Classic Beef Lasagne (Printable)

Hearty Italian comfort food with layers of beef ragù, creamy béchamel, and melted cheese.

# What You Need:

→ For the 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 lbs ground beef
07 - 2 tablespoons tomato paste
08 - 28 oz 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)

→ For the 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

→ For Assembly

21 - 12 no-boil lasagne sheets (approx. 9 oz)
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 6–8 minutes until softened. Add garlic and cook 1 minute. Add ground beef and cook, breaking up meat, until browned. Stir in tomato paste, cook 2 minutes. Pour in wine; simmer until mostly evaporated. Add crushed tomatoes, oregano, basil, salt, pepper, and sugar (if using). Simmer uncovered 30–40 minutes, stirring occasionally, until thickened.
02 - Melt butter in a saucepan over medium heat. Add flour and whisk for 1–2 minutes. Gradually whisk in warm milk; cook, whisking constantly, until thickened and smooth (about 6–8 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 foil and bake 30 minutes. Remove foil; bake an additional 15–20 minutes, until golden and bubbling.
05 - Let lasagne rest 15 minutes before slicing and serving.

# Expert Tips:

01 -
  • This lasagne rewards you with those perfect, clean slices that hold their shape on the plate
  • The depth of flavor develops over a slow simmer, making your house smell like an Italian grandmother moved in
  • Leftovers actually taste better the next day, if there are any left
02 -
  • Simmering the ragù uncovered is essential for thickening, so do not be tempted to cover it and walk away
  • Warm milk prevents lumpy béchamel, and if you do get lumps, a quick whirl with an immersion blender saves the day
  • Letting the lasagne rest before cutting is the difference between neat slices and a messy slide onto plates
03 -
  • Adding a bay leaf to the ragù while it simmers infuses subtle herbal depth that people notice but cannot quite identify
  • Mixing in some ground pork or veal with the beef adds complexity and fat content that makes the sauce even more luxurious
  • Use fresh lasagne sheets from the refrigerated section if you find them, reducing baking time by about 10 minutes

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