Main · Italian
Classic lasagna
Layered ragù, bechamel, pasta. The kind of weekend cook that feeds you Monday too.
Lasagna layers a rich meat ragu, creamy bechamel, and pasta sheets into a baked dish that slices into neat, comforting squares. The contrast of savoury sauce and silky white sauce is what makes it special. It is the definitive crowd dinner and an ideal cook-ahead for a busy week.
Ingredients
- 12 lasagna sheets, oven-ready
- 1 batch bolognese sauce, homemade or shop-bought, about 1 kg
- 60 g butter
- 60 g flour
- 750 ml whole milk, warmed
- nutmeg, a few gratings
- 150 g parmesan, grated
- 200 g mozzarella, torn
Method
- Make bechamel: melt butter, whisk in flour, cook 1 min. Whisk in warm milk gradually. Simmer until thick, season with nutmeg and salt.
- Heat oven to 190°C.
- Layer in a deep dish: ragù, pasta, bechamel, a little parmesan. Repeat until full, finishing with bechamel.
- Scatter mozzarella and remaining parmesan. Bake until bubbling and golden.
- Rest 10 minutes before cutting, it sets up properly.
Tips
- Let the assembled lasagna rest for ten to fifteen minutes after baking so the layers set and slice cleanly.
- Spread a thin layer of sauce on the base of the dish so the bottom pasta sheet does not stick or dry out.
- If using no-boil sheets, make sure your sauces are loose enough, as the pasta absorbs liquid as it bakes.
Common questions
Can I assemble lasagna the day before?
Yes, assemble it, cover, and refrigerate overnight, then bake from cold, adding ten to fifteen minutes to the cooking time.
Should I cook the pasta sheets first?
It depends on the type. Traditional sheets are usually boiled briefly, while no-boil sheets go in dry and soften in the sauce.