Oven-Baked Beef Lasagna: The Ultimate Comfort Classic.

A proper beef lasagna is a labor of love, built on the foundation of a slow-simmered bolognese and a creamy, nutmeg-scented béchamel. Unlike quicker versions, this recipe focuses on the interplay between the savory depth of the meat and the silky texture of the white sauce. By oven-baking the layers together, the pasta absorbs the flavors of both sauces, resulting in a cohesive, melt-in-the-mouth dish with a perfectly golden, bubbling cheese crust.

Ingredients

High-quality beef and fresh dairy are the keys to a rich, “restaurant-style” lasagna.

The Beef Ragu

Ground Beef: 750g (1.5 lbs), preferably 80/20 for flavor.
Onion & Garlic: 1 large onion, finely diced; 3 cloves garlic, minced.
Pancetta or Bacon: 100g, diced (optional, for smoky depth).
Tomato Base: 800g crushed tomatoes and 2 tablespoons tomato paste.
Red Wine: 120ml (1/2 cup) dry red (like Chianti or Merlot).
Herbs: 1 tsp dried oregano and 1 bay leaf.

The Béchamel Sauce

Unsalted Butter: 50g.
All-Purpose Flour: 50g.
Whole Milk: 750ml, warmed.
Nutmeg: A pinch of freshly grated.
Parmesan: 50g, grated.

For Assembly

Lasagna Noodles: 12–15 sheets (no-boil or pre-cooked).
Mozzarella Cheese: 300g, shredded.
Fresh Basil: For garnish.

Instructions

Step 1: Simmer the Ragu

In a large pot, brown the ground beef (and pancetta) over medium-high heat. Drain excess fat, then add the onion and garlic, cooking until translucent. Stir in the tomato paste and cook for 2 minutes to caramelize. Pour in the red wine to deglaze, scraping the bottom of the pan. Add the crushed tomatoes, oregano, and bay leaf. Simmer on low for at least 45 to 60 minutes until thick and rich.

Step 2: Make the Béchamel

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes (do not let it brown). Gradually whisk in the warm milk to avoid lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon. Stir in the salt, nutmeg, and half of the Parmesan.

Step 3: Layering Technique

Preheat your oven to 190°C (375°F). In a 9×13 inch baking dish, spread a thin layer of ragu on the bottom to prevent sticking.¹

Place a layer of pasta sheets.
Spread a layer of beef ragu.
Drizzle with béchamel and a handful of mozzarella.
Repeat for 4 to 5 layers.

Step 4: The Topping

For the final layer, cover the pasta entirely with the remaining béchamel sauce and a generous coating of mozzarella and Parmesan. This protects the pasta from drying out and creates a beautiful crust.

Step 5: The Bake

Cover the dish with foil (tented so it doesn’t touch the cheese). Bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes until the cheese is golden and bubbling. Let the lasagna rest for 15 minutes before slicing; this is crucial for the layers to set.²

Flavor and Texture Notes

This lasagna is characterized by its structural richness. The ragu provides a savory, tomato-forward bite, while the béchamel adds a velvety creaminess that is lighter than traditional ricotta fillings. The pasta remains tender with a slight “al dente” resistance, and the browned cheese on top offers a satisfying, salty crunch.

Tips for Success

The Rest Period: If you cut into the lasagna immediately, the sauces will run and the layers will slide. Resting allows the pasta to “grip” the sauce.
Warm the Milk: Using warm milk for the béchamel prevents the flour from clumping, ensuring a perfectly smooth white sauce.
Wine Choice: If you prefer not to use alcohol, substitute the red wine with beef stock and a teaspoon of balsamic vinegar for acidity.

FAQ

Question	Answer
Can I use Ricotta instead?	Yes, but béchamel is the traditional Italian Lasagna alla Bolognese style, offering a much creamier texture.
How do I prevent soggy lasagna?	Ensure your meat sauce is simmered until thick. If the ragu is too watery, the pasta will become mushy.
Can I make this ahead?	Absolutely. Assemble the lasagna, refrigerate it overnight, and bake it the next day. Just add 10 minutes to the baking time.

Conclusion

Oven-baked beef lasagna is a testament to the power of slow cooking and careful layering. While it requires time to prepare each component, the result is a deeply satisfying meal that tastes even better as leftovers. By mastering the balance between the robust meat sauce and the delicate white sauce, you create a dish that is both rustic and refined.