Lasagne al Ragu with Béchamel

Name: Lasagne al Ragu with Béchamel
Prep time: 30 min
Cook time: 90 min
Total time: 135 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 large onion (chopped); 2 cloves garlic (minced); 500 g ground beef; 500 g ground pork; 1 cup red wine; 800 g crushed tomatoes (canned); 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 1/2 tsp black pepper; 4 tbsp butter; 1/4 cup all-purpose flour; 4 cups milk (warmed); 1 tsp salt; 1/4 tsp nutmeg (grated); 12 sheets lasagne noodles; 2 cups mozzarella cheese (shredded); 1/2 cup Parmesan cheese (grated)

135 min 8 servings Medium

All Recipes

A classic lasagne featuring rich meat ragu and creamy béchamel sauce layered with pasta sheets.

Prep

30 min

Cook

90 min

Total

135 min

Servings

Difficulty

Medium

Lasagne al Ragu with Béchamel is a beloved Italian classic that combines layers of rich meat sauce, creamy béchamel, and tender pasta. This dish is perfect for family gatherings or a comforting meal on a chilly day. The ragu is slowly simmered to develop a deep, robust flavour, while the béchamel adds a velvety smoothness that complements the hearty meat sauce. Each bite is a harmonious blend of textures and tastes, making it a timeless favourite.

Ingredients

Servings

Ragu

Béchamel Sauce

Assembly

Instructions

Prepare the Ragu

Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and sauté until softened. Add ground beef and pork, cooking until browned. Drain excess fat. Ensure the internal temperature of the meat reaches 160°F (71°C) by inserting a meat thermometer into the center of the mixture.

Pro tip: Ensure the meat is well browned for maximum flavour.

Simmer the Ragu

Pour in red wine and cook until mostly evaporated. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer uncovered for 45 minutes, stirring occasionally.

Pro tip: For a richer sauce, let it simmer longer.

Make the Béchamel Sauce

In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring, until thickened. Season with salt and nutmeg.

Pro tip: Warm the milk before adding to prevent lumps.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Assemble the Lasagne

Spread a layer of ragu on the bottom of a 9x13 inch (23x33 cm) baking dish. Cover with a layer of lasagne noodles, then spread béchamel sauce over. Repeat the layers, ending with béchamel sauce.

Pro tip: Ensure the top layer is béchamel for a creamy finish.

Add Cheese and Bake

Sprinkle mozzarella and Parmesan cheese over the top layer. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until golden and bubbly.

Pro tip: Let it rest for 15 minutes before serving for cleaner slices.

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Tips & Tricks

<ul><li>Use fresh lasagne sheets for best texture.</li><li>Allow the lasagne to rest before slicing for clean layers.</li><li>Add a pinch of nutmeg to the béchamel for extra depth.</li><li>Prepare both the ragu and béchamel ahead to save time.</li></ul>

Serving Suggestions

Serve this lasagne with a side of garlic bread and a fresh green salad for a complete meal. It pairs beautifully with a full-bodied red wine, such as Chianti or Barbera. Make the lasagne ahead of time and store in the refrigerator for up to 2 days before baking. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.

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