Name: Italian Lasagna with Honey Garlic Béchamel
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 10
Cuisine: Italian
Ingredients: 2.2 lbs ground beef (medium or lean); 3.5 oz pancetta or thick-cut bacon; finely diced; 2 ribs celery; finely chopped; 2 medium carrots; grated; 1 large white onion; finely diced; 3 garlic cloves; minced; 2 Tbsp tomato paste; 1 cup dry red wine; 2 cups tomato passata (pureed tomatoes); 2 cups beef stock; 2 bay leaves; 1 small bunch fresh basil; chopped (about 1 oz); 1 small bunch fresh parsley; chopped (about 1 oz); 1 tsp dried oregano; 1½ tsp sugar (or to taste); salt and black pepper; olive oil as needed; 4 Tbsp unsalted butter; 5 Tbsp all-purpose flour; 4 cups whole milk; at room temperature; 1 head garlic; 2–3 Tbsp honey

If you’ve ever wanted to make Italian lasagna that actually stands out, this is the one to try. The secret is in the details: smoky bacon in the ragu, a creamy béchamel with roasted garlic and just a touch of honey, and plenty of melty mozzarella for that perfect finish. I picked up the honey-in-béchamel idea in a small Italian town, and it completely changed how I think about this classic dish.

It’s the kind of recipe that takes a little extra time, but you can taste the difference in every bite. Serve it for Sunday dinner or a special occasion, and don’t be surprised if people ask for the recipe before they’ve even finished their plate.

Ingredients

For the Ragu

2.2 lbs (1 kg) ground beef (medium or lean)
3.5 oz (100 g) pancetta or thick-cut bacon, finely diced
2 ribs celery, finely chopped
2 medium carrots, grated
1 large white onion, finely diced
3 garlic cloves, minced
2 Tbsp tomato paste
1 cup (250 ml) dry red wine
2 cups (500 ml) tomato passata (pureed tomatoes)
2 cups (500 ml) beef stock
2 bay leaves
1 small bunch fresh basil, chopped (about 1 oz / 30 g)
1 small bunch fresh parsley, chopped (about 1 oz / 30 g)
1 tsp dried oregano
Salt & black pepper, to taste
Olive oil, as needed

For the Honey Garlic Béchamel

4 Tbsp (2 oz / 60 g) unsalted butter
5 Tbsp (2 oz / 60 g) all-purpose flour
4 cups (1 liter) whole milk, at room temperature
1 head roasted garlic (or 1 tsp garlic powder)
2–3 Tbsp honey (mild variety works best)
1 cup (3 oz / 80 g) freshly grated Parmesan
½ tsp freshly grated nutmeg
2 egg-yolks
Salt & white pepper, to taste

For Assembly

12 oz (350 g) fresh lasagna sheets (or dried, cooked until al dente)
2 cups (7 oz / 200 g) mozzarella balls (bocconcini), halved or torn
½ cup (1½ oz / 40 g) freshly grated Parmesan

Instructions

1. Make the Ragu

Cook the Bacon:
Heat a little olive oil in a large pot over medium heat. Add the pancetta or bacon and cook, stirring often, until the fat renders and the bacon is just starting to get crisp around the edges.
Add the Onion:
Add the finely diced onion right into the pot with the bacon. Sauté for a few minutes, letting the onion soften and pick up all that flavor.
Add the Carrots and Celery:
Stir in the grated carrots and chopped celery. Cook everything together for about 5 minutes, until the vegetables are softened and starting to caramelize a bit.
Brown the Beef:
Add the ground beef directly into the pot. Season with salt and pepper. Break it up as it cooks and let it brown, making sure everything is well combined.
Add Garlic and Tomato Paste:
Stir in the minced garlic and cook for 1 minute. Add the tomato paste and cook for another 2 minutes, stirring so it deepens in color and flavor.
Deglaze with Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes until the wine reduces by about half.
Simmer the Sauce:
Add the tomato passata, beef stock, bay leaves, oregano, half the basil and parsley, and a little more salt and pepper if needed. Stir to combine and bring everything to a gentle simmer.
Cook Low and Slow:
Cover and let the ragu cook on low heat for one and a half hours, stirring occasionally.
Thicken and Finish:
Uncover for the last 20–30 minutes so the sauce can thicken. Stir in the remaining basil and parsley. Taste and adjust seasoning as you like.
Remove the bay leaves and let the ragu rest for about 20 minutes before assembling your lasagna.

2. Make the Honey Garlic Béchamel

Roast the Garlic:
Preheat oven to 350°F (180°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized. Squeeze out the cloves and mash into a paste.
Prepare the Roux:
In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1–2 minutes, until it smells slightly nutty.
Add Milk Gradually:
Slowly pour in the milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook, stirring frequently, until the sauce thickens (about 7–10 minutes).
Finish the Sauce:
Remove from heat. Whisk in the roasted garlic paste, honey, Parmesan, nutmeg, salt, white pepper and egg yolks until smooth and creamy.

3. Assemble and Bake the Lasagna

Preheat the Oven:
Preheat your oven to 350°F (180°C) and lightly grease a 9×13 inch (22×30 cm) baking dish.
Layer the Lasagna:
- Spread a thin layer of ragu over the bottom of the dish.
- Add a layer of lasagna sheets.
- Spoon over a layer of honey garlic béchamel.
- Add another layer of lasagna sheets.
- Spread more ragu, then top with mozzarella balls and a sprinkle of Parmesan, plus some extra parsley and basil if you like.
- Repeat the layers until you run out of ingredients, finishing with a layer of pasta, the rest of the béchamel, mozzarella, and a generous amount of Parmesan on top.
Bake:
Cover the lasagna with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for another 15–20 minutes, until the top is golden and bubbling.
Rest and Serve:
Remove from the oven and let the lasagna rest for about 20 minutes before slicing. This helps it set and makes for cleaner slices. Garnish with extra basil or parsley if desired.

If this lasagna made your mouth water, why not save it for later or share it with friends? Just pin the image below to your Pinterest board so you can always find it when you’re craving something extra special. Spread the love—good recipes are meant to be shared!