Equipment
Ingredients
Meat Sauce (Ragù)
- 30 ml olive oil
- 1 yellow onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 500 g ground beef
- 250 g mild italian sausage, casings removed
- 4 garlic cloves, minced
- 120 ml dry white wine
- 120 ml whole milk
- 800 g crushed tomatoes, canned
- 30 g tomato paste
Béchamel Sauce
- 60 g unsalted butter
- 60 g all-purpose flour
- 1000 ml whole milk, warm
- 1 g nutmeg, freshly grated
Assembly
- 350 g dried lasagne sheets
- 450 g low-moisture mozzarella, shredded
- 100 g parmigiano-reggiano, finely grated
Nutrition (per serving)
Method
Heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery. Sauté for 8-10 minutes until vegetables are very soft and onions are translucent.
Add beef and sausage. Break up the meat with a wooden spoon and cook until fully browned and no pink remains. Add garlic and cook for 1 minute until fragrant.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the liquid is mostly evaporated.
Stir in the 120ml milk, crushed tomatoes, and tomato paste. Season with 5g salt and 2g black pepper. Bring to a boil, then reduce heat to very low. Cover and simmer for at least 1 hour (preferably 2), stirring occasionally.
For the Béchamel: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 2 minutes to cook out the raw flour taste (do not let it brown).
Gradually whisk in the warm milk, about 200ml at a time, ensuring the mixture is smooth before adding more. Simmer gently for 5-8 minutes until thickened enough to coat the back of a spoon. Whisk in nutmeg, 3g salt, and 1g white pepper. Set aside.
Preheat oven to 190°C (375°F). Bring a large pot of salted water to a boil. Blanch pasta sheets for 3-4 minutes (half the package time). Drain and lay flat on oiled baking sheets to prevent sticking.
Assemble: Spread a small amount of meat sauce on the bottom of the 9x13 dish. Layer: Pasta -> Meat Sauce -> Béchamel -> Mozzarella -> Parmesan. Repeat for 3-4 layers. Finish with a final layer of pasta, topped generously with remaining Béchamel and cheeses.
Cover loosely with foil (tent it so cheese doesn't stick) and bake for 25 minutes. Remove foil and bake for another 20 minutes until bubbling and golden brown.
Remove from oven and let rest for at least 20 minutes before cutting. This is critical for structural integrity.
Chef's Notes
- Resting the meat sauce overnight allows the flavors to deepen and marry, making for a superior lasagne.
- Do not rinse the pasta after par-boiling; the starch helps the sauce cling to the sheets.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent it from melting into a cohesive, gooey layer.
Storage
Refrigerator: 4 days — Lasagne often tastes better the next day as layers firm up and flavors meld.
Freezer: 3 months — Can be frozen unbaked (bake from frozen, adding 45-60 mins) or baked (thaw before reheating).
Reheating: Cover with foil to prevent drying; reheat in 180°C oven until bubbly (about 20-30 mins).
