Ingredients:

  • 2 Tbsp Olive Oil (Extra Virgin)
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery stalks, diced
  • 4 cloves Garlic, minced
  • 1 lb Lean Ground Beef (85/15 preferred)
  • 1 lb Italian Sausage, casings removed (Sweet or Mild)
  • 1 cup Dry Red Wine (e.g., Chianti or Merlot)
  • 1 (28 oz) can Crushed Tomatoes (High quality preferred)
  • 3 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • Salt and Freshly Ground Black Pepper, To taste
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, warmed
  • 1/4 tsp Nutmeg, freshly grated
  • White Pepper, To taste
  • 1 (10 oz) box Lasagna Noodles
  • 2 lbs Whole Milk Ricotta Cheese
  • 1 Large Egg
  • 1/4 cup Fresh Parsley, chopped
  • 1 cup Freshly Grated Parmesan Cheese (plus extra for topping)
  • 4 cups Low-Moisture Mozzarella Cheese, shredded (divided)

Instructions:

  1. Sauté the Soffritto: Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Cook gently for 8–10 minutes until softened and translucent, not browned.
  2. Brown the Meat: Increase heat slightly. Add ground beef and sausage. Break up the meat and cook until fully browned. Drain off any excess fat.
  3. Deglaze: Stir in garlic and tomato paste, cooking for 1 minute. Pour in the red wine and bring to a rapid simmer, scraping up any browned bits. Reduce heat and simmer until the wine is almost completely reduced (about 5 minutes).
  4. Simmer Ragu: Add crushed tomatoes, dried herbs, and bay leaf. Season with salt and pepper. Bring to a simmer, then reduce heat to the lowest setting, cover partially, and cook for 90 minutes, stirring occasionally. Discard bay leaf before assembly.
  5. Make the Roux: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to create the roux, ensuring no raw flour taste remains.
  6. Thicken Béchamel: Slowly whisk in the warmed milk. Bring to a gentle boil, then immediately reduce heat. Simmer, stirring constantly, until the sauce is thick enough to coat the back of a spoon (about 5–7 minutes). Remove from heat, stir in salt, white pepper, and freshly grated nutmeg.
  7. Prepare Pasta and Cheese: If not using no-boil sheets, cook the lasagna noodles until al dente. Drain and lay flat. In a large bowl, combine the ricotta cheese, egg, chopped parsley, 1 cup of Parmesan cheese, salt, and pepper. Mix until just combined.
  8. Assemble Foundation: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of the ragu (about 1 cup) across the bottom of the dish.
  9. Layer One: Place a layer of pasta sheets over the sauce. Top the pasta with 1/3 of the ricotta mixture, dollop with 1/3 of the béchamel, and sprinkle with 1/3 of the mozzarella.
  10. Layer Two: Add another layer of pasta, 1/3 of the ragu, 1/3 of the béchamel, and 1/3 of the mozzarella.
  11. Final Layer: Add the final layer of pasta, the remaining ricotta mixture, the remaining ragu, and the remaining béchamel. Top generously with the remaining shredded mozzarella and a final dusting of Parmesan cheese.
  12. Bake: Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking uncovered for 15–20 minutes, or until the cheese is bubbling and golden brown.
  13. Rest: Allow the lasagna to rest on the counter for at least 20 minutes before slicing and serving. This resting period is essential for structure.