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Ingredients
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Wagyu Bolognese
Béchamel (White Sauce)
Assembly & Cheese
Method
Wagyu Bolognese
- 1
Sweat vegetables
Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter melts and foams, add the diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic during the last minute and cook until fragrant.
- 2
Brown the wagyu
Increase heat to medium-high. Add ground wagyu to the pot in batches, breaking it up with a wooden spoon. Brown thoroughly until most liquid has evaporated and meat has some caramelized bits, about 8–10 minutes. Do not overcrowd; if necessary, brown in two batches and return to the pot.
- 3
Deglaze and incorporate milk
Pour in the white wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce until nearly gone, about 2–3 minutes. Stir in the whole milk and simmer until milk is mostly absorbed into the meat, about 6–8 minutes. This step softens acidity and enriches the sauce.
- 4
Add tomatoes and simmer
Stir in crushed tomatoes (or passata), tomato paste, thyme, bay leaves, 2 tsp kosher salt and 1 tsp black pepper. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently, stirring occasionally, for 1.5–2 hours to develop deep flavor. If sauce becomes too dry, add a splash (30–60 ml) of water or stock. Taste after 90 minutes and add 1 tsp sugar only if tomatoes taste too acidic.
- 5
Finish bolognese
When sauce is rich and thick, remove from heat. Discard bay leaves. Stir in chopped parsley and adjust seasoning to taste. Keep warm while you prepare béchamel and assemble lasagna. Yield: enough for 9–12 servings of assembled lasagna layers.
Béchamel (White Sauce)
- 6
Warm milk
Place 1 liter whole milk in a small saucepan and warm over low heat until steaming but not boiling. Keep warm while making the roux.
- 7
Make roux
In a separate medium saucepan, melt 70 g unsalted butter over medium heat. Add 70 g all-purpose flour and whisk constantly to form a smooth paste. Cook the roux for 2–3 minutes without browning to cook out raw flour taste.
- 8
Add milk and thicken
Gradually add the warm milk to the roux in a steady stream while whisking vigorously to avoid lumps. Bring to a gentle simmer, whisking, until the sauce thickens to a pourable but coat-the-spoon consistency, about 6–8 minutes. Reduce heat to low.
- 9
Season béchamel
Stir in 1 tsp kosher salt, 1/2 tsp pepper, and 1/4 tsp freshly grated nutmeg. Taste and adjust seasoning. If you prefer a silkier texture, strain béchamel through a fine sieve. Keep warm and cover to prevent a skin forming; if a skin forms, whisk it back in before using.
Assembly & Baking
- 10
Preheat oven and prepare pan
Preheat oven to 180°C (350°F). Lightly butter a 33x23 cm (13x9 in) baking dish or similar lasagna pan. Have cheeses and lasagna sheets ready. If using dried sheets that require boiling, cook them according to package directions until al dente, drain, and lay flat separated with a little oil; if using no-boil sheets, ensure sauce is slightly more fluid to hydrate them during baking.
- 11
Layer lasagna (1st layer)
Spread a thin layer (about 200 ml) of wagyu bolognese on the bottom of the prepared pan to prevent sticking. Add a light layer (about 150–180 ml) of béchamel over the meat. Arrange lasagna sheets in a single layer to cover the base; trim to fit if necessary.
- 12
Layer lasagna (middle layers)
Over the pasta, spread about 300–350 g wagyu bolognese evenly. Spoon dollops (about 100 g total) of ricotta, if using, distributed in small spoonfuls. Pour or spoon béchamel to cover meat (about 200–250 ml). Sprinkle about 40 g grated Parmigiano-Reggiano and a third of the shredded mozzarella. Repeat to create 2–3 layered repeats depending on pan depth (typically 3 pasta layers total). Ensure final middle layer has sauce on top for even cooking.
- 13
Top layer and finishing
Finish with a final layer of pasta sheets. Spread a generous layer of béchamel to cover (about 250–300 ml), then spread remaining wagyu bolognese sparingly if desired (thin top meat layer). Sprinkle remaining 110 g Parmigiano-Reggiano and remaining shredded mozzarella evenly. Dot the surface with 1 tbsp butter to promote browning.
- 14
Bake
Cover the dish tightly with aluminum foil (tin side down) and bake in the preheated oven for 30 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden and bubbly and edges are simmering. If you want a deeper brown top, place under the broiler for 2–3 minutes, watching carefully to avoid burning.
- 15
Rest and serve
Remove lasagna from oven and let rest uncovered for 15–20 minutes to set (this makes slicing cleaner). Garnish with a light sprinkle of additional chopped parsley or Parmigiano, slice into portions, and serve warm.