Classic Italian Lasagna with Béchamel and Meat Ragu
Ingredients:
For the Meat Ragu:
2 tbsp olive oil
1 medium onion, diced
2 medium carrots, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
1 lb ground beef
1/2 lb ground pork
1 cup dry red wine
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and black pepper to taste
For the Béchamel Sauce:
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk, warmed
1/4 tsp nutmeg (optional)
Salt and black pepper to taste
For Assembly:
12 lasagna sheets (no-boil or fresh)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions:
Prepare the Meat Ragu:
Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
Add garlic and cook for 30 seconds. Stir in ground beef and pork, breaking it into small pieces. Cook until browned.
Deglaze with red wine, scraping up browned bits. Simmer until wine reduces by half.
Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer on low for 45–60 minutes, stirring occasionally.
Make the Béchamel Sauce:
Melt butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in warm milk, ensuring no lumps. Cook until the sauce thickens, about 5 minutes.
Season with nutmeg, salt, and pepper. Set aside.
Assemble the Lasagna:
Preheat oven to 375°F (190°C).
Spread a thin layer of meat ragu in a baking dish. Place a layer of lasagna sheets over it.
Add a layer of ragu, then a layer of béchamel, and sprinkle with mozzarella. Repeat layers, ending with béchamel on top. Sprinkle with Parmesan cheese.
Bake:
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until golden and bubbly.
Serve:
Let the lasagna rest for 10–15 minutes before slicing. Serve on a dark rustic plate for an elegant presentation.
Enjoy this classic, comforting Italian lasagna! 🍝✨