Lasagna with Ragu & Bechamel Sauce

4.67 from 3 votes

Lasagna with Ragu & Bechamel Sauce

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 Time30

Cook Time3 30

Course: Main Course

Cuisine: Italian

Servings:

Author: Daen Lia

Ingredients

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

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.

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