You haven’t had the best Lasagna because you have never tried this recipe yet! Well, this is your lucky day! Just follow these simple steps for they will guide you to perfection. Enjoy!

Ingredients:

Ragu

Olive Oil, as needed

1 c / 250ml Red Wine

2 ribs of Celery, finely diced

large White Onion, finely diced

2.2 pounds / 1kg Ground Beef

2 tablespoons Tomato Puree

3.5 ounces / 100g Pancetta, finely diced

2 c / 500ml Beef Stock

2 medium Carrots, grated on a box grater

1/4 c each: Fresh Basil, Fresh Parsley, finely diced (plus extra to garnish)

3 cloves of Garlic, minced

2 c / 500ml Tomato Passata

Salt & Pepper, to taste

1.5 teaspoon sugar, or to taste

1 teaspoon Dried Oregano

2 Bay Leaves

Bechamel Sauce

4 tablespoons Unsalted Butter

1/2 small Nutmeg, grated

4 c / 1-litre milk, at room temp

Salt & Pepper, to taste

3.5 ounces / 100g Parmesan, grated

5 tablespoons Plain Flour

Lasagna

2 c / 200g Mozzarella, shredded

12 ounces / 350g Fresh Lasagna Sheets

Directions:

For the Ragu:

Place a large pot on the stove and turn the heat to medium.

Add 1 tbsp of olive oil and allow it to become hot.

Add the meat, then cook until crumbly and brown. Sprinkle salt and pepper to taste.

Transfer the browned meat into a baking dish. Remove accumulated grease.

In the empty pot, add the Pancetta and cook until brown.

Add the carrot, onion, and celery. Sauté until soft.

Add the garlic and sauté until aromatic.

Add the tomato paste, then stir until well blended. Cook for a minute to remove the raw taste.

Add a bit of wine, then scrape the bottom of the pot to get the browned bits.

Add the tomato passata, basil, beef stock, salt, pepper, oregano, bay leaves, and 1 tsp sugar. Stir until well blended.

Reduce the heat to low, then simmer everything for 1 hour and 30 minutes covered. Make sure to stir from time to time.

Remove the cover, then simmer for 30 more minutes.

For the Bechamel Sauce:

Place a pot on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add the flour, then whisk and cook for a minute to remove the raw taste.

Add the milk, then whisk until well blended. Simmer for a few minutes until the texture becomes thick.

Add the Parmesan cheese, salt, pepper, and nutmeg, Stir until well blended. Remove from the stove.

For the Lasagna:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Add a few scoops of the ragu into a 9×13-inch baking dish, then spread it to the bottom.

Add the pasta sheets, Ragu, Bechamel sauce, and mozzarella cheese into the prepared baking dish. Arrange them in layers.

Place it inside the preheated oven and bake for about 40 minutes or until done.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve warm and enjoy!

Note:

Garnish with your preferred herbs.

Nutrition Facts:

Calories 646 Calories from Fat 312 Fat 34.64g53% Saturated Fat 14.027g70% Trans Fat 0.997g Polyunsaturated Fat 1.536g Monounsaturated Fat 10.821g Cholesterol 143mg48% Sodium 876mg37% Potassium 1162mg33% Carbohydrates 33.29g11% Fiber 3.3g13% Sugar 12.46g14% Protein 44.6g89% Vitamin A 7500IU150% Vitamin C 10.7mg13% Calcium 430mg43% Iron 5.2mg29%