This show-stopping Lasagna with Bechamel Sauce is layered with a slow-simmered meat sauce and homemade bechamel sauce. It’s a creamy, close-to-authentic Italian lasagna you’ll never forget!
Puree the onion, carrot, and celery in a food processor, until finely chopped.
Melt the butter in a large dutch oven or heavy pot over medium heat.
Add the onion, carrots and celery and cook, until just softened, about 5 minutes.
Meanwhile, rinse out the food processor bowl and add the tomatoes. Pulse, until finely diced. Set aside.
Add the beef & pork to the carrot mixture and break the meat apart for a couple minutes.
Add the milk and bring to a simmer, cook and continue to break apart the meat as it cooks. Cook until the liquid has almost evaporated, 20-30 minutes.
Add the wine and cook 20-30 minutes longer, until evaporated.
Add the tomato paste and stir to combine. Then, add in the tomatoes, salt and pepper.
Simmer until slightly thickened, about 15 minutes.
Set aside and let cool slightly, about 30 minutes.
Bechamel
While the meat sauce is cooking, heat the butter in a medium saucepan over medium heat. Once melted, add the flour and cook, whisking, until combined, about 1 minute.
Add the milk, whisking constantly.
Increase the heat to medium high and bring to a boil, as you continue to whisk.
Add the salt and nutmeg and reduce the heat to a simmer. Cook about 20 minutes, stirring occasionally, until thickened.
Set aside and let cool slightly, about 30 minutes.
Assembly
Preheat the oven to 425-degrees.
Soak the noodles in hot tap water for about 5 minutes, tossing with your hands occasionally to prevent sticking.
Remove the noodles from the water and pat dry with a clean kitchen towel.
Spray a 9x13” baking dish with cooking spray.
Add 1 cup of the meat sauce to the baking dish and spread to coat.
Place three noodles in a single layer on top.
Add about 1 ¼ cups more meat sauce evenly over the noodles.
Add ⅓ cup bechamel over the meat sauce.
Sprinkle ⅓ cup parmesan over the bechamel.
Repeat this process 3 more times, then place the final 3 noodles on top and cover completely with the remaining bechamel. Sprinkle on the remaining parmesan.
Spray a large sheet of tin foil with nonstick cooking spray and cover the lasagna.
Bake until bubbling, about 30 minutes. Remove the foil and increase the oven temperature to 450-degrees. Continue baking the lasagna, uncovered, until the top is browned, about 15 minutes. Let cool 15 minutes, then slice and serve.
Notes
The meat sauce and bechamel can be made up to 2 days ahead of time. Then, reheat gently on the stove until warm.Adapted from America's Test Kitchen.