Lasagna Nonna Serafina Recipe
HOMEMADE LASAGNA IN A BEEF RAGU LAYERED WITH FRESH MOZZARELLA & BÉCHAMEL
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Ingredients
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Beef Ragu
Béchamel (White Sauce)
Lasagna Assembly
Method
Beef Ragu
- 1
Prepare aromatics
Heat a large heavy-bottomed saucepan or Dutch oven over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter melts and begins to shimmer, add the diced onion, carrot, and celery. Sauté, stirring occasionally, until softened and translucent, about 7–9 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Brown the meat
Increase heat to medium-high. Add the ground beef and ground veal/pork (if using). Break up the meat with a wooden spoon and cook until nicely browned and no longer pink, about 8–10 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while browning. Drain excess fat if there's more than 2 tbs in the pot, leaving browned bits.
- 3
Build the sauce
Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Pour in 1/2 cup red wine to deglaze the pan, scraping up brown bits. Let the wine reduce by half, about 2–3 minutes. Add crushed tomatoes (28 oz), 1 cup stock, 1/2 cup milk, 1 tsp dried oregano, 1 tsp dried basil, bay leaf, remaining salt (adjust amount total to 1.5 tsp) and remaining pepper. Add 1/2 tsp sugar if tomatoes taste overly acidic.
- 4
Simmer gently
Bring sauce to a gentle simmer, then reduce heat to low. Cover partially and simmer very gently for 45–60 minutes, stirring occasionally, until sauce thickens and flavors meld. If sauce becomes too thick, add small amounts of stock or water. Remove and discard bay leaf. Taste and adjust seasoning.
Béchamel (White Sauce)
- 5
Make roux
Warm 4 cups of milk separately until hot but not boiling. In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Once melted, whisk in 4 tbs flour and cook, whisking constantly, for 1–2 minutes to eliminate raw flour taste; do not let it brown.
- 6
Finish béchamel
Gradually add the warmed milk in a steady stream while whisking to avoid lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens to a pourable, coat-the-back-of-a-spoon consistency (about 6–8 minutes). Remove from heat, stir in 1/4 tsp nutmeg, 3/4 tsp salt and 1/4 tsp white or black pepper. If the sauce is too thick, thin with a little warm milk; if too thin, simmer a few more minutes.
Lasagna Assembly
- 7
Prepare oven and pan
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tsp olive oil.
- 8
Assemble layers
Spread a thin layer (about 1 cup) of beef ragu across the bottom of the prepared dish to prevent sticking. Place a single layer of lasagna noodles to cover the sauce (trim or overlap as needed). Spoon about 1 to 1 1/4 cups ragu over the noodles and spread evenly. Ladle about 3/4 cup béchamel sauce over the ragu and spread gently. Distribute one-third of the fresh mozzarella (about 5–6 oz) evenly and sprinkle about 1/3 cup grated Parmesan. Repeat two more times to create 3 total noodle/meat/cheese layers. Finish with a final layer of noodles (optional), remaining béchamel spread across the top (about 3/4–1 cup), and the remaining Parmesan and any remaining torn mozzarella on top so it melts and browns.
- 9
Bake
Cover the assembled lasagna tightly with aluminum foil (spray foil with a bit of cooking spray or tent so it doesn't stick to cheese). Bake in preheated 375°F (190°C) oven for 25 minutes. Remove foil and continue baking for an additional 15–20 minutes until cheese is bubbling and top is golden.
- 10
Rest and serve
Let the lasagna rest at least 15 minutes out of the oven to set (this makes slicing cleaner). Garnish with torn fresh basil leaves if using. Slice into 8–10 portions and serve hot.