Baked Meat Lasagna Parmigiana Recipe
Make Baked Meat Lasagna Parmigiana Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Ragù (Bolognese-style)
Béchamel (White Sauce)
Cheeses & Assembly
Finishing
Method
Meat Ragù (Bolognese-style)
- 1
Prepare soffritto and brown meat
Heat a large sauté pan or heavy-bottomed pot over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter melts and becomes foamy, add the chopped onion, carrot, and celery. Sauté, stirring occasionally, until translucent and softened, about 6–8 minutes. Add the minced garlic and chopped pancetta (if using) and cook 2–3 minutes until fragrant. Increase heat to medium-high and add the ground beef and pork. Break up meat with a spoon and brown until no longer pink, about 6–8 minutes. Season with 1 tsp freshly ground black pepper and 1.5 tsp salt.
- 2
Deglaze and simmer
Pour in 1 cup dry white wine to deglaze, scraping up browned bits from the pan. Let wine reduce by half, about 3–4 minutes. Stir in 1/2 cup whole milk and simmer gently for 4–5 minutes; this mellows acidity and enriches the ragù. Add 28 oz crushed tomatoes and 2 tbsp tomato paste, stir until combined. Add 1 bay leaf, 1 tsp dried oregano and 1/4 tsp red pepper flakes if using. Reduce heat to low and simmer gently, partially covered, for 45–60 minutes, stirring occasionally, until sauce thickens and flavors concentrate. Adjust salt and pepper to taste; remove bay leaf before assembling.
Béchamel (White Sauce)
- 3
Make roux
In a medium saucepan, melt 4 tbsp unsalted butter over medium heat. Add 4 tbsp all-purpose flour and whisk continuously for 1.5–2 minutes until the roux is pale and slightly nutty but not browned.
- 4
Add milk and finish béchamel
Slowly whisk in 4 cups warmed whole milk a little at a time to avoid lumps. Bring mixture to a gentle simmer, whisking frequently, until sauce thickens to a cream coat consistency, about 6–8 minutes. Remove from heat and season with 1/4 tsp freshly grated nutmeg, 3/4 tsp salt and 1/4 tsp black pepper. If sauce is too thick, thin with up to 1/4 cup warm milk.
Cheeses & Assembly
- 5
- 6
- 7
Assemble lasagna
Spread a thin layer (about 1 cup) of meat ragù on the bottom of the prepared baking dish to prevent sticking. Lay 3–4 lasagna noodles in a single layer over the sauce (depending on noodle size). Spoon and spread about 1/3 of the ricotta mixture over the noodles in an even layer. Dollop or spoon about 1 cup of béchamel over the ricotta and spread gently. Spoon 1 to 1 1/2 cups of meat ragù over the béchamel. Sprinkle about 3/4 cup shredded mozzarella and 2 tbsp grated Parmesan. Repeat two more times to create 3 layers total (noodles, ricotta, béchamel, ragù, cheeses). Finish with a final layer of noodles, remaining béchamel spread evenly over the top, then remaining 3/4–1 cup shredded mozzarella and the reserved 1/2 cup Parmesan sprinkled evenly.
Baking & Finishing
- 8
Bake
Cover the assembled lasagna loosely with aluminum foil (tent it so it doesn't touch the cheese) and bake in the preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden, cheese is bubbly and internal temperature reaches about 165°F (74°C). If you prefer a more browned top, broil for 1–2 minutes — watch carefully to avoid burning.
- 9
Rest and serve
Remove lasagna from oven and let rest uncovered for 10–15 minutes to set (this makes slicing cleaner). Garnish with fresh basil leaves and an additional sprinkle of grated Parmesan before serving. Cut into 8 generous portions.