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

Ingredient Substitutions

• Instead of All-Purpose Flour: Tipo 00 flour, bread flour
• Instead of Large Eggs: egg substitute (for vegans)
• Instead of Olive Oil: vegetable oil
• Instead of Ground Beef: ground turkey, ground lamb
• Instead of Ground Pork: ground chicken, additional beef
• Instead of Onion: shallot
• Instead of Carrot: parsnip
• Instead of Celery Stalks: fennel stalk
• Instead of Garlic: garlic paste
• Instead of Red Wine: beef broth
• Instead of Canned Crushed Tomatoes: fresh tomatoes, peeled and crushed
• Instead of Beef Broth: vegetable broth
• Instead of Whole Milk: half‑and‑half
• Instead of Dried Oregano: Italian seasoning
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: bread flour
• Instead of Whole Milk: half‑and‑half
• Instead of Parmesan Cheese: Grana Padano
• Instead of Mozzarella Cheese: provolone
• Instead of Shredded Mozzarella: mozzarella balls
• Instead of Pecorino Romano: Parmesan

Equipment Needed

• Mixing Bowl
• Fork or Whisk
• Pasta Machine or Rolling Pin
• Sharp Knife
• Cutting Board
• Large Sauté Pan
• Large Pot
• Saucepan
• Baking Dish (13x9 inch)
• Kitchen Scale
• Measuring Cups & Spoons
• Spatula
• Tongs (optional)
• Sheet Pan (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Kneading and resting the fresh pasta dough
• Rolling pasta sheets to a uniform thinness
• Slow‑simmering the Bolognese for at least 3 hours
• Overnight refrigeration of the Bolognese for flavor development
• Preparing a lump‑free béchamel sauce
• Proper layering to avoid soggy spots
• Baking covered then uncovered for a perfect crust
• Resting the finished lasagna before slicing

Chef Tips from the Video

• Use a mix of beef and pork for the richest Bolognese flavor.
• Add a splash of whole milk toward the end of the sauce to soften acidity.
• Let the assembled lasagna rest on a cooling rack; this prevents the bottom from becoming soggy.
• For extra depth, toast the dried herbs briefly before adding to the sauce.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover tightly; lasts 3‑4 days.

Freezer: Wrap individual portions in plastic wrap and foil; freeze up to 2 months.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Bolognese can be made 2‑3 days ahead and stored in the fridge; reheat gently before assembling.
• Béchamel can be prepared a day ahead; keep covered and stir before use.
• Fresh pasta sheets can be dried completely and stored in an airtight container for up to 2 days.

Frequently Asked Questions