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Prepare the Bolognese Sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add ground beef to the pot and brown, breaking it up with a spoon, until no pink remains. Drain any excess fat.

Add chopped onion, carrots, and celery to the pot. Sauté until vegetables are softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.

Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5 minutes.

Stir in crushed tomatoes, beef broth, milk, fresh basil, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally, or up to 2 hours for a richer flavor. The longer it simmers, the better. Stir in the reserved crispy pancetta during the last 15 minutes of cooking.

Prepare the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat and set aside.

Preheat oven to 375°F (190°C). If using fresh lasagna noodles, no pre-cooking is needed. If using no-boil noodles, follow package instructions (usually no pre-cooking required).

Assemble the Lasagna: Spread a thin layer of Bolognese sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce, overlapping slightly if necessary.

Spread about 1/3 of the remaining Bolognese sauce over the noodles. Drizzle with about 1/4 of the Béchamel sauce. Sprinkle with 1/4 of the shredded mozzarella and 1/4 of the grated Parmesan.

Repeat the layering process two more times: noodles, Bolognese, Béchamel, mozzarella, Parmesan. For the final layer, place noodles, then cover generously with the remaining Béchamel sauce, and top with the remaining mozzarella and Parmesan cheese.

Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent sticking). Bake for 25 minutes.

Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.

Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.

Prepare the Bolognese Sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add ground beef to the pot and brown, breaking it up with a spoon, until no pink remains. Drain any excess fat.

Add chopped onion, carrots, and celery to the pot. Sauté until vegetables are softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.

Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated, about 5 minutes.

Stir in crushed tomatoes, beef broth, milk, fresh basil, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally, or up to 2 hours for a richer flavor. The longer it simmers, the better. Stir in the reserved crispy pancetta during the last 15 minutes of cooking.

Prepare the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat and set aside.

Preheat oven to 375°F (190°C). If using fresh lasagna noodles, no pre-cooking is needed. If using no-boil noodles, follow package instructions (usually no pre-cooking required).

Assemble the Lasagna: Spread a thin layer of Bolognese sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce, overlapping slightly if necessary.

Spread about 1/3 of the remaining Bolognese sauce over the noodles. Drizzle with about 1/4 of the Béchamel sauce. Sprinkle with 1/4 of the shredded mozzarella and 1/4 of the grated Parmesan.

Repeat the layering process two more times: noodles, Bolognese, Béchamel, mozzarella, Parmesan. For the final layer, place noodles, then cover generously with the remaining Béchamel sauce, and top with the remaining mozzarella and Parmesan cheese.

Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent sticking). Bake for 25 minutes.

Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.

Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.