RAGU LASAGNA

Ragu Lasagna is a rich and indulgent Italian dish that layers perfectly cooked lasagna noodles with a hearty, slow-simmered meat ragu, creamy béchamel sauce, and melted cheese. The ragu sauce, made with ground beef, tomatoes, and aromatic vegetables, is the star of this dish, providing a deep and savory flavor in every bite. This lasagna is perfect for special occasions or family gatherings, offering layers of comforting goodness that will impress everyone at the table. Serve with a fresh salad and garlic bread for a complete Italian feast.

Ingredients:

For the ragu:

• 1 lb ground beef (or a mix of ground beef and pork)
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup red wine (optional)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

For the béchamel sauce:

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• Pinch of nutmeg
• Salt and pepper to taste

For assembly:

• 12 lasagna noodles, cooked
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Make the ragu: In a large skillet, heat a bit of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Add the diced onion, carrots, celery, and garlic, and sauté until the vegetables are softened. Stir in the tomato paste, crushed tomatoes, red wine (if using), basil, oregano, salt, and pepper. Simmer the ragu for 30-40 minutes, stirring occasionally, until thickened.
2. Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Slowly whisk in the warmed milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg.
3. Preheat the oven: Preheat your oven to 375°F (190°C).
4. Assemble the lasagna: In a 9×13-inch baking dish, spread a thin layer of ragu sauce on the bottom. Place a layer of lasagna noodles on top, followed by a layer of ragu, a drizzle of béchamel sauce, and a sprinkle of mozzarella. Repeat the layers, finishing with a layer of béchamel sauce and a generous sprinkling of Parmesan.
5. Bake: Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
6. Serve: Let the lasagna rest for 10 minutes before slicing and serving.

This Ragu Lasagna is a classic, comforting dish with layers of rich meat sauce and creamy béchamel, making it a family favorite that’s worth the effort!