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1
To make the ragu sauce, heat the oil in a large saucepan over medium heat.
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2
Add the onion, celery, carrot, and pancetta and cook for 5 minutes, until softened.
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3
Add the beef and cook, breaking up with the side of a spoon, about 10 minutes, until browned.
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4
Add the tomatoes and their juices, the wine, and oregano.
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5
Bring to a boil, reduce the heat to low, and simmer for at least 40 minutes and up to 2 1/2 hours.
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6
Meanwhile, make the white sauce.
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7
Melt the butter in a saucepan over low heat, whisk in the flour, and cook for 1 minute.
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8
Whisk in the milk.
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9
Cook, whisking often, until the sauce boils.
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10
Stir in the ricotta.
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11
Season with salt, pepper, and nutmeg.
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12
Preheat the oven to 375F (190C).
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13
Oil the baking dish.
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14
Spread 1/4 cup of the white sauce in the dish.
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15
Arrange 3 lasagna in the dish.
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16
Top with one third of the raguand 1/2 cup of the white sauce.
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17
Repeat twice with the lasagna, ragu, and white sauce.
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18
Top with 3 lasagna, the remaining white sauce, and the Parmesan.
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19
Bake for 45 minutes, until the top is golden and bubbling.
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20
Let stand 10 minutes, then serve hot.
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21
Variation:
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22
Vegetarian Lasagna:
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23
Replace the ragu with this vegetable sauce: Saute 1 chopped onion and 2 chopped celery stalks in 2 tbsp olive oil.
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24
Add 2 zucchini, sliced, 1 red bell pepper, seeded and chopped, and 1 small eggplant, cut into small cubes.
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25
Saute for about 20 minutes, until softened and beginning to brown.
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26
Add 2 tbsp sun-dried tomato paste, one 5 oz (411g) can chopped tomatoes and their juices,1 vegetable bouillon cube, and 3/4 cup water.
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27
Simmer, partially covered, for 20 minutes.
