Finely chop the onion, carrot and celery. In a deep saucepan, heat the olive oil and fry the vegetables for 8-10 minutes on a very low heat until tender.
Add the pancetta and fry for another 5 minutes, add the meat and continue cooking, mixing constantly for about 10 minutes, or until the meat is not longer pink and all the juices that have been released are gone.
Add the wine and let it evaporate completely.
Add the tomato sauce, salt and pepper, then pour about 4 cups of hot water. Bring to a boil then let it simmer for about 1 hour.
After one hour has passed add another 4 cups (1 lt) of hot water and keep cooking, uncovered, for one more hour or until almost all liquid has evaporated.
Pour 4 more cups of water and keep cooking for one more hour, then add the tomato paste and adjust of salt and pepper. At the end the ragout should have a thick texture with almost not liquid and with a brownish color.
Put a pot with water and salt to boil and cook lightly the lasagna sheets, 30s would be enough if they’re made with fresh pasta dough, otherwise follow the package instructions if you’re using dry pasta.
Oil a 12″x9″ (30 x 20cm) lasagna pan with olive oil. Place one or two tablespoons of bechemel sauce on the bottom to evenly cover it so the pasta won’t stick.
Now, working on layers place first a pasta layer, then a ragout layer and then some dollops of bechamel sauce, finish with a sprinkle of parmigiano cheese and repeat until all ingredients are gone.
Finish with a generous layer of bechamel sauce and a good sprinkle of parmigiano cheese.
Heat the oven with the fan on at 360°F (180°C) and bake for about 15 to 20 minutes or until you see the sauce on top is bubbling and has a nice golden color.
About the ingredients:
GREEN PASTA: You can buy it in the supermarket, fresh or dry but it has to be spinach pasta (green). Otherwise, you can also make it -even ahead of time- with our recipe for green fresh pasta.BESCIAMELLA SAUCE: If you want to use store-bought bechamel sauce, it’s fine. Or you can make it and it will be a lot more delicious. Read our recipe for besciamella sauce.SOFFRITTO: Soffritto is an Italian basic preparation used on many traditional recipes. Below I tell you how to prepare it but if you want to know more about it you can read our post-guide about how to make Italian soffritto at home.RECIPE NOTES:Make ahead: Assemble the lasagna completely but don’t bake it. Place it in the refrigerator for up to 2 days before serving it. Then just bake as suggested in the recipe.How to Store: After baked, leave the lasagna to cool completely, then cover with cling film the pan and place it in the refrigerator for up to 5 days.Freeze it: After baked and cooled down, place the lasagna covered in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating. This tip works better if you make the lasagna in a foil pan has you won’t need to transfer to a freeze-proof container.How to Reheat: Cover with foil and place the whole pan in the oven, bake for about 20 minutes at 400°F (205°C). Or you can also reheat small portions for about 15 minutes.
Serving: 1grams | Calories: 980kcal
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