It was a chilly evening when I first decided to dive into the world of lasagna—just me, a gleaming kitchen, and a smattering of delicious ingredients. The aroma swirling around as those layers baked in the oven was enough to spark a passion in me that has lasted ever since. This isn’t just any lasagna; it’s my family’s Italian Beef Lasagna, perfected over countless dinner gatherings and bubbling with rich flavors that evoke the heart of Italian home cooking. It’s the kind of dish that wraps around you like a warm hug, making it perfect for cozy nights or family get-togethers.
What makes this recipe special
Why will this lasagna captivate your taste buds and convince your stomach to sing? The secret lies in the ragu’s depth—ground beef and pork simmered with traditional vegetables, wine, and a robust beef stock, creating a sauce that dances with flavor. The velvety white sauce drizzled over each layer complements the savory goodness perfectly. Oh, and let’s not forget the blend of creamy mozzarella and fresh parmesan! Paired with a glass of red wine, this hearty dish becomes nothing less than a culinary experience.
Gather these ingredients
Let’s talk about what you’ll need to bring this dream of a dinner to life:
- Olive oil: 1 tbsp—adds richness and flavor from the get-go.
- Carrot: 1 cup, finely chopped (about one large)—sweetness balance for your sauce.
- Celery: 1 cup, finely chopped (about one large)—the heart of the mirepoix, bringing depth.
- Onion: 1 cup, finely chopped (about one large)—for that aromatic base that smells like home.
- Ground beef: 1 lb (500g)—the classic choice for savory delight.
- Ground pork: 1 lb (500g)—adds juiciness and a touch of sweetness to the mix.
- Passata (tomato puree): 2.5 cups (540g)—a must-have to achieve that rich tomato flavor.
- Tomato paste: 3 tbsp—for richness and a punch of tomato intensity.
- Red wine: 1 cup (250ml)—it’s not just for sipping; it’s essential for flavor complexity.
- Beef stock: 6 cups (1.5 liters)—the soul of your ragu.
- Bay leaves: 2—infuse subtle earthy notes.
- Sea salt and pepper: 1 tsp and to taste—to awaken all those flavors.
- Butter: 5 tbsp—because butter makes everything better!
- Flour: 5 tbsp (all-purpose)—to thicken that luscious white sauce.
- Full-fat milk: 4 cups (1 liter)—for a creamy, dreamy texture.
- Nutmeg: 1/2 tsp—a whisper of warmth that can take your sauce to new heights.
- Parmesan cheese: 1 cup, freshly grated (70g)—the crispy, cheesy topping—need I say more?
- Fresh lasagna sheets: 1 lb (17 oz/500g)—because homemade pasta speaks volumes.
- Mozzarella: 2 balls (8 oz/250g)—the gooey, melty finish of your lasagna.
Preparing Oven-Baked Lasagna (Italian Beef Lasagna)
- Preheat your oven to 375°F (190°C) and prepare a large baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped carrot, celery, and onion. Sauté until softened, about 5-7 minutes.
- Toss in the ground beef and pork, cooking until browned and no longer pink. Drain excess fat if necessary.
- Stir in the Passata, tomato paste, red wine, beef stock, bay leaves, salt, and pepper. Let it simmer on low for at least 30 minutes, allowing the flavors to meld.
- For the white sauce, melt the butter in a saucepan over medium heat. Whisk in the flour, toasting for about 2 minutes. Gradually add the milk, whisking to prevent lumps, until it thickens (about 5-7 minutes). Stir in nutmeg, salt, and pepper.
- Start layering! In your baking dish, spread a thin layer of ragu, a layer of lasagna sheets, a sprinkle of white sauce, and a sprinkle of parmesan. Repeat until you’ve used up all the ingredients, finishing with a ragu layer topped with mozzarella and remaining parmesan.
- Cover with foil (to prevent burning) and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until golden and bubbly.
Best way to enjoy it
Once your lasagna’s out of the oven, let it sit for about 15 minutes. This gives the layers a moment to settle, making serving a breeze. Pair it with a fresh side salad drizzled with balsamic vinaigrette or some garlic bread to soak up all that delightful sauce. Craving a drink? A lovely Chianti completes the experience beautifully.
Keeping leftovers fresh
Leftover lasagna is a good problem to have! To store, allow it to cool completely before wrapping tightly in plastic wrap or transferring to an airtight container. It can last in the fridge for up to 3 days or in the freezer for about three months. When you’re ready to enjoy again, reheat it gently in the oven covered with foil to keep it moist.
Pro chef tips
- Make ahead: This dish is perfect for batch cooking. Assemble the lasagna a day in advance, and simply pop it in the oven when you’re ready to serve.
- Noodles: No fresh pasta? No problem! Use dried sheets; just remember to add a smidge more sauce to ensure they cook through.
- Herbs: Feel free to add some fresh basil or oregano to your ragu for an extra punch of flavor!
Creative Twists
If you want to shake things up, why not try adding layers of sautéed spinach or roasted vegetables? For a lighter twist, use ground turkey or chicken instead of beef and pork. You could even sprinkle in some ricotta cheese between layers for an extra creamy dream.
A steaming plate of this Italian Beef Lasagna can feel like a little love letter from the kitchen, a celebration of flavor, warmth, and community. So, whether you're hosting a gathering or just treating yourself, I invite you to dive into this splendid dish. Try it, twist it, and share your experiences with fellow food lovers. Because there’s nothing quite like the joy of cooking—and the joy of sharing good food with great friends. Happy cooking!
