Cooking Lucid
Classic Lasagna
Layers of wide pasta, rich meat ragù, creamy béchamel, and melted mozzarella baked until bubbling and golden. The ultimate Italian Sunday dinner — even better the next day.
Prep 30 min
Cook 1h
Total 1h 30m
Serves 8
Ingredients
Step 1 — Make the ragù
- 1 lb ground beef
- ½ lb ground pork
- 1 onion (finely diced)
- 2 carrots (finely diced)
- 2 celery stalks (finely diced)
- 4 garlic cloves (minced)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- ½ cup red wine
- 1 cup beef broth
- 2 bay leaves
- 1 tsp dried oregano
- Salt and pepper
- 2 tbsp olive oil
Step 2 — Make béchamel
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warmed)
- ½ tsp nutmeg
- ½ cup Parmesan (grated)
- Salt and white pepper
Step 3 — Assemble and bake
- 12 lasagna noodles (cooked or no-boil)
- 3 cups shredded mozzarella
- ½ cup Parmesan (grated)
- Fresh basil
Instructions
- 1
Simmer the ragù
Heat olive oil in a large pot. Sauté onion, carrot, and celery 8 minutes. Add garlic, cook 1 minute. Brown beef and pork, breaking up. Stir in tomato paste, wine, tomatoes, broth, bay leaves, and oregano. Simmer uncovered 45–60 minutes until thick. Season with salt and pepper.
- 2
Make béchamel
Melt butter in a saucepan. Whisk in flour and cook 2 minutes. Gradually whisk in warm milk. Simmer until thick and smooth. Remove from heat, stir in nutmeg, Parmesan, salt, and pepper.
- 3
Assemble and bake
Preheat oven to 375°F. Spread ragù in a 9x13 dish. Layer noodles, ragù, béchamel, and mozzarella. Repeat 3 times. Top with remaining cheese. Cover with foil and bake 30 minutes. Uncover and bake 15–20 minutes until golden. Rest 15 minutes before slicing.
Nutrition per serving: 520 cal · 32g protein · 42g carbs · 26g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
