Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Ground Beef (80/20 preferred)
  • 1 lb Ground Pork or Italian Sausage (casing removed)
  • 1 cup Dry Red Wine (e.g., Chianti or Merlot)
  • 1 (28 oz / 794g) can Crushed Tomatoes (San Marzano preferred)
  • 2 Tbsp Tomato Paste
  • 1 cup Beef or Chicken Stock
  • 2 Bay Leaves
  • 1 tsp Dried Oregano
  • Salt and Freshly Ground Black Pepper: To taste
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 4 cups Whole Milk (warmed slightly)
  • 1/4 tsp Nutmeg, freshly grated
  • 1 box (approx. 12–15 sheets) Lasagna Noodles (oven-ready or traditional)
  • 1 1/2 cups Freshly Grated Parmesan Cheese
  • 2 cups Low-Moisture Whole Milk Mozzarella Cheese, shredded
  • Fresh Basil or Parsley, for garnish

Instructions:

  1. Phase 1: Ragu Preparation. Heat olive oil in a Dutch oven. Add diced onion, carrots, and celery (soffritto). Cook gently over medium-low heat until soft and translucent (about 8–10 minutes). Stir in garlic for the last minute.
  2. Increase heat to medium. Add ground beef and pork. Cook until deeply browned, breaking up the meat. Drain off any excess fat.
  3. Stir in tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom, and let the wine reduce by half (about 5 minutes).
  4. Add crushed tomatoes, stock, bay leaves, and oregano. Season well with salt and pepper. Bring to a simmer, then cover loosely and cook on the lowest setting for a minimum of 1.5 hours (ideally 2.5 - 3 hours). Remove bay leaves before assembly.
  5. Phase 2: Béchamel Sauce. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to form a roux.
  6. Gradually whisk in the warmed milk, pouring slowly to prevent lumps. Continue whisking constantly as the sauce thickens. Bring to a gentle boil, reduce heat, and simmer for 2 minutes until thick enough to coat a spoon. Remove from heat and stir in nutmeg, salt, and white pepper.
  7. Phase 3: Assembly & Baking. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  8. If using traditional noodles, cook them al dente, drain, and lay them flat on oiled parchment paper to prevent sticking. Skip this step if using no-boil noodles.
  9. Begin layering: Start with a thin layer of Ragu on the bottom, followed by pasta sheets, 1/3 of the remaining Ragu, 1/3 of the Béchamel Sauce, and 1/3 of the Parmesan cheese. Repeat this sequence twice more.
  10. For the final layer, top with remaining pasta, the last of the Béchamel, and then generously cover with all the shredded Mozzarella and remaining Parmesan.
  11. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes until the cheese is golden brown and bubbling.
  12. Crucially, let the lasagna rest on the counter for at least 15 minutes before slicing and serving. Garnish with fresh herbs.