Description
A classic homemade lasagna recipe featuring a rich Ragu Bolognese layered with creamy cheese sauce and tender lasagna sheets. This hearty Italian dish combines slow-cooked beef and vegetables in a flavorful tomato sauce, topped with melted mozzarella for a comforting, crowd-pleasing meal perfect for family dinners or special occasions.
Ingredients
Scale
Ragu Bolognese:
- 1 tbsp olive oil
- 1 onion, finely chopped (white, yellow or brown)
- 1 medium carrot, peeled and very finely diced
- 1 celery stick, very finely diced
- 2 garlic cloves, minced
- 1 kg / 2 lb beef mince (ground beef)
- 800g / 28 oz canned crushed tomato
- 1/4 cup tomato paste
- 1 cup pinot noir red wine (or other dry red wine)
- 3 beef bouillon cubes, crumbled
- 2 bay leaves, dried or fresh
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 2 tsp Worcestershire Sauce
- 1–2 tsp sugar (if needed)
- 1/2 tsp salt
- Black pepper to taste
Cheese Sauce (Besciamella):
- 60g / 4 tbsp butter
- 1/2 cup flour
- 4 cups milk, preferably full fat (low fat ok)
- 2 cups gruyere or Colby cheese, shredded (or cheddar, Monterey Jack, or 1 cup / 100g shredded parmesan)
- Pinch of freshly ground nutmeg
- Salt and pepper to taste
Lasagna Assembly:
- 350g / 12 oz fresh lasagna sheets (or 250g / 8 oz dried sheets)
- 1 1/2 cups tightly packed shredded mozzarella cheese
- Finely chopped basil or parsley, for garnish (optional)
Instructions
- Prepare the Ragu: Heat olive oil in a large heavy-based pot over medium heat. Add minced garlic, chopped onion, diced celery, and carrot. Cook gently for 10 minutes until softened and sweet, avoiding browning by lowering the heat if necessary. Add beef mince and increase heat, breaking up the meat as it browns. Then add crushed tomato, tomato paste, red wine, crumbled beef bouillon cubes, bay leaves, thyme, oregano, Worcestershire sauce, salt, and pepper. Stir well, reduce heat to a gentle bubble, cover with a lid, and cook for 1.5 to 2 hours, stirring occasionally. Remove lid and simmer uncovered for 30 minutes until thick and rich. Adjust seasoning and add sugar if the sauce tastes too sour.
- Make the Cheese Sauce (Besciamella): Warm milk gently in a saucepan (optional to help the sauce thicken faster). In another large saucepan, melt butter over medium-low heat. Stir in flour continuously for 1 minute to make a roux. Gradually pour in about 1 cup of warm milk while stirring to avoid lumps, then add the remaining milk. Increase heat to medium-high and stir regularly until the sauce thickens, about 5 to 8 minutes, until it coats the back of a wooden spoon. Remove from heat, stir in shredded cheese, nutmeg, salt and pepper until cheese melts and sauce is smooth but pourable like heavy cream. If too thick, adjust consistency with a splash of water or milk.
- Assemble the Lasagna: Preheat oven to 180°C / 350°F. Use a 33 x 22 x 7 cm (13 x 9 x 2.5 inch) baking dish. Spread a thin layer of ragu on the base. Cover with lasagna sheets, tearing to fit if needed. Spread 2 1/2 cups ragu over sheets, then drizzle 1 cup cheese sauce on top. Add another layer of lasagna sheets, then repeat with ragu and cheese sauce as above for three total layers. For the fourth layer, place lasagna sheets and pour over the remaining cheese sauce. Sprinkle shredded mozzarella evenly on top. Bake in the oven for 25 minutes until golden and bubbling.
- Rest and Serve: Allow lasagna to stand for 5 to 10 minutes after baking before cutting. Garnish with chopped basil or parsley if desired and serve warm.
Notes
- Some traditional variations include pork mixed with beef for a tender yet rich ragu by substituting 250g pork and 750g beef.
- For non-alcoholic versions, replace red wine with non-alcoholic red wine or additional beef broth.
- Adjust sugar only if the sauce tastes overly sour due to canned tomato acidity.
- Use freshly shredded cheese for best melt and texture; pre-shredded cheese can contain anti-caking agents causing grainy sauce.
- Fresh lasagna sheets meld better into the dish and avoid waviness; if using dried sheets, ensure they are either no-cook or pre-cooked as per packet instructions.
- Maintain ragu consistency to ensure enough moisture especially if using dried lasagna sheets to hydrate during baking.
- Lay the pasta sheets in alternating directions each layer to help hold the structure when slicing.
- This recipe uses accessible grocery store ingredients rather than specialty Italian products but can be elevated with premium items like San Marzano tomatoes and handmade sheets.
- Lasagna freezes well; cover with foil and reheat at 180°C or microwave after defrosting. Keeps refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice (approximately 1/8th of lasagna)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
