Lasagna with Béchamel (no ricotta)

Updated at: Thu, 21 Nov 2024 12:26:58 GMT

Step 1

Melt the butter and olive oil over medium heat in a Dutch Oven or large heavy-bottomed pot. Add the chopped onion, carrot, and celery. Stir to combine. Cook for 10 minutes until softened, stirring occasionally. Then add the minced garlic, stir to combine, and cook another 2 minutes.

Step 2

Add the ground beef and sausage. I used a potato masher to mash the meats together and break into smaller pieces. Season with 1/2 tsp of salt and 1/4 tsp black pepper. Cook for a few minutes, but don't brown the meat at this point.

Step 3

Pour in the milk, 1/4 tsp nutmeg, and the 2 bay leaves. Simmer for about 20 minutes or until the liquid is almost evaporated.

Step 4

Pour in the wine and simmer for about 5 minutes or until almost evaporated. Add the tomato paste, can of whole peeled tomatoes, and water. Use a wooden spoon to break the whole tomatoes into smaller pieces. Stir in the dried basil, dried oregano, and 1/2 tsp salt, and 1/4 tsp black pepper.

Step 5

Reduce the heat to low. Cook the sauce, with the lid ajar, for about 2 hours. The sauce will have an occasional bubble, but should not be simmering or boiling. Add an additional splash of water if the liquid is evaporating too quickly. After 2 hours, skim away any fat from the surface. Season to taste with salt and pepper.

Step 6

Melt butter in a medium sauce pan over medium heat. Then whisk in flour until combined.

Step 7

Add milk and bring to a boil. Whisk continuously until mixture is smooth and thickens.

Step 8

Once mixture thickens, season with salt, pepper, and nutmeg. Stir to combine, then remove from heat.

Step 9

Preheat oven to 375 degrees.

Step 10

Spoon a thin layer of the ragu sauce to the bottom of a 9" x 13" oven-safe baking dish. Place 4 no-boil lasagna sheets over the first thin layer of ragu sauce.

Step 11

Then add 1/3 of the remaining ragu sauce, then add 1/3 of the béchamel sauce, then 4 more no-boil lasagna sheets. Repeat 2 more times. There will be 3 layers of lasagna sheets, ragu sauce, and béchamel sauce. The top layer will be béchamel sauce.

Step 12

The top layer should be béchamel sauce. Sprinkle with freshly grated mozzarella cheese in an even layer.

Step 13

Place the assembled lasagna in the oven with a cookie sheet under the baking dish to catch any potential drippings. Bake for 40-45 minutes or until golden and bubbly.

Step 14

Remove the lasagna from the oven and let it sit for 20 minutes before cutting into 12 equal pieces. Optionally sprinkle with fresh parsley, fresh basil, and parmesan cheese before serving.

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