Classic Italian lasagna with ragù and béchamel
Print
Classic lasagna with ragù and béchamel
This classic Italian lasagna is made the traditional way, with layers of fresh egg pasta, slow-cooked meat ragù, creamy béchamel and plenty of grated Parmesan. Unlike many American versions, it has no mozzarella or ricotta: the béchamel gives it its creaminess, and the Parmesan bakes into a golden, slightly crisp top. It’s a generous, filling dish for a family meal or a crowd, and it can be assembled a day ahead and baked when you need it. Use our Tuscan ragù recipe (tripling the quantities) and our fresh egg pasta recipe, or good dried lasagne sheets if you’re short of time.
- Prep Time: 30 minutes
- Resting: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Cuisine: Italian
Ingredients
- Ragù made with 750 g (1½ lb) ground beef (3 times our Tuscan ragù recipe)
- 900 g (2 lb) fresh pasta sheets, made with 800 g (1¾ lb) flour and 8 eggs (see our fresh egg pasta recipe)
- or 500 g (1 lb) dried lasagna sheets
- 50 g (3½ tablespoons) butter
- 50 g (⅓ cup plus 1 tablespoon) flour
- 500 ml (2 cups) milk
- 300 g (3 cups) grated Parmesan
- Salt
Instructions
- Make the béchamel: melt the butter over low heat, stir in the flour and cook for a couple of minutes, stirring out any lumps. Gradually add the milk, stirring continuously, until the sauce thickens. Season with a little salt and set aside.
- Cut the fresh pasta sheets into rectangles about 20 cm (8 in) long.
- Cook them in plenty of boiling salted water for 5 minutes, in batches. Transfer straight into cold water, then lay them out on clean kitchen towels. If using dried sheets, cook them according to the package directions.
- In a large ovenproof dish, lay out a layer of pasta, with the sheets slightly overlapping.
- Spread over a third of the ragù, then a third of the béchamel, and sprinkle with a third of the Parmesan.
- Repeat to make three layers in all.
- Bake in an oven preheated to 170°C (340°F) for about 20 minutes, until the cheese is golden.
- Let rest for a good 10–15 minutes before cutting.
Notes
The times don’t include making the ragù and the fresh pasta. The lasagna can be assembled a day ahead, kept in the fridge and baked when you need it.
Delicious