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Beef Ragu and Bechamel Lasagna

Layers of fresh pasta, ragu, bechamel sauce, and grated parmesan baked until golden and delicious
Prep Time 5 hrs
Cook Time 45 mins
Total Time 5 hrs 45 mins
Course Main Course
Cuisine Italian
Servings 12 servings


For the pasta:

  • 5 eggs
  • 16 oz high gluten flour 00 or bread flour work
  • 1/2 tsp salt
  • 2 tbsp olive oil

For the ragu:

  • 3 tbsp olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1 lb ground beef
  • 1 cup white wine
  • 1 28 oz can crushed tomatoes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste

For the bechamel:

  • 3 oz butter
  • 3 oz AP flour
  • 1 quart whole milk
  • pinch of ground nutmeg
  • salt to taste

To assemble:

  • 3 cups grated parmesan


Make the ragu:

  • Heat the oil over medium heat in a stock pot or large sauce pan. Add the onion, celery, and carrots and cook until the vegetables are very tender. About 10 minutes. Add the beef and brown it, breaking it up with a wooden spoon. Once it is cooked, add the wine and allow to simmer until the pan is almost dry.
  • Add the tomatoes and spices about a cup of water and allow to come to a boil then reduce to a low simmer. Season with salt and pepper. Allow to cook over very low heat, stirring every so often, about 4 hours until deep and rich. Add more water during cooking if needed to keep the pot from drying out.

Make the pasta:

  • Mix the eggs, salt and oil with 2 tbsp of water and add the flour and mix with a dough hook until the dough is smooth and elastic.
  • Divide the dough into thirds. Roll each sheet through a pasta machine starting at the largest setting and going one step thinner at each pass until the dough is medium thickness, cutting the long sheets into shorter ones as needed. Cut to lasagna noodle size (about 8 inches). Place the sheet on a lightly floured sheet pan, and roll the rest of the sheets.

Make the bechamel:

  • In a sauce pan, melt the butter and whisk in the flour. Cook until the mixture is creamy and thickened, a minute or two. Whisk in the milk and add nutmeg. Cook over medium, stirring constantly until thickened enough to coat the back of a spoon. Season with salt.

To make the lasagna:

  • Heat the oven to 300. Cook the pasta in boiling salted water until just tender. Drain and place into ice water to stop it cooking and sticking. Place a thin layer of bechamel into a 9x13 baking dish. Top with ragu and some parmesan. Then a layer of noodles. Repeat this 6 times ending with a layer of bechamel, ragu and cheese. Bake until it is hot in the center and cheese topping is golden brown, about 45 minutes. If it is getting browned too fast, cover the top with foil.
  • Allow to cool for 10 minutes and then cut and serve.
Keyword Main Dish, Pasta