Ingredients:

  • Tbsp Olive Oil
  • oz Pancetta or Smoked Bacon (diced)
  • lb Ground Beef (80/20)
  • lb Ground Pork or Italian Sausage
  • large Yellow Onion (finely chopped)
  • medium Carrots (finely chopped)
  • medium Celery Stalks (finely chopped)
  • cloves Garlic (minced)
  • cup Dry Red Wine (e.g., Chianti)
  • oz can Crushed Tomatoes (San Marzano preferred)
  • Tbsp Tomato Paste
  • cup Beef or Chicken Stock
  • Bay Leaves
  • tsp Dried Oregano
  • Salt and Freshly Ground Black Pepper: To taste
  • Tbsp Unsalted Butter
  • Tbsp All-Purpose Flour
  • cups Whole Milk (warmed)
  • ¼ tsp Freshly Grated Nutmeg
  • box Lasagna Noodles (or fresh sheets)
  • cups Parmigiano-Reggiano (freshly grated)
  • cups Low-moisture Mozzarella Cheese (shredded)
  • Fresh Basil or Parsley (chopped, for garnish)

Instructions:

  1. Start the Ragu: Brown the pancetta/bacon in a large, heavy-bottomed Dutch oven. Add ground beef and pork/sausage, searing until browned. Drain excess fat.
  2. Sauté the Soffritto: Add onions, carrots, and celery to the pot. Cook gently until softened (about 10 minutes). Stir in garlic and tomato paste; cook for 1 minute until fragrant.
  3. Deglaze and Simmer: Pour in the red wine and scrape up any browned bits. Reduce by half. Add crushed tomatoes, stock, bay leaves, and oregano. Season well. Bring to a simmer, cover loosely, and cook low and slow for a minimum of 90 minutes (2.5 hours is best). Remove bay leaves before assembly.
  4. Prepare the Béchamel Sauce: In a separate saucepan, melt the butter. Whisk in the flour to create a smooth roux and cook for 2 minutes. Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Season with nutmeg, salt, and white pepper.
  5. Prepare the Pasta: If not using oven-ready noodles, boil dried or fresh pasta until al dente. Drain and lay flat on parchment paper to prevent sticking.
  6. Preheat & Prep: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch deep baking dish.
  7. The Assembly: Spread a thin layer of Ragu on the bottom of the dish. Layer pasta sheets, followed by a layer of Ragu, a thin layer of Béchamel, and a sprinkle of Parmesan. Repeat this sequence twice more.
  8. Top Layer: Finish with a final layer of pasta, cover generously with the remaining Béchamel, and sprinkle evenly with Mozzarella and the remaining Parmesan.
  9. Bake: Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until the top is bubbly and golden brown.
  10. Rest (Essential): Let the lasagna rest on the counter for 15-20 minutes before slicing and serving to allow the layers to set.