Ingredients
- 1 lb ground beef
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- 1/2 cup dry white wine
- 1 cup whole milk (for ragù)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (for béchamel)
- 1 lb fresh lasagna sheets or high-quality dried pasta
- 1 cup grated Parmigiano-Reggiano cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large saucepan. Add chopped onion, carrot, and celery, and cook until fragrant and golden.
- Add ground beef and brown thoroughly. Stir in tomato paste.
- Deglaze with white wine and cook until reduced. Add crushed tomatoes and 1 cup of milk. Simmer for at least 2 hours until thickened.
- In a separate saucepan, melt butter, whisk in flour, and gradually add 2 cups of warm milk, whisking until smooth and thickened to make béchamel.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of Bolognese sauce in a baking dish. Layer pasta, ragù, béchamel, and Parmigiano-Reggiano.
- Repeat layers, ending with béchamel and cheese on top.
- Bake for 40–45 minutes until golden and bubbling. Let rest for 10–15 minutes before serving.
Notes
- Use fresh pasta sheets for best texture, or briefly parboil dried pasta.
- Simmer the Bolognese sauce until thick to prevent a watery lasagna.
- Can substitute ground beef with veal, chicken, or turkey.
- Make-ahead friendly—assemble a day ahead and refrigerate.
- Freezes well in individual portions for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
