Ingredients:
Yield: 8-10 servings
1 box of fresh pasta sheets
1 cup of shredded boiled eggs
1.5 lbs of ground beef
1 lb of Italian sausage, out of its casing
1 can (28 oz) of whole peeled red tomatoes
1/4 cup of white wine
1 cup of sliced mushrooms
1/4 cup of chopped white onions
1/4 cup of chopped celery
1/4 cup of extra virgin olive oil
1/4 cup of chopped parsley
1 lb of fresh mozzarella, shredded by hand
1/2 cup of grated Parmigiano-Reggiano cheese
1/2 cup of unsalted butter
1/2 cup of all-purpose flour
4 cups of warm milk
1 pinch of salt
1 pinch of nutmeg (optional)
Instructions:
Step 1
Start by making the Ragu Sauce. In a large pot, heat the extra virgin olive oil over medium heat. Add the white onions and celery, and a pinch of salt. Let them cook until the onions are translucent.
Step 2
Add the sliced mushrooms, breaking up any big chunks, and cook for 5 minutes. Then, add the Italian sausage, removed from its casing, and the ground beef. Cook until browned, about 10 minutes.
Step 3
Pour the white wine into the pot and let it cook for a couple of minutes, allowing the alcohol to evaporate. Add the whole peeled red tomatoes, crushing them with your hands as you add them to the pot.
Step 4
Add salt and pepper to taste, and let the sauce simmer for at least 1 hour, stirring occasionally.
Step 5
Next, make the Bechamel Sauce. In a separate pot, melt the unsalted butter over medium heat. Add the flour, whisking constantly, until it forms a paste.
Step 6
In small increments, add the warm milk to the paste, whisking constantly, until the sauce thickens. Add a pinch of salt and nutmeg (optional), and continue whisking for a few more minutes. Set aside.
Step 7
Preheat the oven to 390°F (200°C).
Step 8
Take a deep 9x13 inch baking dish and spread a thin layer of the Ragu Sauce on the bottom.
Step 9
Add a layer of fresh pasta sheets, then more Ragu Sauce, followed by a handful of grated Parmigiano-Reggiano, and a sprinkle of boiled eggs.
Step 10
Add a layer of Bechamel Sauce, followed by a layer of shredded fresh mozzarella, and another handful of grated Parmigiano-Reggiano.
Step 11
Repeat these layers until you reach the top of the baking dish, finishing with a layer of pasta, Ragu Sauce, and a generous amount of Parmigiano-Reggiano.
Step 12
Cover the dish with aluminum foil, and bake in the preheated oven for 30 minutes.
Step 13
Uncover the dish and continue baking for another 15 minutes, or until the cheese on top is golden and bubbly.
Step 14
Take the lasagna out of the oven and let it cool for at least 20 minutes before slicing and serving.