The Ultimate Lasagna
ID: 20a1d075...
A rich, comforting, and deeply indulgent classic lasagna. This recipe features a slow-simmered hybrid meat sauce infused with prosciutto, a velvety Parmigiano-Reggiano béchamel, and layers of perfectly melted mozzarella and Fontina cheeses.
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🍳 Cooking Flow
Assemble and sear meatball mixture, then simmer with tomatoes, passata, carrot, wine, and butter for 1.5 to 2 hours. → Mash the meatballs into the thickened sauce and stir in fresh basil. → Make a thick béchamel sauce using a butter-flour roux, milk, spices, and Parmigiano-Reggiano. → Soak oven-ready noodles in hot water and olive oil until bendable. → Assemble layers of noodles, béchamel, meat sauce, and shredded cheeses in a deep baking dish, then bake covered for 30 minutes, and uncovered for 25-30 minutes.
Cooking Steps
Brief Cooking Order
Assemble and sear meatball mixture, then simmer with tomatoes, passata, carrot, wine, and butter for 1.5 to 2 hours. → Mash the meatballs into the thickened sauce and stir in fresh basil. → Make a thick béchamel sauce using a butter-flour roux, milk, spices, and Parmigiano-Reggiano. → Soak oven-ready noodles in hot water and olive oil until bendable. → Assemble layers of noodles, béchamel, meat sauce, and shredded cheeses in a deep baking dish, then bake covered for 30 minutes, and uncovered for 25-30 minutes.
Introduction
A rich, comforting, and deeply indulgent classic lasagna. This recipe features a slow-simmered hybrid meat sauce infused with prosciutto, a velvety Parmigiano-Reggiano béchamel, and layers of perfectly melted mozzarella and Fontina cheeses.
Step 1
In a bowl, combine the ground sirloin, pork sausage, and chopped prosciutto. Shape the meat mixture into 5 or 6 large, shaggy meatballs.
Step 2
Heat olive oil in a large pot over medium-high heat. Sear the meatballs in batches for about 1 minute on each side to lock in moisture, then remove them and set aside.
Step 3
Reduce the heat in the pot, add the chopped onions and a pinch of salt, and cook for 5-7 minutes until they are translucent.
Step 4
Stir in the minced garlic, fresh thyme, oregano, red pepper flakes, and crushed fennel seeds. Sauté for about 1 minute until fragrant.
Step 5
Add the tomato paste to the aromatics, stirring frequently for 3-4 minutes until it turns a dark red color.
Ingredients List
Important Notes
Use a combination of ground sirloin, pork sausage, and prosciutto for a highly complex and savory meat sauce.
Soaking oven-ready lasagna sheets in hot water prevents them from soaking up too much sauce and drying out the lasagna during baking.
A deep baking dish (at least 3 inches deep) is required to hold all 4 layers without overflowing.
Be sure to let the lasagna cool for 20 minutes before cutting; this helps the layers set so you get clean, beautiful slices.
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