- Difficulty: Intermediate
- Servings: 10-12
- Total Time: 5 hours 10 minutes
- Preparation Time: 1 hour
- Cooking Time: 4 hours 10 minutes
Ingredients for the Ragu:
- 1 cup dried porcini mushrooms
- 10 ounces white button mushrooms
- 2 carrots, cut into quarters
- 2 celery stalks, cut into quarters
- 2 garlic cloves
- 1 cup fresh parsley
- 1 piece prosciutto (6 ounces), cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef chuck
- 1 pound ground pork
- 2 cups dry white wine
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 bay leaves
- Kosher salt
- 5 tablespoons tomato paste
- 1/2 cup cognac or brandy
- 1 can (28 ounces) whole San Marzano tomatoes
Ingredients for the Bchamel Sauce:
- 12 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons grated nutmeg
- Kosher salt and freshly ground black pepper
- 6 cups whole milk
Ingredients for Assembling the Lasagna:
- Kosher salt
- 1 1/2 pounds fresh lasagna sheets
- 2 tablespoons unsalted butter, softened
- 3/4 pound Parmesan cheese, grated (about 2 to 3 cups)
- 1 pound fresh mozzarella or fontina, grated (about 4 to 5 cups)
Instructions:
Indulge in the ultimate comfort food with this rich, homemade lasagna featuring a deeply flavorful ragu, creamy bchamel, and gooey cheeses. Perfect for gatherings, it's worth every minute!
- Prepare the ragu: Soak the dried porcini mushrooms in 2 cups hot water for 30 minutes until softened. Drain, reserving the liquid. Finely chop porcini and white button mushrooms in a food processor; set aside. Pulse carrots, celery, garlic, parsley, and prosciutto until minced.
- Heat olive oil in a large pot over high heat. Brown beef and pork in batches, breaking up with a spoon, 6-8 minutes. Transfer to a bowl. Deglaze pot with white wine, scraping bits, and add to meat.
- Melt butter in the pot. Add onion, minced vegetables, rosemary, bay leaves, and 2 teaspoons salt. Cook until browned, 12-15 minutes. Stir in tomato paste and mushrooms; cook 8 minutes.
- Return meat to pot with cognac; cook until liquid evaporates, 5 minutes. Add 2 cups water, mushroom liquid, and crushed San Marzano tomatoes with juices. Simmer on medium-low until thick, 2.5 hours. Cool completely.
- Make the bchamel: Melt butter in a saucepan over medium. Whisk in flour, nutmeg, 2 teaspoons salt, and 1/2 teaspoon pepper; cook until golden, 2-3 minutes. Gradually whisk in milk; cook until thickened, 5-10 minutes, then simmer 10 more for creaminess.
- Assemble the lasagna: Preheat oven to 400F (200C). Boil salted water. Prep ice water bath and damp towel-lined sheet. Cook lasagna sheets in batches 4 minutes; shock in ice water, dry, and layer on towel.
- Butter a 11x13-inch baking dish. Spread 1/2 cup ragu on bottom. Layer pasta, 1/3 cup Parmesan, 2/3 cup mozzarella, 1 1/2 cups ragu, and 1 cup bchamel. Repeat 3 times.
- Top with final pasta, remaining bchamel, and all cheeses. Tuck edges. Bake on a sheet 40 minutes until golden and bubbly. Rest 30 minutespure perfection awaits!
Photograph by Anna Williams
Recipe courtesy of Recipe Iseasy Magazine
