Ingredients:

  • 2 tablespoons (30 ml) Olive Oil
  • 1.5 pounds (680g) Ground Beef (80/20 blend)
  • 0.5 pound (225g) Ground Pork (optional)
  • 1 large Yellow Onion, finely chopped (approx. 1 cup / 150g)
  • 2 stalks Celery, finely chopped (approx. 1/2 cup / 75g)
  • 1 large Carrot, finely chopped (approx. 1/2 cup / 75g)
  • 4 cloves Garlic, minced
  • 2 Anchovy Fillets, finely minced
  • 1/2 cup (120 ml) Dry Red Wine (e.g., Chianti, Merlot)
  • 28 ounces (800g) Crushed Tomatoes
  • 2 tablespoons (30 ml) Tomato Paste
  • 1 teaspoon (5 ml) Dried Oregano
  • 1 teaspoon (5 ml) Dried Basil
  • 1 Bay Leaf
  • 1 cup (240 ml) Beef Broth
  • Salt: To taste
  • Black Pepper: To taste
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • 1/4 cup (57g / 2 ounces) Unsalted Butter
  • 1/4 cup (30g / 1 ounce) All-Purpose Flour
  • 3 cups (720 ml) Whole Milk
  • 1/4 teaspoon Nutmeg, freshly grated
  • Salt: To taste
  • White Pepper: To taste
  • 1 pound (450g) Lasagna Noodles, oven-ready or traditional
  • 15 ounces (425g) Ricotta Cheese, whole milk
  • 1 Large Egg, lightly beaten
  • 1 cup Parmesan Cheese, grated (plus more for topping)
  • 2 cups Mozzarella Cheese, shredded

Instructions:

  1. Sauté vegetables in olive oil. Add ground beef and pork, and brown. Stir in garlic and anchovies. Deglaze with red wine. Add crushed tomatoes, tomato paste, oregano, basil, bay leaf, and beef broth. Simmer for at least 30 minutes, or up to 1.5 hours, stirring occasionally, until thickened. Season to taste with salt and pepper. Remove bay leaf before assembling.
  2. Melt butter in a saucepan. Whisk in flour to create a roux. Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened. Stir in nutmeg, salt, and white pepper.
  3. In a bowl, combine ricotta cheese, egg, and Parmesan cheese.
  4. Spread a thin layer of ragu in the bottom of the baking dish. Layer noodles, ricotta mixture, ragu, béchamel, and mozzarella cheese. Repeat layers, ending with a layer of noodles topped with béchamel, mozzarella, and Parmesan cheese.
  5. Cover the baking dish with foil. Bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15-20 minutes, or until golden brown and bubbly.
  6. Let the lasagna rest for at least 15 minutes before slicing and serving. Garnish with fresh parsley.