Traditional Italian lasagna from Bologna, made with layers of fresh egg pasta, slow-cooked meat ragù, creamy béchamel, and Parmigiano cheese, baked until golden and bubbling. Ideal for festive occasions or family Sunday meals.
First, prepare the ragù by washing and finely chopping the onion, celery, and carrot. Add them to a tall pot with the oil and sauté for about 5 minutes, adding finely chopped rosemary as well.
Add the ground meats, breaking them up with a wooden spoon, and let them brown for about 10 minutes over moderate heat until all juices have evaporated. Deglaze with wine, and once it has evaporated, add the tomato purée along with half the water used to rinse the bottle.
Bring to a simmer and cook over very low heat with a lid for about 3 hours, stirring occasionally and gradually adding the remaining water. At the end of cooking, add the milk, salt, and a pinch of pepper. The final result should be a dry yet creamy mixture.
If you haven't bought them, make the lasagna sheets by following the fresh pasta method. Cut the rectangles to fit your baking dish.
Prepare the béchamel by mixing butter or oil with flour over heat, gradually adding milk and stirring constantly until you get a smooth, soft mixture. Season with salt and pepper. Cover with plastic wrap in contact with the surface.
Once the bases are ready and well cooled, assemble the lasagna in the baking dish. First, add a generous ladle of ragù, then one or more lasagna sheets to cover the base.
Add two ladles of ragù and a few spoonfuls of béchamel, then sprinkle with Parmigiano. Add another layer of pasta and repeat the order until all ingredients are used up.
Finish with two ladles of ragù, a few spoonfuls of béchamel, and a final sprinkle of Parmigiano.
Cover the baking dish with aluminum foil so the ingredients meld without burning.
Bake in a preheated static oven at 180°C in the middle rack for about 30 minutes (if using a fan oven, 160°C for 30 minutes).
After the indicated time, remove the foil, move to the upper rack, and bake for another 15 minutes. For the last 5 minutes, turn on the grill and raise the temperature to 200°C to form a crust.
Remove from the oven and let cool for at least 15 minutes before serving.
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