Saleh’s Plate · By Saleh Alkhalifa

Béchamel Lasagna

A classic Bolognese-style lasagna layered with rich meat ragù, creamy béchamel, pasta, and Parmesan rather than ricotta. Inspired by a lovely Italian restaurant in Woodinville, Washington.

Ingredients

Meat ragù

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 1 lb ground beef, preferably 80–85% lean
  • ½ lb ground pork or mild Italian sausage
  • 2 tbsp tomato paste
  • ½ cup dry red wine
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef or chicken broth
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 bay leaf
  • ¼ tsp red pepper flakes, optional
  • ½ cup whole milk

Béchamel

  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 4 cups whole milk, preferably warmed
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp freshly grated nutmeg

For assembly

  • 12–15 lasagna noodles, or enough for 4 pasta layers
  • 2 cups freshly grated Parmesan
  • 8 oz low-moisture mozzarella, shredded, optional
  • Butter or olive oil, for the baking dish

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy saucepan over medium heat. Add the onion, carrot, and celery and cook for 7–8 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
  2. Add the beef and pork. Cook for 7–10 minutes, breaking the meat into relatively small pieces, until thoroughly browned. Stir in the tomato paste and cook for 2 minutes.
  3. Add the red wine, scrape up the browned bits, and simmer for 3–4 minutes until most of the wine has evaporated. Add the crushed tomatoes, broth, salt, pepper, oregano, bay leaf, and red pepper flakes. Bring to a gentle simmer, reduce the heat to low, and cook partially covered for 45–60 minutes, stirring occasionally. Stir in the ½ cup milk during the final 10 minutes. Remove the bay leaf and adjust the seasoning. The finished sauce should be thick rather than watery.
  4. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for about 2 minutes, cooking it without browning. Gradually add the warm milk ½–1 cup at a time, whisking constantly. Bring to a gentle simmer and cook for 5–7 minutes, whisking frequently, until the sauce coats the back of a spoon. Stir in the salt, pepper, and nutmeg. The béchamel should still pour easily; whisk in a splash of milk if it becomes too thick.
  5. If using traditional dried noodles, boil them in heavily salted water until about 2 minutes shy of al dente. Drain and lay them flat on a lightly oiled baking sheet or clean kitchen towels so they do not stick. Skip this step when using oven-ready noodles.
  6. Heat the oven to 375°F (191°C). Lightly grease a 9-by-13-inch baking dish. Spread a thin layer of ragù over the bottom, then add noodles, ragù, béchamel, and Parmesan. Repeat until there are approximately four pasta layers, keeping each layer relatively thin. Finish with noodles, béchamel, a small amount of ragù, generous Parmesan, and the mozzarella if using.
  7. Cover the dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes, until the edges are bubbling and the top is browned. For additional color, broil for 1–3 minutes while watching closely.
  8. Remove the lasagna from the oven and let it rest for 20–30 minutes before cutting. This allows the béchamel, ragù, and cheese to firm up so the slices hold their shape. Cut into eight portions and serve warm.