Description
A rich and satisfying lasagna featuring layers of slow-simmered ragu and creamy béchamel, perfected for home cooks.
Ingredients
Scale
- 900 g (2 lb) ground beef and pork
- 1 medium onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 800 g (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 120 ml (½ cup) dry red wine
- 240 ml (1 cup) beef stock
- 2 bay leaves
- 1 tsp dried oregano
- 1 ½ tsp Diamond Crystal kosher salt
- 60 g (4 tbsp) unsalted butter
- 60 g (½ cup) all-purpose flour
- 900 ml (3 ¾ cups) whole milk
- 225 g (2 cups) whole-milk ricotta cheese
- 60 g (½ cup) grated Parmesan cheese
- 250 g (2 cups) shredded low-moisture mozzarella
- 12 lasagna sheets (no-boil or pre-boiled)
- ¼ tsp nutmeg
- ½ tsp salt
- 1 large egg
- 2 tbsp chopped parsley
- ¼ tsp black pepper
- 1 ½ tsp olive oil
Instructions
- Heat 2 tbsp olive oil in a large sauté pan over medium heat until shimmering. Add onion, carrots, and celery; cook until soft, about 6–8 minutes. Add ground beef and pork, brown for 6–8 minutes until no pink remains. Drain excess fat if needed.
- Add 120 ml dry red wine and simmer for 2–3 minutes. Stir in tomato paste, crushed tomatoes, beef stock, bay leaves, oregano, and kosher salt. Simmer on low, uncovered for 25–30 minutes, stirring often.
- Melt 60 g unsalted butter in a medium saucepan over medium heat. Whisk in flour, cook for 1–2 minutes. Gradually whisk in whole milk, cook until sauce thickens, about 6–8 minutes. Season with nutmeg and salt.
- Combine ricotta, Parmesan, egg, parsley, and black pepper in a bowl until just mixed. Taste and adjust salt.
- Spoon a thin layer of ragu into the baking dish. Layer with lasagna sheets, ragu, béchamel, and ricotta mixture. Repeat for three layers.
- Preheat the oven to 180°C (350°F). Cover loosely with foil and bake for 35 minutes. Remove foil, bake for another 15 minutes until bubbling. Broil for 1–2 minutes for browning. Let rest for 15 minutes before slicing.
Notes
Letting the lasagna rest for 15 minutes helps it set for cleaner slices. Great for make-ahead meals.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 8g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 150mg