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Classic Italian Lasagna

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A signature lasagna made the traditional Italian way—slow-cooked ragu bolognese layered with creamy béchamel sauce (no ricotta!). This melt-in-your-mouth recipe is worth every minute of effort. Perfect for special occasions or Sunday dinners.

Ingredients

Scale

  1. Ragu Bolognese:

    • 1 tbsp olive oil

    • 1 onion, finely chopped

    • 1 carrot, finely diced

    • 1 celery stick, finely diced

    • 2 garlic cloves, minced

    • 1 kg (2 lb) ground beef

    • 800g (28 oz) canned crushed tomatoes

    • ¼ cup tomato paste

    • 1 cup dry red wine (e.g., Pinot Noir)

    • 3 beef bouillon cubes, crumbled

    • 2 bay leaves

    • ½ tsp dried thyme & oregano

    • 2 tsp Worcestershire sauce

    • 1–2 tsp sugar (optional, to taste)

    • ½ tsp salt & black pepper

    Cheese Sauce (Béchamel):

    • 60g (4 tbsp) butter

    • ½ cup flour

    • 4 cups milk (preferably full-fat)

    • 2 cups Gruyère or Colby cheese, shredded

    • Pinch of nutmeg

    • Salt & pepper to taste

    Lasagna Assembly:

    1. 350g (12 oz) fresh lasagna sheets (or 250g dried)

    2. 1½ cups mozzarella, shredded

    3. Fresh basil or parsley, for garnish

Instructions

  • Ragu Bolognese:

    • Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook for about 10 minutes until the vegetables soften (do not brown).

    • Brown beef: Add the ground beef and cook, breaking it up with a spoon, until browned.

    • Simmer: Stir in crushed tomatoes, tomato paste, red wine, bouillon cubes, bay leaves, thyme, oregano, Worcestershire sauce, and a pinch of salt and pepper. Simmer, covered, for 1.5–2 hours, then uncovered for an additional 30 minutes until the sauce thickens. Adjust salt and sugar to taste.

  • Cheese Sauce (Béchamel):

    • Melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute.

    • Gradually add milk while whisking continuously to avoid lumps. Let the sauce simmer for 5–8 minutes, until thickened.

    • Stir in the cheese, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.

 

  • Assemble & Bake:

    • Preheat the oven to 180°C/350°F.

    • In a 13×9-inch baking dish, start by layering: ragu base, followed by lasagna sheets, 2½ cups ragu, and 1 cup of cheese sauce. Repeat the layers.

    • Top with the final lasagna sheets, remaining cheese sauce, and sprinkle with shredded mozzarella.

    • Bake for 25 minutes, until golden and bubbly.

    • Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil or parsley.

Notes

  • Freezer-friendly: This lasagna can be assembled in advance and frozen. Bake directly from frozen, adding extra time to the cooking.

  • Make it ahead: You can also refrigerate the lasagna for up to 2 days before baking.

 

  • Alternative Cheeses: Gruyère and Colby can be swapped with mozzarella or Parmesan depending on your preference.

Nutrition

Find it online: https://grandmarecipesflash.com/classic-italian-lasagna/