Description
A classic lasagna recipe with a savoring long-simmered ragù, rich béchamel, and alternating cheese layers for a creamy and satisfying dish.
Ingredients
Scale
- 500 g Ground beef and pork (50/50 mix)
- 150 g Onion, finely diced
- 80 g Carrot, finely diced
- 60 g Celery, finely diced
- 3 cloves Garlic, minced
- 800 g Canned whole plum or crushed tomatoes
- 120 ml Red wine
- 240 ml Beef or chicken stock
- 2 tbsp Tomato paste
- 120 ml Milk
- Dried oregano, salt, and black pepper, to taste
- 12 Lasagna noodles (about 375 g)
- 450 g Ricotta cheese
- 400 g Mozzarella cheese, shredded
- 100 g Parmesan cheese, finely grated
- 60 g Unsalted butter
- 60 g All-purpose flour
- 720 ml Whole milk for béchamel
- Olive oil for sautéing
Instructions
- Heat 30 ml olive oil in a Dutch oven over medium heat. Add onion, carrot, and celery; sauté for 8 minutes.
- Add minced garlic and cook for 30 seconds. Increase heat, add ground meat, and brown for 6–8 minutes.
- Stir in red wine and scrape browned bits for 1–2 minutes. Add tomato paste and cook for 1 minute.
- Add crushed tomatoes, stock, milk, salt, and pepper; bring to a simmer and simmer gently for 30–40 minutes.
- Melt butter in a saucepan, whisk in flour, gradually add milk, and cook until thickened for béchamel.
- Mix ricotta cheese with an egg and season. Layer in baking dish with ragù, cheeses, and béchamel.
- Preheat oven to 180°C (350°F) and bake for 35–40 minutes until golden. Let rest for 15–20 minutes before slicing.
Notes
For a lighter version, substitute meat with sautéed mushrooms and spinach.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 8g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg