Classic Lasagna | Recipe

For the Bolognese, heat the oil in a Dutch oven or large saucepan over medium heat.  Add the pancetta; cook for 5 minutes, stirring frequently.  Add the carrots, onions and celery; cook and stir for 5 minutes.

Add the ground beef; cook until evenly browned, stirring occasionally. Add the tomato paste and the Bolognese Seasoning; mix well.  Cook for 2 minutes, stirring frequently.

Add the wine, then cook for 2 to 3 minutes or until the wine is cooked off, stirring constantly to scrape the browned bits off the bottom of the pan. 

Stir in the broth, then the tomatoes; simmer over medium-low heat for 1 hour, stirring occasionally. Remove the Bolognese from the heat.

For the Bėchamel Sauce, melt the butter in a medium saucepan over medium heat. Add the flour and salt; cook for 2 minutes, stirring constantly. Stir in the milk, then bring to a boil, stirring constantly. Cook and stir over medium-low heat for 5 minutes or until the sauce is thickened. Remove the Bèchamel Sauce from the heat.

Preheat the oven to 375°F.

Reserve about 1 cup of the Béchamel Sauce and about 2 Tbsp. of the Parmesan cheese for later use. Cover the bottom of a large lightly greased shallow baking dish (approx. 12x8-inch) with a thin layer of the Bolognese Sauce, then top with layers of about ⅓ each of the noodles, remaining Bolognese Sauce, remaining Béchamel Sauce and remaining Parmesan cheese. Repeat all of the layers twice. Cover with layers of the reserved Béchamel Sauce, the mozzarella cheese and the reserved Parmesan cheese.

Bake the lasagna for 30 to 35 minutes or until it is heated through.

Remove the lasagna from the oven, then let it stand for about 5 minutes before cutting to serve.