Pasta Week - Day 2: Lasagna with Besciamella Sauce and Beef Ragout

On day two I decided to make something a little heavier than the Veal Orecchiette. I've made lasagna before, but they always feel so heavy. This recipe won't make you feel like you ate a bag of marbles and still keeps that creamy element we all love about lasagna.

Ingredients for beef ragout:

1 pound ground beef
3 sprigs of fresh thyme
1 bay leaf
1 Tbsp oregano 
1-2 garlic cloves minced
1 yellow onion finely chopped
1 can diced tomatoes
Splash of red wine
1 Tbsp Extra virgin olive oil
Salt and pepper to taste

• In a pot, heat olive oil on medium high heat.
• Add onion, sprinkle some salt, and cook until translucent.
• Add garlic and stir for about 30 seconds.
• Add thyme, oregano, and bay leaf and stir until fragrance begins to release.
• Add beef, sprinkle with salt and pepper, and cook making sure beef has a fine texture and is fully cook.
• Add a splash of red wine and allow to cook for 1 minute.
• Add diced tomatoes with juice to pot and season with salt and pepper.
• Cover pot and reduce heat to low to allow sauce to simmer for around 2-3 hours.
• Once sauce flavors have matured, remove bay leaf and any thyme sprigs, and set aside.

Besciamella Sauce:

3 Tbsp unsalted butter
3 Tbsp flour
2 cups whole milk
Salt and pepper to taste

• Heat butter in a saucepan over medium low heat.
• Whisk in flour and cook, whisking constantly until it begins to bubble, about 3 minutes.
• While whisking, add milk and bring to a simmer.
• Whisk occasionally until sauce thickens, about 10-15 minutes.
• Season to taste and set aside.

Assembling Lasagna:

Heat oven to 450F. Cook pasta in salted boiling water until tender. Set aside.

In a baking dish, spread beef ragout on the bottom; cover with evenly with 2 sheets of pasta, cutting to fit if necessary. Spread beef ragout over pasta, spread some besciamella sauce, then sprinkle with grated cheese. Start another layer repeating the same sequence. Top with pasta layer, beef ragout, remaining besciamella, and remaining cheese. Bake for 15 minutes, then reduce heat to 350F and cook for an additional 15-20 minutes.



Let the lasagna cool for about 15-20 minutes before serving.