Layers of silky pasta sheets, rich meat ragù sauce, and creamy béchamel create the ultimate comfort food that's restaurant-quality yet achievable at home. This traditional lasagna bolognese delivers deep, savory flavors that have delighted families across Italy for generations and will become your go-to dinner party showstopper.
⏱️105 min
📊Medium
👥8 servings
🍽️Main
meatfamilyfestive
Ingredients
500 gground beef
250 gground pork
2 mediumonions
4 piecesgarlic cloves
800 gcanned tomatoes
2 tablespoonstomato paste
750 mlwhole milk
100 gbutter
80 gall-purpose flour
375 glasagna pasta sheets
200 gparmesan cheese
3 tablespoonsolive oil
2 teaspoonssalt
1 teaspoonblack pepper
0.25 teaspoonnutmeg
Instructions
1PREPARE THE MEAT RAGÙ: Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Finely dice 2 medium onions and mince 4 garlic cloves, then add them to the hot oil, stirring frequently for 3-4 minutes until they become soft and golden, releasing their aromatic oils. Add 500g ground beef and 250g ground pork, breaking up the meat with a wooden spoon as it cooks for 8-10 minutes until completely browned with no pink remaining. Chef tip: Ensure the meat is well-browned to develop deep, savory flavors.
2BUILD THE RAGÙ SAUCE: Stir in 2 tablespoons of tomato paste and cook for 2 minutes, coating the meat evenly and caramelizing slightly. Pour in 800g of canned tomatoes (crushed by hand if whole) along with their juice, add 1 teaspoon of salt and 0.5 teaspoon of black pepper, and stir well to combine all ingredients. Reduce heat to low and let the sauce simmer gently for 25-30 minutes, stirring occasionally, until it thickens and the flavors meld together beautifully. The sauce should reduce by about one-third and coat the back of a spoon.
3MAKE THE BÉCHAMEL SAUCE: While the ragù simmers, melt 100g of butter in a separate saucepan over medium heat. Whisk in 80g of all-purpose flour to create a roux, stirring constantly for 2-3 minutes until it reaches a light golden color and smells nutty, which indicates the raw flour taste has cooked out. Gradually add 750ml of whole milk in small additions, whisking continuously after each pour to prevent lumps from forming. Keep whisking until the sauce becomes thick and creamy, about 8-10 minutes, then season with 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.25 teaspoon of nutmeg for a subtle warmth. The sauce should coat a spoon smoothly.
4PREHEAT AND ASSEMBLE: Preheat your oven to 180°C (350°F) with a rack positioned in the middle. Lightly oil a 9x13 inch (23x33cm) baking dish and begin layering: spread a thin layer of meat ragù on the bottom (about 1 cup), then arrange a layer of pasta sheets slightly overlapping, followed by another layer of ragù, then a layer of béchamel sauce. Repeat these layers until all ingredients are used, ending with a generous layer of béchamel sauce on top. Sprinkle 200g of finely grated parmesan cheese evenly over the top layer, which will create a golden, crispy crust when baked.
5BAKE THE LASAGNA: Place the assembled lasagna in the preheated oven and bake uncovered for 55-60 minutes until the top is golden-brown, bubbling around the edges, and a fork easily pierces through the layers. The béchamel layer should be set but still creamy underneath, and the pasta should be tender when tested. If the top is browning too quickly before the center is hot, loosely tent with aluminum foil for the final 15 minutes of cooking.
6REST AND SERVE: Remove the lasagna from the oven and let it rest at room temperature for 8-10 minutes before cutting and serving. This resting period allows the layers to set slightly, making them easier to portion without falling apart, while ensuring all the flavors have melded perfectly. Serve with extra grated parmesan cheese on the side and perhaps a simple green salad dressed with lemon vinaigrette. Chef tip: If you cut the lasagna while piping hot, it will slide apart; the rest time is crucial for proper presentation.