Classic Italian Lasagna

Ingredients

• 500 g Ground beef (80% lean)
• 250 g Ground pork (fresh)
• 100 g Beef fat (or pancetta) (for extra richness)
• 2 tbsp Olive oil (extra‑virgin)
• 1 large Carrot (peeled, diced)
• 2 stalks Celery stalks (diced)
• 1 large Red onion (diced)
• 1 pinch Sea salt (for sweating veg)
• 1 tbsp Aromatic herb salt (mix of rosemary, sage, thyme, lemon zest and sea salt)
• 2 tbsp Tomato paste (cooked before adding liquid)
• 150 ml Red wine (dry Italian wine)
• 200 ml Water (for ragù consistency)
• 160 g Butter (unsalted)
• 160 g All‑purpose flour (for roux)
• 1.5 L Whole milk (warmed)
• 1 tsp Ground nutmeg (freshly grated if possible)
• ½ tsp White pepper (ground)
• 150 g Parmesan cheese (36‑month aged) (freshly grated)
• 12 pieces Lasagna pasta sheets (pre‑made, half semolina half white flour)
• 2 tbsp Olive oil (for sheet coating) (prevents sticking)

Instructions

1. Make aromatic herb salt

   Finely chop rosemary, sage, thyme and lemon zest, then mix with sea salt to create an aromatic herb salt.

   Time: PT5M

2. Chop vegetables

   Dice the carrot, celery stalks and red onion into small uniform pieces.

   Time: PT5M

3. Sweat vegetables

   Heat olive oil in a large pot over medium heat, add the diced vegetables and a pinch of salt. Cook, stirring occasionally, until softened but not browned.

   Time: PT5M

   Temperature: medium

4. Toast the meat

   Increase heat to high, add the ground beef, pork and beef fat to the same pot without stirring. Let sit until a deep brown crust forms on the bottom, then flip to brown the other side.

   Time: PT5M

   Temperature: high

5. Add tomato paste and cook

   Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly, preventing raw acidity later.

   Time: PT3M

   Temperature: medium

6. Deglaze and simmer ragù

   Pour in the red wine, scrape up any browned bits, add water, then lower to a gentle simmer. Cover and let cook for at least 4 hours, stirring occasionally.

   Time: PT4H

   Temperature: low simmer

7. Prepare roux for béchamel

   In a saucepan melt the butter over medium heat, then whisk in the flour. Cook, stirring constantly, until the mixture turns a light golden color.

   Time: PT5M

   Temperature: medium

8. Season the milk

   While the roux cooks, warm the milk in a separate pot and season with salt, freshly grated nutmeg and white pepper.

   Time: PT5M

   Temperature: medium

9. Make béchamel

   Gradually whisk the warm milk into the roux, cooking until the sauce thickens to a coat‑the‑back consistency. Adjust seasoning with a pinch of salt and more white pepper if needed.

   Time: PT5M

   Temperature: medium

10. Cover béchamel

    Transfer the béchamel to a bowl, place plastic film directly on the surface to prevent a skin from forming, and keep warm.

    Time: PT1M

11. Blanch pasta sheets

    Bring a large pot of salted water to a boil. Drop the lasagna sheets in for 30‑40 seconds, then immediately transfer to an ice‑water bath to stop cooking. Drain and toss with a little olive oil to keep sheets separate.

    Time: PT2M

    Temperature: boiling

12. Assemble the lasagna

    Spread a thin layer of béchamel on the bottom of the baking dish. Layer pasta sheets, then ragù, a generous sprinkle of grated Parmesan, and more béchamel. Repeat layers, finishing with béchamel and a final dusting of Parmesan.

    Time: PT5M

13. Bake

    Pre‑heat the oven to 200°C (392°F). Bake the assembled lasagna for 30 minutes, checking at the half‑hour mark for a golden top. Remove when bubbling and crusty.

    Time: PT30M

    Temperature: 200°C

14. Rest before serving

    Allow the lasagna to rest for at least 30 minutes on a cutting board before slicing. This lets the layers set and makes cutting easier.

    Time: PT30M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

3g