Classic Beef Lasagna Béchamel (Printer-friendly)
Savory beef ragù, creamy béchamel, and tender pasta layers create a comforting Italian dish.
# What You Need:
→ Beef Ragù
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1.1 pounds ground beef
07 - 14 ounces canned crushed tomatoes
08 - 2 tablespoons tomato paste
09 - ½ cup dry red wine
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon salt
13 - ¼ teaspoon freshly ground black pepper
14 - 1 bay leaf
→ Béchamel Sauce
15 - 4 tablespoons unsalted butter
16 - ½ cup all-purpose flour
17 - 3 cups whole milk, warmed
18 - ¼ teaspoon ground nutmeg
19 - ½ teaspoon salt
20 - ¼ teaspoon white pepper
→ Assembly
21 - 12 dried lasagna noodles or 16 fresh noodles
22 - 1½ cups grated mozzarella cheese
23 - ½ cup grated Parmesan cheese
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery; sauté for about 5 minutes until soft. Add ground beef and cook, breaking up with a spoon, until browned. Stir in tomato paste, then pour in red wine and simmer for 2 minutes. Add crushed tomatoes, oregano, basil, salt, pepper, and bay leaf. Reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally. Remove bay leaf and set ragù aside.
02 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until bubbling but not browned. Gradually add warm milk, whisking constantly to avoid lumps. Simmer gently, stirring frequently, until the sauce thickens, about 6 to 8 minutes. Stir in nutmeg, salt, and white pepper, then remove from heat.
03 - If using dried noodles, cook according to package instructions until al dente. Drain and place on a towel to prevent sticking. If using fresh noodles, no pre-cooking is necessary.
04 - Preheat oven to 350°F. Spread a thin layer of beef ragù on the bottom of a 9x13 inch baking dish. Place a single layer of noodles over the sauce. Spread one-third of the remaining ragù over the noodles, then top with one-third of the béchamel sauce. Sprinkle with a portion of mozzarella. Repeat the layers twice more, finishing with béchamel and a generous topping of mozzarella and Parmesan cheese.
05 - Cover the assembled dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 to 20 minutes until golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
# Expert Tips:
01 -
- This lasagna is pure comfort in a baking dish, the kind of meal that makes everyone at the table slow down and savor every bite.
- It's actually easier than you'd think because the ragù can simmer while you work on the béchamel, and then assembly becomes almost meditative.
- Leftovers taste even better the next day as the flavors meld together, making this a perfect make-ahead dinner party showstopper.
02 -
- Cold milk in your béchamel creates lumps that no amount of whisking can fix, so always warm it first or add it gradually while whisking relentlessly.
- The bay leaf must come out before serving, and I learned this the hard way after a guest bit into it unexpectedly.
- Don't rush the ragù; those extra minutes of simmering develop flavors that rushed cooking simply cannot achieve.
- Letting your lasagna rest after baking is not optional, it's essential; those 15 minutes transform it from a bubbling mess into something that slices cleanly and beautifully.
03 -
- Using a combination of cheeses, not just mozzarella, creates layers of flavor; Parmigiano-Reggiano adds sharpness while mozzarella provides creaminess.
- If your béchamel seems too thick, thin it gently with a splash of warm milk rather than giving up; it should flow slightly but coat everything beautifully.
- Grate your cheese fresh rather than using pre-shredded if possible, as pre-shredded contains anti-caking agents that prevent ideal melting and browning.