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Classic Beef Lasagna

Layers of fresh egg pasta sheets, 4-hour slow-simmered beef and pork Bolognese ragù, silky béchamel sauce, and bubbling Parmigiano-Reggiano.

Prep time: 30 mins
Cook time: 45 mins

Ingredients

Provided

  • •fresh egg lasagna sheets
  • •ground beef and ground pork mix
  • •soffritto (onion, celery, carrot minced)
  • •whole milk
  • •tomato paste and crushed tomatoes
  • •dry red wine
  • •butter and flour
  • •milk and nutmeg for béchamel
  • •Parmigiano-Reggiano grated

Instructions

  1. 1Sauté soffritto, brown the meats, deglaze with red wine, then add milk and tomatoes. Simmer on low for 3 hours to create a rich Bolognese.
  2. 2Prepare a light Béchamel by melting butter, stirring in flour, and whisking in hot milk. Season with salt, pepper, and freshly grated nutmeg.
  3. 3Blanch fresh pasta sheets in salted water and pat dry.
  4. 4In a baking dish, alternate layers of Bolognese, Béchamel, pasta sheets, and grated Parmigiano-Reggiano.
  5. 5Ensure the top layer is a generous coating of Béchamel and Parmigiano-Reggiano to form a golden crust.
  6. 6Bake at 375°F (190°C) for 35 minutes covered, then 10 minutes uncovered until bubbling and golden. Rest for 10 minutes before slicing.