Lasagna Recipe

Prepare the soffritto and brown the meat

Heat olive oil and 1 tbsp butter in a wide heavy-bottomed saucepan over medium heat. Add chopped onion, carrot and celery and sweat, stirring occasionally, until softened and translucent, about 8–10 minutes. Add minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, add the ground beef and veal in batches so they sear rather than steam. Break up the meat with a spoon and cook until browned and most of the moisture has evaporated, about 8–10 minutes.

Deglaze and simmer

Stir in the tomato paste and cook 1–2 minutes to caramelize. Pour in the red wine, scraping up browned bits from the pan, and reduce by half, about 3–5 minutes. Add the crushed tomatoes, warmed milk, stock, oregano, bay leaf, chopped basil, salt and pepper. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer gently, stirring occasionally, for 60–75 minutes to concentrate flavors. If the ragù becomes too thick, add a splash of stock or water.

Finish ragù

Taste and adjust seasoning. Remove the bay leaf. The finished ragù should be thick, rich and slightly saucy (not dry). Keep warm while you make the béchamel or cool and refrigerate for later use.

Make roux

In a medium saucepan, melt 60 g butter over medium heat. Add the flour and whisk constantly for 1.5–2 minutes to cook off the raw flour taste without letting it brown.

Add milk and season

Gradually pour warmed milk into the roux in a thin stream while whisking constantly to prevent lumps. Continue whisking over medium heat until the sauce thickens and coats the back of a spoon, about 6–8 minutes. Reduce heat to low, season with salt, pepper and a pinch of freshly grated nutmeg. Remove from heat. If too thick, whisk in a little extra warm milk or stock to reach a pourable but substantial consistency.

Preheat and prepare dish

Preheat oven to 190°C (375°F). Butter a 23 x 33 cm (9 x 13 in) baking dish with the reserved 10 g butter. Have shredded mozzarella and grated Parmigiano-Reggiano ready.

Layer the lasagna

Spread a thin layer (about 1/2 cup) of béchamel on the bottom of the dish to prevent sticking. Place a single layer of lasagna sheets to cover the base (trim to fit if needed). Spread about 1 1/2 cups of bolognese ragù over the pasta in an even layer, then spoon a thin drizzle of béchamel (about 1/3 cup) over the ragù. Sprinkle a generous handful (about 60 g) of shredded mozzarella and 2 tbsp (about 15 g) grated Parmigiano. Scatter 2 basil leaves torn or whole. Repeat two more times to make 3 full layers total (pasta, ragù, béchamel, cheeses). For the final top layer, place pasta sheets, cover with remaining béchamel, then top with remaining mozzarella and Parmigiano to form a nicely covered cheesy crust.

Bake and rest

Tent the baking dish loosely with foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 15–20 minutes, until the top is golden and bubbly and edges are bubbling. For a browned top, finish under a broiler for 1–2 minutes watching carefully. Remove from oven and let rest 15 minutes to set before slicing. Garnish with remaining fresh basil leaves torn over the top.