Recipe information
nonna’s bolognese, bechamel, parmigiano reggiano
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Lasagna Components
Preparation Steps
1. Prepare the Ragu
In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté until soft. Add the ground beef and pork, cooking until browned. Pour in the red wine and let it simmer until evaporated. Add the crushed tomatoes, salt, pepper, and nutmeg. Reduce heat and simmer for about 30 minutes.
2. Make the Bechamel
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking constantly until the sauce thickens. Season with salt and a pinch of nutmeg.
3. Assemble the Lasagna
Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of ragu at the bottom. Layer lasagna sheets, followed by ragu, bechamel, and a sprinkle of Parmesan. Repeat the layers, finishing with a layer of bechamel and a generous topping of Parmesan cheese.
4. Bake the Lasagna
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly. Let it cool for 10 minutes before serving.