Lasagna Recipe

Prepare soffritto

Heat a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter melts, add the diced onion, carrot, and celery and cook, stirring occasionally, until soft and translucent, about 8–10 minutes. Add the minced garlic and chopped pancetta (if using) and cook 2–3 minutes until aromatic.

Brown the meat

Increase heat to medium-high. Add ground beef and ground pork, breaking meat up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Season with 1 tsp black pepper and 1 tsp of the salt. Drain excess fat if the pan seems excessively greasy, leaving a little for flavor.

Milk and wine steps

Reduce heat to medium. Pour in 1 cup whole milk and simmer gently, stirring occasionally, until milk is mostly absorbed, about 8–10 minutes. Add 1/2 cup dry white wine and let it simmer until mostly evaporated, about 5 minutes.

Add tomatoes and simmer

Stir in the crushed tomatoes, 2 tbs tomato paste, 1 cup stock, bay leaves, and 1 tsp dried oregano. Bring to a low simmer. Reduce heat to low, partially cover, and simmer gently for at least 45 minutes, preferably 1.5–2 hours, stirring occasionally. If sauce reduces too much, add a splash of stock or water. Season with remaining 0.5 tsp salt and adjust to taste. Stir in chopped basil at the end if using. Remove bay leaves before assembly.

Make a roux

In a medium saucepan, melt 4 tbs unsalted butter over medium heat. Add 4 tbs all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste; do not let it brown.

Finish béchamel

Gradually whisk in 4 cups warmed milk, a ladleful at a time, whisking constantly to prevent lumps. After all milk is incorporated, bring sauce to a gentle simmer and cook, stirring frequently, until thick enough to coat the back of a spoon, about 6–8 minutes. Season with 0.25 tsp nutmeg, 0.75 tsp salt, and 0.25 tsp black pepper. Remove from heat and stir in 0.5 cup grated Parmesan. Keep warm.

Prepare noodles (if required)

If using standard lasagna noodles, bring a large pot of salted water to a boil and cook noodles according to package instructions until al dente. Drain and lay flat on a lightly oiled sheet tray to prevent sticking. If using no-boil noodles, skip this step but ensure your sauces are not overly thick (add a bit more stock to Bolognese if necessary).

Mix ricotta filling

In a medium bowl combine 2 cups ricotta, 1 egg, and 2 tbs chopped parsley. Season with a pinch of salt and pepper (about 1/4 tsp salt). Mix until smooth.

Assemble the lasagna

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 tsp olive oil or spray. Spread a thin layer (about 1 cup) of Bolognese sauce on the bottom of the dish to prevent sticking. Place a single layer of lasagna noodles over the sauce (3–4 noodles depending on dish width). Spread about one-third of the ricotta mixture over the noodles, then dollop and spread one-third of the béchamel (about 1/2 to 3/4 cup), and then spread one-third of the Bolognese (about 1 to 1 1/4 cups). Sprinkle about 1 cup shredded mozzarella and a tablespoon of grated Parmesan over this layer. Repeat for two more layers (noodles, ricotta, béchamel, Bolognese, mozzarella), finishing with a final noodle layer topped with remaining béchamel, the remaining Bolognese if desired (or keep it thinner), remaining mozzarella and 1/2 cup grated Parmesan.

Bake

Cover the assembled dish tightly with foil (sprayed with a little oil so cheese doesn't stick) and bake in the preheated oven for 25 minutes. Remove foil and continue to bake until the top is bubbly and golden, about 15–20 minutes more. Total bake time ~40–45 minutes.

Rest and serve

Remove from oven and let lasagna rest uncovered for at least 15 minutes to set before slicing. This helps the layers hold together. Serve slices garnished with extra chopped parsley or basil if desired.