Instructions
- Prepare the Meat Sauce:
- Heat olive oil in a large skillet or pot over medium heat.
- Sauté the onion, carrots, celery, and garlic until softened, about 5-7 minutes.
- Add ground beef and pork. Cook until browned, breaking up the meat with a spoon.
- Deglaze with red wine, simmering until the liquid reduces by half.
- Stir in the crushed tomatoes, tomato paste, oregano, and basil. Season with salt and pepper.
- Lower the heat and simmer for 45-60 minutes, stirring occasionally. Adjust seasoning if needed.
- Make the Béchamel Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour to form a smooth paste (roux).
- Gradually add warm milk while whisking to avoid lumps.
- Cook until the sauce thickens, about 5-7 minutes. Season with salt and a pinch of nutmeg. Set aside.
- Assemble the Lasagne:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a large baking dish.
- Add a layer of lasagne sheets. Spread a layer of meat sauce, a layer of béchamel, and sprinkle mozzarella and Parmesan cheeses.
- Repeat layers, finishing with béchamel and a generous topping of cheese.
- Bake:
- Cover the lasagne with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Serve:
- Let the lasagne rest for 10-15 minutes before slicing. Garnish with fresh basil leaves, if desired. Enjoy!
Would you like suggestions for wine pairings or side dishes to complement this lasagne?