First Step: Preparing the Ragù (Meat Sauce)

The ragù is the heart of any lasagna, and the key to making it truly special is allowing it to simmer long enough for all the flavors to develop and deepen.

1. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
2. Brown the Meat: Add the ground beef (or mixed meats) to the pot and cook until browned, breaking it apart with a spoon as it cooks. This will take about 8-10 minutes. Be sure to drain any excess fat if necessary.
3. Deglaze the Pan: Once the meat is browned, pour in 1 cup of dry red wine, scraping the bottom of the pot to release any brown bits. Allow the wine to simmer for about 2-3 minutes until it has mostly reduced.
4. Add the Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and a pinch of salt and pepper. Bring the sauce to a simmer.
5. Simmer the Sauce: Lower the heat to low and let the ragù simmer for 45 minutes to 1 hour, stirring occasionally. The sauce should thicken, and the flavors will intensify. Taste and adjust the seasoning as needed.

Second Step: Preparing the Béchamel Sauce

While the ragù is simmering, you can prepare the béchamel sauce. This creamy, white sauce adds richness and a smooth texture to the lasagna.

1. Melt the Butter: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes. This forms the roux that will thicken the sauce.
2. Add the Milk: Gradually pour in the 4 cups of whole milk while whisking constantly to avoid lumps. Continue to cook the mixture, whisking frequently, until it begins to thicken, which should take about 5-7 minutes.
3. Season the Sauce: Stir in the ground nutmeg, salt, and pepper. Taste and adjust the seasoning as necessary. Once the béchamel has thickened to a creamy consistency, remove from heat.

Third Step: Preparing the Pasta

If you’re using traditional lasagna noodles (instead of no-boil), it’s important to prepare them before assembling the lasagna.

1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions, typically for 8-10 minutes. Stir occasionally to prevent sticking.
2. Drain and Rinse: Once the noodles are al dente, drain them in a colander and rinse them under cold water to stop the cooking process. Lay the noodles flat on a clean kitchen towel to dry.

Fourth Step: Assembling the Lasagna

Now that your ragù, béchamel, and noodles are ready, it’s time to assemble the lasagna.

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or nonstick spray to prevent sticking.
2. Layer the Lasagna: Start by spreading a thin layer of ragù at the bottom of the prepared baking dish. Then, place a layer of lasagna noodles over the sauce, followed by more ragù, a generous layer of béchamel, and a sprinkle of mozzarella and Parmesan cheese. Repeat the layering process until all the ingredients are used up, finishing with a top layer of sauce and cheese.
3. Finish with Cheese: For the final layer, top the lasagna with the remaining mozzarella and Parmesan cheeses. Drizzle a little olive oil over the top to help it brown.

Fifth Step: Baking the Lasagna

Baking the lasagna is the final step, and it’s where all the flavors meld together.

1. Cover and Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes. This helps the lasagna cook through without the cheese burning.
2. Uncover and Brown the Top: After 25-30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.
3. Rest Before Serving: Once baked, remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This helps the lasagna set and makes it easier to cut into neat slices.

Sixth Step: Serving and Enjoying

Once your lasagna has rested, it’s ready to be served! Garnish with fresh basil leaves and serve with a side salad or garlic bread.

1. Slice and Serve: Use a sharp knife to slice the lasagna into squares. The layers should be clearly defined, and the cheese should pull away beautifully. Serve immediately while hot.
2. Leftovers: Classic Tuscan lasagna makes for excellent leftovers. Store it in an airtight container in the fridge for up to 3 days, or freeze individual portions for up to 3 months. Reheat in the oven for best results.