1. Prepare the Bolognese Sauce
- Cook the Ground Beef: In a large skillet or Dutch oven, cook the ground beef over medium-high heat until browned and no longer pink. Use a wooden spoon to break up the meat into small pieces.
- Add Aromatics: Add the chopped onion, garlic, carrot, and celery to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, red wine (if using), beef broth, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste. Bring to a simmer, then reduce the heat to low. Let the sauce simmer for at least 30 minutes to allow the flavors to meld together, stirring occasionally.
2. Prepare the Béchamel Sauce
- Melt Butter: In a medium saucepan, melt the butter over medium heat.
- Add Flour: Once the butter is melted, add the flour and whisk constantly for about 1 minute to cook off the raw flour taste.
- Make Roux: Gradually pour in the milk, whisking constantly to prevent lumps from forming. Cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- Season: Stir in the ground nutmeg, salt, and pepper to taste. Remove from heat and set aside.
3. Assemble the Lasagna
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23x33cm) baking dish with butter or cooking spray.
- Layering: Spread a thin layer of Bolognese sauce on the bottom of the prepared baking dish. Arrange a layer of cooked lasagna noodles over the sauce, slightly overlapping them.
- Add Sauces and Cheese: Spread a layer of Béchamel sauce over the noodles, followed by a layer of Bolognese sauce. Sprinkle with shredded mozzarella and grated Parmesan cheese.
- Repeat: Repeat the layers of noodles, sauces, and cheeses until you have used up all the ingredients, ending with a layer of Bolognese sauce and a generous sprinkle of cheese on top.
4. Bake the Lasagna
- Cover and Bake: Cover the baking dish with aluminum foil, tenting it slightly to prevent the cheese from sticking. Bake in the preheated oven for 45 minutes.
- Uncover and Finish: Remove the foil and continue baking for an additional 15 minutes, or until the cheese is golden and bubbly.
5. Serve and Garnish
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This allows the lasagna to set and makes it easier to cut into neat servings.
- Garnish: Garnish with fresh basil leaves before serving to add a pop of color and freshness.
Tips and Variations
- Make Ahead: You can assemble the lasagna up to a day in advance and refrigerate it. Simply bake it when ready to serve, adding a few extra minutes to the baking time if needed.
- Vegetarian Option: Substitute the ground beef with sautéed mushrooms or lentils for a vegetarian version.
- Gluten-Free: Use gluten-free lasagna noodles and ensure all other ingredients are gluten-free certified.
- Experiment with Herbs: Feel free to add fresh herbs like parsley or thyme to the sauces for added flavor complexity.
Conclusion
Making classic beef lasagna is a labor of love that rewards you with layers of comforting flavors and textures. Whether you’re preparing it for a special occasion or a cozy family dinner, this detailed recipe ensures a delicious outcome every time. Enjoy the aroma of bubbling cheese and savory sauces as you savor each bite of this timeless Italian dish. Serve with a crisp green salad and a glass of red wine for a complete dining experience that will leave everyone asking for seconds.