A layered ritual of slow-cooked ragù, silk-thin pasta, and béchamel — the kind of dinner that gathers everyone to the table.
Serves 8–10
Time ~2 hr active (3–4 hr total)
Make-ahead Yes (even better next day)
Ingredients
- 2 tbsp olive oil
- 1 lb (450 g) ground beef, 80–85% lean
- ½ lb (225 g) Italian sausage, casings removed (optional but wonderful)
- 1 medium onion, finely diced
- 2 celery ribs & 1 carrot, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (or beef stock)
- 1 (28-oz / 800 g) can crushed tomatoes
- 1 cup whole milk (rounds the acidity)
- 1 tsp fine sea salt + black pepper to taste
- 1 tsp dried oregano or Italian herb blend
- 5 tbsp unsalted butter
- 5 tbsp all-purpose flour
- 4 cups whole milk, warmed
- ¼ tsp freshly grated nutmeg + 1 tsp salt
- 1 lb (450 g) lasagna sheets (fresh or no-boil)
- 16 oz (450 g) mozzarella, grated
- 1–1½ cups finely grated Parmigiano-Reggiano
Instructions
1Make the ragù (unhurried & deep).
Warm oil in a wide pot over medium heat. Brown beef (and sausage, if using) until well-caramelized; season lightly. Add onion, carrot, and celery; cook until tender. Stir in garlic and tomato paste; toast 1 minute. Deglaze with wine, scraping up the fond. Add crushed tomatoes, milk, oregano, salt, and pepper. Simmer gently, partly covered, 45–60 minutes, until silky.
Flavor blooms with time; if it looks thick, splash with water; if loose, simmer uncovered.
2Cook the béchamel.
In a saucepan, melt butter over medium heat. Whisk in flour; cook 1–2 minutes. Slowly whisk in warm milk until smooth. Simmer, whisking, until softly thickened, 5–7 minutes. Season with salt and nutmeg.
3Preheat & prep.
Heat oven to 375°F / 190°C. If using dried sheets that require par-boiling, cook until very al dente; drain and lay on oiled parchment.
4Layer the lasagna.
In a 9×13-inch (23×33 cm) baking dish: spread a thin veil of béchamel. Add pasta → ragù → béchamel → mozzarella → a snowfall of Parm. Repeat 3–4 layers. Finish with pasta, a final gloss of béchamel and ragù, and generous Parm.
Aim for balanced, not heavy, layers—think tapestry, not tower.
5Bake.
Cover loosely with foil (tent to avoid sticking). Bake 25 minutes, then uncover and bake 15–20 minutes until bubbling and bronzed at the edges.
6Rest & serve.
Let stand 15–20 minutes before slicing (crucial for clean layers). Garnish with parsley if you like.
Make-ahead: Assemble up to 24 hours ahead; refrigerate. Bake covered 35 minutes, then uncover until bubbling. Freezes beautifully.
Serve with: a simple green salad & red wine (Sangiovese/Chianti).
Shop the tools — enamel baker, wooden spoon, and microplane.