Classic Lasagna, Elevated With Bold Flavor
There’s nothing like a bubbling tray of beef + cheese lasagna to bring everybody to the table. This version from @chefdwightsmith is built with layers of slow-cooked beef ragu, creamy béchamel sauce, and an abundance of cheese—just the way we like it. It’s soulful, comforting, and surprisingly easy to make, even on a weeknight.
The secret is in the bacon-infused ragu and silky béchamel that add depth and richness to every bite. Whether it’s your next Sunday dinner, family gathering, or just a night when you need a hug in food form, this lasagna will have folks asking for seconds and the recipe.
Ingredients
For the Beef Ragu
- 4–6 strips bacon, diced
- 1 large onion, diced
- 2 stalks celery, diced
- 1–2 carrots, diced
- 3–4 cloves garlic, minced
- 1½ lbs ground beef
- 3–4 cups marinara or tomato sauce
- 1 sprig fresh basil
- ½ tsp dried oregano
- Salt + black pepper, to taste
For the Lasagna
- 9–12 lasagna sheets (fresh or dry, parboiled if needed)
- 2 cups mozzarella, shredded
- ½ cup parmesan, grated
For the Béchamel Sauce
- 4 tbsp butter
- 4 tbsp flour
- 3 cups milk (warm)
- Salt + black pepper, to taste
- Pinch of nutmeg
Steps: How to Make Beef + Cheese Lasagna
1. Render the Bacon
In a large pan, cook diced bacon until crispy. Remove and set aside, leaving the fat in the pan.
2. Sauté the Aromatics
In the same pan, sauté diced onion, celery, and carrot for 6–8 minutes until soft. Add garlic and cook for 1 more minute.
3. Cook the Beef Ragu
Add ground beef, season with salt and pepper, and brown well. Stir in bacon, tomato sauce, basil, and oregano. Simmer on low for 45–60 minutes until rich and thick.
4. Make the Béchamel
In a separate pot, melt butter, whisk in flour for 1–2 minutes, then gradually add warm milk while whisking until smooth. Season with salt, pepper, and nutmeg.
5. Assemble the Lasagna
In a baking dish, layer: beef ragu → lasagna sheets → béchamel → mozzarella + parmesan. Repeat until the dish is full, finishing with a final layer of cheese on top.
6. Finish Uncovered
Remove foil and bake another 15–20 minutes until the top is golden and bubbling.
7. Let It Rest
Rest lasagna for 45–60 minutes before slicing to let layers set properly.
Pro Tips & Suggestions
- Resting time is non-negotiable—cutting too soon = lasagna collapse.
- Add red wine to the ragu for deeper flavor if you have it.
- Use fresh pasta sheets for a more delicate bite (no pre-boiling required).
- Double up and freeze one—this lasagna freezes beautifully for future cravings.
About the Creator
This recipe is by Dwight, the chef and creator behind @chefdwightsmith, known for transforming comfort food staples into refined, flavorful dishes you’ll crave again and again. With his balance of tradition and culinary finesse, Dwight brings warmth and boldness to every recipe—and this lasagna is no exception.
Dwight | @chefdwightsmith