Ingredients:
For the bolognese sauce:
1 lb ground beef
8 oz pancetta or chopped bacon
1 26oz box chopped or crushed San Marzano tomatoes (Pomi brand works well)
1 carrot, finely chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
3 cloves garlic, finely chopped
1/2 cup white wine
1/2 cup whole milk
1/2 cup chicken or beef stock
Olive oil or lard
Salt and pepper
For the bechamel sauce:
4 Tbsp butter
4 Tbsp flour
2 cups milk
Salt, pepper, nutmeg
For assembly:
1 box lasagna noodles
Freshly grated parmeggiano reggiano cheese
Handful fresh, chopped basil
Directions
Cook noodles according to package instructions, toss in some oil to prevent sticking and set aside to cool slightly
Meanwhile, make the bolognese sauce:
Add some olive oil to a pan
Add carrot, celery, and onion and saute until softened and onions are translucent, do not burn
Add ground beef and pancetta, cooking until browned
Add white wine and garlic, scraping up any browned bits on the bottom of the pan
Add milk, stir and allow the beef to absorb the milk
Add tomatoes and broth
Season with salt and pepper to taste
Simmer gently while you make the bechamel sauce
Make the bechamel sauce:
Melt butter in a small saucepan and add flour
Whisk constantly until it creates a paste and has cooked for about 1 minute
Slowly add milk, whisking to minimize lumps
Continue to whisk until thickened
Season with salt, pepper, and nutmeg
Set aside
Assemble the Lasagna:
Add 1/4 cup bechamel to the bottom of your casserole dish and spread it around the coat the dish
Top with lasagna noodles
Top with a layer of about 1/4 cup bolognese sauce
Add a couple tablespoons bechamel, swirl to combine, top with parmesan cheese
Repeat 4-5 times with noodles, bolognese, bechamel, cheese
Top the final layer with plenty of cheese to make a nice crust when baking
Bake at 350 for 30 minutes, cool for 10 minutes, top with fresh basil and serve