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Cheesy Saucy Lasagna

Cheesy Saucy Lasagna

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 servings
  • Category: Main Course
  • Method: Oven-Baked
  • Cuisine: Italian

Description

A signature lasagna made the traditional Italian way—slow-cooked ragu bolognese layered with creamy béchamel sauce (no ricotta!). This melt-in-your-mouth recipe is worth every minute of effort. Perfect for special occasions or Sunday dinners. 

Ingredients

Ragu Bolognese

  • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 1 carrot, finely diced

  • 1 celery stick, finely diced

  • 2 garlic cloves, minced

  • 1 kg (2 lb) ground beef

  • 800g (28 oz) canned crushed tomatoes

  • 1/4 cup tomato paste

  • 1 cup dry red wine (e.g., Pinot Noir)

  • 3 beef bouillon cubes, crumbled

  • 2 bay leaves

  • 1/2 tsp dried thyme & oregano

  • 2 tsp Worcestershire sauce

  • 1-2 tsp sugar (optional, to taste)

  • 1/2 tsp salt & black pepper

Cheese Sauce (Béchamel)

  • 60g (4 tbsp) butter

  • 1/2 cup flour

  • 4 cups milk (preferably full-fat)

  • 2 cups Gruyère or Colby cheese, shredded

  • Pinch of nutmeg

  • Salt & pepper

Lasagna Assembly

  • 350g (12 oz) fresh lasagna sheets (or 250g dried)

  • 1 1/2 cups mozzarella, shredded

  • Fresh basil or parsley, for garnish

Instructions

1. Ragu Bolognese

  1. Sauté veggies: Heat oil in a pot. Cook onion, carrot, celery, and garlic for 10 mins until soft (no browning).

  2. Brown beef: Add beef, break it up, and cook until browned.

  3. Simmer: Add remaining ragu ingredients (except sugar). Simmer covered for 1.5–2 hrs, then uncovered for 30 mins until thick. Adjust sugar/salt to taste.

2. Cheese Sauce

  1. Melt butter in a saucepan. Whisk in flour for 1 min.

  2. Gradually add milk, whisking until lump-free. Simmer for 5–8 mins until thickened.

  3. Add cheese, nutmeg, salt & pepper. Stir until smooth (should be pourable).

3. Assemble & Bake

  1. Layer: In a 13×9-inch dish:

    • Ragu base → lasagna sheets → 2½ cups ragu → 1 cup cheese sauce. Repeat 2x.

    • Top with final lasagna sheets, remaining cheese sauce, and mozzarella.

  2. Bake at 180°C/350°F for 25 mins until golden.

  3. Rest 10 mins before serving. Garnish with herbs.

Notes

  • Make ahead: Ragu can be made 2 days ahead (flavor improves!).

  • Freeze: Assemble unbaked, freeze for 3 months. Bake from frozen (+20 mins covered).

  • Shortcut: Use no-boil lasagna sheets (adjust liquid in ragu).

Nutrition

  • Calories: 620 kcal
  • Sodium: 950mg
  • Fat: 32g
  • Saturated Fat: 16g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 38g

Find it online: https://cooktune.com/cheesy-saucy-lasagna/