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ngredients (Serves 8-10)

For the Meat Sauce:

• 2 tablespoons olive oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1 carrot, peeled and grated

• 1 celery stalk, finely chopped

• 2 pounds (900g) ground beef (or ground pork, or a mix)

• 1 can (28 oz) crushed tomatoes

• 2 tablespoons tomato paste

• 1 cup dry red wine (optional but recommended for depth of flavor)

• 1/2 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon dried thyme

• Salt and freshly ground black pepper, to taste

• 1/2 teaspoon sugar (optional, to balance acidity)

• Fresh basil leaves for garnish (optional)

For the Ricotta Cheese Mixture:

• 15 oz (425g) ricotta cheese

• 1 large egg

• 1/2 cup grated Parmesan cheese

• 2 tablespoons fresh parsley, chopped (optional)

• 1 teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

For the Bechamel Sauce (White Sauce):

• 4 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 4 cups whole milk (or 2% for a lighter version)

• Salt and freshly ground black pepper, to taste

• 1/2 teaspoon ground nutmeg (optional, but adds depth)

For the Lasagna Assembly:

• 12 lasagna noodles (either no-boil or regular, depending on preference)

• 2 cups shredded mozzarella cheese

• 1 cup grated Parmesan cheese

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Step-by-Step Instructions

Step 1: Preparing the Meat Sauce

The first layer of flavor in lasagna comes from a hearty, well-seasoned meat sauce. While you can certainly buy pre-made sauce, a homemade version is worth the extra time and effort. The key to a great meat sauce is to let the flavors develop slowly.

1. Sauté the Vegetables:

   • Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened. Add the garlic and cook for another 1-2 minutes until fragrant.

   • Stir in the grated carrot and chopped celery. Continue to sauté for another 3-4 minutes. The vegetables will soften and start to release their flavors.

2. Brown the Meat:

   • Increase the heat to medium-high. Add the ground beef (or pork, or a combination) to the pot. Break up the meat with a spoon as it cooks. Continue to cook until the meat is browned, about 7-10 minutes. Make sure the meat is thoroughly browned for a deep flavor base.

3. Add the Tomatoes and Seasonings:

   • Once the meat is browned, add the crushed tomatoes, tomato paste, and red wine (if using). Stir in the oregano, basil, thyme, and a pinch of salt and pepper. Add the sugar if the sauce tastes too acidic.

   • Bring the sauce to a simmer, then reduce the heat to low. Let the sauce simmer uncovered for 30-45 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken. If it gets too thick, add a bit of water or extra wine to adjust the consistency.

4. Adjust the Seasoning:

   • After simmering, taste the sauce and adjust the seasoning. You may want to add a bit more salt, pepper, or herbs. If it’s too acidic, add a pinch more sugar.

5. Set Aside:

   • Once the sauce is done, remove it from the heat and set it aside while you prepare the other components.

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Step 2: Preparing the Ricotta Cheese Mixture

While the meat sauce is simmering, you can prepare the ricotta mixture that will be spread between the layers of pasta. This adds richness and a creamy texture to the lasagna.

1. Combine the Ricotta and Egg:

   • In a large bowl, add the ricotta cheese, egg, and grated Parmesan cheese. Stir well to combine. The egg helps to bind the mixture together and adds structure.

2. Add the Herbs and Seasoning:

   • Stir in the chopped parsley (if using), dried oregano, salt, and pepper. Taste the mixture and adjust the seasoning if needed. Set this mixture aside.

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Step 3: Preparing the Bechamel Sauce (White Sauce)

The bechamel sauce adds a rich, velvety layer to the lasagna, which balances out the acidity of the tomato-based sauce.

1. Make the Roux:

   • In a saucepan, melt 4 tablespoons of butter over medium heat. Once melted, add the flour and whisk continuously to form a smooth paste. This is called a roux, and it will thicken the milk into a sauce.

2. Add the Milk:

   • Slowly add the milk, about 1/4 cup at a time, while whisking constantly to avoid lumps. Once all the milk is added, continue whisking until the sauce thickens, about 5-7 minutes. The sauce should be smooth and thick enough to coat the back of a spoon.

3. Season the Sauce:

   • Add salt, pepper, and ground nutmeg (if using). Stir until fully combined and smooth. Remove from heat and set aside.

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Step 4: Cooking the Lasagna Noodles

If you're using traditional lasagna noodles (not no-boil), you'll need to cook them before assembling the lasagna.

1. Boil the Noodles:

   • Bring a large pot of salted water to a boil. Add the lasagna noodles in batches, making sure not to overcrowd the pot. Cook the noodles according to the package directions, usually 8-10 minutes.

   • Once cooked, drain the noodles and lay them flat on a clean kitchen towel to prevent them from sticking together.

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Step 5: Assembling the Lasagna

Now comes the fun part—layering the lasagna! The layering process is essential for even distribution of the different flavors and textures.

1. Prepare the Baking Dish:

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.

2. Start with Sauce:

   • Spoon a thin layer of the meat sauce on the bottom of the prepared baking dish. This will prevent the noodles from sticking.

3. Layer the Noodles:

   • Place a layer of cooked lasagna noodles on top of the sauce, slightly overlapping them if needed. Try to avoid any gaps, as the noodles will shrink slightly during baking.

4. Add the Ricotta Mixture:

   • Spread one-third of the ricotta mixture evenly over the noodles. Use a spatula to smooth it out.

5. Add the Bechamel Sauce:

   • Pour one-third of the bechamel sauce over the ricotta layer, spreading it out evenly.

6. Add the Meat Sauce:

   • Spoon one-third of the meat sauce over the white sauce layer, spreading it out evenly.

7. Repeat the Layers:

   • Repeat the layering process two more times, ending with a layer of meat sauce on top. The final layer should be the meat sauce.

8. Top with Cheese:

   • Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top layer of meat sauce.

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Step 6: Baking the Lasagna

1. Cover and Bake:

   • Cover the lasagna with aluminum foil and bake it in the preheated oven for 25-30 minutes. This helps to cook the lasagna evenly and prevents the top from burning.

2. Uncover and Bake:

   • After 25-30 minutes, remove the foil and continue baking for another 10-15 minutes, or until the top is golden and bubbly.

3. Let It Rest:

   • Once the lasagna is done, remove it from the oven and let it rest for at least 15 minutes before slicing. This will help the layers set and make the lasagna easier to slice.

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Step 7: Serving and Enjoying

To serve, slice the lasagna into squares and garnish with fresh basil if desired. Serve it with a side of garlic bread, a simple green salad, or even some roasted vegetables.

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Tips and Variations

• Meat Substitut