Beef lasagne

Here’s a classic, detailed, step-by-step recipe with a rich meat sauce and creamy béchamel (the traditional way).

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🍝 Classic Beef Lasagne

⏱ Time

• Prep: 30 minutes

• Cook: 1 hour

• Rest: 10–15 minutes

🍽 Serves

• 6–8 people

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🛒 Ingredients

Meat Sauce (Ragù)

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 1 lb (450 g) ground beef

• 2 tablespoons tomato paste

• 1 can (28 oz / 800 g) crushed tomatoes

• ½ cup beef stock or water

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 bay leaf (optional)

Béchamel (White Sauce)

• 4 tablespoons butter

• 4 tablespoons all-purpose flour

• 3½ cups milk, warmed

• ½ teaspoon salt

• ¼ teaspoon nutmeg (optional but classic)

• ½ cup grated Parmesan cheese

Assembly

• 9–12 lasagne noodles (regular or oven-ready)

• 2 cups shredded mozzarella

• Extra Parmesan for topping

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🔥 Step-by-Step Directions

1. Make the meat sauce

1. Heat olive oil in a large pan over medium heat.

2. Add onion, carrot, and celery. Cook 5–7 minutes until soft.

3. Stir in garlic and cook 30 seconds.

4. Add ground beef. Cook, breaking it up, until browned.

5. Stir in tomato paste and cook 1–2 minutes.

6. Add crushed tomatoes, stock, salt, pepper, oregano, basil, and bay leaf.

7. Simmer 20–30 minutes, stirring occasionally, until thick.

8. Remove bay leaf and set aside.

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2. Make the béchamel

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour and cook 1 minute (don’t brown).

3. Slowly whisk in warm milk, a little at a time.

4. Cook, whisking constantly, until thick and smooth.

5. Add salt, nutmeg, and Parmesan. Stir until melted.

6. Remove from heat.

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3. Cook the noodles (if needed)

• If using regular lasagne noodles, cook in salted water until just al dente.

• Drain and lay flat so they don’t stick.

(Skip this step if using oven-ready noodles.)

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4. Assemble the lasagne

Preheat oven to 375°F (190°C).

In a 9×13-inch baking dish:

1. Spread a thin layer of meat sauce on the bottom.

2. Layer noodles over sauce.

3. Add meat sauce, then béchamel, then mozzarella.

4. Repeat layers 2–3 times.

5. Finish with béchamel, mozzarella, and Parmesan.

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5. Bake

1. Cover loosely with foil.

2. Bake 30 minutes.

3. Remove foil and bake 15–20 minutes until golden and bubbling.

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6. Rest & serve

• Let lasagne rest 10–15 minutes before cutting.

• This helps it hold its layers.

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⭐ Pro Tips

• For deeper flavor, simmer the meat sauce longer if you have time.

• Add a splash of milk to the meat sauce for extra richness (very Italian).

• Freezes beautifully—assemble, freeze, and bake later.