Classic Lasagna Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 45 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 red bell pepper. diced
  • 3 large cloves garlic, crushed
  • 2 pounds ground beef
  • 1 large carrot, peeled and grated
  • ½ cup red wine
  • ½ cup beef stock
  • 2 tablespoons tomato puree
  • 2 (14-ounce) cans chopped tomatoes
  • 2 teaspoons Worcestershire sauce
  • salt, to taste
  • black pepper, to taste
  • ⅓ cup unsalted butter
  • ⅔ cup all-purpose flour, or gluten-free flour
  • 3 cups milk
  • ½ cup grated Parmesan cheese
  • 12 ounces lasagna sheets
  • ¾ cup grated mozzarella cheese
  • ¾ cup grated cheddar cheese
Directions
  1. Heat the olive oil in a large pot on a medium setting. Sauté the onion and red pepper until softened, about 8-10 minutes. Then add the garlic and sauté for another minute, stirring constantly.
  2. Add the ground beef and turn the heat up to medium-high. Break the beef apart with a wooden spoon as it cooks, frying until it's no longer pink. Then stir in the grated carrot.
  3. Add the red wine, stir and let it bubble for a few minutes.
  4. Add the beef stock, tomato puree, chopped tomatoes, and Worcestershire sauce, and season it to taste with salt and pepper. Stir well, bring to a boil, then cover the pot and reduce to a low simmer. Leave to cook for 45 minutes.
  5. Once the ragu has about 15 minutes left to simmer, make the white sauce. First, melt the butter in a saucepan over low heat. Then add the flour and whisk well until smooth. Let this cook for a couple of minutes, whisking frequently.
  6. Gradually add the milk to the pan, whisking as you go until all of it has been added. Simmer and whisk until thickened.
  7. Stir in the grated Parmesan cheese and remove the pan from the heat.
  8. Preheat the oven to 400 F.
  9. To assemble the lasagna, add ⅓ of the ragu to the bottom of a 12x8-inch roasting tin or oven dish.
  10. Place lasagna sheets on top to completely cover the ragu.
  11. Spoon ⅓ of the white sauce and spread it out in an even layer.
  12. Repeat the steps above twice, layering ragu, then pasta, then white sauce.
  13. Sprinkle the grated cheddar and mozzarella cheese all over the top of the final white sauce layer and bake for 40 minutes until golden. If the top starts to brown too much in the oven, simply cover it with foil.
  14. Serve with chopped parsley scattered on top if you like.