DTDinner Table

Beef Lasagna (Ragu + Bechamel)

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servings

  • Beef ragu

    1.5 lb ground beef (≈680 g)
  • 2 jars marinara - 24 oz each, about 6 cups
  • Salt and pepper - to taste
  • Italian herbs - to taste

  • Bechamel

    5 tbsp butter (≈71 g)
  • 5 tbsp flour (≈39 g)
  • 2½ cups whole milk (≈590 mL) - warmed
  • ½ tsp salt (≈3 g) - generous
  • ¼ tsp nutmeg - optional but recommended

  • Assembly

    9-12 lasagna sheets - 3-4 layers in a 9x13 pan; par-boil if not no-boil
  • 1.5 lb mozzarella (≈680 g) - shredded, for the layers and a heavy top
  • ½ cup grated parmesan (≈50 g) - for the top

Instructions

Beef ragu

  1. Brown the ground beef in a large pot, breaking it up as it cooks. Drain off the excess fat.
  2. Add the marinara, season with salt, pepper, and Italian herbs, and simmer 20-30 minutes until thickened.

Bechamel

  1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 3-5 minutes, until pale golden but not browned.
  2. Slowly whisk in the warm milk. Simmer, whisking, until it coats a spoon but stays pourable, like heavy cream.
  3. Season with the salt and nutmeg and keep warm.

Assemble and bake

  1. Par-boil the lasagna sheets 4-5 minutes, until flexible but still firm. Skip this if using no-boil sheets.
  2. Spread a thin layer of ragu across the bottom of a 9x13 pan.
  3. Repeat this cycle three times: noodles in full coverage, a drizzle of bechamel, a layer of ragu, then a sprinkle of mozzarella.
  4. Finish the top with noodles, a thick bechamel layer with no ragu, then a heavy layer of mozzarella and parmesan.
  5. Cover tightly with foil and bake at 375°F for 40-45 minutes.
  6. Uncover and bake another 15-20 minutes, until the cheese is browned and the edges are bubbling.
  7. Rest 15-20 minutes before cutting, or it will come out sloppy.

Notes