Lasagne al Forno (Deep-Dish) con Ragù a Cottura Lenta e Besciamella Soffice

An unapologetically deep, sliceable lasagne layered with an all-day slow-simmered ragù and a rich, airy béchamel that bakes into a golden, bubbly crown.

Ingredients

• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery ribs, finely diced
• 4 garlic cloves, minced
• 1,000 g (2.2 lb) beef mince (ground beef)
• 250 g (9 oz) pancetta, finely diced (or bacon)
• 200 ml (scant 1 cup) dry red wine (or white wine)
• 2 tbsp tomato paste
• 2 x 800 g (28 oz) cans crushed tomatoes (passata-style is great)
• 500 ml (2 cups) beef stock (or water)
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• Salt and black pepper
• 90 g (6 tbsp) butter
• 90 g (3/4 cup) plain flour (all-purpose)
• 1.2 litres (5 cups) whole milk, warmed
• 1/2 tsp ground nutmeg
• 120 g (1 1/4 cups) Parmigiano Reggiano, finely grated
• Salt and white pepper (or black pepper)
• 350–400 g (12–14 oz) dried lasagne sheets (or fresh sheets)
• 250 g (2 1/2 cups) mozzarella, grated (low-moisture preferred)
• Extra Parmigiano Reggiano for the top (about 40 g / 1/2 cup)

Method

• 1

  Step 1: Start the soffritto (flavour base)

  Heat olive oil in a large heavy pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook, stirring, until soft and sweet (not browned), about 10–12 minutes. Add garlic and cook until fragrant, 30 seconds.

• 2

  Step 2: Brown the pancetta, then the beef (build depth)

  Add pancetta and cook until the fat renders and edges turn golden, about 5 minutes. Add beef mince, raise heat to medium-high, and cook until well browned, breaking it up and letting moisture evaporate (you want actual browning), about 10–12 minutes.

• 3

  Step 3: Tomato paste + wine (caramelise, then deglaze)

  Stir in tomato paste and cook for 2 minutes until it darkens slightly and smells “toasty”. Pour in wine, scraping the bottom, and simmer until mostly reduced (you should no longer smell sharp alcohol), 3–5 minutes.

• 4

  Step 4: Slow-simmer the ragù (all-day style)

  Add crushed tomatoes, stock, bay leaves, oregano, and sugar (if using). Bring to a gentle simmer, then reduce heat to low so it lazily blips. Partially cover and cook 3 hours, stirring every 20–30 minutes to prevent catching.

• 5

  Step 5: Make the béchamel (silky, rich, fluffy)

  In a large saucepan, melt butter over medium heat. Add flour and whisk continuously for 2 minutes to cook out the raw flour taste (it should look like pale wet sand).

• 6

  Step 6: Preheat and prep your dish (deep-dish)

  Heat oven to **180°C / 350°F (160°C fan)**. Use a deep baking dish about **23 x 33 cm / 9 x 13 in** (or similar). Lightly oil the dish.

• 7

  Step 7: Assemble (thin layers = better structure)

  Spread a thin layer of ragù on the base (this prevents sticking). Add a layer of lasagne sheets. Spread about **1 cup ragù**, then **3/4 cup béchamel**, then a light sprinkle of mozzarella. Repeat for **5–6 layers**, finishing with béchamel on top. Shower with remaining mozzarella and extra Parmigiano.

• 8

  Step 8: Bake until bubbling and bronzed

  Bake **40 minutes**, or until the top is deeply golden with bubbling edges. If it’s browning too fast, loosely cover with foil for the last 10–15 minutes.

• 9

  Step 9: Rest (non-negotiable for clean slices)

  Rest **30–45 minutes** before cutting. This sets the layers so you get that proud, deep-dish slice.

Tips

• **For even more “all-day” flavour:** You can simmer the ragù up to 5–6 hours on very low heat; just add small splashes of water/stock if needed so it doesn’t dry out.
• **Fresh vs dried sheets:** Dried sheets work great; make sure each layer is well-coated with sauce so they hydrate properly. Fresh sheets bake faster and can be layered a little thicker.
• **Make-ahead:** Ragù and béchamel can be made 2 days ahead (chill separately). Assemble cold, then bake (add ~10 minutes to bake time).
• **Freezing:** Freeze baked portions tightly wrapped up to 3 months. Reheat covered at 180°C/350°F until hot through, then uncover to re-crisp the top.
• **To serve:** A simple bitter-leaf salad with olive oil, salt, and a splash of vinegar is the classic Italian counterpoint to rich lasagne.

Nutrition (per serving, estimate)