Ingredients:
- For the ragù (meat sauce):
- 500g (1 lb) of ground beef (or a mix of beef and pork)
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves of garlic, minced
- 700g (24 oz) of canned tomatoes (crushed or chopped)
- 2 tablespoons of tomato paste
- 1/2 cup of red wine (optional)
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons of olive oil
- For the béchamel sauce:
- 50g (1/4 cup) of butter
- 50g (1/4 cup) of all-purpose flour
- 500ml (2 cups) of milk
- A pinch of nutmeg
- Salt and pepper to taste
- For the lasagna assembly:
- 12 lasagna pasta sheets (precooked or fresh)
- 250g (9 oz) of mozzarella cheese, shredded
- 100g (3.5 oz) of grated Parmesan cheese
- Fresh basil for garnish
Preparation Steps:
- Make the Ragù (Meat Sauce):
- Heat olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef (and pork, if using), breaking it up with a spoon. Cook until browned, about 8-10 minutes.
- Stir in the tomato paste and cook for a couple of minutes to deepen the flavor.
- Add the crushed tomatoes, red wine (if using), bay leaf, and season with salt and pepper.
- Lower the heat and let it simmer gently for at least 30-40 minutes, stirring occasionally. The longer it simmers, the richer the flavor. Adjust the seasoning as needed.
- Prepare the Béchamel Sauce:
- In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to create a roux (a thick paste).
- Gradually pour in the milk, whisking constantly to prevent lumps.
- Continue cooking and whisking until the sauce thickens, about 5-7 minutes.
- Season with a pinch of nutmeg, salt, and pepper. Remove from the heat once it reaches a smooth, creamy consistency.
- Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Assemble the Lasagna:
- In a large baking dish, start by spreading a thin layer of the ragù sauce on the bottom.
- Place a layer of lasagna sheets over the sauce.
- Spread a layer of ragù sauce on top of the pasta, followed by a layer of béchamel sauce.
- Sprinkle a portion of the shredded mozzarella and Parmesan cheese over the sauces.
- Repeat the layers: pasta, ragù, béchamel, and cheese until all the ingredients are used, finishing with a final layer of béchamel and cheese on top.
- Bake the Lasagna:
- Cover the lasagna with aluminum foil and bake in the preheated oven for about 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Serve:
- Let the lasagna rest for 10-15 minutes before slicing.
- Garnish with fresh basil leaves and serve hot.
Enjoy your rich and flavorful Lasagna al Forno!