Directions

1. Prepare the Ragù 

   In a large Dutch oven over medium-high heat, warm the olive oil. Add the ground beef with half the salt and brown completely. Transfer the browned beef to a bowl. In the same pot, add onion, carrots, celery; cook until softened (3-5 minutes). Add garlic and cook another minute. 

2. Build the sauce 

   Pour in the white wine and let it reduce for a few minutes. Stir in tomato paste, crushed whole tomatoes, and anchovy. Add milk, parmesan rind, chicken broth, and cooked beef. Season with remaining salt and pepper. Simmer gently, uncovered, for about 1 hour, stirring occasionally. 

3. Make the Béchamel  

   In a separate saucepan, melt butter over medium heat. Stir in the flour and cook until it forms a paste (2-3 minutes). Gradually whisk in the milk, a little at a time, to avoid lumps. Add nutmeg, white pepper, and salt. Simmer and whisk until the mixture thickens (~ 5 minutes). Remove from heat and stir in the grated cheese until melted and smooth. 

4. Make the pasta dough (if using fresh sheets) 

   Combine the semolina and “00” flours in a bowl. Make a well in the center and add the eggs, egg yolk, and olive oil. Mix to a rough dough, knead for about 10 minutes until smooth and elastic. Cover and let rest for 30 minutes. Roll out to ~1/8” thickness (by hand or machine). Cut into sheets to fit your baking dish. 

   If using pre-cooked lasagna sheets, skip this step. 

5. Assemble the lasagna 

   Preheat your oven to 375 °F (190 °C). In a 9” x 13” (or similar) baking dish, start with a thin layer of ragù sauce, then a layer of pasta sheets, then béchamel, then ragù again. Continue layering (pasta, béchamel, ragù) until the dish is filled, finishing with a béchamel (and extra cheese if desired). 

6. Bake & rest 

   Bake uncovered for 45 minutes to 1 hour, until the top is golden and bubbling. Remove from oven and let rest undisturbed for 35-45 minutes before slicing, this helps keep clean layers.