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Lasagna with Ragù and Béchamel

A classic, no-frills Italian lasagna made with a rich meat ragù and silky béchamel, perfect for family gatherings and leftovers that improve with time.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Ragù
  • 250 g ground beef
  • 250 g ground pork
  • 500 g tomato purée (passata)
  • 90 g tomato paste
  • 1 tablespoon all-purpose flour for ragù
  • ½ glass dry red wine about 75–100 ml
  • 1 carrot finely chopped
  • 1 onion finely chopped
  • 1 celery stalk finely chopped
  • 1 clove garlic minced
  • 1 small sprig rosemary or ½ tsp dried
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon salt for ragù; adjust to taste
  • 500 ml water
For the Béchamel
  • ½ litre warm milk
  • 50 g butter for béchamel
  • 50 g all-purpose flour for béchamel roux
  • to taste Nutmeg, freshly grated for seasoning
  • to taste Salt and black pepper for seasoning
For Assembly
  • 16 sheets dry lasagna sheets
  • 120 g freshly grated Parmigiano-Reggiano (Parmesan)

Method
 

Preparation
  1. Finely chop the soffritto (carrot, onion, celery) and mince the garlic.
  2. Heat olive oil in a large skillet and brown ground beef and pork for 3–5 minutes.
  3. Add chopped vegetables, rosemary, and garlic. Cook until softened.
  4. Deglaze with red wine and reduce for 2–3 minutes.
  5. Add tomato purée, tomato paste, flour, and salt. Stir to combine.
  6. Simmer ragù low and slow for about 2 hours, adjusting consistency as needed.
  7. Warm the milk for the béchamel in a saucepan.
  8. Melt butter in another saucepan, whisk in flour to form a roux. Gradually add warm milk while whisking until thick.
Assembly and Baking
  1. Preheat oven to 180°C / 350°F.
  2. Layer ingredients in a baking dish: start with a layer of ragù, followed by lasagna sheets, béchamel, and Parmesan. Repeat layers.
  3. Finish with a layer of béchamel and top with Parmesan.
  4. Bake covered with foil for 25–30 minutes, then remove foil and bake for another 10–15 minutes until golden.
  5. Let rest for at least 15 minutes before slicing and serving.

Notes

Use low heat for béchamel to prevent lumps; allow resting time after baking for neat slices. For variations, consider using turkey for the meat, or mix in vegetables like spinach.