Beef Lasagna: A Slow-Simmered Italian Classic with Béchamel & Fresh Pasta

Rich, meaty, and layered with velvety béchamel, fresh egg pasta, and a trio of cheeses—this traditional Italian-style beef lasagna is comfort food elevated. With grass-fed veal and pork, slow-cooked soffritto, red wine, and homemade passata, every bite delivers deep, savory flavor. Topped with melted mozzarella, provolone, and sharp pecorino, it’s baked to golden perfection and served with love.

Why You’ll Love This Recipe

This isn’t just another lasagna—it’s nonna-approved soul in a baking dish. Inspired by Southern Italian Sunday suppers, this version skips the ricotta for a luxurious béchamel sauce, layers in two meats for depth, and uses fresh egg pasta sheets that melt into the sauce as they bake. The result? Tender, silky layers without the graininess some ricotta-based versions can have.

Perfect for:

• Holiday dinners and family gatherings
• Make-ahead meals (it tastes better the next day!)
• Impressing guests or celebrating special moments
• Fans of authentic Italian cooking

Ingredients

For the Meat Sauce (Ragù)

• 500g (17.6 oz) organic grass-fed ground veal
• 500g (17.6 oz) organic grass-fed ground pork
• 1 carrot, finely diced (~½ cup)
• 1 celery stalk, finely diced (~½ cup)
• ½ large brown onion, finely diced (~¾ cup)
• 2 bottles (1.5L total) Italian passata (homemade or high-quality organic)
• 1 glass (~150ml) dry red wine (e.g., Chianti or Sangiovese)
• Salt and freshly ground black pepper, to taste
• 2–3 tbsp extra virgin olive oil (EVOO)

For the Béchamel Sauce

• 25g (½ tbsp / 0.88oz) unsalted butter
• 25g (¼ cup / 0.88oz) all-purpose flour
• 250ml (1 cup / 8.45fl oz) whole milk, warmed
• Pinch of salt
• Tiny sprinkle of freshly grated nutmeg (essential for authenticity)

For Assembly

• Fresh egg lasagna pasta sheets (about 12–15, depending on pan size)
• 150g (5.3 oz) buffalo mozzarella or fior di latte, sliced or torn
• 100g (3.5 oz) provolone cheese, thinly sliced or cubed
• 100g (3.5 oz) grated pecorino Romano or Parmigiano-Reggiano
• Butter or EVOO, for greasing pan

Step-by-Step Instructions

1. Make the Soffritto Base

In a large heavy-bottomed pot over medium-low heat:

• Heat 2–3 tbsp EVOO.
• Add diced carrot, celery, and onion.
• Cook 8–10 minutes, stirring occasionally, until soft and sweet but not browned.

2. Brown the Meats

• Increase heat to medium-high.
• Add ground veal and pork. Break apart with a wooden spoon.
• Cook 6–8 minutes, until no pink remains and lightly browned.

3. Deglaze with Wine

• Pour in red wine. Stir well, scraping up any browned bits from the bottom.
• Simmer 5–7 minutes, uncovered, until wine has fully evaporated.

4. Simmer the Ragù

• Stir in 1½ bottles of passata.
• Season lightly with salt and pepper.
• Bring to a gentle simmer, then cover and reduce heat to low.
• Cook 1 hour, stirring occasionally.

After 1 hour:

• Remove lid. If too thick, add 1 glass of water (or more as needed).
• Continue cooking uncovered for another hour, stirring every 20 mins, until rich, dark, and jammy.

Set aside to cool slightly while making béchamel.

5. Make the Béchamel Sauce

In a small saucepan over low heat:

• Melt butter.
• Whisk in flour and cook 1–2 minutes, stirring constantly, until pale blonde (a roux).
• Gradually whisk in warm milk, a little at a time, until smooth.
• Cook 5–7 minutes, whisking often, until thickened and creamy.
• Off heat, stir in a pinch of salt and nutmeg.

6. Preheat Oven & Prep Pan

• Preheat oven to 180°C (350°F), fan-forced if using.
• Lightly grease a 9×13-inch (23×33cm) baking dish with butter or EVOO.

7. Assemble the Lasagna

Layer in this order:

1. Bottom layer: Spread a thin layer of meat sauce across the base (prevents sticking).
2. Pasta: Arrange fresh lasagna sheets in a single layer, slightly overlapping. Trim if needed.
3. Sauce: Spoon on meat ragù, spreading gently.
4. Cheese: Sprinkle with pecorino/parmigiano, then scatter provolone and mozzarella.
5. Béchamel: Drizzle with béchamel—just enough to moisten (~2–3 tbsp per layer).

Repeat layers 5–6 times, ending with:

• Final pasta layer
• Meat sauce (spread edge-to-edge)
• Generous sprinkle of grated pecorino/parmigiano

8. Bake Covered, Then Uncovered

• Cover tightly with aluminum foil (tented slightly to avoid cheese sticking).
• Bake 20 minutes.
• Remove foil and bake 10–15 minutes more, until top is golden and bubbling.

9. Rest & Serve

• Let rest 10–15 minutes before slicing—this helps hold shape.
• Cut with a sharp knife and serve warm.

Pair with:

• A crisp green salad with lemon vinaigrette
• Garlic bread or focaccia
• A glass of red wine from the bottle you cooked with

You Must Know

• Use fresh egg pasta —it softens beautifully during baking. No-boil dry noodles work in a pinch, but fresh is best.
• Slow-cook the sauce —this is where flavor lives. Don’t skip the 2-hour simmer.
• Nutmeg in béchamel is non-negotiable —it adds warmth and depth.
• Tastes better the next day! Flavors meld overnight.
• Freezer-friendly —cool completely and freeze before or after baking.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat in oven at 350°F for 15–20 minutes (best texture). Microwave works but may soften edges.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style right in the pan.
• Great for potlucks—bring the whole dish!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Southern Italy—especially Campania and Naples—this style of lasagna honors the art of slow cooking and seasonal ingredients. Found at weddings, holidays, and Sunday tables alike, it celebrates how patience, quality meat, and handmade touches turn simple layers into something sacred.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger pan or make two.
• Want more spice? Add red pepper flakes to the soffritto.
• Make ahead: Assemble unbaked lasagna and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use store-bought sauce?
A: Yes—but simmer it longer to thicken and enhance flavor.

Q: Why did my béchamel break?
A: Likely too much heat or cold milk. Keep heat low and warm milk first.

Q: Is this gluten-free?
A: Only if using GF pasta and verifying all ingredients.

Q: Can I make it in a slow cooker?
A: Absolutely! Cook sauce on LOW 6–8 hours. Assemble and bake as directed.

Q: Can I air fry individual portions?
A: Yes! Air fry at 375°F for 8–10 mins, covering with foil if browning too fast.

Allergy Information

Contains: dairy (milk, butter, cheese), eggs (in pasta and béchamel), wheat.
Gluten-free option: Use certified GF pasta.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cheeses and passata.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

• Calories: 680
• Fat: 38g
• Saturated Fat: 16g
• Carbohydrates: 42g
• Fiber: 3g
• Sugar: 8g
• Protein: 38g
• Sodium: 780mg

This lasagna doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with meat, mastery, and someone who says, “Let’s make it together.”