- Pancetta can be substituted with finely diced bacon.
- Adjust sugar after the ragu has simmered; good quality tomatoes may not need additional sugar.
- Both ragu and béchamel must be well reduced to avoid a watery lasagne; sauces should be thick enough to coat the back of a spoon.
- Use an 8×12 inch baking dish for perfect layering; smaller, deeper dishes require more layers.
- Fresh lasagne sheets are preferred; if using dried sheets, check package instructions and adjust sauce reduction accordingly.
- Choose ground beef with 10-12% fat for optimal flavor and texture; drain excess fat if using higher fat beef.
- Use a heavy top lid when simmering ragu to regulate steam and reduce slowly.
- Lasagne can be made ahead; cool ragu and béchamel before assembling, then refrigerate or freeze before baking.
- Store leftovers refrigerated 3-5 days or frozen long-term; reheat in oven or microwave until hot throughout.
- Calories and nutritional info are calculated per serving when dividing the recipe into 8 servings.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 610 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg
