Lasagna Anna Louisa Recipe

Preheat and prepare noodles

Preheat oven to 180°C (350°F). Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook until just al dente according to package instructions (usually 8–10 minutes). Drain and lay flat on a sheet tray lightly oiled or between damp towels so they don't stick.

Make béchamel (white sauce)

In a medium saucepan over medium heat, melt 6 tablespoons unsalted butter. Add 6 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste without browning. Slowly whisk in 1,200 ml whole milk in three additions, making sure the mixture is smooth each time. Bring to a gentle simmer, whisking constantly until thickened and coating the back of a spoon (about 6–8 minutes). Remove from heat and stir in 1 cup finely grated Parmigiano-Reggiano, 1 teaspoon freshly grated nutmeg, 1 teaspoon black pepper, and 2 teaspoons kosher salt. Taste and adjust seasoning; the sauce should be creamy and slightly seasoned.

Assemble the lasagna

Lightly oil a 9x13 inch (or similar) baking dish with 1 tablespoon extra virgin olive oil. Spread a thin layer (about 1/2 cup) of meat ragù on the bottom to prevent sticking. Place a single layer of 3–4 lasagna noodles to cover the base. Spread about 1 cup of béchamel evenly over the noodles, followed by 3/4 cup of meat ragù and a thin sprinkle (about 1/3 cup) of shredded mozzarella and 2 tablespoons grated Parmigiano. Repeat two more times (noodles, béchamel, ragù, cheeses) finishing with a final layer of noodles, the remaining béchamel spread evenly on top and the remaining mozzarella and Parmigiano sprinkled over the béchamel. You should have 3 layers of pasta and 3 layers of filling. Smooth the top with a spatula so it’s even.

Bake

Cover the dish tightly with foil (spray foil lightly with oil to prevent cheese sticking) and bake in the preheated oven for 30 minutes. Remove foil and bake uncovered for an additional 15–20 minutes until the top is golden and bubbly. If you want a deeply browned top, place under the broiler for 2–3 minutes, watching carefully to avoid burning. Let the lasagna rest for 15 minutes before slicing to set the layers.

Serve

Cut into 8 generous portions. Garnish each piece with torn basil leaves and an extra sprinkle of grated Parmigiano-Reggiano if desired. Serve warm.

Heat 2 tablespoons extra virgin olive oil and 1 tablespoon unsalted butter in a large heavy skillet or saucepan over medium heat until butter foams.

Add 1 cup finely diced yellow onion, 1/2 cup diced carrot and 1/2 cup diced celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Increase heat to medium-high. Add 500 g ground beef and 250 g ground pork. Break meat into small pieces with a wooden spoon and brown until no longer pink and some caramelization occurs, about 6–8 minutes. Season with 1.5 teaspoons salt and 1/2 teaspoon black pepper as it browns.

Stir in 3 tablespoons tomato paste and cook 2 minutes to caramelize the paste and deepen flavor. Deglaze the pan with 120 ml dry white wine, scraping up any browned bits. Let wine reduce by half, about 2–3 minutes.

Add 800 g canned crushed tomatoes, 240 ml stock, 1 bay leaf, 1 teaspoon dried oregano and 1 teaspoon dried basil. Bring to a simmer, reduce heat to low and cook uncovered gently for 25–30 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt and pepper as needed. Remove and discard bay leaf before assembling lasagna.