The Best and Easy Lasagna al Ragù - Sofia Foodie Recipes

Ingredients

Ingredients for the Ragù:
- Onions: 2 medium (2 cups / 300g, chopped)
- Celery: 2 stalks (1 cup / 150g, chopped)
- Carrots: 2 medium (1 cup / 150g, chopped)
- Ground Beef: 2.6 Ibs / 1.2 kg
- Beef Broth: 1 ¼ cups / 300 ml
- Dry Red Wine (or non-alcoholic): ¾ cup / 180 ml
- Tomato Paste: 2 tbsp / 44 ml
- Tomato Passata: 1 ⅓ cups / 320 ml
- Salt and Pepper: to taste
Ingredients for Béchamel Sauce (5 ½ cups / 1.3 liters):
- Butter: ¾ cup / 170g
- All-Purpose Flour: ¾ cup / 90g
- Whole Milk: 5 ½ cups / 1.3 liters
- Salt: 1 tsp / 5g
- Nutmeg: a pinch (optional)
Additional:
- Fresh Lasagna Sheets: 12 sheets (about 400g, half-size, 2 sheets per layer for 22x30 cm)
- Mozzarella Cheese: 2 cups / 200g, shredded
- Parmesan Cheese: 1 cup / 100g, grated

Cooking Instructions

Prepare the Ragù:

- Heat a splash of olive oil in a large skillet over medium heat. Add chopped onions, celery, and carrots, and cook for 5-7 minutes until soft.

- Add ground beef, breaking it apart, and cook until browned, about 10 minutes.

- Stir in tomato paste for 1 minute, then add wine and simmer for 2-3 minutes.

- Pour in beef broth and tomato passata. Season with salt and pepper. Simmer on low for 35-45 minutes until thick. Set aside.

Prepare the Béchamel Sauce:

- Melt butter in a saucepan over medium heat.

- Whisk in flour and cook for 1-2 minutes until smooth.

- Gradually add milk, stirring constantly, and cook for 5-7 minutes until thickened.

- Season with salt and a pinch of nutmeg. Set aside.

Assemble the Lasagna:

- Preheat oven to 375°F / 190°C.

- Spread a thin layer of béchamel sauce (about ⅓ cup / 80 ml) on the bottom of a 22×30 cm baking dish.

- Place 2 half-size lasagna sheets side by side to cover the dish (1 layer).

- Add a layer of ragù (about ¾ cup / 180 ml), then béchamel (about ½ cup / 120 ml), and sprinkle with mozzarella and Parmesan (1-2 tbsp of each).

- Repeat 5 more times for 6 layers total, using 2 sheets per layer.

- For the top layer, use remaining béchamel (about ¾ cup / 180 ml) and a generous amount of mozzarella and Parmesan.

- Cover with foil and bake for 25 minutes. Remove foil and bake for 15-20 minutes until golden and bubbly.

- Let rest for 10-15 minutes before serving.

Chef's Note

Enjoy!