Ingredients:

  • 3 tbsp Extra Virgin Olive Oil
  • 1 lb Ground Beef (80/20)
  • 1/2 lb Ground Pork
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 2 medium Celery stalks, finely diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste (double concentrated)
  • 1 cup Dry Red Wine (e.g., Merlot or Shiraz)
  • 2 x 28 oz cans Crushed Tomatoes (San Marzano)
  • 1 cup Chicken or Beef Stock (low sodium)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 Bay Leaves
  • Salt and Black Pepper, To taste
  • 4 tbsp Unsalted Butter
  • 4 tbsp All-Purpose Flour
  • 4 cups Whole Milk, warmed
  • 1/2 tsp Freshly Grated Nutmeg
  • Salt and White Pepper, To taste
  • 2 lbs Whole Milk Ricotta Cheese (drained)
  • 1 cup Freshly Grated Parmesan Cheese (plus extra for topping)
  • 2 Large Eggs
  • 1/4 cup Fresh Parsley, chopped
  • 12–15 sheets Lasagna Sheets (oven-ready or fresh)
  • 2 cups Low-Moisture Mozzarella, shredded
  • 1/4 cup Parmesan Cheese, grated (for the top crust)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Brown the ground beef and pork completely, breaking them up. Drain off most excess fat, then return the meat to the pot.
  2. Reduce heat to medium. Add diced onion, carrot, and celery (the soffritto). Sauté until softened and the onions are translucent (about 8–10 minutes).
  3. Stir in the minced garlic and tomato paste. Cook, stirring constantly, for 2 minutes until the paste darkens slightly.
  4. Pour in the red wine, scraping up any browned bits. Let the wine bubble and reduce by half (about 5 minutes).
  5. Add crushed tomatoes, stock, oregano, basil, bay leaves, salt, and pepper. Bring to a low simmer, then reduce heat to the absolute lowest setting. Cover loosely and cook for a minimum of 3 hours, stirring every 30 minutes. Remove the bay leaves and let the Ragu cool slightly before assembly.
  6. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth paste (the Roux). Cook for 1–2 minutes.
  7. Gradually whisk in the warmed milk until smooth. Bring the sauce to a gentle simmer, whisking constantly until it thickens sufficiently to coat the back of a spoon (about 5 minutes). Season with salt, white pepper, and nutmeg.
  8. In a large bowl, combine the drained ricotta, 1 cup of Parmesan, chopped parsley, and the two eggs. Mix well. Gently fold about three-quarters (3/4) of the prepared Béchamel sauce into the ricotta mixture until smooth and creamy. Reserve the remaining Béchamel for the top layer.
  9. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Spoon a thin, even layer of the Ragu across the bottom of the dish to prevent the pasta from sticking.
  10. Establish the layering sequence (repeat 3 times): Lay 3–4 lasagna sheets, spread one-third (1/3) of the Ricotta-Béchamel blend, and spoon one-third (1/3) of the Ragu mixture evenly over the cheese.
  11. Lay the final layer of pasta sheets. Spoon the remaining reserved Béchamel sauce evenly over the pasta. Sprinkle generously with the shredded mozzarella and the final 1/4 cup of Parmesan.
  12. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbling and golden brown.
  13. Remove the lasagna from the oven and let it stand undisturbed on a wire rack for 15–20 minutes. This is crucial for setting the layers, ensuring clean slices.