Classic Beef Lasagna Béchamel (Printable)
Rich layers of beef ragù, creamy béchamel, and pasta baked until golden and bubbly.
# Ingredient List:
→ Beef Ragù
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium 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 (optional)
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1 bay leaf
13 - Salt and pepper to taste
→ Béchamel Sauce
14 - ¼ cup unsalted butter
15 - ½ cup all-purpose flour
16 - 3 cups whole milk, warmed
17 - Pinch of freshly grated nutmeg
18 - Salt and white pepper to taste
→ Assembly
19 - 9 to 12 dried or fresh lasagna sheets
20 - 1½ cups grated mozzarella cheese
21 - ½ cup grated Parmesan cheese
22 - Olive oil, for greasing
# How to Make:
01 - Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Add ground beef and brown thoroughly, breaking up lumps. Stir in tomato paste, then add crushed tomatoes, red wine if using, oregano, basil, bay leaf, and season with salt and pepper. Simmer uncovered on low heat for 20 to 25 minutes, stirring occasionally until thickened. Remove bay leaf and set ragù aside.
02 - Melt butter in a saucepan over medium heat. Whisk in flour constantly for 1 to 2 minutes until pale golden without browning. Gradually add warm milk while whisking continuously to avoid lumps. Cook, whisking, until sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Season with salt, white pepper, and nutmeg. Remove from heat.
03 - Preheat oven to 350°F. Lightly grease a 9 by 13-inch baking dish with olive oil. Spread a thin layer of ragù on the bottom. Place a single layer of lasagna sheets over the ragù. Spread one-quarter of the béchamel sauce over the pasta, then a layer of ragù, and sprinkle with mozzarella cheese. Repeat layering pasta, béchamel, ragù, and mozzarella two more times. Finish with remaining béchamel sauce and all the Parmesan cheese on top.
04 - Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes until the top is golden and bubbling. Allow the lasagna to rest for 10 to 15 minutes before slicing and serving.
# Expert Tips:
01 -
- It's like a warm hug on a plate that you'll want to share with friends
- The layers of ragù and béchamel create a perfect balance that became my go-to comfort food
02 -
- Don't rush the ragù simmer time; that slow bubbling transforms simple ingredients into a rich sauce
- Whisking béchamel while adding warm milk prevents lumps and keeps the sauce silky smooth
03 -
- Brown your beef well for rich flavor depth that elevates the whole dish
- The secret to a creamy béchamel lies in constant whisking and warm milk