Classic Lasagna al Forno with Ragù and Béchamel

Why You’ll Love This Recipe

• Slow-simmered ragù builds deep, beefy flavor with classic Italian soffritto.
• Silky béchamel keeps every bite tender and saucy without heaviness.
• Fresh pasta sheets create delicate layers that slice cleanly after a brief rest.
• Golden edges and a bubbly cheese top deliver that irresistible bakery-window finish.

Grocery List

• Produce: 1 onion, 1 carrot, 1 celery rib, 3 garlic cloves, flat-leaf parsley or basil (for garnish)
• Dairy: Unsalted butter, whole milk (5 cups total), low-moisture mozzarella (12 oz), Parmigiano-Reggiano (about 1.5 cups grated)
• Pantry: Extra-virgin olive oil, crushed tomatoes (28 oz), low-sodium beef broth, dry red wine, all-purpose flour, bay leaf, dried oregano, kosher salt, black pepper, white pepper, nutmeg
• Meat: Ground beef (1 lb/450 g), ground pork (8 oz/225 g), pancetta (3 oz/85 g; optional but recommended)
• Pasta: Fresh lasagna sheets (1 lb/450 g) or 12 no-boil sheets

Full Ingredients

Slow Ragù

• 2 tbsp (30 ml) extra-virgin olive oil
• 2 tbsp (28 g) unsalted butter
• 1 medium yellow onion, finely diced (about 150 g)
• 1 medium carrot, finely diced (about 100 g)
• 1 celery rib, finely diced (about 80 g)
• 3 garlic cloves, minced (about 12 g)
• 1 lb (450 g) ground beef (80/20 preferred)
• 8 oz (225 g) ground pork
• 3 oz (85 g) pancetta, finely chopped (optional but classic)
• 1.5 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• 1/2 cup (120 ml) dry red wine
• 1 cup (240 ml) whole milk
• 1 can (28 oz/795 g) crushed tomatoes
• 1 cup (240 ml) low-sodium beef broth
• 1 bay leaf
• 1 tsp dried oregano

Béchamel

• 6 tbsp (85 g) unsalted butter
• 6 tbsp (50 g) all-purpose flour
• 4 cups (960 ml) whole milk, warmed
• 1 tsp fine salt (or to taste)
• 1/4 tsp white pepper
• 1/8 tsp freshly grated nutmeg

Pasta and Cheeses

• 1 lb (450 g) fresh lasagna sheets, or 12 no-boil lasagna sheets
• 12 oz (340 g) low-moisture mozzarella, coarsely grated
• 1.5 cups (150 g) finely grated Parmigiano-Reggiano, divided

To Assemble and Finish

• Olive oil, for greasing the pan
• 2 tbsp chopped flat-leaf parsley or basil, for garnish (optional)
• 9×13 in (23×33 cm) baking dish

Step-by-Step Instructions

Step 1: Build flavor with a classic soffritto

Heat the olive oil and butter in a large heavy pot over medium heat. Add the onion, carrot, and celery with 1/2 tsp salt and cook, stirring often, until very soft and sweet but not browned, 7 to 9 minutes. Stir in the garlic and cook 1 minute more.

Step 2: Brown the meats and start the slow ragù

Add the beef, pork, and pancetta. Season with 1 tsp salt and several grinds of black pepper. Cook over medium-high heat, breaking the meat into small bits without mashing, until well browned and most moisture has evaporated, 8 to 10 minutes. Pour in the red wine and simmer, scraping up browned bits, until nearly dry, about 2 minutes. Stir in the milk and simmer until mostly absorbed, 5 minutes.

Step 3: Simmer low and slow

Add the crushed tomatoes, beef broth, bay leaf, and oregano. Bring to a gentle simmer, then reduce to low and cook partially covered for 2 to 2.5 hours, stirring every 20 minutes. The ragù should be thick, glossy, and spoonable. If it reduces too much, add a splash of water; if it looks thin near the end, simmer uncovered. Discard the bay leaf. Taste and adjust salt and pepper.

Step 4: Make a silky béchamel

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until foamy and blond, about 2 minutes. Gradually whisk in the warm milk, a little at a time, until smooth. Simmer gently, whisking, until the sauce coats the back of a spoon, 6 to 8 minutes. Season with salt, white pepper, and nutmeg. Keep warm off heat; press parchment directly on the surface to prevent a skin.

Step 5: Prep pasta and pan

If using fresh pasta, bring a wide pot of salted water to a boil. Blanch sheets 30 seconds, then transfer to a towel-lined tray and pat dry. If using no-boil sheets, soak in very hot tap water for 10 minutes and pat dry. Heat the oven to 375°F (190°C). Lightly oil a 9×13 in (23×33 cm) baking dish. Spread a very thin film of béchamel over the bottom.

Step 6: Layer the lasagna

Layer 1: Pasta sheets to cover (trim as needed). Top with about 1 cup (240 ml) ragù, 1/2 cup (120 ml) béchamel, 1/2 cup (55 g) mozzarella, and 2 tbsp (8 g) Parmesan. Repeat for 4 hearty layers. For the top layer, use pasta, then a generous layer of béchamel, followed by the remaining mozzarella and Parmesan. Aim to bring béchamel right to the edges so the corners crisp while staying saucy beneath.

Step 7: Bake, rest, and serve

Tent the dish with foil (not touching the cheese) and place on a rimmed sheet. Bake 30 minutes. Remove foil and bake 15 to 20 minutes more until bubbling and deeply golden at the edges (internal temperature about 165°F/74°C). If you like extra color, broil 1 to 2 minutes, watching closely. Rest 20 minutes for neat slices. Garnish with parsley or basil and serve.

Pro Tips

• Milk in the ragù tenderizes the meat and rounds acidity—do not skip it.
• Warm milk for the béchamel blends faster and prevents lumps.
• Pre-soaking no-boil sheets prevents dry spots and helps even cooking.
• Bring béchamel to the edges of each layer for the perfect crisp-meets-creamy corners.
• Resting 20 minutes is crucial for tidy slices and concentrated flavor.

Variations

• Vegetarian: Replace meats with a mix of finely chopped mushrooms and cooked lentils; use vegetable stock.
• Spinach pasta: Use fresh spinach lasagna sheets for color and a hint of earthiness.
• American-style: Add 1.5 cups (360 g) ricotta mixed with 1 egg and 1/2 cup Parmesan; dollop into layers.

Storage & Make-Ahead

Ragù can be made up to 4 days ahead or frozen up to 3 months. Béchamel keeps 3 days refrigerated; rewarm gently with a splash of milk. Assemble lasagna up to 24 hours ahead; cover and refrigerate. To freeze unbaked, wrap well and freeze up to 2 months; bake from frozen at 350°F (175°C) for 60 to 75 minutes, uncovering for the last 15 minutes. Leftovers keep 4 days refrigerated. Reheat covered at 350°F (175°C) for 20 to 25 minutes or microwave individual slices 2 to 3 minutes.

Nutrition (per serving)

Approximate: 880 calories; 50 g protein; 60 g fat; 45 g carbohydrates; 2 g fiber; 950 mg sodium. Values will vary based on brands and exact cheeses used.