Ba's Best Lasagna

bonappetit.com

Knittinginny

subheading: RAGÙ BOLOGNESE:

2 lb. ground pork

1 lb. ground beef chuck (20% fat)

Kosher salt, freshly ground black pepper

2 Tbsp. extra-virgin olive oil

2 oz. pancetta (Italian bacon) or slab bacon, chopped

1 medium onion, finely chopped

1 celery stalk, finely chopped

1 medium carrot, peeled, finely chopped

6 garlic cloves, sliced

2 Tbsp. tomato paste

¾ cup dry white wine

1 28-oz. can whole peeled tomatoes

1 cup low-sodium chicken broth

1 cup whole milk

subheading: BÉCHAMEL AND ASSEMBLY:

7 Tbsp. unsalted butter

¼ cup plus 3 Tbsp. all-purpose flour

6 cups whole milk

4 oz. Parmesan cheese, coarsely grated (about 1 cup)

Pinch of cayenne pepper

Pinch of ground nutmeg

Kosher salt, freshly ground black pepper

1¼ lb. dried lasagna noodles (preferably De Cecco)

Extra-virgin olive oil (for greasing)

Directions at bonappetit.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer