Description
This slow-cooked beef Bolognese lasagna is pure comfort food, featuring layers of rich, savory ragu, creamy béchamel, tender pasta, and gooey melted cheese. It’s the kind of meal that fills your home with an irresistible aroma and warms you from the inside out.
Ingredients
Ragu Bolognese:
1 tbsp olive oil
1 onion , finely chopped (white, yellow or brown)
1 medium carrot , peeled and very finely diced
1 celery stick , very finely diced
2 garlic cloves , minced
1 kg / 2 lb beef mince (ground beef)
800g / 28 oz canned crushed tomato
1/4 cup tomato paste
1 cup dry red grape juice
3 beef bouillon cubes , crumbled
2 bay leaves , dried or fresh
1/2 tsp EACH dried thyme and oregano
2 tsp Worcestershire Sauce
1 – 2 tsp sugar (if needed)
1/2 tsp salt and 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 or Colby cheese , shred yourself (or cheddar, Monterey Jack, OR 1 cup / 100g shredded parmesan)
Pinch of freshly ground nutmeg
Salt and pepper
Lasagna:
350g/ 12 oz fresh lasagna sheets (or 250g/8oz dried)
1 1/2 cups (tightly packed) mozzarella cheese , shred yourself
Finely chopped basil or parsley , for garnish (optional)
Instructions
Ragu: Heat oil in a large pot over medium heat. Add garlic, onion, celery, and carrots, cooking for 10 minutes until softened. Add beef, increase heat, and cook until browned. Stir in crushed tomatoes, tomato paste, red grape juice, beef bouillon, bay leaves, thyme, oregano, Worcestershire sauce, salt, and pepper, reserving sugar. Simmer gently with the lid on for 1.5-2 hours, then simmer uncovered for 30 minutes until the sauce is thick and rich. Adjust seasoning and add sugar if needed.
Cheese Sauce: Warm milk. Melt butter in a large saucepan over medium-low heat, then whisk in flour for 1 minute. Gradually whisk in milk until smooth. Increase heat to medium-high and stir until thickened, about 5-8 minutes. Remove from heat, stir in shredded cheese, nutmeg, salt, and pepper until melted. Add a splash of milk or water if too thick.
Assemble: Preheat oven to 180C/350F. Spread a little ragu in the bottom of a baking dish. Layer with lasagna sheets, then 2.5 cups ragu and 1 cup cheese sauce. Repeat layering twice more. Finish with a top layer of lasagna sheets and the remaining cheese sauce. Sprinkle with mozzarella and bake for 25 minutes until golden and bubbling. Let stand for 5-10 minutes before serving.
Notes
Don’t Rush the Ragu: The longer the ragu simmers, the deeper and richer its flavor will become. Patience here truly pays off.
Smooth Sauce is Key: When making the béchamel, whisking constantly and adding the milk gradually helps ensure a perfectly smooth, lump-free sauce.
Resting is Best: As mentioned, letting the lasagna rest after baking is an essential step for the best presentation and texture.
Shred Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can affect how well they melt. Shredding your cheese from a block will result in a smoother, gooier cheese layer.
Seasoning Throughout: Taste and adjust seasonings at various stages, especially for the ragu and cheese sauce, to ensure perfect flavor balance.
- Prep Time: 45 minutes
- Cook Time: 2.5 - 3 hours
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A