Ingredients:

  • 3 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery stalks, finely diced
  • 1 lb Ground Beef (80/20 mix)
  • 1 lb Ground Italian Sausage (casings removed)
  • 1 cup Dry Red Wine (e.g., Chianti)
  • 28 oz can Crushed Tomatoes (San Marzano preferred)
  • 2 Tbsp Tomato Paste
  • 1 cup Beef or Chicken Stock (Low sodium)
  • 1/4 cup Fresh Basil, chopped
  • Salt and Black Pepper, to taste
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, warmed
  • Pinch (about 1/4 tsp) Freshly Grated Nutmeg
  • Salt and White Pepper, to taste
  • 12-15 Lasagna Noodles (Oven-ready or dried/boiled)
  • 15 oz container Whole Milk Ricotta Cheese
  • 1 large Egg
  • 1 cup Freshly Grated Parmesan Cheese
  • 2 cups Mozzarella Cheese, shredded (low-moisture)
  • Salt and Pepper, for ricotta mix

Instructions:

  1. Prepare the Ragu: Sauté the soffritto (onion, carrot, celery) in olive oil until soft. Add ground meats; brown well, breaking up clumps. Drain excess fat if necessary.
  2. Deglaze the pot with red wine (if using); simmer until reduced by half. Stir in tomato paste, then add crushed tomatoes and stock. Season. Simmer gently, uncovered, for at least 45 minutes. Stir in basil near the end.
  3. Prepare the Cheese Mix: In a medium bowl, combine ricotta, the single egg, half of the Parmesan cheese, salt, and pepper. Mix well.
  4. Prepare the Béchamel: Melt butter in a medium saucepan over medium heat. Whisk in the flour for 2 minutes to form a roux. Gradually whisk in the warm milk, ensuring no lumps form.
  5. Bring the béchamel to a simmer, whisking constantly, until it coats the back of a spoon. Season with salt, white pepper, and nutmeg.
  6. Cook Noodles (If necessary): If using dried lasagna sheets that aren't oven-ready, boil them according to package directions until al dente. Drain and lay flat on parchment paper.
  7. Assembly: Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish. Spread a thin layer of ragu across the bottom.
  8. Layer 2: Lay down lasagna noodles. Layer 3: Spread half of the ricotta mixture evenly. Layer 4: Spoon one-third of the remaining ragu over the ricotta. Layer 5: Drizzle generously with béchamel and scatter one-third of the mozzarella.
  9. Repeat the layering process once more (Noodles, Ricotta, Ragu, Béchamel, Mozzarella). Top with the final layer of noodles, the remaining béchamel, the rest of the mozzarella, and the remaining Parmesan.
  10. Bake and Rest: Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 5-10 minutes until golden brown. Let the lasagna rest for 15-20 minutes before slicing and serving.