Classic Tuscan Lasagna with Ragù and Béchamel Bliss

Experience the rich flavors of Classic Tuscan Lasagna with Ragù and Béchamel—a comforting dish ideal for gatherings.

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Prep Time 30

Cook Time 40

Resting Time 15

Total Time 1 25

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ragù

3 lbs Tuscan Ragù Consider making it a day in advance for deeper flavors.

For the Pasta

1 package Lasagna Sheets Fresh pasta is preferred for a tender finish, but good-quality dried can be used.

For the Béchamel

4 cups Milk Whole milk is recommended for creaminess; alternatives may alter consistency.
½ cup Butter Unsalted butter is ideal to control salt levels.
½ cup Flour All-purpose flour works best; gluten-free alternatives may change texture.
Salt Enhances all flavors.
Black Pepper Adds warmth to the Béchamel sauce.
Nutmeg (ground) A classic seasoning in Béchamel, use freshly grated for best results.

For the Topping

2 cups Parmigiano Cheese (grated) Feel free to substitute with Pecorino Romano for a different flavor profile.

Equipment

large pot
Saucepan
Baking Dish
Whisk

Method

Step-by-Step Instructions

Prepare the Ragù by cooking it in a large pot over medium heat. Sauté onions, garlic, and ground meat until browned, then add diced tomatoes and seasonings. Simmer for at least 2 hours.
Make the Béchamel by melting butter in a saucepan, whisking in flour for about 2 minutes, then gradually adding warmed milk and seasonings. Simmer until thickened.
Assemble the lasagna by spreading a thin layer of Béchamel in a greased baking dish, layering lasagna sheets, Ragù, Béchamel, and Parmigiano. Repeat layers, ending with Béchamel and Parmigiano.
Bake the assembled lasagna in a preheated oven at 375°F (190°C) for 35-40 minutes until golden and bubbling. Cover with foil if excessive browning occurs.
Rest and serve the lasagna after baking for at least 15 minutes before slicing. Serve warm with a fresh salad.

Nutrition

Serving: 1sliceCalories: 650kcalCarbohydrates: 55gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 300mgIron: 3mg

Notes

Consider making the Ragù a day in advance for better flavors. Watch the lasagna while baking to avoid burning. Let it rest for easy cutting.

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