Description

This classic lasagna recipe features a rich and slowly simmered beef Ragu Bolognese layered with silky cheese sauce and fresh lasagna sheets, then baked to a golden bubbling perfection. Ideal for a comforting family meal, it marries deep flavors from the red wine-infused meat sauce with creamy, melted cheeses and fresh herbs for garnish.

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 (optional, 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 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, to taste

Lasagna 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)

Cook Mode Prevent your screen from going dark

Instructions

Make the Ragu: 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 but not browned, reducing heat if necessary. Add the beef mince, increasing heat and breaking the meat up as it cooks until browned. Pour in crushed tomatoes, tomato paste, red wine, crumbled bouillon cubes, bay leaves, thyme, oregano, Worcestershire sauce, salt, and pepper. Stir well. Simmer gently with the lid on for 1.5 to 2 hours, stirring occasionally, then remove the lid and simmer for an additional 30 minutes until the sauce thickens and meat is tender. Adjust seasoning and add sugar if the sauce tastes sour.
Prepare the Cheese Sauce (Besciamella): Warm the milk in a saucepan to help the sauce thicken faster (optional). In another large saucepan, melt butter over medium-low heat. Add flour and stir constantly for 1 minute to cook the flour. Gradually add about 1 cup of warm milk, whisking continuously to prevent lumps, then add the remaining milk and whisk until smooth. Increase heat to medium-high and stir regularly for 5 to 8 minutes until the sauce thickens, coating the back of a wooden spoon. Remove from heat, stir in shredded cheese, nutmeg, salt, and pepper until cheese melts and sauce is thick but pourable like heavy cream. If too thick, add a splash of milk or water.
Assemble the Lasagna: Preheat the 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, then cover with a layer of lasagna sheets, tearing sheets to fit if necessary. Spread 2 1/2 cups of Ragu over the sheets, then drizzle 1 cup of Cheese Sauce on top. Repeat layering with sheets, 2 1/2 cups Ragu, and 1 cup Cheese Sauce. Add another layer of sheets and repeat the Ragu and Cheese Sauce layers once more. Finish with a final layer of sheets, pour over the remaining Cheese Sauce, and sprinkle the shredded mozzarella evenly on top.
Bake: Place the assembled dish in the preheated oven and bake for 25 minutes or until golden and bubbling on top.
Rest and Serve: Let the lasagna stand for 5 to 10 minutes before cutting. Garnish with finely chopped basil or parsley if desired and serve warm.

Notes

Some traditional recipes use a combination of pork and beef mince for tenderness and flavor. You can substitute 250g pork and 750g beef if preferred.
For a non-alcoholic version, replace red wine with non-alcoholic wine or additional beef broth.
Sugar is optional and used only if canned tomatoes are too sour to balance acidity.
Shred your own cheese for a smooth melting sauce; pre-shredded cheese often contains anti-caking agents that can cause graininess.
Fresh lasagna sheets meld better and hold shape without buckling. For dried sheets, follow packet instructions and add olive oil to boiling water to prevent sticking.
If using dried instant lasagna sheets, ensure the ragu is sufficiently saucy to hydrate the sheets during baking.
When layering sheets, alternate orientation by 90 degrees between layers to help maintain structure when slicing.
This recipe blends traditional Italian techniques with accessible grocery store ingredients, but using authentic ingredients like San Marzano tomatoes, organic vegetables, and handmade sheets will elevate the dish dramatically.
Lasagna freezes well. Cover with foil and reheat in the oven at 180°C or microwave after defrosting. Keeps for up to 3 days refrigerated.

Nutrition

Serving Size: 1 piece (approx. 1/8th of recipe)
Calories: 550
Sugar: 6g
Sodium: 550mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 35g
Cholesterol: 95mg