Ingredients
- For the Ragù Bolognese:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1 pound (450 g) ground beef
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) dry white wine
- 1 can (28 ounces / 800 g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- For the Béchamel Sauce:
- 4 tablespoons (60 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- For Assembly:
- 12 lasagna sheets (regular or oven-ready)
- 2 cups (200 g) shredded mozzarella cheese
- 1 cup (100 g) freshly grated Parmesan cheese
Instructions
- Prepare the Ragù: Heat olive oil and butter in a large saucepan over medium heat. Add onion, carrot, and celery. Cook 6–8 minutes until softened. Stir in garlic and cook 1 minute.
- Add ground beef and cook until browned, breaking it apart. Pour in milk and simmer until mostly absorbed. Add white wine and cook until evaporated.
- Stir in crushed tomatoes, tomato paste, salt, pepper, oregano, and nutmeg. Reduce heat to low and simmer uncovered for 45–60 minutes until thickened.
- Prepare the Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in warm milk until smooth.
- Cook 5–7 minutes until thickened. Season with salt, white pepper, and nutmeg. Remove from heat.
- Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of ragù in a 9×13-inch baking dish. Add a layer of lasagna sheets.
- Spread ragù, then béchamel, then sprinkle mozzarella and Parmesan. Repeat layers, finishing with béchamel and remaining cheese.
- Bake 35–40 minutes until bubbly and golden. Rest 15 minutes before slicing.
Notes
- Simmer the ragù slowly for deeper flavor and proper thickness.
- Allow lasagna to rest before slicing to prevent it from falling apart.
- Can be assembled 24 hours in advance and refrigerated before baking.
- Freezes well for up to 3 months.
- Use gluten-free pasta and flour for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 125 mg
