Four meats. Red wine. Bone broth. And a butter-rich béchamel that takes patience, not shortcuts. This is the kind of lasagna you make when you want to cook like it’s your last meal of the weekend — slow, deliberate, and unapologetically rich.
Ultimate Lasagna
Ingredients
Bolognese Sauce
- 4 –6 oz pancetta diced
- 8 oz Italian sausage casing removed
- 8 oz ground beef
- 8 oz ground veal
- Salt & pepper to taste
- 1 –2 shallots diced
- 2 carrots diced
- 2 celery stalks diced
- 2 –3 tbsp butter
- 3 –4 garlic cloves minced
- 2 tbsp tomato paste from tube
- ¾ cup red wine 1 glass
- 1 cup beef bone broth
- 1 cup cherry tomatoes halved or whole
Herb Wrap
- 2 3 sprigs fresh thyme
- 1 2 bay leaves
- Small handful parsley stems
- 1 1 sprig fresh rosemary
Cheese Sauce (Ultra-Rich Béchamel)
- 250 g unsalted butter about 1 cup / 2¼ sticks
- 1 cup 120 g all-purpose flour
- 6 cups warm whole milk
- 2 whole garlic cloves
- Salt & pepper to taste
- Pinch of nutmeg optional
- parsley basil, oregano, or thyme sprigs
Additional Ingredients
- Oven-ready lasagna sheets
- 2 –3 cups grated mozzarella
- 1 –1½ cups grated Parmigiano-Reggiano
- Olive oil for drizzling
- Freshly ground black pepper
- Fresh chives chopped (for garnish)
Instructions
Brown the meats:
- Cook pancetta, Italian sausage, ground beef, and veal separately with salt and pepper until browned. Drain excess fat if needed, then set aside.
Build the base:
- In a large pot, melt 2–3 tbsp butter over medium heat. Add shallots, carrots, and celery. Cook until softened and lightly golden.
Add aromatics:
- Stir in minced garlic and cook for 30 seconds until fragrant.
Tomato and wine reduction:
- Add tomato paste and cook 1–2 minutes to caramelize slightly. Deglaze with red wine and simmer until reduced by half.
Combine and enrich:
- Return meats to the pot. Add cherry tomatoes and 1 cup beef bone broth. Stir to combine.
Add herbs and butter:
- Add the herb wrap and a tablespoon or two of butter for richness.
Simmer:
- Reduce heat and simmer gently 45–60 minutes, stirring occasionally, until thick and glossy.
Finish:
- Remove and discard the herb wrap. Taste and adjust seasoning.
Cheese Sauce
- Melt 250 g unsalted butter in a large saucepan over medium heat.
- Whisk in 1 cup flour to make a smooth paste. Cook 1–2 minutes until pale-gold and nutty.
- Gradually whisk in 6 cups warm milk, stirring constantly until smooth and thickened (about 8 minutes).
- Add 2 whole garlic cloves and, if desired, a few sprigs of herbs. Season with salt, pepper, and a pinch of nutmeg.
- Remove from heat and strain out the garlic and herbs for a silky, smooth finish.
Assembly & Baking
- Preheat oven to 375°F (190°C).
- In a baking dish, layer in this order:
- Meat sauce
- Lasagna sheets
- Meat sauce
- Béchamel
- Mozzarella
- Parmigiano-Reggiano
- Repeat until nearly full, finishing with Mozzarella on top.
- Sprinkle with black pepper and drizzle lightly with olive oil.
- Bake 40–50 minutes until golden and bubbling.
- Let rest 10 minutes before slicing.
To Serve
- Spoon a little sauce on the plate.
- Add a slice of lasagna.
- Finish with grated Parmesan and fresh chives.
Video
@jefsmk Easily the most complicated thing I’ve ever cooked. Four meats, a wine reduction, a butter-only béchamel… and about every pot in the kitchen. Came out incredible — but it’s so rich you can only eat a few bites. Worth it. 100%. #lasagna #SmekerBuilt #homecooking #italianfood #comfortfood
♬ original sound - Jeff Smeker
Notes
This recipe made way too much bechamel. Cut back ingredients next time.