BA's Best Lasagna
Ingredients
Ragù Bolognese
ground pork (raw)
907 g
ground beef chuck (20% fat) (raw)
454 g
kosher salt
0 to taste
black pepper
0 to taste
extra-virgin olive oil
30 ml
pancetta (Italian bacon) (chopped)
57 g
onion (finely chopped)
1 piece
celery stalk (finely chopped)
1 piece
carrot (peeled, finely chopped)
1 piece
garlic (sliced)
6 clove
tomato paste
30 ml
dry white wine
177 ml
whole peeled tomatoes
794 g
low-sodium chicken broth
240 ml
whole milk
240 ml
Béchamel Sauce
unsalted butter
99 g
all-purpose flour
52 g
whole milk
1440 ml
Parmesan cheese (coarsely grated)
113 g
cayenne pepper
0 pinch
nutmeg
0 pinch
kosher salt
0 to taste
black pepper
0 to taste
Assembly
dried lasagna noodles
567 g
extra-virgin olive oil (for greasing)
15 ml
Instructions
Form meatballs
Preheat oven to 225°C. Mix ground pork and ground beef with salt and pepper, then form into 18 large meatballs.
Brown meatballs
Heat olive oil in Dutch oven over medium-high heat. Brown meatballs in batches, about 6 minutes per batch. Transfer to baking sheet.
Cook soffritto
Add pancetta to pot and cook until lightly browned. Add onion, celery, carrot, and garlic. Cook until vegetables soften. Add tomato paste and cook 2 minutes.
Deglaze and simmer ragù
Add white wine and reduce. Add crushed tomatoes and cook until reduced by half. Add chicken broth, milk, and meatballs. Cover partially and bake 3-4 hours at 225°C until tender.
Mash meatballs into sauce
Break meatballs apart with potato masher and season to taste. You should have about 8 cups of ragù.
Make béchamel sauce
Melt butter, whisk in flour, cook 4 minutes. Whisk in milk, bring to simmer. Cook 12-14 minutes until thick and velvety. Whisk in Parmesan, cayenne, nutmeg. Season to taste.
Cook lasagna noodles
Cook noodles 3 minutes in boiling salted water until just starting to soften. Transfer to cold water to cool, then lay flat separated by parchment paper.
Assemble lasagna
Grease 13x9" baking dish. Layer: 1½ cups ragù, noodles, 1¼ cups béchamel, 1½ cups ragù. Repeat 5-6 times, ending with béchamel.
Bake lasagna
Cover with oiled foil. Bake at 325°C for 1 hour until bubbling. Remove foil, increase to 425°C and bake 10-15 minutes until browned and crisp. Rest 10 minutes before serving.
Original recipe
Storage
Assembled unbaked lasagna can be frozen up to 1 month. Thaw overnight in fridge before baking.
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