Holiday Lasagna

120 mins
Serves 1
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Directions

  1. 1Heat a touch of oil.
  2. 2Sauté finely processed onion, celery, and carrot with salt and pepper.
  3. 3Push the sautéed vegetables to a side.
  4. 4Add another touch of oil.
  5. 5Add ground beef and Italian sausage to the pan and let it sit to develop a crust.
  6. 6Flip and break up the meat with a wooden spoon.
  7. 7Add garlic, oregano, and Calabrian chilies.
  8. 8Clear space in the center of the pan.
  9. 9Add tomato paste and let it caramelize before stirring with the rest of the ingredients.
  10. 10Season with salt and pepper.
  11. 11Pour in red wine, followed by beef stock and crushed tomatoes.
  12. 12Season again.
  13. 13Add the parmesan rind and fresh herbs.
  14. 14Let the bolognese simmer for as long as you have the patience for.
  15. 15In a small bowl, mix together ricotta, parmesan, grated garlic, nutmeg, salt, pepper, lemon zest, an egg, and fresh basil.
  16. 16Stir to combine the ricotta mixture and set it aside.
  17. 17Warm your milk for the béchamel.
  18. 18Soak lasagna sheets in hot water for about 30 minutes.
  19. 19Melt butter for the béchamel.
  20. 20Add flour to the melted butter and whisk.
  21. 21Add warmed milk to the butter and flour mixture and whisk until combined.
  22. 22Add parmesan cheese, salt, black or white pepper, and nutmeg to the béchamel.
  23. 23Simmer the béchamel for about 5 to 10 minutes until thick but still pourable.
  24. 24Layer the lasagna, ending with noodles, béchamel, meat sauce, a heavy hand of mozzarella, and a shower of parmesan.
  25. 25Bake for 30 minutes covered.
  26. 26Bake for about 30 minutes uncovered.
  27. 27Broil for a crunchy top.

Ingredients

  • 2 tablespoons oil
  • 1 large yellow onion
  • 2 medium carrots
  • 2 celery stalks
  • 6 to 8 cloves garlic, minced
  • 1 to 2 teaspoons Calabrian chili paste
  • 1 pound lean ground beef
  • 0.5 pound hot Italian sausage, casings removed
  • 1 teaspoon dried oregano
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 28 ounces whole San Marzano tomatoes, crushed by hand
  • 1 cup beef stock
  • 1 Parmesan rind
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • to taste Kosher salt
  • to taste freshly cracked black pepper
  • 5 tablespoons unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 0.25 teaspoon freshly grated nutmeg
  • 0.5 to 1 teaspoon kosher salt
  • to taste White or black pepper
  • 1 to 2 ounces finely grated Parmesan
  • 1.5 cups whole-milk ricotta
  • 1 cup freshly grated Parmesan
  • 1 large egg
  • 1 clove garlic, grated
  • 0.25 cup chopped fresh basil
  • 0.25 Zest of lemon
  • 1 pinch nutmeg
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon black or white pepper
  • 0.5 cup béchamel
  • 1 pound dry lasagna noodles, soaked
  • 8 ounces low-moisture mozzarella, shredded
  • 8 ounces freshly grated Parmesan
  • Fresh basil, for garnish

Equipment

wooden spoonsmall bowlwhisk

Tips

  • Seasoning in layers is key.
  • Soak lasagna sheets in hot water for about 30 minutes.
  • Ideal to make over two days.