Lasagna
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
10
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Calories
594 kcal
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Course
Main Course
Lasagna
Description
Lasagna traditionally involves layering sheets of pasta with meat sauce and a béchamel or cheese sauce. This version uses a slow-cooked Ragu Bolognese made by sautéing finely chopped onion, carrot, celery, and garlic before browning ground beef and simmering it with crushed tomatoes, tomato paste, pinot noir wine, and herbs like bay leaf, oregano, and thyme. Worcestershire sauce adds depth, while occasional sugar balances tomato acidity. The cheese sauce combines butter, flour, and warmed milk, thickened and enriched with grated gruyere cheese and seasoned with nutmeg, salt, and pepper.
The assembly includes layering fresh or dried lasagna sheets alternately with ragu, cheese sauce, and shredded mozzarella. The layering technique helps the sheets cook evenly and stay in place. Baking melds the flavors, giving a rich, layered dish with tender meat, creamy sauce, and a slightly browned mozzarella topping.
The result is a hearty, satisfying dish suitable for family meals or gatherings. Practical notes cover variations like using pork with beef for tenderness, avoiding sourness by adding sugar, and tips for using fresh or dried sheets. The ragu’s moisture levels are carefully balanced for optimal pasta hydration. Leftover sauce keeps well and can be reheated gently with some water to restore consistency. The lasagna can be prepared ahead and frozen or assembled earlier and baked later, making it convenient for planning.
Ingredients
Ragu Bolognese:
- 1 tbsp olive oil
- 1 onion , finely chopped (white, yellow or brown)
- 1 carrot peeled and very finely diced, medium
- 1 celery very finely diced, stick
- 2 garlic minced, cloves
- 1 kg / 2 lb ground beef ground beef) (Note 1
- 800g / 28 oz crushed tomato canned
- 1/4 cup tomato paste
- 1 cup pinot noir or other dry red wine (Note 2, red wine
- 3 beef bouillon cube crumbled
- 2 bay leaf dried or fresh
- 1/2 tsp thyme dried
- 1/2 tsp oregano dried
- 2 tsp Worcestershire sauce
- 1 - 2 tsp sugar (if needed - Note 3)
- 1/2 tsp salt
- 1/2 tsp black pepper
Cheese Sauce (Besciamella):
- 60g / 4 tbsp butter
- 1/2 cup flour
- 4 cups milk , preferably full fat but low fat ok
- 2 cups gruyere cheese shred yourself (or cheddar, Monterey Jack, OR 1 cup / 100g shredded parmesan) (Note 4, or Colby cheese
- nutmeg freshly ground; pinch
- salt
- black pepper
Lasagna:
- 350g/ 12 oz lasagna sheets or 250g/8oz dried) (Note 5, fresh
- 1 1/2 cups (tightly packed) mozzarella cheese , shred yourself (Note 4)
- basil for garnish (optional, finely chopped; or parsley
Instructions
Ragu:
- Heat oil in a large heavy based pot over medium heat. Add garlic, onion, celery and carrots. Cook for 10 minutes until softened and sweet - they should not brown (if they do, turn heat down).
- Add beef, turn heat up and cook the beef, breaking it up as you go.
- Once the beef has all turned brown, add the remaining Ragu ingredients EXCEPT the sugar.
- Stir then adjust the heat so it is bubbling very gently. Place the lid on and cook for 1.5 - 2 hours, stirring every now and then, then remove the lid and simmer for 30 minutes.
- The ragu is ready when the meat is really tender and the sauce has thickened and is rich - see video for consistency (Note 6). Adjust salt and pepper to taste, and add sugar if required (Note 3)
Cheese Sauce:
- Warm milk up in a saucepan (optional - just makes sauce thicken faster).
- In a large saucepan, melt butter over medium low heat. Add flour and mix constantly for 1 minute.
- Pour about 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once mostly lump free, add remaining milk. Use a whisk if needed to make it lump free.
- Turn heat up to medium high. Stir occasionally at first then regularly after a few minutes until sauce thickens - about 5 - 8 minutes. It should coat the back of the wooden spoon.
- Remove from heat, add cheese, nutmeg, salt and pepper. Mix until the cheese is melted. The Sauce should be thick but still easily pourable - the consistency of heavy cream (you need to be able to drizzle it over the Ragu when layering - see video). If it's too thick, add a splash of water or milk.
Assemble:
- Preheat oven to 180°C/350°F.
- Use a 33 x 22 x 7 cm / 13 x 9 x 2.5" baking dish.
- Smear a bit of Ragu on the base, then cover with lasagna sheets. Tear sheets to fit.
- Spread over 2 1/2 cups of Ragu (enough to cover sheets), then drizzle over 1 cup of Cheese Sauce.
- Top with lasagna sheets (Note 7). Spread with another 2 1/2 cups of Ragu, then 1 cup of Cheese Sauce. Top with lasagna sheets then repeat 1 more time.
- Top with a 4th layer of lasagna sheets, then pour over the remaining Cheese Sauce.
- Sprinkle with Mozzarella, then bake for 25 minutes or until golden and bubbling.
- Stand for 5 to 10 minutes before cutting and serving, garnished with basil or parsley if desired.
Notes
- Use a mixture of pork and beef for a more tender meat sauce if preferred, substituting 250g pork for part of the beef.
- Add a pinch of sugar to the sauce if tomatoes taste overly acidic to balance flavors.
- Shred your own cheese rather than using pre-shredded to prevent grainy sauce texture.
- For dried lasagna sheets requiring pre-cooking, add a good amount of olive oil to boiling water to prevent sticking and check package instructions.
- Ensure your ragu has enough liquid to properly hydrate dried sheets during baking; add water when reheating as needed.
- Layer lasagna sheets perpendicularly in alternate layers to help hold the structure when slicing.
- Make the ragu ahead and gently reheat with added water to loosen before assembling.
- Lasagna freezes well; cool completely before covering and freezing; thaw before reheating.
- If assembling ahead, it can be covered and refrigerated for up to 24 hours before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 398g | |
| Calories | 594cal | 30% |
| Carbohydrates | 40g | 13% |
| Protein | 39g | 78% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 979mg | 41% |
| Potassium | 922mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 1885IU | 38% |
| Vitamin C | 10mg | 11% |
| Calcium | 375mg | 38% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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