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Serves: 6–8
Total time: 6–8 hours (including slow cooking the ragù)

Ingredients

Ragù (Meat Sauce):

• 800 g whole Italian peeled tomatoes
• 3 tbsp double concentrated tomato paste
• ½ medium carrot, finely diced
• ½ medium onion, finely diced
• 1 celery stalk, finely diced
• 800 g minced beef (adjust to taste)
• 5 tbsp extra virgin olive oil
• ½ glass white wine (optional)
• Salt and freshly ground black pepper, to taste

Béchamel Sauce:

• 1 litre full-fat milk
• 100 g butter
• 100 g plain flour
• Pinch of grated nutmeg
• Salt and freshly ground black pepper, to taste
• 70 g grated Parmigiano Reggiano

Pasta Layers:

• Fresh lasagna sheets (homemade or high-quality store-bought)

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Method

1. Make the Ragù

1. Heat olive oil in a large saucepan. Add carrot, onion, and celery, and cook gently for about 15 minutes until softened and lightly golden — this is the soffritto.
2. Add the minced beef and cook over medium heat for about 30 minutes, stirring often, until browned. Deglaze with white wine (if using) and allow it to evaporate.
3. Season with pepper, add salt, then stir in the tomato paste.
4. Crush the peeled tomatoes by hand or with a fork, then add them to the pot along with 2 glasses of water.
5. Bring to a gentle simmer, cover, and cook slowly over very low heat for 3–6 hours, stirring occasionally. The longer it cooks, the richer the flavor.

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2. Make the Béchamel

1. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth to form a roux.
2. Gradually pour in the milk, whisking constantly to avoid lumps. Cook until the sauce is creamy but still slightly runny (it will thicken more as it cools).
3. Season with salt, pepper, and nutmeg. Stir in the grated Parmigiano. Set aside.

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3. Assemble the Lasagna

1. Preheat oven to 180°C (static mode).
2. Grease the bottom and sides of a baking dish with butter.
3. Spread a thin layer of ragù on the base, then cover with pasta sheets (slightly overlapping).
4. Add another layer of ragù, a layer of béchamel, and a sprinkle of Parmigiano.
5. Repeat the layering until you have 3–4 layers (depending on your dish size). Finish with a top layer of ragù, béchamel, and a generous sprinkling of Parmigiano.

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4. Bake & Serve

• Bake in the middle of the oven for 35–45 minutes, until golden and bubbling.
• Allow to rest for 15–20 minutes before slicing and serving.
• Leftovers can be reheated at 160°C for 10 minutes in the oven or for 5 minutes in the microwave.