Directions
- 1Sauté diced onion, carrots, and celery in olive oil over medium heat in a large pot until softened.
- 2Add fresh minced garlic and mix for a minute.
- 3Add ground beef and Italian sausage to the pot and brown.
- 4Incorporate tomato paste and cook for a few minutes.
- 5Deglaze the pot with red wine and reduce.
- 6Pour in good quality crushed Italian tomatoes (tomato puree).
- 7Season with salt, oregano, black pepper, basil, and a Parmesan rind.
- 8Simmer the meat sauce for about 20 minutes or until reduced and thick.
- 9For the béchamel sauce, melt butter in a small saucepan and incorporate flour, whisking for a few minutes to create a roux.
- 10Slowly add warmed milk to the roux, whisking until the sauce is thick and creamy.
- 11Season the béchamel with salt, pepper, and a touch of nutmeg.
- 12Cover lasagna sheets with very hot tap water for about 15 minutes until flexible, instead of boiling them.
- 13Begin layering the lasagna: first a layer of meat sauce, then noodles, followed by meat, béchamel, mozzarella, and Parmesan. Repeat the layers.
- 14Ensure the last layer has an extra generous amount of mozzarella and Parmesan cheese.
- 15Bake the lasagna covered in a 375F oven for 40 minutes.
- 16Uncover and bake for an additional 20 minutes.
- 17Broil for 1-2 minutes at the end for a golden top.
Ingredients
- 1 lb ground beef
- 0.5 lb Italian sausage
- 2 tbsp olive oil
- 1 medium onion, diced
- 0.33 cup carrots, diced
- 0.33 cup celery, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 0.25 cup dry red wine
- 24 oz tomato puree (passata)
- 1 tsp salt
- 1 tsp oregano
- 0.25 tsp black pepper
- Basil
- Parmesan rind
- 4 tbsp butter
- 4 tbsp flour
- 3 cups whole milk, warm
- Salt
- pepper
- 1 pinch nutmeg
- 20 lasagna sheets
- 16 oz mozzarella, freshly shredded
- 20 oz mozzarella, freshly shredded
- 0.75 cup Parmesan cheese, freshly shredded
Equipment
large potsmall saucepanwhiskoven
Tips
- Don't boil lasagna sheets; cover them with very hot tap water for about 15 minutes to prevent overcooking.
- Layer the lasagna starting with meat, and ensure the last layer has a generous amount of mozzarella and parm.
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