Description
This traditional Italian lasagna recipe features a slow-cooked beef ragu and a creamy béchamel sauce, layered between fresh or dried lasagna sheets, and topped with melted mozzarella and gruyere cheese. Unlike the American version, it uses no ricotta, providing a rich, melt-in-your-mouth texture with deeply layered flavors. Perfect for a hearty family meal, this lasagna serves 10 and requires some patience but rewards with every bite.
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 each dried thyme and oregano
- 2 tsp Worcestershire Sauce
- 1 – 2 tsp sugar (if needed)
- 1/2 tsp salt and black pepper
Béchamel Sauce
- 60g / 4 tbsp butter
- 1/2 cup flour
- 4 cups milk (preferably full fat but low fat ok)
- Pinch of freshly ground nutmeg
- Salt and pepper to taste
Cheese and 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 tightly packed mozzarella cheese, shredded
- Finely chopped basil or parsley for garnish (optional)
Instructions
- Prepare the ragu: Heat olive oil in a large pan over medium heat. Add finely chopped onion, carrot, celery, and garlic, cooking gently until softened without browning. Add the beef mince and cook until browned, breaking up any lumps.
- Add liquids and seasonings: Stir in canned crushed tomato, tomato paste, red wine, crumbled beef bouillon cubes, bay leaves, thyme, oregano, Worcestershire sauce, sugar (if using), salt, and pepper. Bring to a simmer.
- Slow cook the ragu: Reduce heat to very low, cover partially, and let the ragu cook gently for about 4 hours, stirring occasionally to prevent sticking and ensuring a rich and thick consistency. Adjust seasoning as needed.
- Make the béchamel sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for 1–2 minutes without browning. Gradually add milk, whisking constantly until the sauce thickens and is smooth. Add nutmeg, and season with salt and pepper to taste. Remove from heat.
- Preheat the oven: Heat oven to 180°C (350°F) to prepare for baking the assembled lasagna.
- Assemble the lasagna: In a large baking dish, spread a thin layer of ragu at the bottom. Place a layer of lasagna sheets over the sauce. Spread a layer of béchamel sauce, then sprinkle with a mix of gruyere (or your chosen cheese). Repeat layers—lasagna sheets, ragu, béchamel, cheese—3 to 4 times, ending with a béchamel and a generous topping of shredded mozzarella cheese.
- Bake the lasagna: Cover the baking dish loosely with foil and bake in the preheated oven for about 40 minutes. Remove foil and bake for another 10–15 minutes until top is golden and bubbly.
- Rest and serve: Let the lasagna rest for 10–15 minutes before slicing to allow it to set. Garnish with chopped basil or parsley if desired, then serve.
Notes
- Recipe video available above for guidance.
- One of the author’s signature recipes, made the traditional Italian way with slow-cooked ragu and béchamel sauce; no ricotta used.
- The ragu requires patience to develop tender, rich flavors, but the result is worth every minute.
- This recipe yields 8 giant or 10 normal servings and features 4 layers of lasagna sheets with 3 layers of meat and cheese sauce, finished with cheese topping.
- To make 5 layers, increase the recipe by 25% and use a very deep pan.
- Fresh lasagna sheets work best but dried can be used as a substitute.
- Adjust sugar in ragu if the tomato sauce is too acidic.
- You can substitute cheeses based on preference, but gruyere and mozzarella provide traditional flavor profiles.
Nutrition
- Serving Size: 398 g
- Calories: 594 kcal
- Sugar: 11 g
- Sodium: 979 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 146 mg
