Lasagna delle Feste (Festive Lasagne with Meat Ragù and Béchamel)

Ragù

• 2 tbsp Extra virgin olive oil
• 20 g Unsalted butter
• 1 medium Yellow onion
• 2 pieces Celery
• 1 medium Carrot
• 2 cloves Garlic
• 500 g Minced beef
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 200 ml Dry Red Wine
• 700 g Tomato passata

Béchamel and assembly

• 60 g Unsalted butter
• 60 g Plain flour
• 750 ml Whole milk
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 80 g Parmesan
• 200 g Mozzarella
• 250 g Lasagna noodles

1. Heat the olive oil and 20 g of the butter in a Dutch oven over medium heat. Finely chop the onion, celery and carrot, then cook with a pinch of the salt for 8 to 10 minutes until soft and sweet. Add the garlic and cook for 1 minute until fragrant.
2. Add the minced beef and raise the heat to medium-high. Cook for 8 to 10 minutes, breaking it up, until well browned and any liquid has evaporated. Season with the remaining salt and the pepper.
3. Pour in the red wine and simmer for 3 to 5 minutes, scraping up any browned bits, until reduced by about half. Stir in the passata, bring to a gentle simmer, then partially cover and cook on low for 60 minutes, stirring occasionally, until thick and rich. Taste and adjust with a little more salt or pepper if needed.
4. While the ragù simmers, make the béchamel: melt 60 g butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly, until it smells lightly biscuity. Gradually whisk in the milk, then cook for 6 to 8 minutes until smooth and thick enough to coat the back of a spoon; season with the salt and pepper.
5. Heat the oven to 190°C (375°F). Grate the parmesan and tear the mozzarella into small pieces. If your lasagne sheets require pre-cooking, boil them according to the packet instructions, then drain well.
6. Assemble the lasagne in a baking dish: spread a thin layer of ragù on the base, then add a layer of lasagne sheets. Spoon over ragù, drizzle béchamel, and scatter a little parmesan and mozzarella; repeat for 3 to 4 layers, finishing with béchamel and the remaining cheeses. Bake for 30 to 35 minutes until bubbling and deeply golden on top.
7. Rest the lasagne for 15 minutes before slicing so the layers set. Serve hot, spooning any sauce from the edges over each portion.

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