Pasta Fresca Recipe

Fill a large pot with salted water and bring to a rolling boil.

Cook fresh lasagna pasta sheets in batches for 2-3 minutes until pliable but not fully cooked. Remove with tongs and lay flat on a clean towel lined with parchment to dry slightly.

Keep pasta sheets ready for layering, trimming to fit the baking dish as needed.

In a heavy-bottomed Dutch oven, heat olive oil over medium heat.

Add onion, carrot, and celery; sauté until softened and lightly browned, about 8-10 minutes.

Add garlic; cook 1 minute until fragrant.

Increase heat and add ground beef; brown, breaking up meat, until no pink remains.

Pour in red wine; simmer until reduced by half, scraping up browned bits from the bottom.

Stir in crushed tomatoes and tomato paste; add a pinch of salt and pepper, and optional bay leaf.

Simmer the ragù gently, partially covered, for 45-60 minutes, until thick and glossy. Season with pepper to taste.

In a saucepan, melt butter over medium heat.

Whisk in flour to form a pale roux; cook 1-2 minutes to remove raw flour taste.

Gradually whisk in warm milk, ensuring a smooth sauce.

Bring to a gentle simmer and cook until the sauce thickens to coat the back of a spoon.

Season with nutmeg and pepper. Stir in half of the grated Grana Padano into the béchamel or set aside for layering.

Preheat the oven to 180°C (350°F). Grease a baking dish with the butter.

Spread a thin layer of béchamel on the bottom of the dish.

Layer sheets of pasta to cover the base.

Spoon a generous layer of beef ragù over the pasta.

Pour a portion of béchamel over the ragù and sprinkle with a portion of grated Grana Padano.

Repeat layering pasta, ragù, and béchamel until you reach the top, finishing with a final layer of béchamel and cheese (top with the remaining Grana Padano).

Cover with foil and bake for 30-40 minutes, then remove foil and bake 10-15 minutes more until golden and bubbling.

Let the lasagna rest for 15 minutes before slicing and serving.