Really Good Lasagna (from Scratch)

Lasagna, a hallmark of Italian cuisine, is a symphony of rich flavors and comforting textures. This beloved dish is known for bringing people together, be it during family gatherings or special occasions. It may not be a quick Monday night dish after a long day at work, but its delicious and gratifying qualities make it absolutely worth the effort. It's a culinary journey to make it from scratch, but the satisfaction you get when you take that first mouthwatering bite is an unbeatable feeling. From the homemade pasta sheets, to the flavor-packed Bolognese ragu and the creamy béchamel sauce, every element adds depth and richness to this classic Italian delight. With the diversity in types and fillings – from cheese, greens, herbs to vegetables – it's truly a versatile dish that can cater to varied taste preferences. Yet, there's something uniquely satisfying about the classic recipe, with its combination of meat, pasta, and sauce, brought together in perfect harmony.

Drawing inspiration from Marcella Hazan, the goddess of Italian cooking, the recipe highlights the use of homemade pasta sheets, a meat sauce, and béchamel sauce to define the fundamental layers of a classic lasagna. The Bolognese sauce is the star of the show, requiring the careful balance of a variety of ingredients, from a trinity of pork, beef and veal to an array of spices, herbs and vegetables. It takes time and patience to build the rich flavors that make this dish so comforting and indulgent, but it's an effort that pays off in the end. The combination of homemade pasta sheets, tenderly cooked in boiling water and chilled for the perfect al dente texture, a meat sauce that's been slow-cooked to perfection, and a creamy béchamel sauce that brings a dairy-infused richness to every bite, together form a perfect lasagna that's hard to resist. It's an amalgamation of flavors and textures that hit all the right notes, making it an undeniable crowd-pleaser. 🤘🏼Adam

Yield: 8-10

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Really Good Lasagna (from Scratch)

Cook time: 6 HourTotal time: 6 Hour

Ingredients

Lasagna

• 5 1/2 cups Parmigiano Reggiano
• 1 1/2 cups Low-Moisture, full-fat Mozzarella
• Fresh Basil, to taste
• Fresh Parsley, to taste

Fresh Pasta Sheets

• 4 cups Type “00” Flour
• 4 Whole Eggs
• 5 Egg Yolks

Bechamel (“besciamella”) Sauce

• 2 Tbsp Unsalted Butter
• 3 Tbsp All-purpose Flour
• 2 cups Whole Milk
• 1 cup Parmigiano Reggiano, grated
• 1 tsp Nutmeg, ground
• Kosher Salt, to taste
• Black Pepper, to taste

Italian Sausage Ragu “Bolognese”

• 4 Tbsp Unsalted Butter
• 1 pound Italian Pork Sausage
• 1 pound Ground Beef Chuck
• 1 Yellow Onion, diced
• 3 large Ribs Celery, diced
• 2 large Carrots, diced
• 5 Garlic Cloves, minced
• 28oz can San Marzano Tomatoes
• 1 1/2 cups Dry White Wine
• 2 cups Whole Milk
• 2 cups Beef Stock
• 3 sprigs Fresh Thyme
• 3 sprigs Fresh Oregano
• 2 Bay Leaves
• Chili Flakes, to taste
• Fish Sauce, to taste
• 1-2 Rinds from Parmigiano Reggiano (optional)
• Kosher Salt, to taste

Instructions

1. Start by making the bolognese. Form the ground meat into patties and season them, then brown in a dry Dutch oven over high heat. Once browned, set them aside.
2. In the same pot, drop in unsalted butter and your mirepoix (onion, celery, and carrot, all diced). Add minced garlic and a pinch of salt and pepper. Cook the vegetables down until the onions and celery are translucent.
3. Deglaze the pan with a cup and a half of wine, then crumble in the meat patties. Stir in whole milk and reduce it all down until it’s almost dry.
4. Add tomato puree and beef or veal stock, along with an herb sachet, chili flakes, and parmesan rinds if available. Bring it up to a boil, then reduce to low and simmer uncovered for two to six hours.
5. After simmering, use an immersion blender or a regular blender to slightly thin out the ragu. Be sure to keep some texture and not completely liquify the sauce.
6. Now, let's make the pasta. Combine the flour and eggs on a clean surface and knead into a dough. Once it's smooth and shiny, cover it with plastic wrap and let it rest for 30 minutes.
7. Roll out the pasta dough with a pasta maker, starting with the widest setting and gradually moving to thinner settings. Trim the pasta sheets to fit your baking dish.
8. Blanch the trimmed pasta sheets in heavily salted water for about 45 seconds, then transfer them to an ice bath to stop them from overcooking. Lay them out over a well-oiled sheet tray.
9. Now it's time to make the bechamel. In a saucepan on medium heat, make a roux by combining unsalted butter and flour. Slowly add cold milk while stirring continuously to avoid forming lumps. Add grated parmesan, nutmeg, salt, and pepper.
10. Preheat your oven and start assembling the lasagna in your baking dish. Start with a layer of bechamel and bolognese, then add a layer of pasta sheets. Continue the process until you've used all the ingredients. The top layer should be bechamel and bolognese with extra cheese.
11. Bake the lasagna in your preheated oven for a specific amount of time until it's bubbling and golden brown. Let it rest for about 10 minutes before cutting into it.

Adam's Notes

• This recipe makes more Ragu than you’re going to need for the lasagna. The ragu freezes well and will stay fresh for 3-5 months in the freezer.
• You could end up with extra pasta sheets too. It’s better to have some left over than to be short on sheets. If you have leftovers, cut the sheets into any shape you want and chill in an air-tight container. Boom. Fresh pasta for later in the week.
• This lasagna feeds 6 to 8 hungry people easily.
• Want to make your own Italian sausage? If so, check out my recipe here.

Stuff that I Use:

Solid 9x13 Rectangle Cake Pan

Fish Spatula

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