lasagna with truffle bechamel

Make the Bolognese Sauce

1. Heat a large saucepan over medium heat. Add olive oil and butter. Once the butter melts, stir in the onions, carrots, and celery. Cook for about 5-10 minutes, stirring occasionally, until softened.

2. Add the ground beef, pork, and prosciutto. Break the meat apart with a spoon and cook until lightly browned.

3. Stir in the wine and tomato paste, allowing the mixture to simmer cooking out the alcohol for 5-10 minutes.

4. Add the stock, parsley, sage, thyme, nutmeg, salt, and pepper. Bring to boil then simmer, reducing the heat to low.

5. Cook uncovered for 1 1/2 to 2 hours, stirring occasionally. Skim any fat that pools on the surface to keep the sauce from becoming greasy.

6. When the sauce has finished simmering, remove it from the heat and stir in the heavy cream. The sauce should be thick but moist enough to cook the lasagna noodles.

Prepare the Pasta (If Making Fresh)

1. If making fresh pasta, prepare dough using your preferred recipe and let it rest for 30 minutes.

2. Roll out the dough to 1/16-inch thickness (setting 7 on a pasta roller).

3. Cut into 13-inch-long rectangles.

4. Place pasta sheets on a tray dusted with flour or cornmeal, layering with more flour or cornmeal to prevent sticking.

Make the Béchamel Sauce

1. Preheat your oven to 375°F (190°C).

2. In a medium saucepan, heat the milk with the onion, cloves, and bay leaf until it reaches a scald (just before boiling). Strain to remove aromatics and set aside.

3. In a separate saucepan, melt butter over medium heat. Gradually whisk in the flour to form a roux. Cook for 3-4 minutes, stirring constantly, until the mixture resembles wet sand. Do not let it brown.

4. Slowly add the hot milk to the roux, whisking to prevent lumps. Cook on low heat, stirring often, for about 30 minutes until the sauce thickens.

5. Season with salt, white pepper, nutmeg, and truffle oil if using. Adjust the consistency by adding more milk if needed. The sauce should form ribbons when drizzled but not be watery.

6. Strain the béchamel through a fine mesh sieve, cover with plastic wrap to prevent a skin from forming, and set aside.

Assemble the Lasagna

1. In a 9 x 18-inch baking dish, spread a thin layer ofbolognese sauce over the bottom.

2. Lay down your first layer of lasagna sheets, ensuring they cover the sauce.

3. Add another layer of bolognese, followed by a layer of béchamel. Sprinkle a mix of Parmigiano-Reggiano and mozzarella over the béchamel.

4. Repeat the layering process (pasta, bolognese, béchamel, cheese) until you reach the top of the baking dish, finishing with a generous layer of mozzarella.

Bake the Lasagna

1. Cover the lasagna tightly with foil that has been lightly greased with oil to prevent sticking.

2. Bake in the preheated oven for 35-40 minutes.

3. After 25 minutes, remove the foil and continue baking uncovered until the cheese is bubbly and golden brown.

4. Optional: Place the lasagna under the broiler for 3-4 minutes to achieve a perfectly browned and slightly crispy cheese layer.

5. Watch closely to prevent burning.

Garnish and Serve

1. Remove the lasagna from the oven and let it rest for 10 minutes to set.

2. Sprinkle with minced parsley for a fresh finish.

3. Slice and serve immediately.

4. Enjoy your hearty, homemade lasagna with layers of rich bolognese, creamy béchamel, and perfectly cooked pasta!