italianClassic Italian Lasagna Bolognese
Layers of pasta, slow-simmered beef ragu, bechamel with nutmeg and Parmesan, baked until bubbling.
Makes: One 23 × 33 cm dish, 8 pieces
- Prep:
- 30 minutes
- Cook:
- 2 hours and 55 minutes
- Waiting:
- 15 minutes (resting before cutting, 15 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Bolognese
10 minutesMedium heatHeat the olive oil over medium heat and cook the finely chopped onion, celery and carrots for 10 minutes.
Success cueThe vegetables are soft but not browned.
- 02
Bolognese
8 minutesHigh heatRaise the heat and brown the beef for 8 minutes.
Success cueNo pink remains in the beef.
- 03
Bolognese
2 hoursLow heatAdd the crushed tomatoes, 200 ml of water and 1 teaspoon of salt and simmer uncovered on low heat for 2 hours, stirring now and then and adding water if it gets dry.
Success cueThe sauce is thick and a little oil shows on top.
- 04
Bechamel
12 minutesMedium heatHeat the oven to 190°C. Melt the butter over medium heat, stir in the flour for 2 minutes, then whisk in the warm milk little by little and cook for 8 to 10 minutes. Season with a pinch of nutmeg and salt.
Success cueThe sauce coats a spoon but still pours.
- 05
Layering
15 minutesSpread a little bechamel in a baking dish, then add pasta sheets, ragu, bechamel and Parmesan. Repeat for 5 layers and finish with bechamel and Parmesan. If your sheets need cooking, boil them for 2 minutes first.
Success cueThe top is fully covered with bechamel and cheese.
- 06
Baking
35 minutesOven heatBake for 35 minutes.
Success cueThe lasagna is bubbling and the edges are golden.
- 07
Serve
15 minutesRest for 15 minutes before cutting.
Success cueThe layers hold together when cut.
Cooking tips
Italian tradition uses silky béchamel rather than ricotta for a far creamier, luxurious mouthfeel.
- • Rest the lasagna for 15 minutes so the layers set and slice cleanly.
Common mistakes
- • Cutting the ragu short, so the sauce is watery and the layers slide.
- • Cutting the lasagna straight from the oven.
- • Leaving the top sheet uncovered, so its edges dry and harden.
Serving ideasServe with a green salad dressed with lemon and olive oil to balance the rich sauce.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 695
- Protein
- 39.9g
- Carbs
- 60.9g
- Fat
- 32.0g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Wheat / gluten, Celery
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I assemble it ahead?
Yes. Assemble, cover and refrigerate for up to 1 day, then bake for 45 to 50 minutes because it goes in cold.
Can I freeze lasagna?
Baked or unbaked, for up to 3 months. Thaw it overnight in the fridge and bake it covered at 190°C until the center reaches 74°C.
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