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A golden-brown lasagna just out of the oven, layers of rich red meat sauce and creamy white béchamel visible beneath melted cheese, finished with fresh chives and a drizzle of olive oil.
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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.