Beef-and-bechamel Lasagna Recipe

Prep

Measure and finely dice the onion, carrot, and celery so they are similar in size. Warm the stock and milk together in a small saucepan or microwave and keep nearby.

Heat a large heavy skillet or sauté pan over medium heat. Add the olive oil and 1 tablespoon butter. Once butter foams, add the diced onion, carrot, and celery (mirepoix). Sauté until translucent and just beginning to brown, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Increase heat to medium-high and add the ground beef (and optional veal). Break the meat into small pieces with a wooden spoon. Brown the meat thoroughly until no longer pink and it releases some browned bits, about 6–8 minutes. Season with 1 tsp of the salt and 1/2 tsp pepper as it cooks.

Stir in the tomato paste and cook 1–2 minutes until it darkens slightly — this deepens the flavor. Pour in the red wine and scrape up any browned bits from the pan. Let the wine reduce by half, about 2–3 minutes.

Add the crushed tomatoes (or passata), warm stock/milk mixture, bay leaf, dried oregano, thyme, and sugar. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer gently, uncovered, for 25–30 minutes, stirring occasionally, until sauce thickens and flavors concentrate. If it becomes too thick, add a splash of stock. Taste and adjust salt and pepper (total salt should be about 1 1/2 tsp). Remove bay leaf at the end.

For an extra silky ragu (optional): toward the end stir in the remaining 1/4 cup whole milk and simmer 2 more minutes. This softens the acidity and yields a silkier mouthfeel that complements the bechamel.

Warm milk

Gently warm the milk until steaming but not boiling (microwave or stovetop). Warming prevents lumps when you add milk to the roux.

In a medium saucepan, melt 4 tbsp butter over medium heat. When the foam subsides, add the flour and whisk continuously to form a smooth roux. Cook 1.5–2 minutes without letting it brown — this cooks out the raw flour taste.

While whisking constantly, add the warm milk in a slow stream, ensuring each addition is fully incorporated before adding more. After all milk is added, increase heat to medium-high and bring to a gentle simmer, whisking so the sauce thickens and becomes silky, about 5–7 minutes.

Lower heat to medium-low, cook another 2–3 minutes until the béchamel coats the back of a spoon. Remove from heat and whisk in the nutmeg, 3/4 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning — the sauce should be creamy, smooth, and lightly seasoned.

If the sauce becomes too thick, whisk in up to 2 tbsp warm milk or stock to loosen slightly. Keep warm until assembly; if it skins on top, press plastic directly on surface or rewhisk before using.

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar) baking dish with 1 tsp olive oil so sheets don't stick.

If using regular dried lasagna sheets that require precooking: bring a large pot of salted water to a boil, add a tablespoon of oil, and cook sheets in batches 1–2 minutes less than package directions so they finish cooking in the oven. Drain and lay sheets on a lightly oiled tray to avoid sticking. For no-boil sheets, follow package instructions and ensure ragu/bechamel provide enough moisture.

Have your ragu warm and béchamel at room temperature or slightly warm. Grate the Parmigiano and shred the mozzarella.

Layering: Spread a thin film (about 1/2 cup) of béchamel on the bottom of the baking dish to prevent sticking. Place a single layer of lasagna sheets to cover the bottom (3 sheets, overlapping slightly if needed).

Spread about one-third of the ragu (roughly 1 1/3 cups) evenly over the pasta. Spoon about 3/4 cup béchamel over the ragu and spread gently. Sprinkle about 1/3 cup grated Parmigiano and one-third of the mozzarella (about 2.5 oz).

Repeat: second layer of pasta sheets, another third of ragu, 3/4 cup béchamel, 1/3 cup Parmigiano, and 2.5 oz mozzarella.

Top layer: place final pasta sheets, cover with remaining béchamel (about 3/4–1 cup), spread to edges, sprinkle remaining Parmigiano, and scatter the final mozzarella pieces. Dot the surface with the remaining 1 tbsp butter broken into small pieces for extra browning and flavor.

Cover the dish tightly with foil (tent slightly so cheese doesn't stick) and bake in preheated oven for 25 minutes. Remove foil and bake another 15–20 minutes until top is bubbling and lightly golden. If you want a deeper brown top, broil 1–2 minutes watching carefully.

Remove from oven and let rest 15–20 minutes before slicing. Resting lets the béchamel set so sheets become tender and almost melt on the tongue when cut. Serve slices with extra grated Parmigiano at the table.