The “Perfect” Lasagna | Lessons in Chemistry Recipes

Ingredients

• 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)
• 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)
• 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