Recipe: Classic Beef Lasagna

 Classic Beef Lasagna

This Classic Beef Lasagna is the epitome of comfort food – layers of rich, slow-simmered meat sauce, creamy béchamel, tender pasta, and plenty of melted cheese, all baked to golden perfection.¹ It's a dish that's both hearty and incredibly satisfying, perfect for feeding a crowd or enjoying as leftovers. While it takes a little time to assemble, the process is straightforward, and the result is a beautifully balanced, flavourful, and deeply satisfying Italian-American staple. It's truly a labor of love that pays off with every delicious forkful.

📝 Ingredients

• For the Meat Sauce (Ragu):
• 1 tablespoon olive oil²
  
• 1 pound ground beef (80/20 lean is good)³
  
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes⁴
  
• 1 (15 ounce) can tomato sauce
• 2 tablespoons tomato paste
• cup red wine (optional, but recommended for depth)
• 1 teaspoon dried basil
• teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• A pinch of sugar (to balance acidity)
• For the Béchamel Sauce:
• cup unsalted butter
• cup all-purpose flour
• 4 cups whole milk, warmed⁵
  
• teaspoon grated nutmeg
• Salt and white pepper to taste
• For Assembly:
• 12-15 lasagna noodles (oven-ready or traditional, cooked al dente if traditional)
• 2 cups ricotta cheese
• 1 large egg, lightly beaten
• cup grated Parmesan cheese, plus more for topping
• 1 pound mozzarella cheese, shredded
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)

🧑‍🍳 Instruction Method

1. Make the Meat Sauce:
• Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
• Add chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
• Stir in tomato paste and cook for 1 minute. Pour in red wine (if using) and deglaze the pan, scraping up any browned bits. Let it simmer until reduced by half.
• Add crushed tomatoes, tomato sauce, basil, oregano, a pinch of sugar, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 1 hour (up to 2-3 hours for best flavour), stirring occasionally.
2. Make the Béchamel Sauce:
• In a separate medium saucepan, melt butter over medium heat.⁶ Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  
• Gradually whisk in the warm milk, a little at a time, making sure no lumps form. Continue whisking until the sauce thickens and coats the back of a spoon.
• Remove from heat and stir in nutmeg, salt, and white pepper. Keep warm.
3. Prepare Ricotta Mixture:
• In a bowl, combine ricotta cheese, beaten egg,  cup Parmesan cheese, salt, and pepper. Mix well.
4. Cook Lasagna Noodles (if not oven-ready):
• Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Lay them flat on parchment paper.
5. Assemble the Lasagna:
• Preheat oven to ⁷ (⁸).⁹
  
• Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
• Arrange 3-4 lasagna noodles over the sauce (trimming if needed to fit).
• Spread half of the ricotta mixture evenly over the noodles.
• Spoon about  of the remaining meat sauce over the ricotta.
• Sprinkle about  of the shredded mozzarella.
• Drizzle about  of the béchamel sauce.
• Repeat the noodle, ricotta, meat sauce, mozzarella, and béchamel layers.
• Finish with a final layer of noodles, the remaining meat sauce, and then generously top with the remaining mozzarella and Parmesan cheese.
6. Bake:
• Cover the baking dish loosely with aluminium foil (you might want to lightly spray the underside of the foil to prevent sticking to the cheese).
• Bake for 30 minutes.
• Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
7. Rest and Serve:
• Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set, preventing it from falling apart.
• Garnish with fresh chopped parsley if desired.

✅ Tips for Success

• Sauce is Key: Don't rush the meat sauce! The longer it simmers, the more flavour it develops.
• Warm Milk for Béchamel: Using warm milk for the béchamel helps prevent lumps and makes for a smoother sauce.¹⁰
  
• Al Dente Noodles: If using traditional noodles, ensure they are cooked al dente (slightly firm). They will finish cooking in the oven and absorb flavours.
• Resting Time: This is crucial! Resting allows the lasagna to firm up, making for cleaner slices and preventing a soupy mess.¹¹
  
• Make Ahead: Lasagna is a fantastic make-ahead dish. Assemble it the day before, cover it tightly, and refrigerate. Add an extra 10-15 minutes to the covered baking time if baking from cold.
• Freezing: Leftover lasagna freezes beautifully. Wrap individual portions tightly in plastic wrap and then foil. Reheat in the oven or microwave.