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Classic lasagna served with fresh basil
Classic and delicious lasagna recipe

Classic Creamy Lasagna with Bolognese

Author: Flavelo
Recipes Main Courses
Lasagna is the ultimate harmony of layers. The acidity of the slow-cooked, rich Bolognese ragu is perfectly balanced by the creamy, milky Béchamel sauce, all held together by tender sheets of pasta. It’s not about the amount of cheese, but the proportions. In Italy, this is the symbol of Sunday lunch, brought to the table bubbling hot from the oven.
🕒 Prep Time 40 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking dish (deep): For layering (9x13 inch is standard).
  • Whisk: To ensure a lump-free Béchamel.
  • Saucepans/Pots: One for the ragu, one for the Béchamel.

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Make the Ragu: Sauté the onion in oil until translucent, add the ground beef and cook until browned. Stir in the minced garlic and tomato paste.

Tip: Brown the meat thoroughly until it sizzles, don't just steam it in its own juices. This builds flavor.
2 ✓

Pour in the tomato puree, season with salt, pepper, and oregano. Simmer on low heat for at least 20-30 minutes until thickened.

Tip: Long simmering deepens the flavors and tenderizes the meat.
3 ✓

Make the Béchamel: Melt the butter, whisk in the flour (making a blonde roux), then gradually pour in the milk while whisking constantly. Cook until thickened. Season with salt and a pinch of nutmeg.

Tip: Add the milk in splashes and whisk smooth after each addition to prevent lumps. Nutmeg is the soul of a good Béchamel.
4 ✓

Assembly: Spread a little ragu on the bottom of the baking dish. Layer: Pasta -> Ragu -> Béchamel -> a little Cheese. Repeat the layers.

Tip: The top layer should be pasta, covered generously with Béchamel and the remaining cheese. This protects the pasta from drying out.
5 ✓

Bake in a preheated oven at 350°F (180°C) for 35-40 minutes. Cover with aluminum foil for the first 20 minutes, then remove to brown the top.

Tip: Steam trapped under the foil softens the pasta. Once removed, the cheese will brown beautifully.
6 ✓

Remove from oven and let rest for at least 15 minutes before serving.

Tip: This is the hardest part: waiting. But if you don't, it will slide apart on the plate. Cooling helps the Béchamel and cheese set the layers.

Recipe FAQ

Why did the pasta stay hard?
There wasn't enough sauce (moisture) to cook the noodles, or you didn't cover it at the start of baking. Dry pasta sheets absorb a lot of liquid!
It's too runny and spreads on the plate.
You didn't reduce the ragu enough (did the water evaporate?), or you didn't let the lasagna rest after baking. Hot lasagna is always runny; it sets as it cools.

Ingredients

  • 12 sheets Lasagna noodles (no-boil or regular)
  • 1 lb Ground Beef (85% lean)
  • 1 medium Onion (finely chopped)
  • 2 cloves Garlic
  • 1/2 cup Parmesan cheese (grated)
  • 2 cups Mozzarella cheese (shredded)
  • 2 cups Tomato Puree (Passata)
  • 2 tbsp Tomato Paste
  • 2 cups Whole Milk (for the Béchamel)
  • 4 tbsp Butter (for the Béchamel)
  • 1/3 cup All-Purpose Flour (for the Béchamel)
  • 1 tsp Dried Oregano
  • 1 bunch Friss Basil
  • 2 tbsp Olive Oil
  • 1 pinch Salt, Black Pepper, Nutmeg