Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 1 cup, 150g)
  • 2 carrots, finely chopped (approx. 1 cup, 150g)
  • 2 celery stalks, finely chopped (approx. 1 cup, 150g)
  • 1 lb ground beef (450g)
  • 1/2 lb ground pork (225g)
  • 1/2 cup dry red wine (120 ml)
  • 1 (28 oz) can crushed tomatoes (794g)
  • 1 (15 oz) can tomato sauce (425g)
  • 2 tbsp tomato paste (30g)
  • 1 tsp dried oregano (2g)
  • 1/2 tsp dried basil (1g)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup beef broth (240 ml)
  • 6 tbsp unsalted butter (85g)
  • 6 tbsp all-purpose flour (45g)
  • 4 cups whole milk (950 ml)
  • 1/4 tsp ground nutmeg (0.5g)
  • Salt and pepper to taste
  • 1 lb fresh or no-boil lasagna noodles (450g)
  • 15 oz ricotta cheese (425g)
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese (50g), plus more for serving
  • 3 cups shredded mozzarella cheese (300g)

Instructions:

  1. Prepare the Bolognese: Sauté vegetables in olive oil. Add ground beef and pork, cook until browned. Drain excess fat. Deglaze with red wine. Stir in tomatoes, tomato sauce, tomato paste, herbs, bay leaf, salt, pepper, and beef broth. Simmer for at least 1.5 hours, or up to 3 hours, stirring occasionally. Remove bay leaf before assembling lasagna.
  2. Make the Béchamel: Melt butter in a saucepan. Whisk in flour until smooth. Gradually whisk in milk, cooking until thickened and smooth. Stir in nutmeg, salt, and pepper.
  3. Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, egg, and Parmesan cheese.
  4. Assemble the Lasagna: Spread a thin layer of Bolognese sauce in the baking dish. Top with a layer of lasagna noodles. Spread ricotta mixture over the noodles. Drizzle with béchamel sauce. Sprinkle with mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of Bolognese sauce, béchamel, and mozzarella.
  5. Bake the Lasagna: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15-30 minutes, or until golden brown and bubbly.
  6. Rest Before Serving: Let the lasagna rest for at least 15 minutes before cutting and serving.