Country: Italy Region / Locale: Italian Servings: Serves 6

Ingredients

• fresh lasagna sheets – 12 sheets
• ground beef – 500 g / 1.1 lbs
• ground pork – 250 g / 0.55 lbs
• onion – 1 large, chopped
• carrot – 1 medium, diced
• celery stalk – 1, diced
• tomato puree – 500 ml / 2 cups
• red wine – 120 ml / 1/2 cup
• olive oil – 2 tbsp
• salt – to taste
• black pepper – to taste
• bay leaf – 1
• milk – 500 ml / 2 cups
• flour – 50 g / 1/3 cup
• butter – 50 g / 3.5 tbsp
• parmigiano-reggiano cheese – 200 g / 7 oz, grated
• nutmeg – a pinch

Instructions

1. In a large pan, heat olive oil over medium heat. Add onions, carrot, and celery, and sauté until soft.
2. Add ground beef and pork, cooking until browned. Pour in the red wine, allowing it to evaporate.
3. Mix in tomato puree and a bay leaf. Season with salt and pepper. Simmer on low heat for 40 minutes, stirring occasionally.
4. For the béchamel sauce: In a saucepan, melt the butter, add the flour, and stir continuously until combined.
5. Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens. Add salt, a pinch of nutmeg, and half of the grated cheese.
6. Preheat the oven to 180°C (350°F). In a baking dish, spread a layer of meat sauce, a layer of béchamel, and cover with lasagna sheets.
7. Repeat the layering process, finishing with a béchamel layer topped with the remaining grated cheese.
8. Bake for 30-35 minutes until golden and bubbling. Allow to rest for 10 minutes before serving.

Substitutions

• ground pork -> ground turkey
• nutmeg -> cinnamon

Enhancements in the Next Evolution

• Add a layer of spinach for additional flavor and nutrients.
• Use a mix of pecorino cheese along with parmigiano-reggiano for deeper flavor.
• Incorporate a dash of truffle oil in the béchamel for a richer aroma.