Ingredients:

  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 lb Ground Beef (80/20)
  • ½ lb Sweet Italian Sausage, casings removed
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (15 oz) can Tomato Sauce
  • ½ cup Dry Red Wine
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • 1 Bay Leaf
  • Salt and freshly ground Black Pepper, to taste
  • 30 oz Whole Milk Ricotta Cheese
  • 2 large Eggs, lightly beaten
  • ½ cup grated fresh Parmesan cheese
  • ¼ cup fresh Parsley, chopped
  • 1 Tbsp fresh Basil, chopped
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 3 cups Whole Milk, warmed slightly
  • Pinch of Nutmeg
  • 1 lb Lasagna Noodles
  • 3 cups Shredded Low-Moisture Mozzarella Cheese
  • 1 cup grated Parmesan Cheese, for topping

Instructions:

  1. Prepare the Meat Sauce (Ragu): Heat oil in a large Dutch oven; sauté onion until softened (about 5 minutes). Add garlic; cook 1 minute until fragrant.
  2. Add beef and sausage; cook, breaking up meat, until browned. Drain off excess fat.
  3. Deglaze with red wine (if using), scraping up the browned bits. Cook until liquid is mostly reduced.
  4. Stir in crushed tomatoes, tomato sauce, oregano, basil, and bay leaf. Season well. Simmer gently, partially covered, for at least 45 minutes, stirring occasionally. Remove bay leaf before assembly.
  5. Cook noodles according to package directions until al dente if not using oven-ready. Drain immediately and lay flat on parchment paper to prevent sticking.
  6. Prepare the Cheese Filling: In a medium bowl, combine ricotta, beaten eggs, Parmesan, parsley, basil, salt, and pepper. Mix thoroughly.
  7. Prepare the Béchamel (If using): Melt butter in a saucepan over medium heat. Whisk in flour; cook roux for 2 minutes. Slowly whisk in warm milk until the sauce thickens enough to coat the back of a spoon (about 5–8 minutes). Season with salt, pepper, and nutmeg. Remove from heat.
  8. Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
  9. Create the first section of layers: Noodles, half of the ricotta filling, one-third of the mozzarella, half of the remaining meat sauce, and half of the béchamel (if using).
  10. Repeat the layering structure once more: Noodles, remaining ricotta, another third of the mozzarella, remaining meat sauce, and remaining béchamel (or a third layer of noodles if omitting béchamel).
  11. Top with the final layer of noodles, the remaining mozzarella, and the final sprinkle of Parmesan cheese.
  12. Bake covered tightly with foil at 375°F (190°C) for 45 minutes. Remove the foil and bake for an additional 15–20 minutes until the top is golden brown and bubbly.
  13. Crucial Step: Allow the lasagna to rest on the counter for at least 20 minutes before slicing and serving to ensure structural integrity.