Lasagna with Béchamel (no ricotta)

This is a classic lasagna layered with a beef and Italian sausage Ragu, béchamel sauce, and topped with loads of mozzarella cheese.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

Add the ground beef and sausage. Use a potato masher or spoon to break the meat into smaller pieces and mash them together. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for a few minutes, but do not brown the meat at this stage.

Step 3

Pour in the milk, add 1/4 tsp nutmeg and 2 bay leaves. Simmer gently for about 20 minutes, or until most of the milk has evaporated.

Step 4

Pour in the wine and simmer for about 5 minutes until nearly evaporated. Stir in the tomato paste, canned whole peeled tomatoes (break them up with a wooden spoon), and water. Add dried basil, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.

Step 5

Reduce heat to low and cook the sauce with the lid slightly ajar for about 2 hours. The sauce should bubble occasionally but not boil. Add a splash of water if it evaporates too quickly. After cooking, skim off any fat from the surface and adjust seasoning with salt and pepper to taste.

Step 6

Melt butter in a medium saucepan over medium heat. Whisk in flour until smooth and combined. Gradually add milk, whisking continuously, and bring to a boil. Continue whisking until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.

Step 7

Preheat your oven to 375 °F (190 °C).

Step 8

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

Step 9

Add 1/3 of the remaining ragu sauce, then 1/3 of the béchamel sauce. Repeat layering with 4 more lasagna sheets, 1/3 of the ragu, and 1/3 of the béchamel. Repeat one last time, finishing with a layer of béchamel sauce on top.

Step 10

Sprinkle freshly grated mozzarella cheese evenly over the top. Place the lasagna on a baking sheet to catch drips. Bake for 40–45 minutes, or until golden and bubbly.

Step 11

Remove from the oven and let the lasagna rest for 20 minutes before slicing into 12 pieces. Optionally, garnish with fresh parsley, basil, and parmesan cheese before serving.

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