Capsaicin Free Classic Beef and Pork Lasagna with Béchamel
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Learn more →Ingredients
8 servings
For the pasta
- 12 dry lasagna noodles
- 1 tbsp olive oil
For the meat sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 1 lb ground beef (80/20)
- ½ lb ground pork
- 2 tbsp tomato paste
- ½ cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
For the béchamel
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- ¼ tsp freshly grated nutmeg
- ½ tsp salt
- ¼ tsp white pepper
For the assembly
- 2 cups shredded low-moisture mozzarella cheese
- 1 cup finely grated parmesan cheese
Instructions
- 1
Bring a large pot of heavily salted water to a boil. Add the lasagna noodles and 1 tbsp olive oil and cook until just shy of al dente — tender but with a firm bite at the center, about 8 minutes (they will finish cooking in the oven). Drain, lay flat on a lightly oiled baking sheet, and set aside.
- 2
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
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