Lasagna

This classic lasagna recipe features layered Bolognese and a silky béchamel sauce, delivering deep, layered comfort for a perfect family meal.

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Heat 2 tbsp of olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery; sauté until softened, about 6 minutes.
Add ground beef and pork, breaking up chunks; cook until browned, about 6–8 minutes. Drain excess fat.
Stir in garlic and tomato paste; cook for 1 minute. Add wine; simmer until mostly evaporated, 2–3 minutes.
Add crushed tomatoes, beef stock, salt, pepper, and nutmeg; bring to a gentle simmer and cook until slightly thickened, 25–30 minutes.
Stir in whole milk and simmer for 2 more minutes to soften acidity.
In a medium saucepan, melt butter; whisk in flour and cook for 1–2 minutes. Gradually whisk in milk and cook until thick, about 5–6 minutes.
Spread Bolognese across the bottom of the baking pan. Layer noodles, Bolognese, béchamel, and mozzarella; repeat the layers finishing with béchamel and the remaining cheese.
Preheat oven to 190°C (375°F). Cover and bake for 25 minutes, then uncover and bake for an additional 15–20 minutes until golden.
Let rest for 15 minutes before slicing.

Avoid dry lasagna by ensuring the Bolognese is saucy. Make-ahead option available; refrigerate assembled lasagna for up to 24 hours.