BA's Best Lasagna
ID: ee5e874e...
A classic, comforting lasagna featuring a deeply flavorful ragù bolognese made with the 'meatball method,' layered with a velvety Parmesan béchamel and boiled lasagna sheets. It delivers rich, savory, and creamy textures in every single bite.
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🍳 Cooking Flow
Shape seasoned ground beef and pork into large meatballs, sear them in a pot to brown, then set aside. → Sauté pancetta and aromatics, add tomato paste and wine, then simmer with crushed tomatoes, broth, milk, and meatballs in a 225°F oven for 2-3 hours. → Cook butter and flour into a roux, slowly whisk in milk, simmer until thick, then season with Parmesan, nutmeg, and cayenne to make béchamel. → Boil the dried lasagna noodles for 3 minutes, then mash the oven-braised meatballs in the pot to finalize the chunky ragù. → Assemble the lasagna with alternating layers of ragù, pasta, and béchamel, then bake covered, brown uncovered, and rest before serving.
Cooking Steps
Brief Cooking Order
Shape seasoned ground beef and pork into large meatballs, sear them in a pot to brown, then set aside. → Sauté pancetta and aromatics, add tomato paste and wine, then simmer with crushed tomatoes, broth, milk, and meatballs in a 225°F oven for 2-3 hours. → Cook butter and flour into a roux, slowly whisk in milk, simmer until thick, then season with Parmesan, nutmeg, and cayenne to make béchamel. → Boil the dried lasagna noodles for 3 minutes, then mash the oven-braised meatballs in the pot to finalize the chunky ragù. → Assemble the lasagna with alternating layers of ragù, pasta, and béchamel, then bake covered, brown uncovered, and rest before serving.
Introduction
A classic, comforting lasagna featuring a deeply flavorful ragù bolognese made with the 'meatball method,' layered with a velvety Parmesan béchamel and boiled lasagna sheets. It delivers rich, savory, and creamy textures in every single bite.
Step 1
Season the ground pork and ground beef with kosher salt. Combine them gently without overworking the meat, then form them into large, loosely packed meatballs.
Step 2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the meatballs in batches to develop a deep, dark brown crust on the outside without cooking them all the way through. Transfer the browned meatballs to a baking sheet.
Step 3
Add the finely chopped pancetta to the same Dutch oven. Cook over medium heat until the fat renders and the pancetta becomes crispy and lightly browned.
Step 4
Stir in the chopped onion, carrot, celery, and smashed garlic. Season with salt and cook, stirring occasionally, until the vegetables are soft and translucent.
Step 5
Add the tomato paste to the pot and stir constantly, allowing it to cook and fry in the oil for a couple of minutes to caramelize and lose its raw flavor.
Ingredients List
Important Notes
The 'meatball method' ensures the meat gets a deep, flavorful sear on the outside while staying tender on the inside.
Boil the dried lasagna sheets in batches and separate them with parchment paper; do not leave them in the water or stack them directly, or they will stick and tear.
Alternate the direction of the pasta sheets (cross-hatching) in each layer to give the lasagna better structural integrity when sliced.
Béchamel adds an irreplaceable, silky creaminess to the lasagna that ricotta cheese simply cannot replicate.
Always let the lasagna rest for at least 10 minutes before slicing to allow the sauces to settle and prevent it from falling apart.
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