Prepare the Ragu: In a large pot or Dutch oven, brown the ground beef, pork and pancetta over medium-high heat. Drain any excess fat. Add the diced onion, carrot, and celery and cook until softened, about 8-10 minutes. Stir in the tomato paste and cook for another 2 minutes. Pour in the red wine and let it simmer until reduced by half. Add the crushed tomatoes, beef broth, bay leaf, and season with salt, pepper, and a pinch of nutmeg. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, stirring occasionally. The longer it simmers, the richer the flavor will be. Remove the bay leaf before using.
Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the warm milk, making sure to smooth out any lumps. Continue whisking until the sauce thickens and comes to a simmer. Reduce heat to low and cook for another 5-10 minutes, stirring constantly. Season with salt, white pepper, and a pinch of nutmeg. Remove from heat and set aside.
Cook the Pasta: If using fresh pasta sheets, no pre-cooking is necessary. If using dried lasagna noodles, cook them according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
Assemble the Lasagna: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of ragu on the bottom of the dish. Cover with a layer of pasta sheets, overlapping as needed. Spread a layer of ragu over the pasta, followed by a layer of béchamel sauce and a sprinkle of grated Parmesan cheese. Repeat the layers: pasta, ragu, béchamel, and Parmesan cheese. The top layer should be pasta, topped with ragu, béchamel, and a generous amount of Parmesan cheese.
Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes, or until the top is golden brown and bubbly. Let the lasagna rest for at least 15-20 minutes before slicing and serving.
Serve and Enjoy: Slice the lasagna into squares and serve hot. Garnish with fresh basil leaves, if desired. Serve with a side salad and crusty bread for a complete meal.
It was a good lasagna. A bit time-consuming, but the flavors were good. I felt like the pasta absorbed a lot of the sauce, making it a little dry in some places. I'll try adding a bit more sauce next time.
Five stars! The best lasagna I have ever eaten. I made this for a dinner party, and everyone loved it. The effort is totally worth it!
This lasagna is incredible. The depth of flavor in the ragu is just amazing! A definite keeper recipe. My family loved it!
Very good. The ragu was superb, and the layers held together well. The béchamel was smooth and creamy. Highly recommended.
Incredible! The ragu was the star. I simmered it for longer than the recipe said and the flavor deepened even more. Definitely making this again.
