- 5 tbsp butter
- ¼ cup flour
- 4 cups whole milk
- ⅛ tsp ground nutmeg
- 1 tbsp oil
- 1 yellow onion, diced
- 1 celery rib, diced
- 1 carrot, peeled and diced
- 1 garlic clove, minced
- 2 lbs lean ground beef
- 2 tbsp tomato paste
- 2 tbsp Italian seasoning
- ½ cup white wine
- 1 cup milk
- 1 19-oz can tomato
- 3 cups chicken broth
- Salt and pepper, to taste
- 16 fresh lasagna sheets, cut to fit your baking dish
- 1 cup shredded mozzarella cheese
- 2 cups freshly grated Parmesan cheese
- In a large skillet or soup pot, heat the oil over medium-high heat. Add the onion, celery, and carrot. Cook, stirring, until they begin to soften, between 4 and 6 minutes. Add the garlic and cook for another 30 seconds. Add the ground beef and cook, breaking it up with the side of a spoon, until it is no longer pink, about 8 minutes. Stir in the tomato paste and Italian seasoning and cook for another minute. Add the white wine and cook for 3 minutes. Add the milk, crushed tomatoes, and chicken broth. Bring the mixture to a boil and the reduce the heat to medium-low and simmer the sauce for between 1 to 2 hours. The longer it simmers, the better it will be. Season it with salt and pepper.
- In a large saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour. Continue to whisk vigorously until the mixture is smooth and golden, about 2 to 3 minutes. Slowly add the milk, whisking constantly, until the mixture is completely smooth. Continue gently whisking as the milk heats up. The mixture will thicken as you whisk. Once it’s creamy, whisk in the nutmeg and remove it from the heat and set it aside.
- Preheat the oven to 350°F. Grease a large, deep baking dish liberally with butter.
- In the base of the baking dish, add a layer of béchamel sauce. Then layer in two lasagna sheets. They may need to be trimmed to get a snug fit. Add a layer of bolognese sauce, then sprinkle in about ¼ cup Parmesan cheese, and add another layer of béchamel. Top with lasagna sheets and continue to layer until all of the ingredients are gone or you’ve reached the top of the dish. Top the final layer of lasagna sheets with the remaining bolognese and béchamel sauces. Then top the entire dish with the mozzarella cheese and remaining Parmesan.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake until the cheese is golden and bubbly, an additional 15 minutes.
- Remove the lasagna from the oven and allow it to stand for at least 15 to 20 minutes before serving. Store in the refrigerator for up to 3 days.