The “Perfect” Lasagna

lessonsinchemistryrecipes.com

Ashley Bond

subheading: FOR THE BOLOGNESE:

3 tablespoons extra virgin olive oil (45ml)

2 tablespoons unsalted butter (30g)

1 carrot, finely chopped

1 celery rib, finely chopped

1 medium onion, finely chopped

Kosher salt

3 cloves garlic, minced

1 teaspoon red chili flakes (2g)

1 6-ounce can tomato paste (170g)

1 pound 90% lean ground beef (450g)

1 pound ground pork (450g)

¼ pound pancetta, ground or very finely chopped (110g)

1 cup whole milk (240ml)

1 cup dry white wine (240ml)

1 tablespoon chopped fresh oregano (3g)

subheading: FOR THE RICOTTA BÉCHAMEL:

5 tablespoons unsalted butter (70g)

¼ cup all-purpose flour (40g)

3 cups whole milk, warmed (720ml)

1 teaspoon kosher salt (4g)

½ teaspoon freshly grated nutmeg (1g)

1 15-ounce container ricotta cheese (425g)

subheading: FOR THE ASSEMBLY:

Olive oil, for brushing

1 pound dried lasagna noodles

2 cups finely grated parmesan (200g)

1 ½ cups grated mozzarella cheese (150g)

2 tablespoons chopped Italian parsley

Directions at lessonsinchemistryrecipes.com

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