Lasagna al Ragù (Authentic Lasagne alla Bolognese)

If you’re craving a comforting, rich, and authentic Italian pasta dish, this Lasagna al Ragù (Lasagne alla Bolognese) is the ultimate classic. Made with slow-simmered meat sauce, creamy béchamel, and layers of fresh pasta, this recipe delivers restaurant-quality results right from your kitchen.

Whether you’re cooking for Sunday dinner, a holiday gathering, or meal prep, this traditional Italian lasagna never disappoints.

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Why You’ll Love This Recipe

• ✅ Authentic Italian flavor – Traditional ragù simmered slowly for deep, rich taste.
• ✅ Perfectly balanced layers – Creamy béchamel + hearty meat sauce + melted cheese.
• ✅ Make-ahead friendly – Tastes even better the next day.
• ✅ Freezer-friendly – Great for batch cooking.
• ✅ Family-approved comfort food – A guaranteed crowd-pleaser.

This recipe follows the classic Bologna-style method, using béchamel instead of ricotta for a truly authentic texture.

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Tools

To make this lasagna smoothly, you’ll need:

• Large heavy-bottomed pot (for ragù)
• Medium saucepan (for béchamel)
• Wooden spoon
• Whisk
• Sharp knife & cutting board
• 22 × 30 cm (9 × 12 inch) baking dish
• Aluminum foil (optional, for covering while baking)

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Ingredients & Prep

For the Ragù (Bolognese Sauce)

• 200 g (7 oz) pancetta, diced (optional)
• 500 g (1 lb 2 oz) ground beef
• 2 medium onions, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 250 g (1 cup) crushed tomatoes
• 150 ml (⅔ cup) dry red or white wine
• 100–150 ml beef broth
• Salt and freshly ground black pepper

Prep Tip: Finely dice the vegetables for a smoother, more cohesive sauce texture.

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For the Béchamel Sauce (Makes ~5½ cups / 1.3 liters)

• ¾ cup (170 g) butter
• ¾ cup (90 g) all-purpose flour
• 5½ cups (1.3 liters) whole milk
• 1 tsp salt
• Pinch of ground nutmeg (optional)

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Additional Ingredients

• 12 fresh lasagna sheets (about 400 g)
• 2 cups (200 g) shredded mozzarella
• 1 cup (100 g) finely grated Parmesan cheese

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How to Make

Step 1: Prepare the Ragù

1. Heat olive oil in a large pot over medium heat.
2. Add diced onions, carrots, celery, and pancetta. Sauté for 5–10 minutes until softened (not browned).
3. Add ground beef and cook until fully browned, breaking it apart.
4. Stir in tomato paste and cook for 2 minutes.
5. Add crushed tomatoes and cook for 3 minutes.
6. Pour in wine and simmer gently for 1 hour.
7. Add beef broth and continue simmering for 30 minutes.
8. Season with salt and pepper. Simmer uncovered for another 30 minutes until thick and rich.

👉 Total simmering time: about 2 hours for maximum flavor.

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Step 2: Make the Béchamel Sauce

1. Melt butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes (do not brown).
3. Gradually whisk in milk to avoid lumps.
4. Bring to a gentle boil, then reduce heat and simmer 5–7 minutes until thickened.
5. Add salt and nutmeg. Cover surface with plastic wrap to prevent a skin.

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Step 3: Assemble the Lasagna

1. Preheat oven to 180°C (350°F).
2. Spread a thin layer of ragù on the bottom of your baking dish.
3. Add lasagna sheets.
4. Spread béchamel, then ragù, mozzarella, and Parmesan.
5. Repeat layers until ingredients are used.
6. Finish with béchamel and a generous layer of Parmesan on top.

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Step 4: Bake

• Bake for 35–45 minutes until golden and bubbling.
• Broil for 2–3 minutes for a crispier top (optional).
• Let rest 10–15 minutes before slicing.

Resting helps the layers set and makes serving easier.

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Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

• Freeze baked or unbaked lasagna for up to 3 months.
• Wrap tightly in plastic wrap and foil.

Reheating

• Oven: 180°C (350°F) for 20–25 minutes.
• Microwave: Individual portions for 2–3 minutes.

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Frequently Asked Questions

1. Can I make lasagna ahead of time?

Yes! Assemble it up to 24 hours in advance and refrigerate before baking.

2. Can I use dried lasagna sheets?

Yes, but check package instructions. Some require pre-boiling.

3. What’s the difference between ricotta and béchamel lasagna?

Traditional Bolognese lasagna uses béchamel, which gives a smoother, silkier texture compared to ricotta.

4. Can I substitute ground beef?

You can use a mix of beef and pork for richer flavor.

5. Why is my lasagna watery?

Possible causes:

• Sauce not thick enough
• Skipping resting time
• Too much béchamel

Simmer ragù properly and allow resting time.

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Recipe