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Classic lasagne served with fresh basil
Freshly baked classic lasagne layers straight from the oven

Classic Beef Lasagne

Author: Flavelo
Recipes Main Courses
Lasagne is the harmony of layers. The acidity of the slow-cooked, rich meat ragu (Bolognese) is neutralised by the smooth, milky white sauce (Béchamel), all held together by the pasta. It's not about the amount of cheese, but the proportions. In Italy, this is the symbol of Sunday lunch, brought to the table bubbling straight from the oven.
🕒 Prep Time 40 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Roasting tin or ovenproof dish (deep): For layering.
  • Whisk: To ensure the Béchamel is lump-free.
  • Saucepans: One for the ragu, one for the white sauce.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Making the ragu: Sauté the onion in the oil until translucent, add the meat and fry until browned. Stir in the garlic and tomato purée.

Tip: Fry the meat thoroughly until it 'sizzles', don't just steam it in its own juices, as this gives it flavour.
2 ✓

Pour in the tomato sauce, season with salt, pepper, and oregano. Simmer on a low heat for at least 20-30 minutes until thickened.

Tip: Long cooking deepens the flavours and softens the meat.
3 ✓

Making the Béchamel: Melt the butter, stir in the flour (white roux), then gradually pour in the milk while stirring constantly. Cook until thick. Season with salt and a pinch of nutmeg.

Tip: Add the milk in batches and whisk smooth after each addition so it doesn't get lumpy. Nutmeg is the soul of Béchamel.
4 ✓

Assembly: Put a little ragu on the bottom of the dish. Then layer: pasta -> ragu -> Béchamel -> a little cheese. Repeat the layers.

Tip: The top layer should be pasta, covered thoroughly with Béchamel and the remaining cheese. This protects the pasta from drying out.
5 ✓

Bake in an oven preheated to 180°C for 35-40 minutes. Cover with foil for the first 20 minutes, then remove it to brown the top.

Tip: Under the foil, the steam softens the pasta. Once removed, the cheese browns.
6 ✓

Remove from the oven and let it rest for at least 15 minutes before serving.

Tip: This is the hardest part: waiting. But if you don't, it will slide apart on the plate. During cooling, the Béchamel and cheese 'set' the layers.

Recipe FAQ

Why did the pasta stay hard?
There wasn't enough sauce (moisture) to cook the pasta, or you didn't cover it at the start of baking. Dry lasagne sheets absorb a lot of liquid!
It became too runny and falls apart on the plate.
You didn't cook the ragu down to be thick enough (did the water evaporate?), or you didn't let the lasagne rest after baking. Hot lasagne is always runny; it sets while cooling.

Ingredients

  • 12 sheets Lasagne sheets (dried)
  • 500 g Beef mince
  • 1 pc Onion (finely chopped)
  • 2 cloves Garlic
  • 50 g Parmesan cheese (grated)
  • 200 g Mozzarella cheese (grated)
  • 500 ml Tomato sauce (passata)
  • 2 tbsp Tomato purée
  • 500 ml Milk (for the Béchamel)
  • 50 g Butter (for the Béchamel)
  • 50 g Plain flour (for the Béchamel)
  • 1 tsp Dried oregano
  • 1 bunch Fresh basil
  • 2 tbsp Olive oil
  • 1 pinch Salt, Pepper, Nutmeg