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
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1 tbsp olive oil
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1 onion, finely chopped
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1 carrot, finely diced
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1 celery stick, finely diced
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2 garlic cloves, minced
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1 kg (2 lb) ground beef
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800g (28 oz) canned crushed tomatoes
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1/4 cup tomato paste
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1 cup dry red wine (e.g., Pinot Noir)
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3 beef bouillon cubes, crumbled
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2 bay leaves
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1/2 tsp dried thyme & oregano
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2 tsp Worcestershire sauce
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1-2 tsp sugar (optional, to taste)
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1/2 tsp salt & black pepper
Cheese Sauce (Béchamel)
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60g (4 tbsp) butter
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1/2 cup flour
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4 cups milk (preferably full-fat)
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2 cups Gruyère or Colby cheese, shredded
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Pinch of nutmeg
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Salt & pepper
Lasagna Assembly
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350g (12 oz) fresh lasagna sheets (or 250g dried)
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1 1/2 cups mozzarella, shredded
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Fresh basil or parsley, for garnish
Instructions
1. Ragu Bolognese
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Sauté veggies: Heat oil in a pot. Cook onion, carrot, celery, and garlic for 10 mins until soft (no browning).
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Brown beef: Add beef, break it up, and cook until browned.
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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
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Melt butter in a saucepan. Whisk in flour for 1 min.
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Gradually add milk, whisking until lump-free. Simmer for 5–8 mins until thickened.
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Add cheese, nutmeg, salt & pepper. Stir until smooth (should be pourable).
3. Assemble & Bake
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Layer: In a 13×9-inch dish:
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Ragu base → lasagna sheets → 2½ cups ragu → 1 cup cheese sauce. Repeat 2x.
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Top with final lasagna sheets, remaining cheese sauce, and mozzarella.
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Bake at 180°C/350°F for 25 mins until golden.
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Rest 10 mins before serving. Garnish with herbs.
Notes
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Make ahead: Ragu can be made 2 days ahead (flavor improves!).
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Freeze: Assemble unbaked, freeze for 3 months. Bake from frozen (+20 mins covered).
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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