Lasagna with Ragu and Béchamel

The perfect homemade lasagna is rich, creamy, and layered with flavor. Tender sheets of al dente pasta are stacked with a slow-cooked beef, pork and lamb ragu and a silky and cheesy béchamel sauce, and plenty of melted cheese. Every bite of this authentic Lasagna with Ragu and Béchamel Sauce will transport you straight to Italy, making it the ultimate comfort food for family dinners, special occasions, or Sunday feasts.

Looking to make your own lasagna sheets? Check out my homemade egg pasta recipe.

A good lasagna… actually, let me rephrase that… a great lasagna takes time, patience, and a whole lot of love. This isn’t a dish you rush! It’s one you build, layer by layer, with care. The slow-cooked beef and pork ragu simmers for hours until it’s rich, hearty, and deeply flavorful. The cheesy béchamel sauce is whisked until silky smooth, adding that irresistible creaminess to every bite. And if you’ve taken the extra step to roll out fresh homemade pasta sheets, you’ll know it’s a labor that transforms into pure indulgence.

Making lasagna from scratch can take up the better part of the day, but this Lasagna with Ragu and Béchamel Sauce is proof that the effort is absolutely worth it. One bite of those tender pasta layers, smothered in ragu, béchamel, and bubbling cheese, will transport you straight to Italy. This is the kind of comforting, crowd-pleasing lasagna you’ll want to make again and again. It's a real treat so I reserve it for special family gatherings, Sunday feasts, birthday's or Father's Day.

Expert Tips For The Perfect Lasagna

• Patience is everything: Once your lasagna comes out of the oven, resist the temptation to slice it straight away. Let it rest for at least 30 minutes before cutting. And sure, this is much easier said than done. When that lasagna comes out of the oven and the cheese is bubbling away, all you want to do is cut into it. But you must trust me on this and wait. Something magical happens within those 30 minutes. All the layers gel together to form the perfect lasagna union.
• Master the layering: Always start with a thin smear of ragu on the bottom of your baking dish to prevent the pasta from drying out or sticking. Then layer in this order: lasagna sheets → small layer of ragu → drizzle of béchamel. Repeat until you have 4 - 6 layers, finishing with béchamel and a light sprinkling of cheese.
• Don’t overload the cheese: A little goes a long way. Adding too much cheese on top can cause greasy pools of oil to collect at the bottom of your dish. Aim for a light, even sprinkle that melts golden and crisp.
• Slow-cook your ragu: Take your time with the sauce. Let it simmer low and slow for at least 2–3 hours to develop deep, rich flavors. The longer it cooks, the better your lasagna will taste.
• Silky smooth béchamel: Whisk constantly to avoid lumps, and season well with salt, pepper, and a pinch of nutmeg. A creamy béchamel balances the richness of the ragu and adds a luxurious texture.
• Homemade pasta sheets (if you can): Fresh pasta sheets soak up flavor and bake more tender than store-bought. They also allow you to get those crispy edges along the side. my family and i fight over those crispy edges!
• Choose the right pan: A deep, sturdy baking dish works best. This is the baking dish I always use for when baking lasagna.
• Make ahead magic: Lasagna tastes even better the next day. Assemble it in advance, refrigerate overnight, and bake when needed. The flavors will have even more time to marry together.

Ingredients for Lasagna

While this homemade lasagna calls for a long list of ingredients, every single one plays a role in creating the rich, comforting layers that make it completely worth the effort.

• Beef, pork, and lamb mince – I use a trio of meats for a rich, hearty ragu with depth of flavor however, you could also just use a combination of pork and beef or just beef mince if that's all you can find.
• Fresh vegetables – onion, carrot, celery, and garlic form the classic Italian soffritto base that you will see used in most Italian pasta sauces.
• Tomato paste, passata, and fresh tomatoes – create a deep, slow-cooked tomato sauce. I like to use a combination of all three. The tomato paste brings depth, the passata a richness and the fresh tomatoes brighten and lift the sauce.
• Full-cream milk – The milk not only makes the meat extra tender but it also balances the acidity from the tomatoes.
• Red wine - When cooking lasagna, use a dry red wine such as Chianti, Sangiovese, or Cabernet Sauvignon. These wines add depth, and richness to the ragu without overpowering it. Avoid sweet wines, as they can throw off the balance of flavors. If it’s a wine you’d happily drink, it’s perfect for your sauce
• Lasagna sheets - For the most authentic result, use fresh homemade pasta sheets rolled thin so they bake up tender while still holding their shape. Fresh sheets also soak up the flavors of the ragu and béchamel beautifully and give you those irresistible crispy edges along the sides. If you’re short on time, you can use fresh store-bought sheets from the refrigerated section, or dried pasta sheets.

A full list of ingredients can be found in the recipe card below.

How To Make Homemade Lasagna

Homemade lasagna is the ultimate labor of love. It's a recipe that calls for patience, care, and plenty of love.

• Image 1 - Prepare the sofrito by finely chopping the onion, celery and carrot.
• Image 2 - Season your mince with a generous amount of salt and pepper and roll into patties.
• Image 3 - Bring olive oil to heat and add half of the mince into the pan. Fry for 3 minutes on each side. Once brown and caramelised on each side, break the mince up with whisk and remove from the pan. Repeat with the remaining meat.
• Image 4 - Fry off the sofrito and garlic for 10 minutes on a medium heat. Turn the heat to high and add the tomato paste.

• Image 5 - Fry off the tomato paste until deep red and almost sticking to the bottom of the pan. Deglaze the plan with the wine and cook until 50% of the liquid has been absorbed.
• Image 6 - Add the tomatoes, passata, splash of water, cooked mince, bay leaves and salt and pepper to the pot. Stir through.
• Image 7 - Add the milk to the sauce and stir through.
• Image 8 - Cover and leave to simmer for 2 - 3 hours.

• Image 9 - Begin the Béchamel by melting butter in a pan. Add the garlic and cook until fragrant.
• Image 10 - Add the flour to your pan and cook for several minutes stirring quite consistently with a whisk until a paste like texture forms.
• Image 11 - add in the milk one cup at a time, whisking until smooth and thick. Whisk through the cheese and then leave to simmer for 3 minutes until your sauce has thickened and is at a consistency you like. Season with nutmeg, salt and pepper.
• Image 12 - Begin the assembly of the lasagna. Smear a small amount of ragu sauce on the bottom of the baking dish.

• Image 13 - Add a layer of lasagna sheets.
• Image 14 - Add a layer of ragu.
• Image 15 - Add a layer of Béchamel. Repeat until you have 4 - 6 layers.
• Image 16 - For the final layer, sprinkle the cheese over your white sauce. Bake for 30 minutes at 180°C / 355°F

FAQ's

How To Serve

• Let it rest first – Allow the lasagna to sit for at least 30 minutes after baking so the layers set and slice cleanly.
• Slice into portions – Cut even squares with a sharp knife and lift them out gently with a wide spatula.
• Pair with garlic bread – Serve alongside warm, buttery garlic bread for the ultimate comfort food combination.
• Add freshness – Balance the richness with a crisp green salad dressed in olive oil and lemon or my creamy cucumber salad.
• For gatherings – Present it family-style in a large pan and let guests help themselves.

How To Store

• In the fridge – Store cooked lasagna in an airtight container or tightly covered with foil. It will keep well in the refrigerator for 3–4 days.
• Reheating – Warm individual portions in the microwave or reheat the whole dish in the oven at 160°C (325°F) until heated through. Add a splash of water or extra sauce if it looks dry.
• In the freezer – Lasagna freezes beautifully. Wrap tightly in plastic wrap and foil, or store in a freezer-safe container for up to 3 months.
• Freeze baked or unbaked – You can freeze lasagna before baking (assemble, wrap, and freeze) or after baking (let it cool completely before wrapping).
• Thawing – Always thaw overnight in the fridge before baking or reheating for best results.

If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.

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4.67 from 3 votes

Lasagna with Ragu & Bechamel Sauce

By Daen Lia

The perfect lasagna is rich, creamy and indulgent and is made with layers of beef and pork ragu, cheesy bechamel sauce and el dente homemade pasta sheets.

Prep Time: 30 minutes mins

Cook Time: 3 hours hrs 30 minutes mins

Servings: 8

Ingredients 

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Ragu Sauce

• ▢ 1 lb beef mince
• ▢ ½ lb pork mince
• ▢ ½ lb lamb mince
• ▢ 4 tablespoon olive Oil
• ▢ 2 brown onions, finely diced
• ▢ 2 carrots, finely diced
• ▢ 2 stalks celery, finely diced
• ▢ 6 garlic cloves, minced
• ▢ 2 tablespoon tomato paste
• ▢ ½ cup red wine
• ▢ 25 oz passata
• ▢ 4 tomatoes, peeled and diced
• ▢ ½ cup water
• ▢ 4 bay leaves
• ▢ ½ cup milk, full cream
• ▢ salt and pepper

Bechamel Sauce

• ▢ 4 tablespoon butter
• ▢ 1 tablespoon olive oil
• ▢ 2 garlic cloves, finely sliced
• ▢ ½ cup flour, all purpose
• ▢ 3 cups milk, full cream
• ▢ ½ cup parmeson cheese, grated
• ▢ ¼ teaspoon nutmeg
• ▢ salt and pepper to taste

Lasagna

• ▢ 18 oz lasagna sheets
• ▢ ¼ cup mozzarella, finely grated

Cook ModePrevent your screen from going dark

Instructions 

Ragu Sauce

• Sear meat: Using your hands, roll the mince into burger size patties. Season with a generous amount of salt and pepper. In a large pot on a high heat, add 2 tablespoons of olive oil and bring to the heat. Add half of the mince into the pan and fry for three minutes on each side or until brown and caramalised. Break the mince down with a whisk or wooden spoon. Using a slotted spoon, remove the mince from the pot and repeat with the remaining meat. You want to cook your mince in batches so it does not overcrowd the pot and broil. Take the second bath of mince out of the pot with all of its juices and set to the side.
• Sofrito: In the same pot, add two tablespoons of olive oil and bring to the heat. On a medium heat, fry the onions, carrots, celery and garlic for 8 - 10 minutes or until they become fragrant and translucent.
• Tomato paste & wine: Turn the heat to high and add the tomato paste to the pot. Cook for 3 minutes stirring quite often until it turns a deep red colour and is almost sticking to the pan. Deglaze the plan with wine and stir through until 50% of the liquid has been absorbed.
• Sauce: Add the passata, tomatoes, water, cooked mince, bay leaves an d salt and pepper to the pot and stir well. Add the milk ands stir through. Bring the ragu to the boil and then turn the heat down to low and leave to simmer for 2 - 3 hours with the lid on. Taste your sauce as it cooks to ensure it is seasoned to your liking. You may want to add more salt or pepper.

Bechamel Sauce

• Fry garlic: In a large fry pan on a medium heat, melt the butter. Add the olive oil and garlic and cook for 2 minutes making sure you stir occasionally so the garlic does not burn.
• Roux: Add the flour to your pan and cook for several minutes stirring quite consistently with a whisk until a paste like texture forms. Add in your milk one cup at a time, whisking until smooth and thick. Whisk through the cheese and then leave to simmer for 3 minutes until your sauce has thickened and is at a consistency you like. You can add more milk if needed. Season with nutmeg, salt and pepper.

Assembly

• Pre-heat: Pre-heat the oven to 180°C / 355°F
• Blanch lasagna sheets: In a large pot of heavily salted boiling water, quickly blanch your fresh lasagne sheets for roughly 1 - 2 minutes. Place them into a bowl of cold water to prevent them from further cooking then lay them out on clean tea towels** only do this step if needed.
• Assemble: In a large baking dish, smear a small amount of ragu sauce on the bottom then layer your lasagne sheets over the top. Spread a small amount of ragu sauce over the lasagne sheets then a layer of bechamel sauce, followed by the lasagne sheets. Repeat this step until your baking dish is filled or you have finished your sauces. You should get roughly 4 - 6 layers. For the final layer, sprinkle the cheese over the bechamel. You want to be careful with how much cheese you put on as too much cheese can make your lasagne very oily.
• Bake: Bake the lasagna for 30 - 40 minutes or until the cheese is golden brown and the edges are crunchy. Leave your lasagne to sit for 30 minutes before serving. Enjoy!

Video

Notes

• Patience is everything: Once your lasagna comes out of the oven, resist the temptation to slice it straight away. Let it rest for at least 30 minutes before cutting. And sure, this is much easier said than done. When that lasagna comes out of the oven and the cheese is bubbling away, all you want to do is cut into it. But you must trust me on this and wait. Something magical happens within those 30 minutes. All the layers gel together to form the perfect lasagna union.
• Master the layering: Always start with a thin smear of ragu on the bottom of your baking dish to prevent the pasta from drying out or sticking. Then layer in this order: lasagna sheets → small layer of ragu → drizzle of béchamel. Repeat until you have 4 - 6 layers, finishing with béchamel and a light sprinkling of cheese.
• Don’t overload the cheese: A little goes a long way. Adding too much cheese on top can cause greasy pools of oil to collect at the bottom of your dish. Aim for a light, even sprinkle that melts golden and crisp.
• Slow-cook your ragu: Take your time with the sauce. Let it simmer low and slow for at least 2–3 hours to develop deep, rich flavors. The longer it cooks, the better your lasagna will taste.
• Silky smooth béchamel: Whisk constantly to avoid lumps, and season well with salt, pepper, and a pinch of nutmeg. A creamy béchamel balances the richness of the ragu and adds a luxurious texture.
• Homemade pasta sheets (if you can): Fresh pasta sheets soak up flavor and bake more tender than store-bought. They also allow you to get those crispy edges along the side. my family and i fight over those crispy edges!
• Choose the right pan: A deep, sturdy baking dish works best. This is the baking dish I always use for when baking lasagna.
• Make ahead magic: Lasagna tastes even better the next day. Assemble it in advance, refrigerate overnight, and bake when needed. The flavors will have even more time to marry together.

Nutrition

Calories: 852kcalCarbohydrates: 76gProtein: 36gFat: 44gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 112mgSodium: 264mgPotassium: 1337mgFiber: 6gSugar: 16gVitamin A: 3998IUVitamin C: 23mgCalcium: 233mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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