🔪 Instructions:
1. Make the meat sauce:
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In a skillet, brown the ground meat over medium heat.
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Add onion and garlic; cook until soft.
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Stir in tomato paste, crushed tomatoes, wine (if using), and seasonings.
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Simmer uncovered for 30–45 minutes, stirring occasionally.
2. Make béchamel sauce (if using):
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Melt butter in a saucepan over medium heat. Stir in flour to form a roux.
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Slowly whisk in warm milk to avoid lumps.
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Cook until thickened (5–7 minutes), then season with salt and nutmeg.
(If using ricotta: Mix ricotta with 1 egg, a pinch of salt, and some grated Parmesan.)
3. Pre-cook noodles (if needed):
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Boil according to package instructions. Drain and toss with a little olive oil.
4. Assemble the lasagna:
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Preheat oven to 375°F (190°C).
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In a 9×13 baking dish:
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Spread a thin layer of meat sauce.
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Add a layer of noodles.
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Spoon over béchamel or ricotta.
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Sprinkle with mozzarella and Parmesan.
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Repeat layers until all ingredients are used.
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Finish with sauce + cheese on top.
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5. Bake:
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Cover with foil and bake for 25 minutes.
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Uncover and bake another 15–20 minutes until golden and bubbly.
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Let rest for 15–20 minutes before slicing — crucial for clean layers.
🍷 Serve With:
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A crisp green salad with vinaigrette
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Garlic bread or rustic Italian loaf
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A glass of Chianti or Sangiovese
💡 Tips:
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Make ahead: Assemble and refrigerate up to 2 days before baking.
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Freeze: Freeze baked or unbaked lasagna — just thaw before baking or reheating.
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Vegetarian twist: Use sautéed mushrooms, zucchini, and spinach instead of meat.