Jump to RecipePrep: 40 | Cook: 1 20 | Servings: 6

Layers of Love: Homemade Lasagna With Béchamel and Rich Ragù

Some recipes ask for time not out of complexity, but because they’re worth savoring—both in the making and the eating. This lasagna is one of those. From the slow-simmered ragù layered with care, to the velvety béchamel that wraps everything in comfort, it’s a dish that rewards patience with pure satisfaction.

As the oven works its magic, the air fills with the richness of tomatoes, herbs, and melting cheese. It’s the kind of meal that speaks for itself—inviting, nourishing, and deeply rewarding.

“A recipe has no soul. You, as the cook, must bring soul to the recipe.” – Thomas Keller

Why You’ll Love This Recipe

Combines two classic Italian sauces into one deeply flavorful dish
Perfect for make-ahead entertaining
Comforting, hearty, and deeply satisfying
Freezes beautifully for future meals
Customizable to fit your tastes or dietary needs

“Cooking is love made visible.”

Ingredients: A Richly Layered Lasagna With Béchamel and Ragù

Makes 6–8 generous servings

For the Ragù

2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
500 grams ground beef
250 grams ground pork
2 tablespoons tomato paste
1 cup red wine
1 can (28 ounces) crushed tomatoes
1 cup whole milk
1 teaspoon dried oregano
Salt and pepper, to taste

For the Béchamel

4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk, warmed
Pinch of nutmeg
Salt and white pepper, to taste

For Assembly

9–12 lasagna sheets (no-boil or pre-cooked)
1 ½ cups grated Parmigiano-Reggiano cheese
Olive oil or butter, for greasing the baking dish

Equipment Needed

Large heavy-bottomed pot or Dutch oven
Medium saucepan
Whisk
9×13-inch baking dish
Wooden spoon
Ladle or large spoon
Foil for covering

Step-by-Step Guide to Perfect Homemade Lasagna With Béchamel and Ragù

Prepare the Ragù

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, cooking until soft and fragrant, about 8 minutes.
Tip: Let the vegetables sweat slowly—this forms the base of deep flavor.

Stir in the garlic, then add the ground beef and pork. Cook until browned, breaking it up as it cooks.
Tip: Don’t overcrowd the pan; browning the meat well adds richness.

Add tomato paste and cook for 2 minutes, stirring to coat the meat. Pour in the red wine, scraping the bottom of the pot.
Tip: Let the wine reduce by half—it should smell slightly sweet and robust.

Stir in crushed tomatoes, milk, oregano, salt, and pepper. Simmer gently for 45–60 minutes, stirring occasionally.
Tip: The longer it simmers, the better the flavor. Keep the lid slightly ajar.

Make the Béchamel Sauce

In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 2 minutes to make a roux.
Tip: The roux should smell slightly nutty, not raw.

Gradually whisk in the warm milk, stirring until smooth and thickened, 8–10 minutes. Season with salt, white pepper, and nutmeg.
Tip: Whisk continuously to avoid lumps. The sauce should coat the back of a spoon.

Assemble the Lasagna

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Tip: A buttered dish adds flavor and helps prevent sticking.

Start with a thin layer of ragù, followed by a layer of pasta, then béchamel, then a sprinkle of Parmigiano. Repeat the layers, ending with béchamel and cheese on top.
Tip: Slightly overlap pasta sheets to avoid gaps when slicing.

Bake the Lasagna

Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until golden and bubbling. Let rest 15 minutes before serving.
Tip: Resting helps the layers set and flavors meld—resist cutting too soon.

“Lasagna is a hug in food form—layered with love, baked in care.” – Imagine Living

Time Needed for This Classic Lasagna

Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Total Time: About 2 hours (including resting)

This dish is best made when you want to cook with intention and create something memorable.

Pro Tips for Mastering Homemade Béchamel and Ragù Lasagna

Use a mix of beef and pork for deeper flavor and juicier texture.
Deglaze the pan thoroughly with wine to lift the fond—that’s where magic lives.
Simmer the ragù low and slow; it’s worth every minute.
Warm the milk before adding it to the roux—this helps the béchamel stay smooth.
Use no-boil noodles to save time, but make sure there’s enough sauce for them to absorb moisture.
Let the lasagna rest before slicing—this step is essential.
Don’t overdo the cheese on top; balance is key for texture.
Make it ahead: it reheats beautifully and tastes even better the next day.
Freeze individual portions for cozy dinners later.
Imagine the aroma of bubbling cheese and herb-laced sauce filling your home—it’s unforgettable.

Creative Variations: Make This Lasagna Your Own

Vegetarian Lasagna

Swap the meat for sautéed mushrooms, zucchini, and spinach.
Tip: Cook veggies well to avoid extra moisture and sogginess.

Spicy Sausage Twist

Use Italian sausage in place of pork and add red pepper flakes.
Tip: Balance the heat with a bit more béchamel.

Pesto Béchamel

Stir 2 tablespoons of pesto into the béchamel for an herby surprise.
Tip: This pairs beautifully with roasted vegetables.

Four-Cheese Delight

Add mozzarella, ricotta, and fontina to the cheese mix.
Tip: Use less béchamel to avoid an overly rich dish.

Gluten-Free Option

Use gluten-free pasta and substitute rice flour in the béchamel.
Tip: Whisk the rice flour thoroughly to keep it lump-free.

White Lasagna

Skip the ragù and layer béchamel with sautéed mushrooms and spinach.
Tip: Add a bit of garlic and thyme for depth.

Truffle Elegance

Add a dash of truffle oil to the béchamel and finish with shaved truffle.
Tip: Use sparingly—truffle is strong and aromatic.

Smoky Touch

Incorporate smoked provolone or smoked paprika in the sauce.
Tip: A little smoke adds complexity to the dish.

“Recipes are journeys we share. Each variation is a new memory waiting to happen.” – Imagine Living

Serving Suggestions

Here’s how to complete your meal with balance and charm:

Serve with a crisp arugula salad dressed in lemon and olive oil
Add a basket of warm, crusty bread or garlic focaccia
Pair with a bold Italian red like Chianti or Barbera
Finish the meal with tiramisu or panna cotta
Offer sparkling water with lemon slices to cleanse the palate

Storage and Reheating

Store leftover lasagna covered in the fridge for up to 4 days.
Freeze in portions using airtight containers for up to 3 months.
Reheat in the oven at 350°F (175°C), covered with foil, until warmed through—about 25–30 minutes.
For microwave reheating, cover with a damp paper towel to maintain moisture.

Tip: Always let frozen portions thaw overnight in the fridge for best results.

Common Mistakes to Avoid

Overloading the Layers

Too many layers or too much filling can make the lasagna collapse.
Tip: Stick to 3–4 main layers with balanced portions.

Undercooking the Ragù

A rushed sauce results in flat flavor.
Tip: Simmer the ragù for at least 45 minutes for depth and richness.

Lumpy Béchamel

Adding cold milk to hot roux can cause clumping.
Tip: Warm the milk and whisk continuously for a smooth sauce.

Skipping Rest Time

Slicing too soon leads to messy portions.
Tip: Let the lasagna sit for 15 minutes before serving.

Dry Noodles

No-boil noodles need ample sauce to soften properly.
Tip: Spread béchamel and ragù generously between layers.

Burnt Top Layer

Baking uncovered for too long can dry out the top.
Tip: Bake covered for most of the time, then uncover just to brown.

Wrong Pan Size

Too small a dish causes overflow, too large dries it out.
Tip: A standard 9×13-inch dish is ideal.

Uneven Seasoning

Forgetting to season each component can result in bland lasagna.
Tip: Taste and season the ragù and béchamel individually.

FAQs

Can I Make This Lasagna Ahead of Time?

Yes! Assemble it up to 2 days ahead and refrigerate.
Tip: Bring to room temp before baking or add 10 minutes to the cook time.

What’s the Best Way to Freeze It?

Wrap tightly in foil, then place in a freezer-safe bag.
Tip: Label with the date and baking instructions for ease.

Can I Use Store-Bought Sauces?

You can, but homemade gives unmatched depth.
Tip: If using store-bought, simmer it with aromatics to elevate the flavor.

How Do I Keep It From Being Watery?

Drain excess liquid from sauces and avoid overloading cheese.
Tip: Let the ragù reduce properly and use quality cheese.

Is It Possible to Make It Dairy-Free?

Yes, with plant-based milk and butter for béchamel, and dairy-free cheese.
Tip: Add nutritional yeast to béchamel for richness.

What’s the Best Cheese for Lasagna?

Parmigiano-Reggiano for sharpness, mozzarella for melt, and ricotta for creaminess.
Tip: Don’t overload; the balance is the secret.

Can I Double the Recipe?

Yes! Use a deeper dish or two pans.
Tip: Adjust the baking time and rotate pans for even cooking.

Should I Boil the Pasta?

Not necessary if using no-boil sheets.
Tip: If using regular pasta, undercook it slightly before layering.

What Wine Pairs Best?

A medium to full-bodied Italian red, like Sangiovese or Nero d’Avola.
Tip: Let the wine breathe for 15 minutes before serving.

The Heartwarming Comfort of Lasagna With Béchamel and Ragù

Few dishes embody hospitality like this homemade lasagna. It’s thoughtful, flavorful, and best shared. Whether it’s for a dinner party or a cozy weekend at home, the layers of love and labor make every bite memorable.

Take your time with it, enjoy the process, and let the scents that fill your kitchen be part of the magic.

Lasagna With Homemade Béchamel and Rich Ragù

This classic lasagna recipe combines a rich, slow-simmered ragù with a creamy homemade béchamel for a deeply comforting and crowd-pleasing Italian dish.

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Prep Time 40

Cook Time 1 20

Rest Time 15

Total Time 2 15

Course Main Course

Cuisine Italian

Servings 6 Servings

Calories 550 kcal

Equipment

Large heavy-bottomed pot or Dutch oven
Medium saucepan
Whisk
9×13-inch baking dish
Wooden spoon
Ladle or large spoon
Foil for covering