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Lasagna With Homemade Béchamel and Rich Ragù

This classic lasagna recipe combines a rich, slow-simmered ragù with a creamy homemade béchamel for a deeply comforting and crowd-pleasing Italian dish.
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Rest Time 15 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 6 Servings
Calories 550 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Medium saucepan
  • Whisk
  • 9×13-inch baking dish
  • Wooden spoon
  • Ladle or large spoon
  • Foil for covering

Ingredients
  

For the Ragù

  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 3 cloves garlic minced
  • 500 grams ground beef
  • 250 grams ground pork
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 can 28 ounces crushed tomatoes
  • 1 cup whole milk
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the Béchamel

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk warmed
  • Pinch of nutmeg
  • Salt and white pepper to taste

For Assembly

  • 9 –12 lasagna sheets no-boil or pre-cooked
  • 1 ½ cups grated Parmigiano-Reggiano cheese
  • Olive oil or butter for greasing the baking dish

Instructions
 

Prepare the Ragù

  • Heat olive oil in a large pot. Add onion, carrot, and celery. Cook 8 minutes until soft.
  • Stir in garlic, then add ground meats. Cook until browned.
  • Add tomato paste, cook 2 minutes. Deglaze with red wine.
  • Add crushed tomatoes, milk, oregano, salt, and pepper. Simmer for 45–60 minutes, stirring occasionally.

Make the Béchamel

  • Melt butter in a medium saucepan. Stir in flour and cook 2 minutes.
  • Gradually whisk in warm milk. Stir until thickened (8–10 minutes).
  • Season with salt, white pepper, and nutmeg.

Assemble the Lasagna

  • Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  • Layer ragù, pasta, béchamel, and cheese. Repeat layers, finishing with béchamel and cheese on top.

Bake

  • Cover with foil. Bake 25 minutes.
  • Remove foil and bake 20 more minutes until golden.
  • Rest 15 minutes before slicing.

Notes

Let the lasagna rest before slicing to maintain structure.
Freezes beautifully in individual portions for future meals.
Simmering the ragù low and slow develops depth of flavor.
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