There’s nothing quite like a hearty, comforting serving of Classic Lasagna. Layers of tender pasta, rich ragù, creamy béchamel, and a sprinkle of Parmigiano Reggiano. This dish combines classic flavours that never fail to impress.
While it’s a labour-intensive recipe, the effort is undeniably worth it. Whether you’re preparing it for a family dinner or a special occasion, this lasagna is sure to be a crowd-pleaser. So, roll up your sleeves and get ready to enjoy a meal that’s both rich in flavour and tradition.
Table of Contents
- Ingredient Breakdown
- The Ragù
- The Béchamel
- The Importance of Using Fresh Lasagna Sheets
- Assembling the Lasagna
- More Lasagna Recipes
Ingredient Breakdown
- Fresh lasagna sheets: The soft, tender layers that bring everything together.
- Extra-virgin olive oil: The base for sautéing and adding a smooth texture to the ragù.
- Unsalted pancetta: Adds richness and depth with its savoury, slightly smoky flavour.
- Sweet onion, carrots, and celery: These vegetables form the aromatic base for the ragù, providing sweetness and complexity.
- Garlic: Gives the sauce an aromatic foundation that complements the other ingredients.
- Fresh rosemary: Infuses the ragù with earthy, fragrant notes.
- Beef mince: The hearty protein of the ragù, contributing richness and texture.
- Tomato purée and sundried tomato paste: Intensify the tomato flavour, bringing depth to the sauce.
- White wine: Balances the richness of the beef and enhances the flavours.
- Whole peeled plum tomatoes: Create a vibrant, tangy base for the sauce.
- Chicken stock: Help to form a luscious ragù sauce that’s not too thick or too runny.
- Unsalted butter: The creamy foundation for the béchamel sauce.
- Plain flour: Used to make the roux, which thickens the sauce.
- Whole milk: Adds richness and smoothness to the béchamel while adding a smoothness to the ragù sauce.
- Parmigiano Reggiano: Adds a savoury, nutty flavour to the béchamel, elevating it to a whole new level.
- Sea salt, black pepper, and nutmeg: Seasoning that balances the richness of the béchamel.
The Ragù
The ragù is what gives Classic Lasagna its deep, savoury flavour. This slow-cooked sauce is the backbone of the dish and requires a bit of patience. To start, gently sauté the pancetta in olive oil until it crisps up and releases its fat. Then, soften the onions, carrots, celery, and garlic in the same pan. These vegetables, known as a soffritto, bring a gentle sweetness to balance the richness of the beef.
Once the vegetables have softened, it’s time to add the beef mince, breaking it up as it cooks until browned. The key here is to let the beef get a bit of a sear before adding the tomato purée and sundried tomato paste. Letting these two ingredients cook down and caramelise are essential for building that deep, umami-packed tomato flavour.
The white wine is added next, deglazing the pan and helping to lift the flavours from the bottom. The tomatoes and chicken stock are simmered gently with the milk, which helps to mellow the acidity of the tomatoes and creates a smooth, luscious sauce. Simmer everything for at least an hour and a half. This slow cooking helps to tenderise the beef and meld all the flavours together.
The Béchamel
While the ragù simmers, it’s time to prepare the béchamel. This creamy sauce adds a velvety smoothness that balances the rich ragù perfectly. Start by melting butter in a saucepan and whisking in the flour. This forms the base for the béchamel. The key to a good béchamel is constant whisking, so be sure to keep stirring as the flour cooks for about three minutes to eliminate any raw taste.
Next, gradually whisk in the warm milk, and let it come to a simmer. The sauce will thicken quickly. At this point, season with salt, pepper, and a pinch of nutmeg, which adds a subtle warmth. Once the sauce is thick and smooth, stir in the Parmigiano Reggiano. This adds a lovely nutty flavour that enhances the richness of the béchamel.
The Importance of Using Fresh Lasagna Sheets
When it comes to lasagna, the type of pasta you use plays a crucial role in the overall texture and flavour of the dish. While dried lasagna sheets are a popular option, using fresh lasagna sheets can make a world of difference.
Fresh pasta, particularly when made from egg, tends to be more tender and less chewy than dried versions. This creates a delicate contrast with the rich, hearty layers of ragù and béchamel. The sheets absorb the sauce more effectively, ensuring each bite is perfectly balanced.
Fresh lasagna sheets also cook quickly, so they won’t become too soft or mushy when layered with sauce. If you’re short on time, you can purchase fresh pasta from many supermarkets or local Italian delis. However, making your own fresh lasagna sheets at home allows you to control the thickness and texture of the pasta, adding an extra layer of authenticity and satisfaction to your Classic Lasagna.
Assembling the Lasagna
Once the ragù and béchamel are ready, it’s time to assemble the Classic Lasagna. Begin by lightly oiling a deep baking dish. Spread a layer of ragù on the base to create a good foundation. Next, place the fresh lasagna sheets on top, cutting them to fit if necessary. Spread a layer of béchamel over the pasta, making sure to cover it evenly.
Continue layering – ragù, lasagna sheets, béchamel – until you reach the top of the dish. Aim for five or six layers of pasta, as this will give you a satisfying structure and a good ratio of sauce to pasta. The final layer should be a mix of ragù and béchamel, topped with a generous sprinkle of Parmigiano Reggiano for that lovely crispy, golden top when baked.
Baking the Lasagna: The Finishing Touch
Preheat your oven and bake the Classic Lasagna for about 45 minutes. The dish will bubble away in the oven, with the top becoming beautifully golden and crisp. This final stage helps the flavours set and the pasta fully cooks through, absorbing the richness of the ragù and béchamel.
Once baked, let the lasagna rest for about 10 minutes before serving. This gives the layers time to firm up and makes it easier to slice. When served, each bite will reveal a hearty layer of ragù, a smooth, creamy béchamel, and perfectly tender pasta sheets.
More Lasagna Recipes
If you, like me, love a good lasagna, why not try some more of my lasagna recipes where I put a twist on the Classic Lasagna:
- One Pan Ham Hock Lasagna: This takes everything you love about lasagna – layered flavours, creamy béchamel, and bubbling cheese – but simplifies the process without compromising on depth.
- Brisket Ragù Lasagna: Pulled brisket ragù, slow cooked to perfection. A creamy, velvety béchamel laced with Parmigiano Reggiano. Fresh egg lasagna sheets. Put them all together and you’ve got yourself an absolutely delicious lasagna.
- One Pan Sausage Lasagna: This one-pan sausage lasagna is a comforting, no-fuss meal that delivers all the cheesy, saucy goodness of traditional lasagna without the hassle of layering.
- Roasted Vegetable Lasagna: Loaded with roasted peppers, courgette and aubergine, a tasty homemade tomato sauce and a cheesy béchamel, all baked to perfection.
See how I make all these recipes and more over on my Instagram!
Classic Lasagna
A delicious, rich meat sauce with layers upon layers of flavour. A creamy, velvety béchamel laced with Parmigiano Reggiano. Fresh egg lasagna sheets. Put them all together and you’ve got yourself an absolutely delicious lasagna. Lasagna isn’t a difficult dish to make, but it is labour-intensive. It’s got a couple of different components, each of which require a good amount of work. But please don’t let that put you off – it’s well worth the effort!
- Prep Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 1x
- Category: Pasta, Meat
Ingredients
- 1 tbsp extra-virgin olive oil
- 200 g unsmoked pancetta, finely diced
- 2 sweet onion, finely chopped
- 2 medium carrots, finely chopped
- 4 celery stalks, finely chopped
- 4 large garlic cloves, thinly sliced
- 4 sprigs fresh rosemary, leaves only, stems discarded
- 1 kg beef mince (10% fat)
- 2 tbsps (30 g) double concentrated tomato purée
- 2 tbsps sundried tomato paste
- 1½ tsps sea salt
- ½ tsp freshly-ground black pepper
- 400 ml white wine
- 2 x 400 g tin of good-quality whole peeled plum tomatoes
- 500 ml good-quality chicken stock
- 500 ml whole milk
- sea salt and freshly-ground black pepper, to taste
- 150 g unsalted butter
- 150 g plain flour
- 2 litre whole milk
- 160 g grated Parmigiano Reggiano
- 1½ tsps sea salt
- ½ tsp freshly-ground black pepper
- pinch of ground nutmeg
- 750 g fresh lasagna sheets
- extra-virgin olive oil, for greasing
Instructions
Making the ragù:
- Mise en place is your friend! Prep the following ingredients: 1) Dice the unsmoked pancetta into small cubes (around ½ cm). 2) Finely chop the sweet onion, carrots and celery stalks. 3) Thinly slice the garlic cloves. 4) Remove the rosemary leaves from their stems, leaving them whole. 5) Measure out the white wine. 6) Carefully pour the tinned tomatoes into a medium bowl and crush the tomatoes with your hands. 7) Measure out the chicken stock. 8) Measure out the milk.
- Heat 1 tbsp extra-virgin olive oil in a large Dutch oven over medium heat. Add the unsmoked pancetta and cook, stirring occasionally, until the fat has rendered out and the pancetta is browned and beginning to crisp, around 8 minutes.
- Add the onion, carrots and celery stalks and cook, stirring occasionally, until nice and soft, 10 to 12 minutes.
- Add the garlic and cook for 1 minute, stirring constantly. Add the fresh rosemary leaves and cook for another minute, stirring constantly.
- Turn the heat up to medium-high and add the beef mince, breaking it up with a wooden spoon or potato masher (it works surprisingly well!). Cook until browned, 3 to 4 minutes.
- Add the tomato purée and sundried tomato paste and cook, stirring constantly, until they begin to darken, around 2 mins. Season the meat mixture with ¾ tsp salt and ¼ tsp freshly-ground black pepper
- Add the white wine and cook, stirring occasionally, until it is reduced by around ¾, 7 to 8 minutes.
- Add the crushed tinned tomatoes, chicken stock and milk and bring to a simmer. Reduce the heat to low and cover, leaving the lid slightly ajar. Simmer gently, stirring occasionally, until the meat is very tender and the sauce has thickened, 1 ½ to 2 hours. Taste and season with sea salt and freshly-ground black pepper.
MAKE AHEAD: the ragù can be made up to 3 days ahead; cool, transfer to airtight containers and refrigerate. Alternatively, it can be stored in the freezer for up to 2 months; thaw completely before use.
Making the béchamel:
- Gently bring the milk to a bare simmer in a large saucepan over medium heat. Once it begins to bubble, remove the saucepan from the heat.
- Melt the butter in a large stockpot or saucepan over medium heat. Whisk in the flour and cook for 3 mins, whisking continuously.
- Quickly but carefully whisk in the warm milk and increase the heat to medium-high. Bring to a simmer, whisking often. The béchamel will begin to thicken. Once it barely starts bubbling—a few small bubbles coming up to the surface—reduce the heat to medium-low and cook until thick and velvety-smooth, around 5 mins.
- Remove from the heat and whisk in the Parmigiano Reggiano, 1 ½ tsp sea salt, ½ tsp freshly-ground black pepper and a pinch of nutmeg.
MAKE AHEAD: the béchamel can be prepared the day before; cool, cover and refrigerate. Gently reheat in a saucepan to loosen before use.
Assembling the lasagna:
- Heat oven to 200°C/fan 180°C. Lightly oil a deep 35 cm x 25 cm baking dish.
- Spread 2 ½ cups ragù onto the base of the dish. Cover with a single layer of lasagna sheets; you will likely need to cut some of the sheets to fill all the gaps. Spoon 1 ¼ cup béchamel over the lasagna sheets, spreading it in a thin, even layer with a spatula.
- Repeat the layers—ragù, lasagna sheets, béchamel—until you get to the top of the dish; 5 or 6 layers depending on how deep your dish is. Fill the dish right up to the top; the top pasta-béchamel layer will get nice and crunchy when baked.
- Place the lasagna on an oven tray (to catch spills) and bake for 45 mins or until the pasta is cooked through and the top is browned and crisp around the edges. Let it rest for around 10 mins before serving
NOTES: most recipes call for blanching the lasagna sheets before baking; this one does not (it’s such a faff!). We get round it by making the ragù a little looser than usual – the extra liquid ensures that the pasta cooks perfectly in the oven while the lasagna is baking.
STORAGE: the lasagna can be stored in the fridge for up to 4 days; cool, place in an airtight container and refrigerate—to reheat, heat in microwave on high until piping hot. The lasagna can also be stored in the freezer for up to 1 month, either baked or unbaked. Baked: cool, place in airtight, freezer-safe containers and freeze; to reheat, thaw in the fridge overnight then reheat in the microwave or oven. Unbaked: assemble the lasagna, cool, cover and freeze; to bake, thaw in the fridge overnight then bake for 1 hr at 200 degrees Celsius (fan 180 degrees Celsius) or until the pasta is cooked through the top is browned and crisp around the edges.
