Classic Lasagna

Ingredients

Sauce

• 1 LB ground beef

• 1 LB ground pork (ground Italian sausage will work if you cant find pork)

  • If you don’t eat pork for dietary or religious reasons, double the ground beef

• 1 28 oz can of crushed tomatoes

• 1 cup of red wine

• 1 bunch of fresh basil, chiffonade

• 1 small yellow onion, diced small

• 6-8 cloves of garlic, minced

• 2 TBSP tomato paste

• 1 TBSP garlic powder

• 1TBSP onion powder

• 1 TBSP dried basil

• 1 TBSP dried oregano

• 1/2 TBSP red pepper flake

• 1 TBSP honey

• salt and pepper to taste

Béchamel

• 1 quart of Heavy cream

• 2 cups Pecorino Romano, grated

• 2 TBSP butter

• 2 TBSP flour

• 1 TSP nutmeg

• 1 TSP chile powder

• 1/2 TSP salt

• 1/2 TSP pepper

Pasta 

Fresh or dry pasta sheets (we prefer fresh, but dry will work fine!)

Additional: 

1.5-2 Cups of shredded mozzarella to top 

Instructions

1. Brown the ground beef and pork on medium-high heat until it’s cooked through

2. Strain most of the fat (save about 1 TBSP), season with salt, pepper, garlic and onion powder, and set aside

3. Add onion and garlic to the pot

4. Season with a little salt and crushed red pepper flakes and sauté until lightly browned

5. Deglaze the pot with the red wine and scrape the bottom of the pot

6. Add the meat back, add a splash more wine, and add tomato paste

7. Simmer for about 2-3 mins

8. Add crushed tomatoes, and stir to combine

9. Let simmer on low heat for about 2 hours...taste test (I usually add salt and some honey at this point. The sugar combats the acidity of the tomatoes and the salt rounds out any sweetness)

10. Add fresh basil right before assembling the lasagna

Béchamel:

1. Melt butter on medium-high heat

2. Add flour and whisk until it’s a smooth paste and smells warm and nutty

3. Whisk in heavy cream a little at a time until the Béchamel is smooth and creamy

4. Season with nutmeg, dried oregano, salt and pepper

5. Add pecorino romano and whisk again until smooth and all of the cheese is melted

   1. Don’t forget to taste test! Pecorino is a pretty salty cheese, so we went lighter on the salt. But if you feel it needs a pinch more, add it. Just add it slowly.

Noodles 

• If using fresh pasta sheets, there is no need to cook! Just head to the next step.

• If using dried pasta, Cook the noodles al dente as you possibly can. 4 minutes should do it!

  • When you take them out the pot, lay them flat on a baking sheet spritzed with a little oil so they don’t clump up!

Layering Order:

1. Meat sauce

2. Noodles

3. Meat sauce

4. Béchamel

5. Noodles

6. Meat sauce

7. Béchamel

8. Noodles

9. Béchamel

10. Mozzarella

• First layer should be sauce only

• Last layer should be Béchamel only and additional shredded mozzarella

To Cook: 

1. Cover it loosely with foil and bake for 30 mins at 400.

2. Take the foil off and brown for 15 (you can broil on low for a few minutes with the oven cracked if you want)

3. Let it sit for about 20-30 mins so it doesn’t fall apart when you cut!