Classic Lasagna
Tender sheets of pasta layered with a slow-simmered beef and pork ragù, silky béchamel and Parmesan, baked until bubbling and golden.
Lasagne alla bolognese comes from Emilia-Romagna in northern Italy, where it is made with a slow-cooked meat ragù and creamy béchamel rather than ricotta. The result is rich and tender, with layers that hold together beautifully when sliced. It takes time, but each part is simple, and it can be made entirely ahead, which makes it ideal for gatherings.
Why this recipe works
- A slow-simmered ragù. Cooking the meat sauce gently for at least an hour, with a little milk, gives it a deep, rounded flavor and a tender texture.
- Béchamel instead of ricotta. A smooth white sauce binds the layers and keeps the lasagna moist and creamy.
- No-boil or fresh pasta. No-boil sheets absorb moisture from the sauces and cook in the oven, saving a step.
- Resting before slicing. Thirty minutes of rest lets the layers set so each piece holds its shape.
Layering a lasagna
- A thin layer of ragù on the bottom of the dish stops the pasta sticking.
- Then pasta, ragù, béchamel and a sprinkle of Parmesan, repeated four times.
- Finish with pasta, the remaining béchamel and plenty of Parmesan for a golden top.
FAQ
Can I make it ahead or freeze it?
Assemble the lasagna, cover and refrigerate for up to 2 days, then bake from cold, adding 15 minutes under foil. To freeze, wrap the unbaked lasagna well and freeze for up to 3 months; thaw overnight before baking.
Can I add mozzarella?
It is not traditional in Bologna, but scattering grated mozzarella between the layers and on top is common in Italian-American versions. For another layered classic, try our moussaka.
Classic Lasagna
Ingredients
For the ragù
For the béchamel
To assemble
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Make the ragù
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Heat the oil in a large, heavy pot over medium heat. Add the onion, carrot and celery and cook for 8 to 10 minutes, until soft. Add the garlic and cook for 1 minute.
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Add the beef and pork, increase the heat and cook, breaking up the meat, until no longer pink, 8 to 10 minutes.
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Pour in the wine and simmer until almost evaporated. Stir in the tomatoes, tomato paste, milk, salt, pepper and bay leaf.
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Bring to a simmer, partly cover and cook gently for 1 to 1½ hours, stirring occasionally, until thick and rich. Remove the bay leaf.
Make the béchamel
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Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the warm milk.
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Simmer, whisking, for 5 to 7 minutes, until it coats the back of a spoon. Stir in the salt and nutmeg.
Assemble and bake
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Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5).
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Spread a thin layer of ragù in a 9 x 13-inch (23 x 33 cm) baking dish. Cover with a layer of pasta sheets.
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Spread with a fifth of the remaining ragù, a fifth of the béchamel and a sprinkle of Parmesan. Repeat to make five layers in total, finishing with pasta, the remaining béchamel and the rest of the Parmesan.
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Cover with foil and bake for 30 minutes. Uncover and bake for 20 to 25 minutes more, until bubbling and golden.
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Rest for 30 minutes before slicing. Scatter with basil and serve.
Notes
- Check your pasta package: some no-boil sheets need a little extra sauce to soften fully.
Tips
- Place the dish on a baking sheet in case it bubbles over.
Substitutions
- All beef: use 2 lb (900 g) ground beef instead of beef and pork.
- Vegetarian: replace the meat with finely chopped mushrooms, lentils and roasted vegetables.
Storage and reheating
- Refrigerate for up to 4 days. Reheat portions covered in the microwave or at 350°F (175°C).
- Freeze baked or unbaked lasagna for up to 3 months.
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