A modern twist on the classic lasagna, featuring homemade bolognese, fresh pasta, and rich béchamel sauce, baked to perfection with layers of mozzarella and parmesan.
1. Sauté the onion, carrots, and celery until softened.
2. Add the ground meat, browning it well and seasoning along the way. Optionally remove excess fat.
3. Deglaze with white wine, reduce by 3/4.
4. Add crushed tomatoes and a bay leaf, then simmer for about two hours. Finish with fresh basil.
5. Combine flour and salt, mix in egg yolks to form a dough.
6. Knead the dough until smooth and let it rest for 15 minutes.
7. Roll dough into thin sheets and cut to size.
8. Blanch pasta sheets in boiling water briefly and separate with olive oil.
9. Make a roux with butter and flour, then gradually add milk, whisking until thickened.
10. Season béchamel with nutmeg, salt, and pepper.
11. Spread béchamel on the bottom of a casserole dish.
12. Layer pasta sheets, bolognese, béchamel, followed by mozzarella and parmesan.
13. Repeat layers three times, finishing with cheese on top.
14. Bake at 375°F until golden and bubbling, about 45 minutes.
15. Cool for an hour before slicing and serving with extra parmesan.
