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Italian · Dinner

Classic beef lasagna

Lasagne verdi layered in the Bolognese manner with beef ragù, silky béchamel, Parmigiano-Reggiano, and no ricotta, rested for clean tender slices.

About 4 hr 50 minTotal
About 4 hr 20 minActive
$$$Cost
AdvancedDifficulty
Makes 10 servings
Classic beef lasagna with distinct pasta, slow beef ragù, creamy béchamel, Parmigiano, and browned edges.

Equipment

  • Use another light-colored 9 × 13-inch metal pan and begin checking browning early.

Ingredients

1× recipe · Makes 10 servings

  • 4 ounces pancetta, finely chopped
  • 1 small yellow onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 1/2 pounds coarsely ground beef
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 cup tomato passata
  • 2 cups low-sodium beef stock
  • 7 tablespoons unsalted butter, divided
  • 2/3 cup all-purpose flour
  • 6 cups whole milk, warmed
  • 2 teaspoons kosher salt, divided
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon black pepper
  • 18 ounces fresh spinach lasagna sheets
  • 2 cups finely grated Parmigiano-Reggiano

Instructions

  1. Cook pancetta in a heavy pot until rendered. Add onion, carrot, and celery until soft, then beef, 1 teaspoon salt, and pepper; brown thoroughly. Add wine and reduce, then tomato paste, passata, and stock. Barely simmer uncovered until rich and spoonable, about 2 hours.

  2. Melt 6 tablespoons butter, whisk in flour 2 minutes, then gradually whisk in warm milk. Simmer until béchamel coats a spoon; season with remaining salt and nutmeg. Heat oven to 375°F and butter a with the remaining tablespoon.

  3. If pasta instructions require it, blanch sheets briefly and dry on towels. Spread a thin béchamel layer, then build five or six thin layers of pasta, ragù, béchamel, and Parmigiano. Finish with béchamel, a light ragù veil, and Parmigiano.

  4. Cover and bake 25 minutes, uncover and bake 20 to 25 minutes until browned and bubbling. Rest 30 minutes before cutting.

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