Ingredients:

  • 1 lb lean ground beef
  • 0.5 lb ground pork
  • 1 large yellow onion, finely minced
  • 2 carrots, finely minced
  • 2 celery stalks, finely minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp tomato paste
  • 0.5 cup dry white wine
  • 1 cup whole milk (for ragù)
  • 28 oz crushed San Marzano tomatoes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp ground nutmeg
  • 4 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cups whole milk (for béchamel)
  • 1 lb dried lasagna sheets
  • 2 cups freshly grated Parmigiano-Reggiano cheese

Instructions:

  1. Sauté the minced onion, carrot, and celery in olive oil over medium heat for 8 minutes until soft. Add the ground beef and pork, browning thoroughly until a crust forms on the bottom of the pot.
  2. Stir in tomato paste and cook for 2 minutes. Deglaze the pan with wine. Once evaporated, add 1 cup of milk and simmer until absorbed. Stir in crushed tomatoes, salt, pepper, and nutmeg. Simmer on low for 45 minutes.
  3. In a separate saucepan, melt butter and whisk in flour. Cook for 2 minutes without browning. Gradually whisk in 4 cups of warm milk until thickened. Season with salt and nutmeg to finish the béchamel.
  4. Spread a thin layer of ragù in a 9x13 inch baking pan. Layer pasta sheets, ragù, béchamel, and Parmigiano-Reggiano. Repeat for 4-5 layers, finishing with a generous layer of béchamel and cheese.
  5. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 15-20 minutes until the top is bubbling and golden brown.
  6. Remove from oven and let the lasagna rest for 20 minutes before slicing to allow the layers to set.