Ground pork: 500g (1.1 lbs) (optional, you can use all beef if preferred)
Tomato paste: 2 tablespoons
Canned crushed tomatoes: 800g (28 oz)
Dry red wine: 1/2 cup (optional)
Dried basil: 1 teaspoon
Dried oregano: 1 teaspoon
Salt and pepper: To taste
Sugar: A pinch, to balance acidity
For the Béchamel Sauce:
Butter: 4 tablespoons
All-purpose flour: 4 tablespoons
Milk: 4 cups, warmed
Nutmeg: A pinch
Salt and pepper: To taste
For the Lasagna:
Lasagna noodles: About 12-15, cooked al dente
Mozzarella cheese: 3 cups, shredded
Parmesan cheese: 1 cup, grated
Fresh basil leaves: For garnish (optional)
Instructions
Prepare the Meat Sauce:
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft.
Add the ground beef and pork, breaking it apart with a spoon, and cook until browned.
Stir in the tomato paste, crushed tomatoes, red wine (if using), dried basil, oregano, salt, pepper, and sugar. Simmer on low heat for at least 30 minutes to an hour, allowing the flavors to meld. Adjust seasoning to taste.
Make the Béchamel Sauce:
In a saucepan, melt the butter over medium heat. Add the flour, whisking until smooth.
Gradually add the warmed milk, whisking constantly to prevent lumps. Cook until the sauce thickens.
Season with salt, pepper, and a pinch of nutmeg. Set aside.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
Layer with lasagna noodles, more meat sauce, a layer of béchamel sauce, and a generous sprinkle of both mozzarella and Parmesan cheeses.
Repeat the layers, finishing with a layer of noodles, béchamel sauce, and cheeses on top.
Bake:
Cover the lasagna with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.
Rest and Serve:
Let the lasagna rest for 15 minutes before slicing. This helps the layers set and makes it easier to serve.
Garnish with fresh basil leaves if desired, and serve warm.
