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