Ingredients:

  • 1 lb ground beef chuck
  • 0.5 lb Italian sausage
  • 1 medium yellow onion
  • 4 cloves garlic
  • 1 large carrot
  • 1 cup dry red wine
  • 28 oz crushed San Marzano tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 cup fresh basil
  • 4 tbsp unsalted butter
  • 0.25 cup all purpose flour
  • 3 cups whole milk
  • 1 pinch freshly grated nutmeg
  • 12 dried lasagna noodles
  • 3 cups low moisture mozzarella
  • 1 cup freshly grated Parmesan Reggiano

Instructions:

  1. In a large pot, brown the beef and sausage over medium high heat. Break them into small crumbles until deeply browned and crispy.
  2. Remove the meat, leave the fat, and toss in the onion, garlic, and grated carrot. Cook for 5 mins until the onions are translucent and soft.
  3. Pour in the red wine, scraping up all those dark bits (the fond) from the bottom. Let it reduce by half.
  4. Stir in the tomatoes, tomato paste, oregano, and the cooked meat. Lower the heat and simmer for 45 mins. Stir in fresh basil at the end.
  5. Melt butter in a saucepan, whisk in the flour, and cook for 2 mins until it smells slightly nutty but doesn't brown.
  6. Slowly stream in the milk, whisking constantly. Simmer for 5-7 mins until it coats the back of a spoon. Season with salt, pepper, and nutmeg.
  7. Spread a thin layer of meat sauce in your baking dish. Place 3-4 noodles on top.
  8. Add more meat sauce, a drizzle of Béchamel, and a handful of mozzarella. Repeat until you reach the top of the dish (usually 4 layers).
  9. The top layer should be noodles, the remaining Béchamel, and a heavy coating of mozzarella and Parmesan.
  10. Cover with foil and bake at 375°F (190°C) for 25 mins. Remove foil and bake another 20 mins until the cheese is bubbling and spotted with brown. Let it rest for 15 mins before slicing.