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.
Ingredients
Scale
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)
Instructions
- 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.
- Brown the Beef: Increase heat and add the beef mince. Cook thoroughly, breaking up the meat with a spoon until browned all over.
- 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.
- 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.
- Season Ragu: Taste and adjust seasoning with salt, pepper, and add sugar if the sauce is too acidic, balancing the flavors.
- 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.
- 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).
- 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.
- 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).
- 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.
- 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.
- 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.
- Top with Remaining Sheets and Cheese Sauce: Place a final, fourth layer of lasagna sheets and pour over the remaining cheese sauce.
- Add Mozzarella and Bake: Sprinkle the top evenly with shredded mozzarella. Bake in the preheated oven for 25 minutes or until golden and bubbling.
- 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
