Lasagna Al Ragù and Béchamel

  • Preparation 45 MIN
    Cooking 1 H 30 MIN
  • Servings 1
  • Makes 8 servings
  • Freezes
A dish that needs no introduction, lasagna is the definition of home cooking in Italy. It’s made with one of the oldest known pastas (by the same name) and has so many variations it will make your head spin. The dish dates back as far as the Middle Ages to the city of Naples, but the baked version, or lasagna al forno, we’re familiar with—and the one we recreated—hails from Emilia-Romagna. Our lasagna is made with the double punch of a meat ragù and a béchamel sauce, layered between sheets of pasta, Parmesan and mozzarella cheese. It’s unfussy, rustic and ridiculously good—so get ready to serve up seconds.


Ragù Sauce

Béchamel Sauce



Ragù Sauce

  1. In a large pot over medium-high heat, brown the garlic in the oil. Remove from the heat, remove the garlic, and keep the oil in the pot.
  2. In a food processor, finely chop the garlic with the vegetables. Add the mixture back to the pot and soften over high heat. Add the meat and cook, breaking it up with a wooden spoon as it browns. Add the wine and let reduce by half. Add the remaining ingredients and simmer over medium heat for 1 hour. Season with salt and pepper, then set aside.

Béchamel Sauce

  1. Meanwhile, in a pot over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Add the milk and bring to a boil while whisking. Gently simmer for 2 minutes or until the sauce thickens. Season with salt and pepper. Cover and keep warm.


  1. With the rack in the middle position, preheat the oven to 375°F (190°C).
  2. Spread 1 cup (250 ml) of the ragù sauce on the bottom of a 9 x 13-inch (23 x 33 cm) baking dish. Spoon 3/4 cup (180 ml) of the béchamel sauce in dollops overtop. Sprinkle with 1/4 cup (25 g) of the mozzarella and 2 tbsp of the Parmesan. Cover with a layer of lasagna noodles. Repeat with the remaining ingredients, finishing with the mozzarella cheese. Place the dish on a baking sheet.
  3. Bake for 35 minutes. Let rest for 10 minutes before serving. Garnish with fresh herbs, if desired.


Different brands of lasagna noodles will be different sizes, so adjust accordingly to reach 5 layers of pasta.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.