Ingredients:

  • 2 Tbsp Olive Oil (Extra virgin)
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 2 medium Celery Stalks, finely diced
  • 1 lb Ground Beef (80/20)
  • 1 lb Ground Pork or Sausage (mild)
  • 4 cloves Garlic, minced
  • 1/2 cup Dry Red Wine (Merlot or Chianti)
  • 2 x 28 oz cans Crushed Tomatoes (High quality)
  • 1 cup Beef Stock (Low sodium)
  • 1 tsp Dried Oregano
  • 1 Bay Leaf
  • Salt & Black Pepper, to taste
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, warmed slightly
  • 1/2 tsp Fresh Nutmeg, freshly grated
  • 1/2 tsp Salt (for Béchamel)
  • 1/4 tsp White Pepper
  • 2 lbs Whole Milk Ricotta Cheese, drained slightly
  • 2 large Eggs, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 12-15 sheets Dried Lasagna Noodles (standard, not oven-ready)
  • 2 cups Whole Milk Mozzarella, shredded
  • 1 cup Parmesan Cheese, freshly grated

Instructions:

  1. Prepare the Ragu: Heat olive oil over medium-high heat. Add diced onion, carrot, and celery (soffritto). Cook until softened, about 8–10 minutes. Add ground beef and pork; break up the meat and cook until fully browned. Drain off any excess fat.
  2. Deglaze and Simmer: Stir in minced garlic and cook for 1 minute. Pour in red wine, scraping up browned bits, and reduce the wine by half (about 5 minutes). Stir in crushed tomatoes, beef stock, oregano, and bay leaf. Season generously. Bring to a boil, then reduce to a low simmer. Simmer uncovered for 60 minutes. The sauce must remain quite moist and slightly runny to hydrate the noodles. Remove the bay leaf before assembly.
  3. Prepare the Béchamel: Melt butter in a medium saucepan. Whisk in flour and cook 1–2 minutes to form a roux. Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle boil, then simmer for 5–7 minutes, stirring until lightly thickened (it must remain thinner than standard Béchamel). Remove from heat and stir in salt, white pepper, and nutmeg.
  4. Assemble the Ricotta Layer: In a large bowl, combine ricotta cheese, beaten eggs, chopped parsley, and 1/4 cup of the Parmesan cheese. Season with salt and pepper and mix well.
  5. Preheat and Layer: Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Ensure both Ragu and Béchamel are warm. Ladle a generous amount of warm Ragu into the bottom of the dish, spreading it to fully cover the base.
  6. Build First Layer: Arrange the dry lasagna sheets directly on top of the sauce. Spoon one-third of the remaining Ragu over the noodles, followed by one-third of the Béchamel, and half of the ricotta mixture.
  7. Build Second Layer: Add another layer of dry noodles. Repeat the sequence: remaining Ragu (one-third), Béchamel (one-third), and the remaining Ricotta mixture.
  8. Top and Cover: Add the final layer of dry noodles. Top with the remaining Ragu and Béchamel, ensuring all exposed edges of the dry pasta are completely covered in sauce. Sprinkle generously with shredded mozzarella and the remaining Parmesan cheese. Cover the dish tightly with aluminum foil.
  9. Bake Covered: Bake the lasagna for 40 minutes at 375°F (190°C). This steaming period is essential for cooking the dry pasta.
  10. Finish Baking: Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and bubbling enthusiastically.
  11. Rest: Allow the lasagna to rest on a wire rack for 15 minutes before slicing and serving. Do not skip this step, as it ensures clean, structurally sound slices.