Lasagna della Festa (Holiday Lasagne with Meat Ragù and Béchamel)
Why this recipe works
- Deep ragù flavour: A slow simmer with sausage, beef, wine and passata creates a thick, savoury sauce that can stand up to the pasta and dairy-rich layers.
- Creamy, sliceable layers: Béchamel adds moisture and softness between the pasta sheets, while Parmesan and mozzarella give the finished bake a rich, melting structure.
- Built for sharing: The layered baking-dish format makes this lasagne practical for holidays, family dinners and make-ahead entertaining.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the lasagne stand for the full resting time so the béchamel, ragù and melted cheese settle into clean, sturdy portions.
- Most of the time is hands-off: The active work is mainly chopping, sauce-making and assembly; the longer timing comes from simmering the ragù and baking the finished dish.
Make-ahead tips
- Make the ragù ahead: The meat sauce can be cooked in advance and refrigerated, which makes assembly much easier on the day you plan to bake.
- Freeze cooked portions: Cool the lasagne completely, wrap portions well and freeze; defrost overnight in the fridge before reheating.
- Reheat gently: Reheat covered in a 180°C (355°F) oven until piping hot all the way through, uncovering near the end if the top needs refreshing.
Ingredient notes
- Use both sausage and beef: Pork sausage brings seasoning and richness, while minced beef adds body, giving the ragù a fuller flavour than either meat alone.
- Choose good passata: A smooth, well-balanced passata helps the ragù reduce into a rich sauce without becoming watery or harsh.
- Whole milk suits béchamel: Whole milk gives the sauce enough body and creaminess to coat the pasta layers without needing extra enrichment.
Common mistakes
- Do not leave the ragù too loose: The sauce should reduce until thick and rich; a watery ragù can make the layers slide and the finished lasagne difficult to slice.
- Watch the topping: If the cheese browns before the centre is fully hot, loosely cover the dish for the final part of baking.
- Avoid cutting too soon: Slicing straight from the oven can cause the layers to collapse; a short rest gives a much neater result.
Equipment you'll need
Ingredients
Ragù
Béchamel and assembly
Instructions
- Heat the olive oil in a large pot over medium heat. Finely chop the onion, celery and carrot, then cook with the 20 g butter for 10 to 12 minutes until soft and sweet, not browned.
- Squeeze the pork sausage meat from its skins into the pot and break it up with a wooden spoon. Add the minced beef and cook for 8 to 10 minutes until the meat loses its raw colour and any liquid has evaporated.
- Pour in the red wine and simmer for 3 to 5 minutes until reduced by about half. Stir in the tomato passata, bring to a gentle simmer, then cook uncovered for 60 minutes, stirring occasionally, until thick and rich.
- While the ragù simmers, make the béchamel. Melt the 60 g butter in a saucepan over medium heat, stir in the flour, and cook for 2 minutes until it smells biscuity.
- Gradually whisk in the milk until smooth, then cook, whisking often, for 8 to 10 minutes until thick enough to coat the back of a spoon. Take off the heat and whisk in half the Parmesan.
- Heat the oven to 190°C (375°F). Tear or slice the mozzarella into small pieces, then set aside.
- Spread a thin layer of ragù in the base of a baking dish. Add a layer of lasagna noodles, then spoon over more ragù, a drizzle of béchamel, a scattering of mozzarella, and a little of the remaining Parmesan; repeat for 3 to 4 layers, finishing with béchamel, mozzarella and Parmesan on top.
- Bake for 35 to 40 minutes until bubbling at the edges and deeply golden on top. If it browns too quickly, loosely cover the top for the final 10 minutes.
- Rest the lasagne for 15 minutes before slicing so the layers set. Serve hot.
Recipe notes
Tips
- For neat slices, let the lasagne rest the full 15 minutes, then cut with a sharp knife and lift portions with a spatula.
- If you are serving vulnerable groups, make sure the lasagne is piping hot all the way through before serving.
Substitutions
- Replace Dry Red Wine with the same amount of water for an alcohol-free ragù, and simmer a little longer to concentrate the flavour.
- Replace Mozzarella with the same amount of Parmesan for a sharper, drier finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate for up to 3 days. Freeze portions well wrapped for up to 2 months; defrost overnight in the fridge and reheat in a 180°C (355°F) oven until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 40min (55min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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