Lasagna

For the Meat Sauce

• 1 lb Italian sausage

• 1 lb ground beef, preferably a ground chuck and brisket blend

• Extra virgin olive oil, as needed

• 1 yellow onion, chopped

• 4–5 garlic cloves, minced

• 3 oz tomato paste

• ½ cup red wine

• 2 (24-oz) jars Rao’s marinara sauce

• 1½ tbsp sugar

• ½ cup whole milk

• 1 Parmesan rind

• 1 sprig fresh rosemary

• 1 sprig fresh thyme

• 1 bay leaf

Seasonings I use:

• Italian seasoning

• Garlic powder

• Onion powder

• Salt

• Black pepper

Note: I like to season throughout the cooking process and taste as I go, so adjust the seasonings to your liking.

For the Béchamel

• 6 tbsp unsalted butter

• ⅔ cup all-purpose flour

• 3⅓ cups whole milk

• ¼ cup freshly grated Parmesan cheese

• ¼ cup freshly grated Pecorino Romano

• Nutmeg, to taste

• Salt and black pepper, to taste

Note: You can use ½ cup Parmesan instead of using both Parmesan and Pecorino Romano.

For Assembly

• Lasagna noodles

• Shredded mozzarella cheese, as needed

• Freshly grated Parmesan cheese, as needed

• Fresh basil, for serving

Directions

1. Season the Italian sausage and ground beef with salt and black pepper. Brown them separately in a large pot or Dutch oven over medium-high heat. Once browned, remove and set aside.

2. Add a drizzle of extra virgin olive oil to the same pot, if needed. Add the onion and sauté for 4–5 minutes, until softened. Season with Italian seasoning, garlic powder, onion powder, salt, and black pepper. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.

3. Return the meat to the pot. Add the tomato paste to the center and cook for about 2 minutes, then mix everything together.

4. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine cook down for about 2 minutes.

5. Add the marinara sauce, sugar, and more seasoning to taste. Stir in the milk, then add the Parmesan rind, rosemary, thyme, and bay leaf. Bring to a gentle simmer, cover, and let the sauce cook while you prepare the rest of the lasagna.

6. Place the lasagna noodles in a deep baking dish and pour boiling salted water over them until submerged. Let them sit for 20–30 minutes while you make the béchamel.

7. Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about 1 minute. Slowly whisk in about ½ cup of the milk first, making sure the mixture is smooth before adding more. Gradually add the remaining milk, whisking as you go. Cook until the sauce thickens enough to coat the back of a spoon. Season with salt, black pepper, and nutmeg, then stir in the Parmesan and Pecorino Romano until smooth.

8. Spread a layer of meat sauce over the bottom of a large baking dish. Add lasagna noodles, more meat sauce, béchamel, and freshly grated Parmesan. Repeat the layers until you’ve used all of the meat sauce. If you like your lasagna extra cheesy, you can also add mozzarella between the layers. I prefer to save it for the top.

9. Finish with béchamel, Parmesan, and shredded mozzarella. Cover and bake at 350°F for 20 minutes, then uncover and bake for another 20 minutes.

10. Broil for about 4–5 minutes, or until the cheese is bubbly and golden brown in spots. Keep an eye on it while broiling.

11. Let the lasagna rest before slicing. Finish with more freshly grated Parmesan and fresh basil, then serve.