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Italian lasagne layered with juicy tomato minced meat and creamy béchamel
Steaming hot lasagne with rich meat ragu and creamy béchamel layers.

Classic Italian lasagne

Author: Flavelo
Recipes Main Courses
Lasagne is where architecture meets gastronomy. The pasta provides the structure, the meat ragu the flavour, and the béchamel sauce the creaminess. The perfect lasagne doesn't fall apart when cut, and every forkful contains the harmony of all layers. This dish is about patience and balance.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 5 servings
🔥 Calories 700 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • High-sided baking dish
  • Whisk (for béchamel)
  • Frying pan

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Prepare the ragu: sauté the onion, brown the meat, then simmer with tomato sauce and spices.

Tip: Brown the meat thoroughly until all moisture evaporates and it starts to 'fry'. This provides the deep meat flavour (Maillard reaction).
2 ✓

Prepare the béchamel: fry the flour in butter, then pour in milk and cook until thick.

Tip: The mixture of flour and fat (roux) thickens the milk. Whisk continuously so the starch granules swell evenly and it doesn't become lumpy.
3 ✓

Layer: pasta, ragu, béchamel, repeat. Top with béchamel and cheese.

Tip: The top layer of béchamel protects the pasta from drying out, and the cheese forms a crust.
4 ✓

Bake at 180°C (160°C Fan) for about 30 minutes.

Tip: It is ready when the sauce is bubbling at the edges – this indicates the centre is piping hot.
5 ✓

Rest for 15 minutes before serving.

Tip: This step is critical for sliceability!

Recipe FAQ

Why are the pasta edges hard?
The sauce didn't cover them completely. The pasta softens from the moisture of the sauce during baking.
Why did it fall apart when cut?
You cut it while it was too hot. Let it rest for 10-15 minutes so the béchamel and cheese can set slightly and hold the layers together.

Ingredients

  • 12 sheets Lasagne sheets
  • 500 g Minced beef
  • 500 ml Tomato sauce
  • 1 pc Onion
  • 2 cloves Garlic
  • 200 g Grated cheese
  • 50 g Butter
  • 50 g Plain flour
  • 500 ml Milk
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Oregano
  • 1 tsp Basil