Ingredients
Equipment
Method
- 1. **Prepare the Meat Ragu:** Heat olive oil in a large frying pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, tomato paste, and dried oregano; cook for another minute until fragrant.
- 2. If using red wine, pour it into the pan and let it simmer for a couple of minutes until it slightly reduces. Then, stir in the crushed tomatoes, chopped fresh basil, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes (longer for deeper flavor), stirring occasionally.
- 3. **Make the Béchamel Sauce:** While the ragu simmers, melt the butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- 4. Gradually pour in the warm milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, continuing to whisk, until it thickens to a creamy consistency (it should coat the back of a spoon). Season with freshly grated nutmeg, salt, and pepper. Remove from heat.
- 5. **Assemble the Lasagna:** Preheat your oven to 190°C (375°F). Lightly grease a large oven-safe baking dish (approximately 23x33 cm or 9x13 inches).
- 6. Spread a thin layer of the meat ragu over the bottom of the prepared baking dish. Arrange a single layer of lasagna sheets over the ragu. Spoon a generous layer of béchamel sauce over the pasta, followed by another layer of meat ragu, and then a sprinkle of Parmesan and mozzarella cheeses.
- 7. Repeat the layering process: pasta, béchamel, ragu, and cheese, until all ingredients are used, finishing with a final layer of pasta topped generously with béchamel sauce and a liberal sprinkle of both Parmesan and mozzarella cheeses.
- 8. **Bake:** Cover the baking dish loosely with aluminum foil (you can lightly spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
- 9. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set and makes for cleaner portions.
Nutrition
Notes
For an extra boost of freshness and flavor, try stirring in a handful of fresh spinach into your ragu during the last 10 minutes of simmering. It wilts beautifully and adds a lovely green touch!