Ingredients:

  • 2 Tbsp Olive Oil, extra virgin
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 500g Ground Beef (at least 15% fat)
  • 250g Ground Pork or Italian Sausage (mild)
  • 2 cloves Garlic, minced
  • 120 ml Dry Red Wine (e.g., Chianti or Merlot)
  • 1 x 794g can Crushed Tomatoes (high quality)
  • 500 ml Beef Stock, low sodium
  • 120 ml Whole Milk (for Ragu)
  • 1 tsp Dried Oregano
  • Salt and freshly cracked Black Pepper, to taste
  • 115g Unsalted Butter (for Béchamel)
  • 115g All-Purpose Flour
  • 1 Litre Whole Milk, heated slightly (for Béchamel)
  • ½ tsp Freshly Grated Nutmeg
  • ½ tsp Salt (for Béchamel)
  • 500g Lasagna Noodles (oven-ready or fresh)
  • 450g Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten
  • 50g Grated Parmesan Cheese (plus extra for topping)
  • 340g Low-Moisture Mozzarella Cheese, shredded

Instructions:

  1. Sauté the Soffritto: Heat olive oil. Add diced onions, carrots, and celery (soffritto). Cook slowly for 8-10 minutes until soft and translucent, not browned.
  2. Brown the Meat: Add ground beef and pork to the pot. Increase heat to medium-high. Cook until deeply browned and drain any excess fat.
  3. Deglaze and Simmer: Stir in minced garlic and cook for 1 minute. Pour in the red wine and scrape up browned bits. Allow the wine to reduce by half (about 3-4 minutes).
  4. Add Liquids: Stir in crushed tomatoes, beef stock, milk, oregano, salt, and pepper. Bring to a low boil.
  5. The Slow Cook: Reduce the heat to the lowest setting and simmer the ragu, uncovered, for a minimum of 2 hours, stirring occasionally, until the sauce is thick and rich.
  6. Make the Roux: Melt the butter in a medium saucepan. Whisk in the flour until a smooth roux forms. Cook the roux for 2 minutes.
  7. Add Milk: Gradually whisk in the slightly warmed whole milk. Continue whisking constantly until the sauce (Béchamel) is thick enough to coat the back of a spoon (about 5-7 minutes).
  8. Season: Remove Béchamel from heat and stir in nutmeg and salt. Set aside. In a separate bowl, combine the ricotta cheese, beaten egg, and 50g Parmesan. Season lightly.
  9. Preheat & Base Layer: Preheat oven to 190°C (375°F). Spread a thin, even layer of ragu across the bottom of a 9x13 inch baking dish. Lay pasta sheets over the sauce.
  10. Layer Sequence: Follow this layering pattern, repeating 2-3 times: Ragu, Pasta Sheets, Ricotta Mixture (dolloped/spread), Béchamel Sauce (drizzled), and Shredded Mozzarella.
  11. Final Top: Finish the final pasta layer with the remaining Béchamel, a generous sprinkling of the remaining Mozzarella, and the extra Parmesan cheese.
  12. Bake: Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown.
  13. Crucial Rest: Remove from the oven and let the lasagna rest on the counter for 20 minutes before slicing to ensure neat, structural slices.