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Tuscan Lasagna

Tuscan lasagna features layered pasta baked with a rich beef ragu, delicate fennel, aromatic garlic, and herbs, topped with a creamy béchamel sauce. The dish has a hearty, meaty filling combined with a silky, golden-brown crust that bubbles in the oven, resulting in a visually appealing, multi-textured casserole with tender layers.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: Tuscan
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 4 cloves garlic, minced
  • 1 fennel bulb fennel, sliced
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon dried thyme
  • 1 pinch nutmeg for béchamel
  • 1/4 cup rind of Parmesan cheese optional, for flavor in béchamel
  • 3 cups whole milk for béchamel
  • 4 tablespoons unsalted butter for béchamel
  • 1/4 cup all-purpose flour for béchamel
  • 12 oz lasagna noodles regular or no-boil
  • 1 cup grated Parmesan cheese
  • 1 cup mozzarella cheese, shredded

Equipment

  • Large skillet
  • Saucepan
  • Baking Dish
  • Whisk
  • Ladle
  • Pasta cooker

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned and cooked through, about 8 minutes. Remove excess fat if necessary.
  2. Add minced garlic and sliced fennel to the skillet. Sauté until fragrant and fennel softens, about 5 minutes. The mixture should smell aromatic and the fennel should be slightly translucent.
  3. Pour in crushed tomatoes and stir in dried thyme. Lower the heat and let the ragu simmer uncovered for 30-40 minutes until thickened, stirring occasionally. The sauce will become rich and fragrant, with a deep red color.
  4. Meanwhile, prepare the béchamel sauce. Melt butter in a saucepan over medium heat. Add flour and whisk constantly for about 2 minutes until a golden roux forms and smells slightly nutty.
  5. Gradually pour in the milk while whisking to avoid lumps. Continue whisking until the sauce thickens and becomes smooth, about 8 minutes. Stir in nutmeg, Parmesan rind, and half of the grated Parmesan and mozzarella cheeses. Remove from heat once creamy and flavorful.
  6. Cook the lasagna noodles in boiling salted water until al dente as per package instructions. Drain and set aside on a clean towel.
  7. Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel at the bottom of your baking dish. Add a layer of noodles, followed by a generous spread of beef ragu, and sprinkle with Parmesan and mozzarella.
  8. Repeat the layering process—noodles, ragu, béchamel, cheeses—until all ingredients are used, finishing with a top layer of béchamel and a sprinkle of cheese for a golden, bubbly crust.
  9. Bake the lasagna uncovered in the preheated oven for 40-45 minutes, until bubbling and golden on top. Let it rest for 10 minutes before serving to set the layers.
  10. Slice into portions and serve hot, allowing the rich flavors and textures to shine through with every bite.

Notes

For an even richer flavor, add a splash of red wine to the ragu during simmering. Use fresh herbs if available for a more vibrant taste. Resting the lasagna before slicing helps it hold its shape.