Description
This classic Italian lasagna features layers of silky pasta, slow-cooked Bolognese ragu, and creamy béchamel sauce, all baked to golden perfection. It’s the ultimate comfort food, perfect for family dinners or celebrations.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced (about 3.5 oz)
- 1 medium carrot, peeled and finely diced (about 2.5 oz)
- 1 celery stalk, finely diced (about 1.75 oz)
- 8 oz ground beef (80/20)
- 8 oz ground pork
- 3 oz pancetta or unsmoked bacon, finely chopped (optional)
- 1/2 cup dry red wine
- 1 cup whole milk
- 14 oz canned crushed tomatoes
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper, to taste
- Pinch of ground nutmeg
- 1 bay leaf
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- Salt and white pepper, to taste
- Pinch of ground nutmeg
- 12–15 sheets fresh lasagna pasta (about 1 lb) or no-boil dried sheets
- 1 cup grated Parmigiano Reggiano (or Grana Padano)
- Butter, for greasing
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium heat.
- Add onion, carrot, and celery. Sauté until soft and fragrant, about 8 minutes.
- Stir in pancetta and cook until lightly golden, 3-4 minutes.
- Add ground beef and pork, breaking up with a wooden spoon. Brown until no pink remains, about 8 minutes.
- Pour in wine and simmer until almost evaporated, about 5 minutes.
- Stir in milk and cook until mostly absorbed, about 5 minutes.
- Mix in tomato paste, crushed tomatoes, salt, pepper, nutmeg, and bay leaf.
- Bring to a gentle simmer. Cover partially and cook for 1.5 hours, stirring every 20 minutes. Ragu should be thick and glossy.
- Remove bay leaf and adjust seasoning.
- Melt butter in a medium saucepan over medium-low heat.
- Sprinkle in flour, whisking constantly. Cook 2 minutes without browning.
- Gradually whisk in warmed milk until smooth.
- Simmer, stirring, until thickened (like heavy cream), about 5 minutes.
- Season with salt, white pepper, and nutmeg. Remove from heat.
- If using fresh pasta, blanch sheets in boiling salted water for 1 minute, then cool on towels. No-boil dried sheets can be used directly.
- Grease baking dish with butter.
- Spoon a thin layer of béchamel over the bottom.
- Add a single layer of pasta sheets.
- Spread a layer of ragu, then a layer of béchamel, then sprinkle with Parmigiano.
- Repeat layers until all ingredients are used, ending with béchamel and cheese.
- Cover tightly with foil and bake at 375°F for 30 minutes.
- Remove foil and bake another 15 minutes, until golden and bubbling.
- Let rest 20 minutes before slicing.
Notes
Let lasagna rest at least 20 minutes after baking for clean slices. Both sauces can be made a day ahead. For gluten-free or dairy-free adaptations, substitute pasta and béchamel ingredients as needed. If top is too pale, broil for 2 minutes. Lasagna tastes even better the next day.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 pan
- Calories: 410
- Sugar: 7
- Sodium: 650
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 3
- Protein: 23
Keywords: lasagna, bolognese, Italian, comfort food, pasta, béchamel, ragu, authentic, family dinner, make-ahead, classic