Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 lb ground beef (80/20 blend preferred) (450g)
  • 1/2 lb ground Italian sausage (sweet or mild) (225g)
  • 1/2 cup dry red wine (120 ml)
  • 1 (28 oz) can crushed tomatoes (794g)
  • 1 (15 oz) can tomato sauce (425g)
  • 1 (6 oz) can tomato paste (170g)
  • 1 tsp dried oregano (5 ml)
  • 1/2 tsp dried basil (2.5 ml)
  • 1/4 tsp red pepper flakes (optional) (1.25 ml)
  • 1 tsp sugar (5 ml)
  • Salt and freshly ground black pepper to taste
  • 4 tbsp unsalted butter (57g)
  • 1/4 cup all-purpose flour (30g)
  • 3 cups whole milk (710 ml)
  • 1/4 tsp ground nutmeg (1.25 ml)
  • Salt and white pepper to taste
  • 15 oz ricotta cheese (whole milk preferred) (425g)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (30g)
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1 lb lasagna noodles (oven-ready or regular) (450g)
  • 4 cups shredded mozzarella cheese (450g)
  • 1/2 cup grated Parmesan cheese (60g)

Instructions:

  1. Sauté onion and garlic in olive oil.
  2. Brown ground beef and sausage, breaking it up with a spoon. Drain excess grease.
  3. Deglaze the pan with red wine, scraping up browned bits.
  4. Add crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper.
  5. Simmer for at least 30 minutes, stirring occasionally, until thickened.
  6. Melt butter in a saucepan over medium heat.
  7. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  8. Slowly whisk in milk, a little at a time, until smooth.
  9. Bring to a simmer, stirring constantly, until thickened (about 5-7 minutes).
  10. Remove from heat and stir in nutmeg, salt, and white pepper.
  11. In a large mixing bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper.
  12. Mix well until fully combined.
  13. Preheat oven to 375°F (190°C).
  14. Spread a thin layer of meat sauce in the bottom of the baking dish.
  15. Layer lasagna noodles (overlapping if necessary), followed by a layer of ricotta mixture, a layer of meat sauce, a drizzle of béchamel, and a layer of mozzarella cheese.
  16. Repeat layers until all ingredients are used, ending with a final layer of noodles, meat sauce, béchamel, mozzarella, and Parmesan.
  17. Cover the lasagna with aluminum foil and bake for 30 minutes.
  18. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  19. Let the lasagna rest for 10-15 minutes before slicing and serving.