Lasagne Recipe
Traditional alla lasagne Napoletana with béchamel
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Ingredients
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Meat ragù
Béchamel (besciamella)
Assembly & cheese
Method
Meat ragù
- 1
Prepare soffritto and brown meat
In a large heavy-bottomed saucepan or Dutch oven, heat the olive oil and 1 tablespoon butter over medium heat until shimmering. Add the finely chopped onion, carrot and celery and cook, stirring occasionally, until soft and translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute more. Increase heat to medium-high, add the ground beef and pork, breaking up with a spoon. Brown the meat thoroughly until no longer pink and some browned bits form, about 8–10 minutes.
- 2
Deglaze and build sauce
Stir in the tomato paste and cook 1–2 minutes to caramelize. Add the white wine to deglaze, scraping any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes. Pour in the crushed tomatoes and stock, add the bay leaf, dried oregano, salt, pepper and optional sugar. Bring to a gentle simmer, then reduce heat to low and partially cover. Simmer very gently for 45–60 minutes, stirring occasionally, until thickened and flavorful. Remove bay leaf and adjust seasoning to taste.
Béchamel (besciamella)
- 3
- 4
Add milk and finish béchamel
Gradually pour the warm milk into the roux in a thin steady stream, whisking constantly to avoid lumps. Once all milk is added, continue to cook and whisk until the sauce thickens to a pourable but substantial consistency (it should coat the back of a spoon), about 6–8 minutes. Remove from heat and season with salt, white/black pepper and grated nutmeg. If the sauce is too thick, thin with a little extra warm milk, 1–2 tbs at a time.
Assembly & bake
- 5
Preheat and prepare dish
Preheat oven to 190°C (375°F). Lightly butter a 23 x 33 cm (9 x 13 in) baking dish or similar. Have your ragù, béchamel and cheeses ready and within reach.
- 6
Layer lasagne
Spread a thin layer (about 1/2 cup) of ragù on the bottom of the dish to prevent sticking. Place a single layer of lasagne sheets to cover the base (trim to fit if necessary). Spoon about 1 cup ragù over the sheets and spread evenly. Dollop or spread about 1/3 cup béchamel over the ragù, then sprinkle a light scattering (about 2–3 tbsp) of ricotta if using, a tablespoon of grated Parmesan and a small handful (about 50 g) of shredded mozzarella. Repeat: second layer of sheets, ragù (~1 cup), béchamel (~1/3 cup), cheeses (Parmesan + mozzarella), and optional torn basil. Make a third layer in the same manner. Finish with a final layer of pasta, a generous layer of béchamel (about 1 cup) spread evenly across the top, remaining ragù if desired in small spoonfuls, and the remaining mozzarella and Parmesan. Dot the top with the tablespoon of butter (small pieces) to promote browning.
- 7
Bake and rest
Cover the dish loosely with foil (shiny side in) and bake in preheated oven for 25 minutes. Remove the foil and bake an additional 15–20 minutes until the top is bubbling and golden-brown. If you like a deeper brown top, finish under the broiler for 1–2 minutes watching closely to avoid burning. Remove from oven and let rest 15–20 minutes to set before slicing. Garnish with extra grated Parmesan and torn basil leaves if desired.
