Lasagna al Forno

Instructions

1. 1

   Prepare the Ragù: In a large pot, sauté the diced onion, carrot, and celery until soft. Add the ground beef and pork, cooking over medium-high heat until browned. Deglaze with red wine, then add the tomato passata. Reduce heat and simmer gently for at least 1 hour until thick and rich.

2. 2

   Make the Béchamel: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually whisk in the warm milk until completely smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and a pinch of nutmeg.

3. 3

   Prep the Pasta: If using dried noodles, boil them in generously salted water for 4-5 minutes until pliable but still undercooked. Drain and lay flat on clean kitchen towels to dry.

4. 4

   Assemble the Layers: Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of ragù. Add a layer of noodles. Top with more ragù, dollops of ricotta, a drizzle of béchamel, a sprinkle of mozzarella, and Parmesan. Repeat this layering process 3-4 times, finishing the top layer with generous béchamel, mozzarella, and Parmesan.

5. 5

   Bake: Cover the baking dish loosely with aluminum foil (ensure it doesn't touch the cheese) and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is bubbling, deeply golden brown, and crispy at the edges.

6. 6

   Rest and Serve: Let the lasagna rest at room temperature for at least 15-20 minutes before slicing to allow the layers to set.