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Classic Lasagna

Tender sheets of pasta layered with a slow-simmered beef and pork ragù, silky béchamel and Parmesan, baked until bubbling and golden.

Ingredients

For the ragù

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 lb ground beef, 450 g
  • 1 lb ground pork, 450 g
  • ½ cup dry red or white wine, 120 ml
  • 1 can crushed tomatoes, 28 oz (794 g)
  • 2 tbsp tomato paste
  • ½ cup whole milk, 120 ml
  • 1 ½ tsp fine salt
  • ½ tsp black pepper
  • 1 bay leaf

For the béchamel

  • 6 tbsp unsalted butter, 85 g
  • ½ cup all-purpose flour (plain flour), 65 g
  • 4 cups whole milk, 960 ml, warmed
  • ¾ tsp fine salt
  • ¼ tsp ground nutmeg

To assemble

  • 1 lb no-boil lasagna sheets, 450 g, or fresh lasagna sheets
  • 1 ½ cups Parmesan cheese, 130 g, grated
  • 2 tbsp fresh basil, torn, to serve

Instructions

Make the ragù

  1. 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.
  2. Add the beef and pork, increase the heat and cook, breaking up the meat, until no longer pink, 8 to 10 minutes.
  3. Pour in the wine and simmer until almost evaporated. Stir in the tomatoes, tomato paste, milk, salt, pepper and bay leaf.
  4. 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

  1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the warm milk.
  2. Simmer, whisking, for 5 to 7 minutes, until it coats the back of a spoon. Stir in the salt and nutmeg.

Assemble and bake

  1. Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5).
  2. 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.
  3. 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.
  4. Cover with foil and bake for 30 minutes. Uncover and bake for 20 to 25 minutes more, until bubbling and golden.
  5. Rest for 30 minutes before slicing. Scatter with basil and serve.

Notes

Substitutions

Storage