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Ingredients
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Veal Ragù
Fonduta
Red Wine Reduction
Lasagna Assembly
Method
Veal Ragù
- 1
Prepare the Base
In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened (about 5-7 minutes).
- 2
- 3
- 4
Add Tomatoes and Season
Stir in the crushed tomatoes, bay leaf, salt, and black pepper. Reduce the heat to low, cover, and let it simmer for 30-40 minutes.
Fonduta
- 5
- 6
Add Milk
Gradually whisk in the whole milk, ensuring there are no lumps. Continue to cook until the mixture thickens (about 5 minutes).
- 7
Incorporate Cheese
Remove from heat and stir in the grated Parmigiano-Reggiano cheese, nutmeg, and salt until smooth.
Red Wine Reduction
- 8
Sauté Shallots
In a small saucepan, melt the butter over medium heat. Add the finely chopped shallot and sauté until translucent (about 3 minutes).
- 9
Add Wine and Reduce
Pour in the red wine and sprinkle with salt. Bring to a boil, then reduce heat to low and simmer until reduced to about half (about 15 minutes).
Lasagna Assembly
- 10
Layer the Lasagna
In a baking dish, spread a layer of veal ragù, followed by a layer of lasagna sheets, then a layer of fonduta. Repeat the layers, finishing with a layer of fonduta on top.
- 11
Bake
Preheat the oven to 180°C (350°F) and bake the lasagna for 30-35 minutes until bubbly and golden on top.
- 12
Serve
Let the lasagna cool for a few minutes before slicing. Drizzle with the red wine reduction and garnish with fresh basil leaves before serving.
