Classic Beef Lasagna with Rich Meat Ragu and Cheesy Sauce Recipe

Introduction

This classic lasagna recipe combines a rich, slow-cooked beef ragu with a creamy cheese sauce, layered between tender pasta sheets. It’s a comforting dish perfect for family dinners or special occasions.

Ingredients

• 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 each dried thyme and oregano
• 2 tsp Worcestershire Sauce
• 1 – 2 tsp sugar (if needed)
• 1/2 tsp salt and black pepper
• 60g / 4 tbsp butter
• 1/2 cup flour
• 4 cups milk, preferably full fat but 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
• 350g / 12 oz fresh lasagna sheets (or 250g / 8 oz dried)
• 1 1/2 cups mozzarella cheese, shredded
• Finely chopped basil or parsley, for garnish (optional)

Instructions

1. Step 1: Heat olive oil in a large heavy-based pot over medium heat. Add garlic, onion, celery, and carrots. Cook for 10 minutes until softened and sweet, making sure vegetables do not brown. Reduce heat if they start to brown.
2. Step 2: Add beef mince, increase heat, and cook until browned, breaking up the meat as it cooks.
3. Step 3: Stir in crushed tomato, tomato paste, red wine, bouillon cubes, bay leaves, thyme, oregano, and Worcestershire Sauce. Adjust heat to a gentle simmer, cover with a lid, and cook for 1.5 to 2 hours, stirring occasionally.
4. Step 4: Remove the lid and simmer uncovered for another 30 minutes until the sauce thickens and the meat is tender. Season with salt, pepper, and add sugar if the sauce tastes too acidic.
5. Step 5: To make the cheese sauce, warm the milk in a saucepan (optional, helps thicken faster). In a separate large saucepan, melt butter over medium-low heat. Stir in flour constantly for 1 minute to form a roux.
6. Step 6: Gradually whisk in about 1 cup of warm milk, followed by the remaining milk, ensuring the mixture is smooth and lump-free. Increase heat to medium-high and cook, stirring regularly until thickened, about 5 to 8 minutes. It should coat the back of a wooden spoon.
7. Step 7: Remove from heat, stir in shredded cheese, nutmeg, salt, and pepper. Mix until cheese melts and sauce is thick but pourable—similar to heavy cream consistency. Add a splash of milk or water if too thick.
8. Step 8: Preheat oven to 180°C / 350°F. Use a 33 x 22 x 7 cm (13 x 9 x 2.5 inch) baking dish.
9. Step 9: Spread a little ragu on the base of the dish. Cover with a layer of lasagna sheets, tearing to fit as needed.
10. Step 10: Spread 2 1/2 cups of ragu over the pasta, then drizzle with 1 cup of cheese sauce.
11. Step 11: Add another layer of lasagna sheets, then 2 1/2 cups ragu and 1 cup cheese sauce. Repeat once more with pasta, ragu, and cheese sauce.
12. Step 12: Top with a final layer of lasagna sheets and pour over the remaining cheese sauce. Sprinkle with shredded mozzarella.
13. Step 13: Bake for 25 minutes or until golden and bubbling. Let stand for 5 to 10 minutes before cutting.
14. Step 14: Garnish with chopped basil or parsley if desired and serve warm.

Tips & Variations

• Use fresh lasagna sheets for a softer texture, or dried sheets if you prefer a firmer pasta layer.
• Substitute the beef mince with a mixture of pork and beef for extra flavor.
• Add a pinch of chili flakes to the ragu for a subtle heat.
• Make extra cheese sauce to drizzle on top for an extra creamy finish.
• Vegetarian option: replace meat with lentils or finely chopped mushrooms.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C / 320°F until warmed through to keep the texture intact. You can also freeze portions in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare lasagna in advance?

Yes, you can assemble the lasagna a day before baking. Keep it covered in the refrigerator and bake just before serving.

Do I need to boil fresh lasagna sheets before assembling?

No, fresh lasagna sheets do not need to be boiled. They will cook perfectly while baking in the sauce and cheese mixture.

Classic Beef Lasagna with Rich Meat Ragu and Cheesy Sauce Recipe

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★★★★★

4.6 from 90 reviews

• Author: Jack
• Total Time: 3 hours 20 minutes
• Yield: 8 servings 1x

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Description

This classic Lasagna recipe features a rich, slow-simmered beef ragu layered with creamy cheese sauce and fresh or dried lasagna sheets. Baked until golden and bubbling, it’s a hearty, comforting dish perfect for family dinners or special occasions.

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Ingredients

Scale 1x2x3x

Ragu

• 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

• 60g / 4 tbsp butter
• 1/2 cup flour
• 4 cups milk, preferably full fat but low fat okay
• 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

Assembly

• 350g / 12 oz fresh lasagna sheets (or 250g / 8 oz dried)
• 1 1/2 cups (tightly packed) mozzarella cheese, shredded
• Finely chopped basil or parsley, for garnish (optional)

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Instructions

1. Prepare the Ragu: Heat olive oil in a large heavy-based pot over medium heat. Add garlic, onion, celery, and carrots. Cook gently for 10 minutes until softened and sweet, taking care they do not brown. If browning starts, reduce heat.
2. Brown the Beef: Increase heat and add the beef mince. Cook thoroughly, breaking up the meat with a spoon until browned all over.
3. Add Remaining Ragu Ingredients: Stir in crushed tomatoes, tomato paste, red wine, crumbled beef bouillon cubes, bay leaves, dried thyme and oregano, Worcestershire sauce, salt, and pepper—excluding sugar for now.
4. Simmer the Ragu: Adjust heat to a gentle bubble, cover with a lid, and cook for 1.5 to 2 hours, stirring occasionally. Then remove the lid and simmer uncovered for 30 more minutes until the meat is tender and sauce has thickened.
5. Season Ragu: Taste and adjust seasoning with salt, pepper, and add sugar if the sauce is too acidic, balancing the flavors.
6. Make the Cheese Sauce: Warm milk in a saucepan (optional to speed up thickening). In another large saucepan, melt butter over medium-low heat. Stir in the flour and cook for one minute, constantly mixing.
7. Add Milk and Thicken: Gradually whisk in about one cup of warm milk to incorporate smoothly, then add remaining milk while whisking to avoid lumps. Increase heat to medium-high and cook, stirring frequently, until the sauce thickens and coats the back of a wooden spoon (about 5-8 minutes).
8. Finish Cheese Sauce: Remove from heat and immediately stir in shredded cheese, nutmeg, salt, and pepper until cheese melts and sauce is smooth and pourable, similar to heavy cream consistency. Thin with milk or water if too thick.
9. Preheat Oven and Prepare Dish: Set oven to 180°C (350°F). Use a baking dish approximately 33 x 22 x 7 cm (13 x 9 x 2.5 inches).
10. Assemble Lasagna Layers: Spread a little ragu on the base of the dish to prevent sticking, then cover with lasagna sheets, tearing to fit if necessary.
11. Layer Ragu and Cheese Sauce: Spread about 2 1/2 cups of ragu over the noodles, then drizzle 1 cup of cheese sauce evenly on top.
12. Repeat Layers: Add another layer of lasagna sheets, followed by 2 1/2 cups of ragu and 1 cup cheese sauce. Add a third layer of lasagna sheets and repeat the ragu and cheese sauce layering once more.
13. Top with Remaining Sheets and Cheese Sauce: Place a final, fourth layer of lasagna sheets and pour over the remaining cheese sauce.
14. Add Mozzarella and Bake: Sprinkle the top evenly with shredded mozzarella. Bake in the preheated oven for 25 minutes or until golden and bubbling.
15. Rest and Serve: Let lasagna stand for 5-10 minutes before cutting to serve, garnished with fresh chopped basil or parsley if desired.

Notes

• Note 1: Beef mince can be substituted with a mix of minced pork and beef for a different flavor profile.
• Note 2: Pinot Noir is suggested but any dry red wine can be used for richness.
• Note 3: Sugar balances acidity in tomato sauce; add only if necessary.
• Note 4: Use freshly shredded cheese for better melting and flavor.
• Note 5: Fresh pasta sheets provide a tender texture, but dried sheets work fine if fresh are unavailable.
• Note 6: The ragu should be thick and rich; cook slowly for best results.
• Note 7: Tearing lasagna sheets to fit helps with layering and ensures even cooking.

• Prep Time: 25 minutes
• Cook Time: 2 hours 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: lasagna, beef lasagna, Italian lasagna, homemade lasagna, ragu, cheese sauce, comfort food, baked pasta