Description
Indulge in the ultimate comfort food with this Classic Lasagna featuring rich Ragu Bolognese, creamy Béchamel sauce, and layers of cheesy goodness. Perfect for family dinners or special gatherings!
Ingredients
Units
Scale
For the Ragu Bolognese:
- 2 large onions, finely chopped
- 2 tablespoon olive oil
- 2 lb ground beef
- 5 garlic cloves
- 3 beef bouillon cubes
- 3/4 cup red wine
- 2 cans crushed/chopped tomato 28oz/800g cans
- 1 tablespoon sugar
- 1 tablespoon Worcestershire Sauce
- 2 tablespoon dried oregano
- 1 tablespoon dried Italian mixed herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
For the Béchamel (White Sauce):
- 6 tablespoon butter
- 3/4 cup AP flour
- pinch mustard powder
- 6 cups milk
- salt and pepper
For the Lasagna:
- 10 oz dried lasagna sheets
- 1/2 cup shredded cheddar/Monterey jack
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan
- finely chopped parsley/basil for garnish
Instructions
- Ragu Bolognese: Peel and chop onions. Heat oil, sauté onions, then add beef. Cook until brown. Add garlic, bouillon, wine, tomatoes, sugar, Worcestershire Sauce, herbs, salt, pepper, and water. Simmer for 2.5 hours.
- Béchamel: Melt butter, add flour and mustard, whisk in milk until thickened. Season with salt and pepper.
- To Assemble: Layer ragu, lasagna sheets, ragu, and béchamel. Repeat layers. Top with remaining béchamel, cheeses, and bake.
Notes
- You can use different types of onions.
- Beef bouillon cubes add great flavor.
- Fresh pasta sheets can be substituted.
- Top layer should have a generous béchamel layer.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 13g
- Sodium: 1167mg
- Fat: 37g
- Saturated Fat: 15g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 111mg
