Go Back
Print

The Best Lasagna in the World

A chef-level recipe with deep ragù, silky béchamel, and perfect layering stability.

Materials

Ragù (meat sauce)

  • 500 g ground beef 80% lean is ideal
  • 200 g Italian sausage optional but highly recommended
  • 2 tbsp olive oil extra virgin, premium if possible
  • 1 large onion 150 g, finely diced
  • 2 medium carrots 120 g, finely diced
  • 2 celery stalks 100 g, finely diced
  • 4 garlic cloves minced
  • 150 ml dry red wine optional but crucial for depth
  • 800 g canned tomatoes
  • Best: San Marzano DOP
  • High-quality Indonesia alternative: Cirio / Mutti peeled tomatoes
  • 2 tbsp tomato paste
  • 1 tsp sugar to balance acidity
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • ½ tsp ground nutmeg
  • Salt and black pepper to taste

Béchamel Sauce

  • 60 g unsalted butter
  • 60 g all-purpose flour
  • 700 ml whole milk
  • ¼ tsp nutmeg
  • ½ tsp salt
  • White pepper to taste
  • Optional luxury upgrade: 40 g grated Parmigiano Reggiano stirred in at the end

Cheese Layer

  • 350 g mozzarella low-moisture
  • Indonesian alternative: Greenfields mozzarella block
  • 150 g Parmigiano Reggiano best or Grana Padano (second best)
  • 250 g ricotta
  • Indonesian substitute: 200 g sour cream + 50 g Greek yogurt excellent replacement
  • 1 egg to bind ricotta
  • Pinch of salt & pepper

Instructions

Step A — Make the Ragù (2 to 2.5 hours)

  • Aromatics base
  • Heat 2 tbsp olive oil in a heavy pot over medium heat.
  • Add onion, carrot, and celery. Cook 8–10 minutes until sweet and soft.
  • Chef tip: properly softened vegetables give natural sweetness—no shortcuts.
  • Add garlic
  • Cook 1 minute until fragrant.
  • Brown the meat
  • Add beef and sausage. Break apart.
  • Cook 10–12 minutes until well-browned (not grey).
  • Browning = the key to deep flavor.
  • Deglaze
  • Pour in red wine. Scrape the bottom of the pot.
  • Reduce liquid for 3–4 minutes.
  • Add tomatoes & seasoning
  • Add canned tomatoes, tomato paste, sugar, herbs, bay leaf, nutmeg, S&P.
  • Slow simmer
  • Reduce to low heat.
  • Simmer uncovered for 2 hours, stirring occasionally.
  • Add 50–100 ml water only if too thick.
  • Goal: dense, rich, spoon-standing ragù.

Step B — Make the Béchamel (15 minutes)

  • Melt butter over medium heat.
  • Add flour and whisk 2 minutes (no browning).
  • Slowly add milk, whisking constantly.
  • Cook 6–7 minutes until thick, smooth, glossy.
  • Season with nutmeg, salt, white pepper.
  • Optional: Stir in 40 g Parmigiano for deeper flavor.

Step C — Prepare Cheese Mixture

  • Mix:
  • Ricotta (or sour cream+yogurt)
  • 1 egg
  • Salt & pepper
  • 30 g Parmigiano
  • Stir until creamy.

Step D — Layer the Lasagna (20 minutes)

  • Preheat oven to 180°C.
  • Base layer
  • Thin spread of ragù. Prevents sticking.
  • Layer 1
  • Lasagna sheets
  • Thick layer ragù
  • Thin drizzle béchamel
  • Dollops of ricotta mixture
  • Sprinkle mozzarella
  • Light Parmigiano
  • Repeat 2–3 more layers.
  • Final top layer
  • Béchamel
  • Mozzarella
  • Parmigiano
  • Press layers lightly with a spatula.

Step E — Baking

  • Cover with foil (not touching cheese).
  • Bake 30 minutes at 180°C.
  • Remove foil.
  • Bake 15–20 minutes more until golden.
  • Optional: Broil 2 minutes for restaurant-style browning.
  • Rest 15 minutes before slicing.
  • The rest sets the structure—do not skip.

Notes

5. Troubleshooting Guide
Problem: Watery lasagna
Ragù wasn’t reduced long enough.
Mozzarella had too much water.
Béchamel too thin.
Pasta sheets not absorbing enough—use no-boil sheets.
Problem: Burnt top
Add foil.
Move tray to lower rack.
Problem: Dry noodles
Not enough béchamel.
Ragù too thick without enough moisture.
Problem: Bland flavor
Brown meat more deeply.
Add salt at each stage.
Choose better canned tomatoes.
Problem: Cheese separation
Do not use fresh mozzarella.
Do not overbake.
Problem: Pale top
End with 1–2 minutes broil.
6. Fine-Dining Presentation
Cut a perfect square using a hot knife (dip in hot water).
Plate on a warm white plate.
Add a spoon of extra ragù or béchamel on the side.
Garnish with:
Micro basil
A thin Parmigiano crisp
A drizzle of high-quality olive oil
Serve with a small salad: rocket + lemon + olive oil.