Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 1 cup)
  • 2 carrots, finely chopped (approx. 1 cup)
  • 2 celery stalks, finely chopped (approx. 1 cup)
  • 500g (1.1 lbs) ground beef (minced beef)
  • 250g (0.55 lbs) ground pork (minced pork)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes (optional)
  • 120ml (1/2 cup) dry red wine (like Chianti or Cabernet Sauvignon)
  • 800g (28 oz) can crushed tomatoes
  • 400g (14 oz) can diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth (240 ml)
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1/2 cup (113g) unsalted butter (1 stick)
  • 1/2 cup (65g) all-purpose flour
  • 4 cups (960 ml) whole milk, warmed
  • 1/4 tsp ground nutmeg
  • Salt and white pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • 500g (1.1 lbs) fresh lasagna sheets (or dried, pre-cooked lasagna noodles)
  • 500g (1.1 lbs) ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh basil
  • 500g (1.1 lbs) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, for topping

Instructions:

  1. Sauté aromatics (onion, carrot, celery) in olive oil until softened.
  2. Brown ground beef and pork, breaking up clumps.
  3. Add garlic, oregano, thyme, and red pepper flakes (if using).
  4. Deglaze the pot with red wine, scraping up browned bits.
  5. Stir in crushed tomatoes, diced tomatoes, tomato paste, beef broth, and bay leaf.
  6. Season with salt and pepper; simmer for at least 1 hour, or longer for deeper flavour.
  7. Remove bay leaf; stir in parsley.
  8. Melt butter in a saucepan over medium heat.
  9. Whisk in flour and cook for 1-2 minutes, creating a roux.
  10. Gradually whisk in warm milk, ensuring no lumps form.
  11. Cook, stirring constantly, until thickened.
  12. Season with nutmeg, salt, and white pepper.
  13. Stir in Parmesan cheese (optional).
  14. In a bowl, combine ricotta cheese, egg, and basil.
  15. Season with salt and pepper.
  16. Preheat oven to 375°F (190°C).
  17. Spread a thin layer of Bolognese sauce in the bottom of the baking dish.
  18. Top with a layer of lasagna sheets, overlapping if necessary.
  19. Spread a layer of ricotta mixture, followed by a layer of Bolognese sauce, and a drizzle of béchamel.
  20. Sprinkle with mozzarella cheese.
  21. Repeat layers, ending with a final layer of lasagna sheets topped with Bolognese, béchamel, mozzarella, and Parmesan cheese.
  22. Cover the baking dish with foil and bake for 20 minutes.
  23. Remove the foil and bake for an additional 25 minutes, or until golden brown and bubbly.
  24. Let rest for at least 10-15 minutes before slicing and serving.