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No. 0112 Italian Free recipe

Layered Beef Lasagna with Golden Mozzarella Crust

Thin pasta sheets alternate with a long-simmered beef and tomato ragu and a nutmeg-scented bechamel, all hidden under a blanket of mozzarella that bubbles to gold. Resting the pan before slicing gives you tidy, towering layers. It takes an afternoon, but it feeds a crowd and reheats beautifully.

4.5 from 1,197 cooks

Thick slice of beef lasagna with melted golden mozzarella and parsley on a white plate
Photo: Footage Kingdom on Pexels
Prep
45 min
Cook
2 hr 30 min
Total
3 hr 15 min
Serves
8
Level
Hard
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Method 7 steps

  1. Brown the beef in a heavy pot over medium-high heat, then add the onion and cook 6 minutes until soft. Stir in the garlic and tomato paste for 2 minutes.

  2. Add the crushed tomatoes and 1/2 cup water, season well and simmer gently for 1 hour, stirring now and then, until thick.

  3. For the bechamel, melt the butter, whisk in the flour and cook 2 minutes without browning. Slowly whisk in the warm milk and simmer 5 minutes until it coats a spoon. Season with nutmeg, salt and pepper.

  4. Heat the oven to 375 F. Spread a thin layer of ragu in a 9x13-inch dish, then layer pasta, ragu, bechamel and a sprinkle of parmesan. Repeat three more times.

  5. Finish with bechamel, the mozzarella and the remaining parmesan. Cover with foil and bake 30 minutes.

  6. Uncover and bake another 20 to 25 minutes until the top is bubbling and golden in patches.

  7. Rest the lasagna for 20 minutes, sprinkle with parsley, then cut into squares.

Tap a step to mark it done.

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