TESTING Adam Ragusea's 3-Day Lasagna

Ingredients

• 500 g All-Purpose Flour (sifted, for fresh pasta dough)
• 5 Large Eggs (room temperature)
• 1 tbsp Olive Oil (extra virgin, for pasta dough)
• 1 tsp Salt (for pasta dough)
• 500 g Ground Beef (80% lean)
• 250 g Ground Pork (adds richness to Bolognese)
• 1 Onion (medium, finely diced)
• 2 Carrot (medium, finely diced)
• 2 Celery Stalks (finely diced)
• 3 cloves Garlic (minced)
• 200 ml Red Wine (dry, such as Chianti)
• 400 g Canned Crushed Tomatoes (no added salt)
• 2 tbsp Tomato Paste
• 200 ml Beef Broth (low sodium)
• 100 ml Whole Milk (for Bolognese richness)
• 2 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 tsp Black Pepper (freshly ground)
• 60 g Unsalted Butter (for béchamel)
• 60 g All-Purpose Flour (for béchamel roux)
• 600 ml Whole Milk (for béchamel, warmed)
• 150 g Parmesan Cheese (finely grated)
• 100 g Mozzarella Cheese (shredded, for béchamel)
• 1 pinch Nutmeg (freshly grated)
• 200 g Shredded Mozzarella (for topping)
• 50 g Pecorino Romano (grated, for topping)

Instructions

1. Make Fresh Pasta Dough

   In a mixing bowl combine sifted flour, salt, olive oil, and create a well. Add eggs and whisk, then mix until a shaggy dough forms. Knead by hand for about 15 minutes until smooth and elastic.

   Time: PT15M

2. Rest Pasta Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.

   Time: PT30M

3. Roll and Cut Pasta Sheets

   Divide dough into 4 portions. Using a pasta machine (or rolling pin), roll each portion to the thinnest setting (about 1 mm). Cut into 12‑inch sheets, dust lightly with flour, and lay on a sheet pan.

   Time: PT45M

4. Dry Pasta Sheets

   Allow the cut sheets to air‑dry for about 1 hour (or up to 2 hours) until they are no longer tacky but still flexible.

   Time: PT1H

5. Prepare Bolognese Base

   Heat olive oil in a large sauté pan over medium heat. Add diced onion, carrot, celery, and garlic; sauté until softened, about 8 minutes.

   Time: PT8M

   Temperature: Medium heat

6. Brown the Meat

   Add ground beef and pork to the pan, breaking it up with a spatula. Cook until browned, about 10 minutes, draining excess fat if necessary.

   Time: PT10M

   Temperature: Medium‑high heat

7. Deglaze and Simmer

   Pour in red wine, stirring to deglaze the pan. Reduce by half (≈3 minutes). Stir in tomato paste, crushed tomatoes, beef broth, milk, oregano, basil, salt, and pepper. Bring to a gentle boil, then lower to a simmer.

   Time: PT5M

   Temperature: Medium heat

8. Slow‑Cook Bolognese

   Simmer uncovered for 3 hours, stirring occasionally, until the sauce thickens and the flavors meld. Adjust seasoning at the end.

   Time: PT3H

   Temperature: Low simmer

9. Cool and Refrigerate Bolognese

   Transfer the sauce to a shallow container, let cool to room temperature (≈30 min), then cover and refrigerate overnight to develop flavor.

   Time: PT30M

10. Make Cheese Béchamel

    Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes (roux). Gradually whisk in warm milk, cooking until thickened and smooth, about 5 minutes. Remove from heat and stir in grated Parmesan, mozzarella, nutmeg, and a pinch of salt.

    Time: PT10M

    Temperature: Medium heat

11. Assemble Lasagna

    Preheat oven to 375°F (190°C). In the baking dish, spread a thin layer of Bolognese, place a layer of pasta sheets, spoon more Bolognese, then drizzle béchamel. Repeat layers (usually 3) ending with béchamel. Sprinkle shredded mozzarella and Pecorino on top.

    Time: PT30M

12. Bake Lasagna

    Cover the dish with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until the top is golden and bubbling.

    Time: PT1H

    Temperature: 375°F

13. Rest Before Serving

    Allow the lasagna to rest, uncovered, for 30 minutes. This lets the layers set and makes slicing easier.

    Time: PT30M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g