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Ingredients
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Entrées
Method
Entrées
- 1
Sauté soffritto
In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, and celery; cook until soft and translucent (6-8 minutes). Add minced garlic and cook 1 more minute.
- 2
Brown the beef
Increase heat to medium-high. Add ground beef and cook until browned, breaking it up with a spoon. Deglaze with red wine; cook until the alcohol evaporates.
- 3
Simmer Bolognese
Stir in crushed tomatoes, tomato paste, and dried oregano. Add bay leaf and milk (bolognese). Simmer uncovered on low heat for 30-40 minutes, stirring occasionally. Season with salt and pepper to taste.
- 4
- 5
Assemble
Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of béchamel. Layer lasagna sheets, followed by meat sauce, then béchamel. Sprinkle mozzarella. Repeat layers and finish with a final layer of béchamel topped with parmesan and remaining mozzarella.
- 6
Bake and rest
Cover with foil and bake for 25 minutes. Uncover and bake 15-20 minutes more until bubbling and lightly browned. Let lasagna rest 10-15 minutes before slicing.