Lasagna

Alright, buckle up, folks, because we're about to make a Lasagna that'll make Nonna proud! This isn't just any lasagna; this is a deeply flavorful, rich, and satisfying masterpiece. I've taken my time perfecting this recipe, and I'm sharing it with you now. Let's get started!

Lasagna alla Chef (That's Me!)

Serves: 8-10 hungry people Prep Time: 45 minutes - 1 hour (depending on your chopping speed) Cook Time: 1 hour 15 minutes - 1 hour 30 minutes Total Time: Approximately 2 hours 30 minutes

Ingredients:

• For the Bolognese Sauce (Ragù):

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 1.5 lbs ground beef (80/20 blend is perfect, or a mix of beef & pork)
  • 1/2 lb Italian sausage, casings removed (sweet or hot, your choice!)
  • 1 cup dry red wine (Chianti or a similar Italian red)
  • 2 (28-ounce) cans crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional, for a little kick)
  • 1/4 cup finely chopped fresh parsley
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1/2 cup beef broth (or water)
  • 1 tablespoon sugar (balances the acidity of the tomatoes)

• For the Béchamel Sauce (White Sauce):

  • 6 tablespoons (3 oz) unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk, warmed slightly
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground white pepper to taste

• Other Ingredients:

  • 1 pound lasagna noodles (oven-ready, no-boil are recommended for ease)
  • 15 ounces ricotta cheese (whole milk)
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup chopped fresh basil, plus extra for garnish
  • 2 cups shredded mozzarella cheese

Equipment:

• Large Dutch oven or heavy-bottomed pot
• 9x13 inch baking dish
• Medium saucepan
• Cheese grater
• Large mixing bowl

Instructions:

1. Make the Bolognese Sauce (Ragù):

• In the Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 8-10 minutes.
• Add the garlic and cook for another minute until fragrant.
• Add the ground beef and Italian sausage. Break them up with a spoon and cook, stirring occasionally, until browned. Drain off any excess grease.
• Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes until it's mostly evaporated.
• Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), parsley, and bay leaf. Season with salt and pepper.
• Bring to a simmer, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours. The longer it simmers, the richer the flavor will be. Stir occasionally and add the beef broth (or water) if the sauce becomes too thick.
• Remove the bay leaf before using. Stir in the sugar right before building the lasagna.

2. Make the Béchamel Sauce (White Sauce):

• In the medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux. Be careful not to brown it.
• Gradually whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps.
• Continue whisking until the sauce thickens and is smooth, about 5-7 minutes.
• Remove from heat and stir in the nutmeg, salt, and white pepper. Taste and adjust seasoning as needed. The sauce should be thick enough to coat the back of a spoon.

3. Prepare the Ricotta Mixture:

• In the large mixing bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh basil. Mix well.

4. Assemble the Lasagna:

• Preheat your oven to 375°F (190°C).
• Spread a thin layer of Bolognese sauce on the bottom of the 9x13 inch baking dish.
• Arrange a layer of lasagna noodles over the sauce, overlapping slightly if necessary.
• Spread half of the ricotta mixture evenly over the noodles.
• Spoon about 1/3 of the remaining Bolognese sauce over the ricotta.
• Drizzle about 1/3 of the Béchamel sauce over the Bolognese.
• Sprinkle about 1/3 of the shredded mozzarella cheese over the Béchamel.
• Repeat layers: noodles, remaining ricotta mixture, 1/3 Bolognese sauce, 1/3 Béchamel sauce, 1/3 mozzarella cheese.
• Top with a final layer of noodles, remaining Bolognese sauce, remaining Béchamel sauce, and the remaining mozzarella cheese. Sprinkle generously with extra grated Parmesan cheese.

5. Bake the Lasagna:

• Cover the baking dish tightly with aluminum foil.
• Bake for 30 minutes.
• Remove the foil and bake for another 45 minutes, or until the cheese is melted, bubbly, and golden brown. The internal temperature should reach 165°F (74°C).

6. Rest and Serve:

• Let the lasagna rest for at least 15-20 minutes before cutting and serving. This allows it to set up and makes it easier to slice.
• Garnish with fresh basil leaves.
• Serve with a simple side salad and crusty bread for soaking up all that delicious sauce!

Chef's Notes & Tips:

• No-Boil Noodles: I highly recommend using no-boil lasagna noodles for convenience. Make sure they are fully covered by the sauce to prevent them from drying out. If using regular noodles, cook them al dente according to package directions before assembling the lasagna.
• Make-Ahead: You can assemble the lasagna a day ahead of time and store it, covered, in the refrigerator. Add about 15-20 minutes to the baking time.
• Freezing: Cooked lasagna freezes well. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Vegetarian Option: Substitute the ground beef and sausage with plant-based alternatives or a mixture of sautéed mushrooms, zucchini, and eggplant.
• Spice it Up: For a spicier lasagna, add more red pepper flakes to the Bolognese sauce or use hot Italian sausage.
• Cheese Variations: Feel free to experiment with other cheeses, such as provolone or fontina, for a different flavor profile.

Enjoy this labor of love! Every layer is filled with flavor, and the aroma alone will have your guests drooling. Buon appetito! Now go make me proud!