Classic Italian Lasagna ​

Servings: 12

Ingredients

	1 cup all-purpose flour
	8 cups whole milk at room temperature
	2/3 cup unsalted butter, plus 2 tablespoons for the lasagna
	pinch freshly grated nutmeg
	3 cups tomato sauce, recipe follows
	salt and white pepper
	1/2 cup extra-virgin olive oil
	2 pounds ground chuck beef
	salt and pepper
	3 pounds ricotta cheese
	6 large eggs
	2 pounds lasagna sheets, cooked al dente
	4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
	6 cups shredded mozzarella
	1/2 cup freshly grated parmesan
	1 cup extra-virgin olive oil
	2 small onions, chopped
	1/4 cup garlic, chopped
	2 stalks celery, chopped
	2 carrots, chopped
	sea salt and freshly ground black pepper
	4 (32-ounce) cans crushed tomatoes
	4 dried bay leaves
	1/2 cup unsalted butter, optional

Directions

Step 1 Preheat oven to 375 degrees F.

Step 2 Bechamel sauce: In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When the butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to avoid any lumps from forming. Continue steadily to simmer and whisk over medium heat before the sauce is thick, smooth, and creamy about ten minutes. The sauce ought to be thick enough to coat the trunk of a wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and look for seasoning. Set aside and invite to cool completely.

Step 3 In a saute pan, heat extra-virgin essential olive oil. When almost smoking, add the bottom beef and season with salt and pepper. Brown meat, breaking any large lumps until it really is no pinker. Remove from heat and drain any extra fat. Set aside and invite to cool completely.

Step 4 In a mid-sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Reserve.

Step 5 In to the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets hand and hand, within the bottom of the baking dish. Evenly spread a layer of all ricotta mixture and a layer of all spinach. Arrange another layer of pasta sheets and spread all of the ground beef at the top. Sprinkle 1/2 the mozzarella cheese along with the beef. Spread another 1/3 of the bechamel sauce. Arrange the ultimate layer of pasta sheets and top with remaining bechamel, mozzarella, and Parmesan cheeses. Slice the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Step 6 Line a huge baking sheet with aluminum foil. Place lasagna dish at the top, cover, and place on the center rack of the oven and bake until top is bubbling, about thirty minutes. Remove cover and continue steadily to bake for approximately 15 minutes.

Step 7 In a huge casserole pot or Dutch oven, heat oil over medium-high temperature. Add onion and garlic and saute until soft and translucent, about 5 to ten minutes. Add celery and carrots and season with salt and pepper. Saute until all of the vegetables are soft, about 5 to ten minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for one hour or until thick. Remove bay leaves and look for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at the same time to round out the flavors.

Step 8 Add 1/2 the tomato sauce into the plate of a food processor. Process until smooth. Continue with the remaining tomato sauce.

Step 9 If not using all of the sauce, let it cool completely and pour one to two 2 cup portions into freezer plastic bags. This will freeze up to six months.