The DailyWhisk

Lasagna

Slice of beef lasagna with layered pasta, ragu and melted mozzarella
Lasagna — photographed fresh from our test kitchen.
  • Prep time30 mins
  • Cook time1 hr
  • Servings8
  • DifficultyMedium
  • CategoryItalian

Lasagna is construction: ragù, pasta, béchamel, repeat — and each layer has to earn its place. The ragù should be thick enough to spread, the béchamel pourable but not runny, and the whole thing needs a proper rest after baking so the layers set instead of slumping. Assemble it in a dish with straight sides for the cleanest slices.

Ingredients

  • 12 lasagna sheets (no-boil or regular)
  • For the ragù: 600 g (1.3 lb) ground beef, 1 onion (diced), 2 garlic cloves (minced), 700 g (24 oz) crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, salt, pepper, 2 tbsp olive oil
  • For the béchamel: 60 g (4 tbsp) butter, 60 g (1/2 cup) flour, 750 ml (3 cups) warm milk, 1/2 tsp nutmeg, salt, white pepper
  • 2 cups (200 g) shredded mozzarella
  • 1/2 cup (50 g) grated Parmesan
  • Fresh basil, to serve

Method

  1. Make the ragù: brown the beef in olive oil, add onion and garlic, then tomato paste, crushed tomatoes, oregano, salt and pepper. Simmer 30 minutes until thick.
  2. Make the béchamel: melt the butter, whisk in the flour and cook 2 minutes. Gradually whisk in the warm milk until smooth. Simmer until it coats a spoon; season with nutmeg, salt and white pepper.
  3. Heat the oven to 180 C (350 F). Spread a thin layer of ragù in a 9x13-inch dish.
  4. Layer: pasta sheets, ragù, béchamel, a sprinkle of both cheeses. Repeat 3 to 4 times, ending with béchamel and a generous cheese top.
  5. Cover with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes more, until bubbling and deeply golden.
  6. Rest 15 minutes before slicing — this sets the layers. Serve with basil.

Tips for success

  • The rest after baking is mandatory — cut too soon and it collapses.
  • No-boil sheets work if the ragù is saucy enough; dry ragù needs pre-boiled sheets.
  • Béchamel should ribbon off the spoon; too thick and the lasagna turns stodgy.

Watch video tutorial

Prefer to watch it being made? This from Back To Basics walkthrough covers the same lasagna step by step — the spoken narration doubles as an audio tutorial.

Watch on YouTube