Classic Italian Lasagna
A classic Italian lasagna layered with beef ragù, béchamel, ricotta, Parmesan, mozzarella, and tender pasta sheets.
Equipment
- Large skillet or Dutch oven
- Medium saucepan
- 9-by-13-inch baking dish
- Large pot
- Foil
Ingredients
Beef Ragù
- 1 lb ground beef or a beef and pork blend
- 1 tbsp olive oil plus more if needed
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 can crushed tomatoes 28-ounce can
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper freshly ground
Béchamel and Assembly
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1/4 tsp ground nutmeg
- 12 oz lasagna noodles boil according to package directions
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan plus more for the top
- 2 cups shredded mozzarella low-moisture
Instructions
Make the ragù:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and cook for 4 to 5 minutes, until softened.
- Add the ground beef and cook, breaking it up, until browned. Stir in the garlic and cook for 30 seconds.
- Add the crushed tomatoes, tomato paste, oregano, salt, and pepper. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
Make the béchamel:
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the warm milk. Cook, whisking often, until smooth and thick enough to coat a spoon, about 5 minutes.
- Season with nutmeg and a pinch of salt, then remove from the heat.
Assemble and bake:
- Heat the oven to 375 F. Boil the noodles until just tender, then drain and lay them flat so they do not stick.
- Stir the ricotta and egg together in a bowl. Spread a thin layer of ragù in a 9-by-13-inch baking dish.
- Layer noodles, ragù, béchamel, ricotta, Parmesan, and mozzarella. Repeat for three layers, finishing with béchamel, Parmesan, and mozzarella.
- Cover with foil and bake for 30 minutes. Uncover and bake for 15 to 20 minutes more, until bubbling and browned.
- Rest for at least 15 minutes before slicing and serving.
Notes
- Rest the baked lasagna before slicing so the layers set cleanly.
- Assemble up to one day ahead and refrigerate covered; add about 10 minutes to the baking time if cold.
- Freeze cooled leftovers in individual portions for up to 2 months.
Nutrition
Calories: 650kcalCarbohydrates: 53gProtein: 37gFat: 34gSaturated Fat: 17gCholesterol: 125mgSodium: 980mgFiber: 4gSugar: 9g