Lasagna

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 medium Onion -- substitute: Shallot
• 2 cloves Garlic
• 1 medium Carrots -- substitute: Parsnips
• 1 stalk Celery
• 1 lb Ground Beef -- substitute: Ground Lamb, Ground Turkey
• 2 tablespoons Tomato Paste
• 1 cup Milk
• 1 cup Red Wine -- substitute: White Wine, Beef Broth, Balsamic Vinegar, Tomato Paste
• 28 oz Whole Canned Tomatoes
• 1.5 teaspoons Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Dried Oregano -- substitute: Italian Seasoning
• 4 tablespoons Butter
• 1/4 cup All-Purpose Flour
• 4 cups Milk
• 1/4 teaspoon White Pepper
• 1 pinch Nutmeg -- substitute: Cardamom
• 1 lb Dried Pasta
• 2 cups Parmesan Cheese -- substitute: Pecorino Cheese

Steps

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Dice 1 onion, mince 2 cloves of garlic, and add both to the pot along with 1 diced carrot and 1 diced celery stalk.

   3 min — until the onion is translucent and the vegetables are fragrant, about 3-4 minutes

2. Add 1 lb of ground beef to the pot, breaking it apart with a wooden spoon as it cooks.

   8 min — until the meat is no longer pink and has browned, about 8-10 minutes

3. Stir in 2 tablespoons of tomato paste and cook, stirring constantly.

   2 min — until the paste darkens slightly and coats the meat, about 1-2 minutes

4. Pour in 1 cup of whole milk, scraping up any browned bits from the bottom of the pot, and let it simmer until mostly evaporated.

   10 min — until the milk is nearly absorbed and the sauce looks dry

5. Add 1 cup of red wine and let it simmer until nearly evaporated.

   10 min — until the wine smell has mellowed and the liquid is mostly gone

6. Pour in 28 oz of canned whole tomatoes (crushed by hand), add 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried oregano. Stir well.

   1 min

7. Reduce heat to low and simmer the ragù uncovered, stirring occasionally, until it is thick and rich.

   120 min — until the sauce is deeply reduced, darkened in color, and coats the back of a spoon; it should look almost dry on the surface

8. While the ragù simmers, make the béchamel: melt 4 tablespoons of butter in a separate saucepan over medium heat. Add 1/4 cup of all-purpose flour, whisking constantly.

   2 min — until the flour is incorporated and the mixture is smooth, about 1-2 minutes

9. Slowly pour in 4 cups of whole milk while whisking constantly to prevent lumps from forming.

   3 min — until the milk is fully incorporated and the mixture is smooth

10. Continue cooking the béchamel, stirring frequently, until it thickens enough to coat the back of a spoon.

    8 min — until it reaches a consistency that coats the back of a spoon and falls off slowly; it should be creamy but not runny

11. Remove the béchamel from heat and stir in 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, and a pinch of nutmeg. Set aside to cool slightly.

    2 min

12. Preheat the oven to 375°F.

    15 min

13. Bring a large pot of salted water to a boil and cook 1 lb of lasagna noodles according to package directions until al dente. Drain and lay them flat on parchment paper or clean kitchen towels to prevent sticking.

    12 min — until the noodles are tender but still slightly firm to the bite

14. Spread a thin layer of ragù (about 1/2 cup) on the bottom of a 9x13-inch baking dish.

    2 min

15. Arrange a layer of cooked noodles over the ragù, overlapping slightly. Spread 1/3 of the remaining ragù over the noodles, then spread 1/3 of the béchamel over the ragù. Sprinkle 1/3 of 2 cups of grated Parmigiano-Reggiano cheese over the béchamel.

    5 min

16. Repeat the layering process two more times: noodles, ragù, béchamel, and cheese, ending with a final layer of noodles topped with the remaining béchamel and a generous layer of the remaining Parmigiano-Reggiano.

    10 min

17. Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered until the top is golden brown and the edges are bubbling.

    20 min — until the top is golden brown and the sauce is bubbling at the edges

18. Remove the lasagna from the oven and let it rest for 10-15 minutes before serving.

    15 min — the lasagna will set slightly and be easier to cut into clean portions

Plating ideas

• Cut the lasagna into generous squares and transfer each to a warm plate with a wide spatula to keep the layers intact. Spoon any extra ragù from the baking dish around the plate. — Letting the lasagna rest ensures clean, distinct layers when plated
• Garnish each portion with a small handful of fresh basil leaves and a light grating of Parmigiano-Reggiano just before serving. — Fresh basil adds brightness and aroma that contrasts with the rich, slow-cooked sauce
• Serve alongside a simple green salad dressed with lemon juice and olive oil, or with crusty bread to soak up the sauce. — Acidity and texture from salad or bread balance the richness of the béchamel and cheese
• For a more formal presentation, use a large spoon to create a quenelle of extra béchamel on the side of the plate, then dust lightly with freshly grated nutmeg. — This echoes the elegance of traditional Italian plating without overwhelming the dish