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Layers of egg pasta, Bolognese ragù, and béchamel baked to golden perfection. This high protein mediterranean family classic is freezer-friendly and deeply comforting on any occasion.
Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Sweat onion, carrot, and celery with 0.5 tsp salt for 7 minutes until softened.
Add ground beef and pork to the vegetables, breaking up with a spoon. Sear over medium-high heat until meat is no longer pink, 8–10 minutes; drain excess fat.
Deglaze with white wine and simmer on low until most of the liquid evaporates, about 3 minutes. Add crushed tomatoes, 1 tsp salt, and black pepper. Simmer partially covered on low for 45 minutes, stirring occasionally.
Pour in 1 cup milk; continue simmering on very low heat for another 25 minutes so the ragu thickens but remains saucy. Adjust seasoning and set aside.
For béchamel: melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes. Slowly whisk in 1 cup milk until smooth; simmer gently, whisking constantly, for 5–6 minutes until thickened. Add nutmeg and 0.5 tsp salt.
Preheat oven to 375°F. Assemble: Spread a thin layer of ragu in a 9x13-inch baking dish, then cover with lasagne noodles. Top with more ragu, béchamel, and a sprinkle of Parmesan. Repeat layers, ending with béchamel and Parmesan.
Cover dish with foil and bake for 25 minutes, then uncover and bake another 20 minutes until golden and bubbling on the edges. Let rest for 15 minutes before slicing to ensure neat layers.
