Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, finely chopped (about 1 1/2 cups)
  • 2 cloves garlic, minced
  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1 pound (454g) Italian sausage (sweet or hot, casings removed)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup (60 ml) dry red wine (such as Chianti or Merlot)
  • 28 ounces (794g) crushed tomatoes
  • 15 ounces (425g) tomato sauce
  • 6 ounces (170g) tomato paste
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper to taste
  • 6 tablespoons (85g) unsalted butter
  • 6 tablespoons (45g) all-purpose flour
  • 4 cups (946 ml) whole milk, warmed
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground white pepper to taste
  • 32 ounces (907g) whole milk ricotta cheese, drained
  • 2 large eggs, lightly beaten
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1/4 cup (25g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1 pound (454g) dried lasagna noodles (non-cook/oven-ready preferred, but traditional can be used)
  • 4 cups (approximately 400g) shredded mozzarella cheese

Instructions:

  1. Sauté onion and garlic in olive oil. Add ground beef and sausage; cook until browned, breaking up the meat. Drain off excess fat. Stir in oregano, basil, and red pepper flakes (if using). Deglaze the pan with red wine, scraping up any browned bits. Add crushed tomatoes, tomato sauce, tomato paste, and sugar. Season with salt and pepper. Simmer for at least 30 minutes, stirring occasionally.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in warm milk until smooth. Bring to a simmer, stirring constantly, until thickened (about 5-7 minutes). Stir in nutmeg, salt, and white pepper. Remove from heat.
  3. In a bowl, combine ricotta cheese, eggs, Parmesan cheese, and parsley. Season with salt and pepper.
  4. Spread a thin layer of meat sauce in the bottom of the baking dish. Layer with lasagna noodles (overlapping slightly if using traditional noodles), followed by ricotta mixture, mozzarella cheese, béchamel sauce, and more meat sauce. Repeat layers until all ingredients are used, ending with a layer of meat sauce, béchamel, mozzarella, and Parmesan cheese on top.
  5. Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 25-35 minutes, or until the cheese is melted, bubbly, and lightly browned. Let the lasagna rest for at least 15 minutes before slicing and serving.