Equipment
Ingredients
Meat Sauce (Ragù)
- 150 g pancetta, diced small
- 800 g ground beef (15-20% fat), raw
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 60 g tomato paste
- 250 ml dry red wine
- 800 g crushed tomatoes
- 250 ml beef stock
- 2 bay leaf
- 120 ml whole milk
Béchamel Sauce
- 80 g unsalted butter
- 80 g all-purpose flour
- 1000 ml whole milk, warmed
- 1 g freshly grated nutmeg
- salt
- white pepper
Assembly
- 500 g lasagna sheets
- 150 g parmigiano reggiano, freshly grated
- 300 g low-moisture mozzarella, shredded
Nutrition (per serving)
Method
Place a large Dutch oven over medium heat. Add the diced pancetta and cook until the fat renders and the meat is slightly crisp.
Add the diced onion, carrot, and celery (soffritto) to the rendered fat. Sauté until the vegetables are very soft but not browned.
Increase heat to medium-high. Add the ground beef and minced garlic. Break the meat apart with a spoon and cook until browned and no pink remains.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly. Deglaze with the red wine, scraping up any browned bits (fond) from the bottom. Simmer until the wine reduces by half.
Add crushed tomatoes, beef stock, milk (if using), and bay leaves. Reduce heat to low, cover partially, and simmer gently for at least 2 hours, stirring occasionally.
While the sauce finishes, prepare the béchamel. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 2 minutes until bubbly but pale (white roux).
Gradually whisk in the warmed milk a splash at a time to prevent lumps. Bring to a gentle boil, then reduce heat and simmer until the sauce coats the back of a spoon. Season with salt, white pepper, and nutmeg.
Preheat oven to 190°C (375°F). Spread a thin layer of meat sauce on the bottom of the baking dish. Layer pasta sheets, meat sauce, béchamel, and a sprinkle of Parmesan. Repeat for 4-5 layers.
Top the final layer of pasta with the remaining béchamel (ensure pasta is fully covered), remaining Parmesan, and the shredded Mozzarella. Cover dish with foil (tent slightly so it doesn't stick to cheese).
Bake covered for 25 minutes. Remove foil and bake uncovered for another 15-20 minutes until the cheese is golden brown and bubbly.
Remove from oven and let rest for at least 15-20 minutes before cutting. This is critical for the layers to set.
Chef's Notes
- The secret to a great ragù is time. If you can simmer the sauce for 3-4 hours, the depth of flavor increases significantly.
- For the béchamel, warming the milk before adding it to the roux is the professional way to ensure a silky, lump-free sauce.
- If using 'no-boil' noodles, make sure your sauces are slightly wetter to hydrate the pasta, or soak the noodles in hot tap water for 5 minutes before assembling.
- Always season your béchamel aggressively; it acts as the seasoning agent for the pasta sheets which are usually bland.
Storage
Refrigerator: 4 days — Tastes better the next day as flavors meld.
Freezer: 3 months — Freeze baked or unbaked. Defrost in fridge for 24 hours before reheating.
Reheating: Cover with foil and bake at 180°C (350°F) for 20-30 minutes until hot throughout.
