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–+ servings

Italian Lasagna (Classic Bolognese with Béchamel)

Classic Italian-style lasagna layered with slow-simmered beef ragù, silky béchamel, and plenty of Parmesan—baked until bubbling and golden.
Amanda
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Rest 10 minutes
Total Time 1 hour 50 minutes
Serving Size 8 slices

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Medium saucepan
  • Whisk
  • Wooden spoon
  • Chef’s knife and cutting board
  • Measuring cups and spoons
  • 9x13 inch baking dish
  • Aluminum foil
  • Cheese grater
  • Colander (if boiling noodles)
  • Oven mitts
  • Cooling rack

Ingredients

  • 2 tbsp olive oil
  • 4 oz pancetta finely diced
  • 1 medium onion finely chopped
  • 1 medium carrot finely chopped
  • 1 celery stalk finely chopped
  • 3 cloves garlic minced
  • 1 lb ground beef
  • 1/2 cup red wine
  • 2 cups passata tomato purée
  • 2 tbsp tomato paste
  • 1 cup meat broth beef broth preferred
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt to taste
  • black pepper to taste
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 pinch ground nutmeg
  • salt to taste
  • 14 sheets lasagna noodles fresh sheets or dried (12–16)
  • 2 cups Parmigiano Reggiano grated (or Parmesan), plus more if desired
  • 1 cup ricotta cheese optional

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • Make the ragù: Heat the olive oil in a large Dutch oven over medium heat. Add pancetta and cook 2–3 minutes, until it starts to render.
  • Add onion, carrot, and celery. Cook about 5 minutes, stirring, until softened. Stir in garlic and cook 30 seconds until fragrant.
  • Add the ground beef and cook until browned, breaking it up with a spoon, 6–8 minutes. Season with a pinch of salt and pepper.
  • Pour in the red wine and simmer 2–3 minutes to cook off the alcohol. Stir in passata, tomato paste, broth, oregano, and basil.
  • Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for about 30 minutes, stirring occasionally, until thick and rich. Taste and adjust salt and pepper.
  • Make the béchamel: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute to remove the raw flour taste.
  • Slowly whisk in the milk. Cook, whisking often, until thickened and smooth, about 4–6 minutes. Season with salt and a pinch of nutmeg. Remove from heat.
  • Prep noodles (if needed): If using dried lasagna noodles that require boiling, cook in salted water until just pliable, then drain. Fresh sheets usually don’t need pre-boiling—follow package directions.
  • Assemble: Spread a thin layer of ragù in the baking dish. Add a layer of noodles. Top with ragù, a drizzle of béchamel, and a sprinkle of Parmesan (and a few spoonfuls of ricotta if using). Repeat for 3–4 layers.
  • Finish with a final layer of noodles, the remaining béchamel, and a generous layer of Parmesan.
  • Cover with foil and bake for 25 minutes. Remove foil and bake 15 minutes more, until bubbling and golden on top.
  • Let the lasagna rest for 10 minutes before slicing and serving (it will hold together much better).

Notes

Make-ahead: The ragù tastes even better the next day—make it up to 2 days ahead and refrigerate.
Freezing: Assemble and freeze (well-wrapped) up to 3 months, or freeze baked leftovers. Thaw overnight when possible and bake covered at 350°F (175°C) until hot.
Meat options: Swap in half pork or veal for extra richness.
Cheese tip: Freshly grated Parmesan melts and tastes better than pre-grated.

Nutrition

Calories: 620kcal | Protein: 34g | Saturated Fat: 16g | Cholesterol: 125mg | Sodium: 780mg