Classic Italian Lasagne – Red Wine Free Version

1.Heat the olive oil in a large saucepan over medium heat. Add onion, carrots, and celery; sauté until softened, about 6 minutes. Stir in the garlic and cook for 1 minute more.

2.Add the ground beef and pork, breaking up with a spoon. Cook until browned and no longer pink, about 8 minutes. Drain excess fat if needed.

3.Stir in tomato paste and cook for 2 minutes. If you like, add 60ml (1/4 cup) beef broth or water as a substitute for the red wine, or simply proceed without it.

4.Add the crushed tomatoes, oregano, basil, bay leaf, salt, and pepper. Bring to a gentle simmer, cover partially, and cook for 45 minutes, stirring occasionally. Remove bay leaf and adjust seasoning as needed.

5.Meanwhile, prepare the béchamel: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually add the milk, whisking to avoid lumps. Cook until thickened, about 6-8 minutes. Season with salt, pepper, and nutmeg. Remove from heat.

6.Preheat oven to 180°C (350°F). Spread a thin layer of Bolognese sauce in a 23x33 cm (9x13 inch) baking dish. Layer with lasagne sheets, followed by more Bolognese, béchamel, mozzarella, and Parmigiano. Repeat layers, finishing with béchamel and remaining cheeses on top.

7.Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes, or until golden and bubbling. Let the lasagne rest for 15 minutes before slicing.

8.Garnish with fresh basil leaves if desired. Serve hot.