Description
This classic lasagna recipe is a rich and hearty dish perfect for family dinners and special occasions. Featuring layers of tender pasta sheets, savory beef ragu, and creamy béchamel sauce, all topped with a golden blend of cheeses, this lasagna combines comforting flavors and textures that everyone will love.
Ingredients
Scale
Meat Sauce
- 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
Béchamel Sauce
- 60g / 4 tbsp butter
- 1/2 cup flour
- 4 cups milk, preferably full fat but low fat okay
- Pinch of freshly ground nutmeg
- Salt and pepper to taste
Cheese & Pasta
- 2 cups gruyere or Colby cheese, shredded (or cheddar, Monterey Jack, or 1 cup / 100g shredded parmesan)
- 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
- Prepare the Meat Sauce: Heat olive oil in a large pan over medium heat. Add the finely chopped onion, carrot, and celery, cooking until softened and translucent. Add minced garlic and cook for another minute until fragrant. Increase the heat and add the ground beef. Cook until browned, breaking up the meat with a spoon.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, tomato paste, and red wine. Add crumbled beef bouillon cubes, bay leaves, dried thyme, dried oregano, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer, reduce heat to low, cover partially, and let it cook gently for about 3 to 4 hours, stirring occasionally. If the sauce tastes too acidic, add 1 to 2 teaspoons of sugar to balance flavors.
- Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes without browning. Gradually add milk while whisking continuously to prevent lumps. Cook the sauce, stirring constantly until thickened. Season with salt, pepper, and a pinch of freshly ground nutmeg. Remove from heat.
- Preheat the Oven and Prepare Pasta: Preheat your oven to 350°F (175°C). If using fresh lasagna sheets, have them ready; if using dried sheets, boil according to package instructions until al dente and drain.
- Assemble the Lasagna: In a large baking dish, spread a thin layer of meat sauce on the bottom. Add a layer of pasta sheets, then spread a layer of béchamel sauce followed by a sprinkle of grated gruyere or Colby cheese. Repeat layering with meat sauce, pasta, béchamel, and cheese until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 to 15 minutes before serving. Garnish with finely chopped basil or parsley if desired, then slice and enjoy your classic homemade lasagna.
Notes
- Note 1: Ground beef can be substituted with ground pork or a mix for different flavor.
- Note 2: Use any dry red wine you prefer; even a good quality grape juice or broth can be substituted for a non-alcoholic version.
- Note 3: Sugar balances the acidity of tomatoes—add gradually and taste as you go.
- Note 4: Use freshly shredded cheese for best melting and flavor.
- Note 5: Fresh pasta cooks faster and is softer; dried pasta is more convenient but requires pre-cooking.
