Classic Beef Lasagna

Ingredients

For the Meat Sauce (Ragù)

• 500 g ground beef

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 1 medium carrot, finely diced (optional)

• 1 stalk celery, finely diced (optional)

• 2 tablespoons olive oil

• 400 g canned crushed tomatoes or tomato sauce

• 2 tablespoons tomato paste

• 1 cup beef broth (or water)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon sugar (optional, balances acidity)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 bay leaf (optional)

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For the Béchamel Sauce

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 3 cups warm milk

• 1/2 teaspoon salt

• 1/4 teaspoon nutmeg (optional but traditional)

• 1/4 teaspoon black pepper

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Other Ingredients

• Lasagna sheets (fresh or dried)

• 2 cups shredded mozzarella

• 1/2 cup grated Parmesan

• Fresh parsley for garnish

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Instructions

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1. Make the Meat Sauce

1. Heat olive oil in a large pan over medium heat.

2. Add onions, carrots, and celery; sauté 3–4 minutes until soft.

3. Add garlic and cook 30 seconds.

4. Add ground beef and cook until browned, breaking it apart with a spoon.

5. Stir in tomato paste and cook 1 minute.

6. Add crushed tomatoes, beef broth, salt, pepper, oregano, basil, sugar, and bay leaf.

7. Simmer on low for 25–35 minutes until thick and rich.

8. Remove bay leaf and set aside.

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2. Make the Béchamel Sauce

1. Melt butter in a saucepan over medium heat.

2. Add flour and whisk for 1 minute to form a roux.

3. Slowly add warm milk while whisking continuously.

4. Cook until sauce thickens and becomes smooth, about 5–7 minutes.

5. Add salt, pepper, and nutmeg.

6. Remove from heat.

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3. Prepare the Lasagna Sheets

• If using dried lasagna sheets: boil according to package directions, then drain.

• If using oven-ready sheets: no boiling needed.

• If using fresh sheets: blanch in boiling water for 30 seconds.

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4. Assemble the Lasagna

In a baking dish:

1. Spread a thin layer of meat sauce on the bottom.

2. Add the first layer of lasagna sheets.

3. Spread meat sauce over the pasta.

4. Add a layer of béchamel sauce.

5. Sprinkle mozzarella and Parmesan.

Repeat layers until ingredients are used.

Finish with:

• A top layer of béchamel

• Extra mozzarella and Parmesan

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5. Bake

1. Preheat oven to 180°C (350°F).

2. Cover dish with foil (not touching the cheese).

3. Bake for 30 minutes.

4. Remove foil and bake an additional 15–20 minutes, until golden and bubbling.

5. Let rest for 10–15 minutes before slicing (this helps the layers set).

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6. Serve

• Cut into squares and garnish with chopped parsley.

• Serve warm.