Chris Makes BA's Best Lasagna

Ingredients

• 1 lb Ground Beef (80% lean)
• 1 lb Ground Pork (fresh, not pre‑seasoned)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 large Yellow Onion (finely diced)
• 1 large Carrot (peeled and diced)
• 1 large Celery Stalk (diced)
• 2 tbsp Double‑Concentrated Tomato Paste (tube, high quality)
• 28 oz Crushed Tomatoes (canned, no added herbs)
• 1 cup Dry Red Wine (preferably Chianti or similar)
• 1 cup Low‑Sodium Chicken Broth (adds depth without extra salt)
• 2 cup Whole Milk (for béchamel; can substitute with 2% milk)
• 6 tbsp Unsalted Butter (for béchamel)
• 7 tbsp All‑Purpose Flour (for roux)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 pinch Ground Nutmeg (adds warmth to béchamel)
• 1 pinch Cayenne Pepper (optional, for subtle heat)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 12 Lasagna Sheets (store‑bought) (about 12 sheets, 9x13‑inch baking dish)
• 2 cup Mozzarella Cheese (shredded, for topping)
• 1/4 cup Fresh Basil Leaves (optional garnish)

Instructions

1. Prepare the Meat Mixture

   Season the ground beef and pork generously with salt. Form the meat into loosely packed balls (about the size of a golf ball) to maximize browning surface area.

   Time: PT5M

2. Brown the Meat

   Heat 1 tbsp olive oil in a large Dutch oven over medium‑high heat. Add the meat balls in two batches, leaving space between them. Cook without moving for 2‑3 minutes per side until a deep brown crust forms, then remove to a plate.

   Time: PT10M

   Temperature: medium‑high

3. Sauté Aromatics

   In the same pot, add the remaining 1 tbsp olive oil if needed. Add diced onion, carrot, and celery. Sprinkle a pinch of salt and sauté, stirring occasionally, until the vegetables are very soft and lightly caramelized.

   Time: PT7M

   Temperature: medium

4. Incorporate Tomato Paste

   Push the vegetables to the sides of the pot, add the double‑concentrated tomato paste directly on top, and let it fry for about 2 minutes until it darkens slightly and the raw flavor disappears.

   Time: PT2M

   Temperature: medium‑high

5. Deglaze with Wine

   Pour in 1 cup dry red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3 minutes, letting the alcohol evaporate.

   Time: PT3M

   Temperature: medium

6. Add Tomatoes and Simmer

   Stir in the crushed tomatoes, browned meat balls, 1 cup low‑sodium chicken broth, and 1 cup whole milk. Bring to a gentle simmer, then reduce heat to low and let the ragù cook uncovered for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: low

7. Season the Ragù

   Taste and adjust with salt, pepper, and a pinch of cayenne if desired. The sauce should be bright and slightly thickened.

   Time: PT2M

8. Make the Béchamel

   In a medium skillet, melt 6 tbsp butter over medium heat. Whisk in 7 tbsp flour and cook, stirring constantly, for 1 minute to form a roux. Gradually whisk in 2 cups whole milk, raising the heat to medium‑high until the mixture boils and thickens, about 5 minutes. Reduce to low and simmer 5 minutes, then stir in 1/2 cup grated Parmesan, a pinch of nutmeg, and a pinch of salt.

   Time: PT12M

   Temperature: medium‑high

9. Prep the Pasta Sheets

   Bring a large pot of salted water to a rolling boil. Cook the lasagna sheets in two batches, 3 minutes each, just until al dente. Drain and lay each sheet flat on parchment paper to prevent sticking.

   Time: PT6M

   Temperature: boiling

10. Assemble the Lasagna

    Preheat the oven to 425°F. In the 9x13‑inch baking dish, spread a thin layer of ragù, then a layer of lasagna sheets, followed by béchamel, a sprinkle of mozzarella, and a little Parmesan. Repeat the layers (ragù → pasta → béchamel → cheese) until ingredients are used, ending with a top layer of béchamel and the remaining mozzarella and Parmesan.

    Time: PT10M

    Temperature: 425°F

11. Bake

    Cover the dish loosely with foil and bake for 10 minutes. Remove the foil and bake an additional 5‑10 minutes until the top is golden and bubbling.

    Time: PT15M

    Temperature: 425°F

12. Rest and Serve

    Allow the lasagna to rest for 10 minutes before cutting. Garnish with fresh basil leaves if desired, then slice and serve.

    Time: PT10M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Ground Turkey, Plant‑based ground meat
• Instead of Ground Pork: Ground Chicken, Plant‑based ground meat
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Yellow Onion: White onion
• Instead of Carrot: Parsnip
• Instead of Celery Stalk: Fennel stalk
• Instead of Double‑Concentrated Tomato Paste: Regular tomato paste (use 3 tbsp)
• Instead of Crushed Tomatoes: Whole peeled tomatoes, crushed by hand
• Instead of Dry Red Wine: Beef broth, Non‑alcoholic red wine
• Instead of Low‑Sodium Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Whole Milk: Unsweetened almond milk (may affect thickness)
• Instead of Unsalted Butter: Margarine
• Instead of All‑Purpose Flour: Gluten‑free flour blend
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Lasagna Sheets (store‑bought): Gluten‑free lasagna noodles
• Instead of Mozzarella Cheese: Provolone

Equipment Needed

• Large Dutch Oven or Heavy‑Bottomed Pot
• Medium Skillet
• Wooden Spoon
• Whisk
• 9x13‑inch Baking Dish
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board
• Aluminum Foil (optional)
• Oven

Critical Steps — Do Not Skip

• Browning the meat in ball form for deep flavor
• Cooking the tomato paste before adding liquid
• Reducing the wine fully
• Making a lump‑free béchamel
• Cooking pasta sheets al dente and preventing them from sticking
• Assembling thin, even layers
• Baking uncovered for the final 5‑10 minutes to achieve a crisp top

Chef Tips from the Video

• Forming the meat into balls maximizes surface area for caramelization.
• Use double‑concentrated tomato paste for a deeper umami punch.
• Add a pinch of nutmeg to the béchamel for traditional flavor.
• Let the assembled lasagna rest before cutting to keep layers intact.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze individual portions wrapped tightly for up to 2 months.

Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours.

Make-Ahead Tips

• The ragù freezes well; make it up to 3 days ahead and reheat gently.
• Béchamel can be prepared a day ahead; reheat slowly and whisk before use.
• Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking.

Frequently Asked Questions