As I inhaled the rich aroma of Ragu simmering away in my kitchen, I couldn’t help but feel transported to a cozy trattoria in the heart of Italy. This Ultimate Sunday Best Lasagna with Ragu Béchamel is not just a meal; it’s an experience that brings loved ones together around the table. With its layers of savory meat sauce and creamy béchamel, this dish is a true crowd-pleaser that showcases traditional Italian cooking at its finest. Plus, it’s perfect for batch cooking or making ahead, giving you delicious leftovers that taste even better the next day. Are you ready to dive into a comforting classic that will impress every dinner guest? Let’s get started!
Why is this lasagna a must-try?
Incredible Flavor: The slow-cooked Ragu brings a depth that is simply unmatched, while the silky Béchamel adds a creamy finish that will leave your taste buds dancing.
Crowd Favorite: Perfect for family gatherings or cozy dinners, this lasagna impresses everyone at the table—it’s a dish that truly celebrates togetherness.
Effortlessly Delicious: With clear steps and high-quality ingredients, even novice cooks can create this masterpiece without stress.
Make-Ahead Magic: Prepare it early and store it, feeding the hungry masses with leftovers that are just as delightful as the first serving. This is similar to how you can tackle dishes like Maggianos Lasagna Deliciously or Spaghetti Bolognese with ease!
Texture Paradise: The contrasting textures—from the tender pasta to the gooey cheese layers and rich meat sauce—combine for an indulgent bite every time you serve it.
Customizable Comfort: Whether you’re swapping in your favorite vegetables or crafting a vegetarian version, this recipe adapts beautifully to suit any preference!
Lasagna Best Bolognese Ingredients
For the Ragu
• Olive Oil – Essential for sautéing the soffritto; extra virgin adds richness.
• Yellow Onion – Provides sweetness to the soffritto; shallots can be used for a milder flavor.
• Carrots – Adds natural sweetness to the sauce; substitute with parsnips for a different touch.
• Celery Stalks – Complements the soffritto base; omit if unavailable.
• Ground Beef (80/20) – The main protein for Ragu, bringing depth; ground turkey offers a leaner option.
• Ground Pork or Italian Sausage – Adds richness; ground chicken can be a lighter substitute.
• Garlic – Enhances flavor; fresh is preferred, but garlic powder works in a pinch.
• Dry Red Wine (Chianti or Merlot) – Adds acidity and depth; use broth for a non-alcoholic version.
• Crushed Tomatoes – Base for Ragu; high-quality tomatoes yield the best consistency.
• Beef Stock – Low sodium enhances the flavor without overwhelming saltiness; vegetable stock is great for a vegetarian twist.
• Whole Milk – Tenderizes the meat in the Ragu; avoid low-fat for a richer effect.
• Dried Oregano – Essential seasoning; fresh herbs make a delightful alternative.
For the Béchamel
• Unsalted Butter – Base for the roux essential to thicken the sauce.
• All-Purpose Flour – Combines with butter to create the roux.
• Whole Milk (for Béchamel) – Should be warmed first for smooth incorporation; critical for a creamy texture.
• Nutmeg – A key spice in Béchamel that adds warmth; optional but enhances flavor.
For the Cheese Layer
• Ricotta Cheese – Adds creaminess; whole milk ricotta is best for texture.
• Egg – Binds the ricotta layer together; a flax egg works well for a vegan version.
• Grated Parmesan Cheese – Enhances layers with its salty flavor; pecorino can be substituted.
• Low-Moisture Mozzarella Cheese – Brings a delightful melty top layer; avoid fresh mozzarella for this recipe.
Now that you have all the ingredients gathered, you’re well on your way to creating this Lasagna Best Bolognese that will warm hearts and fill stomachs!
Step‑by‑Step Instructions for Lasagna Best Bolognese
Step 1: Prepare Soffritto
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add finely chopped onions, carrots, and celery, sautéing for 8-10 minutes until the vegetables are translucent and fragrant. This aromatic base, known as soffritto, will add depth to your Lasagna Best Bolognese.
Step 2: Brown Meat
Increase the heat to medium-high and add 1 pound of ground beef and 1 pound of ground pork to the skillet. Cook for about 10-12 minutes, stirring occasionally until the meat is deeply browned and crumbled. Drain off any excess fat to prevent a greasy sauce, ensuring a rich flavor in your ragu.
Step 3: Deglaze
Reduce the heat to medium, adding 3 cloves of minced garlic to the skillet and stirring for about 1 minute until aromatic. Pour in 1 cup of dry red wine, scraping the browned bits from the bottom of the pan. Let it simmer for 3-4 minutes until the wine reduces slightly, amping up the flavor profile of your Ragu.
Step 4: Ragu Base
Stir in 2 cans of crushed tomatoes, 1 cup of beef stock, and 1 cup of whole milk into the skillet. Season with 1 teaspoon of dried oregano, salt, and pepper to taste, and bring this mixture to a low boil. This robust blend will be the foundation of your flavorful Lasagna Best Bolognese.
Step 5: Slow Cook
Lower the heat to a gentle simmer, leaving the ragu uncovered for 2 hours. Stir every 30 minutes to prevent sticking. As it simmers, the flavors will meld beautifully, yielding a rich, thick ragu that will become the heart of your lasagna.
Step 6: Prepare Béchamel
In a separate saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add ¼ cup of all-purpose flour and whisk to form a roux, cooking for about 2-3 minutes until lightly golden. Gradually whisk in 2 cups of warmed whole milk, continuing until the sauce thickens, and finally, season with a pinch of nutmeg and salt.
Step 7: Layering
Preheat your oven to 190°C (375°F). In a baking dish, start layering by spreading a thin layer of the ragu on the bottom. Follow with lasagna noodles, a layer of ricotta mixed with one egg, a smooth Béchamel layer, and shredded mozzarella. Repeat the layers, finishing with a generous topping of Béchamel and mozzarella.
Step 8: Bake
Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Afterwards, remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbling. The savory aroma of your Lasagna Best Bolognese will fill the kitchen invitingly.
Step 9: Resting Phase
Once baked, allow the lasagna to rest for 20 minutes before slicing. This resting phase is essential for the layers to set, ensuring clean cuts. The delicious combination of flavors and textures will be worth the wait when you serve up this cozy classic.
What to Serve with Ultimate Sunday Best Lasagna with Ragu Béchamel
Pair your comforting lasagna with delightful sides that will elevate your meal and balance the flavors.
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Garlicky Breadsticks: Crispy on the outside and fluffy on the inside, they’re perfect for soaking up every last drop of that delicious ragu.
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Arugula Salad: Tossed with a simple lemon vinaigrette, this peppery green salad adds freshness and a touch of acidity that beautifully contrasts the richness of the lasagna.
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Roasted Vegetables: A medley of seasonal vegetables like zucchini, bell peppers, and eggplant, roasted to perfection brings a sweet, caramelized depth to your plate.
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Classic Caesar Salad: Crisp romaine tossed with creamy dressing and crunchy croutons offers a familiar taste that complements the hearty lasagna wonderfully.
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Sautéed Garlic Spinach: This simple side dish adds a burst of color and flavor, while the buttery garlicky notes enhance the savory profile of the lasagna.
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Red Wine: A robust Chianti brings out the flavors of the meats and tomatoes, making it an ideal pairing with the rich layers of lasagna.
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Tiramisu: This classic Italian dessert, with its coffee-soaked layers and creamy mascarpone, wraps up your meal on a sweet, indulgent note.
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Limoncello: A chilled glass of this zesty Italian lemon liqueur is a refreshing way to cleanse the palate after such a rich dish, leaving you feeling satisfied.
Lasagna Best Bolognese Variations & Substitutions
Feel free to customize this comforting classic to make it your own and add delightful twists for every taste!
- Vegetarian Delight: Substitute the meat with spinach and mushrooms for a hearty plant-based twist.
- Quicker Béchamel: Use a full ricotta layer in place of Béchamel for a speedy preparation without sacrificing creaminess.
- Flavor Boost: Mix in a tablespoon of pesto into the ricotta layer for a fragrant herby vibe that dazzles the palate.
- Robust Ragu: Experiment with different meats like lamb or veal for a unique flavor profile that adds richness.
- Cheesy Extravaganza: Combine mozzarella with provolone or fontina for a melty layer that brings extra depth and flavor.
- Heat Factor: Add crushed red pepper flakes to your ragu for a pleasing hint of spice that warms the spirit.
- Nutty Surprise: Top with toasted pine nuts before serving for a delightful crunch that complements the creamy layers.
- Herb Infusion: Use fresh basil or thyme in your ragu for a vibrant herbal kick that enhances the traditional recipe charm.
Your lasagna journey can be as adventurous as you want! This recipe’s versatility echoes the comforting tradition found in dishes like Worlds Chili World or even classic Tuna Casserole, reminding us how home-cooked meals can adapt to our cravings.
Make Ahead Options
These Ultimate Sunday Best Lasagna with Ragu Béchamel are perfect for busy home cooks looking to save time during the week! You can prepare the ragu and béchamel sauces up to 3 days in advance; simply store them in airtight containers in the refrigerator to maintain their rich flavors. Additionally, you can fully assemble the lasagna and refrigerate it for up to 48 hours before baking. When ready to enjoy, preheat your oven, bake the lasagna for 30 minutes covered with foil, then uncover for an additional 15-20 minutes until bubbly and golden brown. This meal prep strategy ensures that your lasagna tastes just as delicious on day two as it does freshly made!
Expert Tips for Lasagna Best Bolognese
Flavor Infusion: Slow-cook your ragu: The longer you simmer the ragu, the deeper and more intense the flavors will be. Don’t rush it!
Layer Wisely: Thin layers are key: Avoid sogginess by using specific amounts to create thin, even layers for your Lasagna Best Bolognese.
Resting Time: Let it rest: Allow your lasagna to rest for at least 20 minutes after baking to achieve neat, perfect slices.
Quality Ingredients: Choose high-quality tomatoes: Using rich, high-quality crushed tomatoes in your ragu makes all the difference in flavor.
Freezing Tips: Assemble and freeze: If you want to make ahead, assemble the lasagna without baking and freeze it—just add some extra baking time when you’re ready to cook!
How to Store and Freeze Lasagna Best Bolognese
Fridge: Store leftover lasagna in an airtight container for up to 3 days. Make sure to let it cool to room temperature before sealing.
Freezer: If you want to freeze the assembled lasagna, cover it tightly with foil or plastic wrap, and it will last for up to 3 months. Ensure it’s labeled with the date!
Reheating: To reheat, thaw in the fridge overnight, then bake at 180°C (350°F) for about 30-40 minutes until heated through. It’s just as delicious the second time around!
Make-Ahead: Prepare the lasagna up to the baking stage and store it covered in the fridge for up to 48 hours. This way, you’re set for an easy, comforting meal when you need it!
Lasagna Best Bolognese Recipe FAQs
What type of tomatoes should I use for the Ragu?
Absolutely! It’s crucial to choose high-quality crushed tomatoes for your Ragu. Brands that use San Marzano tomatoes are a great choice, as they tend to have a rich flavor and less acidity. Avoid cheap canned varieties, as they often lack the deep, sweet flavor that elevates this dish.
How can I store leftover Lasagna Best Bolognese?
You can store leftover lasagna in an airtight container in the fridge for up to 3 days. Be sure to let it cool to room temperature before sealing it; this way, you avoid condensation that can make it soggy. For the best texture, reheat in the oven rather than the microwave if possible.
Can I freeze Lasagna Best Bolognese?
Yes! To freeze the assembled lasagna, cover it tightly with foil or plastic wrap and label it with the date. It can last for up to 3 months in the freezer. When you’re ready to enjoy it, simply thaw in the fridge overnight, then bake at 180°C (350°F) for about 30-40 minutes until hot and bubbly.
What should I do if my Béchamel sauce is too thick?
If your Béchamel is thicker than you would like, don’t worry! You can thin it out by gradually whisking in some additional warmed milk, stirring continuously until you reach your desired consistency. If it gets too thin, just cook it a bit longer while stirring to thicken it back up.
Can I make this lasagna gluten-free?
Definitely! You can use gluten-free lasagna noodles as a substitute for traditional pasta. Make sure to check that all other ingredients, particularly the Béchamel, are gluten-free as well. There are great gluten-free pasta options available that hold up nicely during baking.
How long should I let the lasagna rest before slicing?
I recommend letting your Lasagna Best Bolognese rest for at least 20 minutes after baking. This resting phase is essential as it allows the layers to set, making it much easier to slice without everything sliding apart. Patience will pay off with those perfect, beautiful slices!
Lasagna Best Bolognese: Comfort Food That Warms the Heart
Ingredients
Equipment
Method
- Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add finely chopped onions, carrots, and celery, sautéing for 8-10 minutes until the vegetables are translucent and fragrant.
- Step 2: Increase the heat to medium-high and add 1 pound of ground beef and 1 pound of ground pork to the skillet. Cook for about 10-12 minutes, stirring occasionally until the meat is deeply browned and crumbled.
- Step 3: Reduce the heat to medium, adding 3 cloves of minced garlic to the skillet and stirring for about 1 minute until aromatic. Pour in 1 cup of dry red wine, scraping the browned bits from the bottom of the pan.
- Step 4: Stir in 2 cans of crushed tomatoes, 1 cup of beef stock, and 1 cup of whole milk into the skillet. Season with 1 teaspoon of dried oregano, salt, and pepper to taste, and bring this mixture to a low boil.
- Step 5: Lower the heat to a gentle simmer, leaving the ragu uncovered for 2 hours. Stir every 30 minutes to prevent sticking.
- Step 6: In a separate saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add ¼ cup of all-purpose flour and whisk to form a roux, cooking for about 2-3 minutes until lightly golden.
- Step 7: Gradually whisk in 2 cups of warmed whole milk, continuing until the sauce thickens, and finally, season with a pinch of nutmeg and salt.
- Step 8: Preheat your oven to 190°C (375°F). In a baking dish, start layering by spreading a thin layer of the ragu on the bottom. Follow with lasagna noodles, a layer of ricotta mixed with one egg, a smooth Béchamel layer, and shredded mozzarella.
- Step 9: Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Afterwards, remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbling.
- Step 10: Once baked, allow the lasagna to rest for 20 minutes before slicing.
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