Description
This classic lasagna recipe features a rich, slow-simmered beef ragu Bolognese layered with creamy cheese sauce and tender lasagna sheets. Perfectly baked until golden and bubbling, it offers a comforting and hearty Italian meal made accessible with everyday grocery ingredients. The dish is enhanced with a flavorful blend of herbs, red wine, and a luscious cheese sauce, making it ideal for both weeknight dinners and 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 and black pepper
Cheese Sauce (Besciamella):
- 60g / 4 tbsp butter
- 1/2 cup flour
- 4 cups milk, preferably full fat (low fat acceptable)
- 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:
- 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 minced garlic, chopped onion, diced celery, and carrot. Cook gently for 10 minutes until softened but not browned, reducing heat if necessary. Add the ground beef and increase heat to brown the meat thoroughly, breaking it up as it cooks. Once browned, add crushed tomatoes, tomato paste, red wine, crumbled beef bouillon cubes, bay leaves, dried thyme, oregano, Worcestershire sauce, salt, and pepper, but do not add sugar yet. Stir well, reduce the heat to a gentle simmer with the lid on, and cook for 1.5 to 2 hours, stirring occasionally. Remove the lid and simmer for an additional 30 minutes until the meat is tender and the sauce thickens. Taste and add sugar if the sauce tastes sour to balance the flavor.
- Make the Cheese Sauce (Besciamella): Warm the milk slightly in a saucepan (optional, to help the sauce thicken faster). In another large saucepan, melt butter over medium-low heat. Stir in flour and cook, mixing constantly for 1 minute to form a roux. Gradually pour in about 1 cup of the warm milk while stirring vigorously to prevent lumps, then add the remaining milk, whisking continuously for a smooth mixture. Increase heat to medium-high and stir frequently until the sauce thickens, about 5-8 minutes, until it coats the back of a wooden spoon. Remove from heat and stir in the shredded cheese, ground nutmeg, salt, and pepper until the cheese is melted and the sauce is thick but pourable, resembling heavy cream consistency. Add a splash of milk or water if it becomes too thick.
- 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 small amount of ragu on the base. Cover evenly with a layer of lasagna sheets, tearing them to fit as needed. Spread 2 1/2 cups of ragu over the sheets, then drizzle with 1 cup of cheese sauce. Add another layer of lasagna sheets, then repeat the layering with 2 1/2 cups ragu and 1 cup cheese sauce. Add a third layer of sheets and repeat. For the final layer, place lasagna sheets and pour over the remaining cheese sauce. Sprinkle the top evenly with shredded mozzarella cheese.
- Bake and Serve: Bake the assembled lasagna in the preheated oven for 25 minutes or until the top is golden brown and bubbling. Remove from oven and let stand for 5 to 10 minutes before cutting to allow it to set. Garnish with finely chopped basil or parsley if desired. Serve warm and enjoy your hearty homemade lasagna.
Notes
- Some traditional recipes use a mix of pork and beef for tenderness and flavor; you can substitute 250g pork and 750g beef if desired.
- For a non-alcoholic version, substitute red wine with non-alcoholic wine or extra beef broth/stock.
- Add sugar only if the tomato sauce tastes too sour, which can vary depending on tomato quality.
- Shred your own cheese for smoother melting; pre-shredded cheeses can contain anti-caking agents that affect texture.
- Fresh lasagna sheets give better texture and appearance; dried sheets may require boiling first unless labeled “instant” or “no cook”.
- If using instant dried pasta sheets, ensure the ragu has enough liquid for hydration during baking.
- Alternate sheet placement direction in layers to help keep the structure firm when cutting.
- This recipe is adapted for common grocery ingredients; using authentic Italian ingredients elevates the dish significantly.
- Lasagna can be made ahead and frozen. Reheat covered with foil at 180°C or in the microwave; defrost before reheating if frozen. Keeps for 3 days refrigerated.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
