Ingredients:

  • 400g (14 oz) All-Purpose Flour
  • 100g (3.5 oz) Semolina Flour
  • 4 Large Eggs
  • 2 Large Egg Yolks
  • 1 tbsp (15 ml) Olive Oil
  • 1/2 tsp (3g) Salt
  • 500g (1.1 lbs) Ground Beef (20% fat)
  • 500g (1.1 lbs) Ground Pork (20% fat)
  • 250g (0.55 lbs) Italian Sausage (sweet or mild)
  • 2 tbsp (30 ml) Olive Oil
  • 1 Large Onion, finely chopped (approx. 150g)
  • 2 Medium Carrots, finely chopped (approx. 100g)
  • 2 Celery Stalks, finely chopped (approx. 100g)
  • 4 cloves Garlic, minced
  • 2 tbsp (30 ml) Tomato Paste
  • 1 cup (240 ml) Dry Red Wine
  • 700g (24 oz) Canned Crushed Tomatoes
  • 1 cup (240 ml) Beef Broth
  • 1 tsp (2g) Dried Oregano
  • 1 tsp (2g) Dried Basil
  • 1 Bay Leaf
  • Salt to taste
  • Black Pepper to taste
  • 100g (7 tbsp) Unsalted Butter
  • 100g (3.5 oz) All-Purpose Flour
  • 1 liter (4.2 cups) Whole Milk
  • Pinch of Nutmeg, freshly grated
  • Salt to taste
  • White Pepper to taste
  • 200g (7 oz) Grated Parmesan Cheese
  • 200g (7 oz) Grated Mozzarella Cheese
  • Fresh Basil Leaves for garnish (optional)

Instructions:

  1. Make the Pasta Dough: Combine flours, salt, and wet ingredients. Knead until smooth, rest.
  2. Roll out the Pasta: Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut to fit the baking dish.
  3. Prepare the Ragu: Brown the meats. Sauté vegetables. Add tomato paste, wine, and tomatoes. Simmer for at least 2 hours.
  4. Make the Béchamel Sauce: Melt butter, whisk in flour, gradually add milk. Season with nutmeg, salt, and pepper. Cook until thickened.
  5. Assemble the Lasagna: Layer pasta, ragu, béchamel, and cheese in the baking dish. Repeat layers. Top with remaining cheese.
  6. Bake the Lasagna: Bake in a preheated oven until bubbly and golden brown.
  7. Rest the Lasagna: Let rest for at least 15 minutes before cutting and serving.