Lasagna al forno

Ingredients

• 12 sheets dry egg lasagna noodles
• 300 g ground beef
• 150 g ground pork
• 80 g diced pancetta
• 1 piece yellow onion
• 1 piece carrot
• 1 piece celery stalk
• 500 ml plain tomato puree
• 1 tbsp tomato paste
• 100 ml dry red wine
• 600 ml whole milk
• 60 g unsalted butter
• 50 g T45 wheat flour
• 90 g grated Parmesan
• 2 tbsp extra-virgin olive oil
• 1 pinch ground nutmeg
• to taste fine salt
• to taste ground black pepper

Method

1. Very finely mince the onion, carrot, and celery, then sauté them with the olive oil and pancetta over low heat until the vegetables become soft, glossy, and smell slightly sweet.
2. Add the ground meats, mash them with a spoon, and brown them until they release their juices and begin to stick slightly to the bottom of the pot.
3. Stir in the tomato paste, deglaze with the red wine, and let evaporate until the smell of alcohol disappears, then pour in the tomato puree, salt, pepper, and simmer gently until you have a thick, dark, and fragrant ragù.
4. Prepare the béchamel by melting the butter, whisk in the flour and cook until you have a blond paste that smells like biscuits, then gradually whisk in the milk until you reach a smooth, coatable sauce.
5. Season the béchamel with salt, pepper, and nutmeg, then keep it supple off the heat; it should flow slowly from the spoon without being stiff.
6. Coat the bottom of the baking dish with a little béchamel, alternate layers of lasagna noodles, ragù, béchamel, and Parmesan, then finish with a generous layer of béchamel and Parmesan to encourage browning.
7. Bake in a very hot oven until the edges are bubbling, the top is golden in spots, and the tip of a knife easily pierces the pasta without resistance.
8. Let rest out of the oven before slicing, so the layers hold together and the sauce remains creamy rather than runny.

Nutrition

Per serving

Energy

987 kcal

Protein

60.1 g

Carbohydrate

27.9 g

Fat

68.78 g

Fibre

3.9 g

Calcium

397.34 mg

Iron

0.75 mg

Magnesium

37.84 mg