Lasagna is one of the most widely recognized and quintessential Italian dishes, so it comes as no surprise that there is a calendar day dedicated to honoring it. For me, lasagna has always been a sign of a holiday or special occasion, its’ dramatic layers effortlessly delivering a wow factor while evoking excitement in loved ones gathered around the table. Much like a family crest, it’s a dish that is distinctively unique, oftentimes containing a special ingredient, method of assembly, or back-story that makes it incomparable to “other” lasagne. While my nonna’s annual Neapolitan-style Christmas Day lasagna will forever hold the key to my heart, the endless variations and perpetual reinvention by home cooks and chefs based on personal taste, access to ingredients, and the preservation of tradition continue to play into my intrigue and appreciation for this dish.
National Lasagna Day calls for a really special rendition, and what better way to celebrate than with a next-level recipe from two-time James Beard Award winner and Relais & Châteaux Grand Chef Barbara Lynch? She has shared her treasured recipe that she learned in Tuscany and now features as a special at one of her seven Boston restaurants, Menton. The rich layers of ragù and béchamel will be an instant case of lasagna love at first bite!
Chef Barbara Lynch’s Tuscan Lasagna Recipe
This lasagna can be assembled and refrigerated 1 day in advance. Be sure to bring to room temperature before baking.
Ingredients:
2 tablespoons olive oil
5 garlic cloves, minced
3 medium carrots, minced
2 ribs of celery, minced
1 medium onion, minced
1/3 lb. chicken livers, trimmed and coarsely chopped (optional)
2 tablespoons coarsely chopped sage
1 lb. ground veal
1 lb. ground lean pork
1 lb. ground lean lamb
salt and freshly ground pepper
2 cups dry red wine
2 cups beef stock or low sodium broth
1, 14 ½ ounce can whole tomatoes, drained and coarsely chopped
2 tablespoons coarsely chopped basil
½ cup heavy cream
24 flat 8 x 3 inch lasagna noodles (about 1 ¼ lbs.)
4 cups of *béchamel sauce, cooled to room temperature
¾ freshly grated Parmigiano Reggiano
Method
In a large saucepan, heat the oil until shimmering. Add the garlic and cook over moderate heat until lightly browned, about 1 minute. Add the carrots, celery, and onion and cook stirring until softened, about 10 minutes. Stir in the chicken livers and sage and cook, stirring occasionally, just until the livers lose their pink color, about 3 minutes. Add the ground veal, pork and lamb and season with salt and pepper. Break up the meat with a wooden spoon and cook over high heat until no trace of pink remains, about 8 minutes. Pour in the wine and cook over high heat, stirring, until reduced by half, about 15 minutes.
Stir in the stock, tomatoes and basil, and season with salt and pepper. Cover partially and simmer the ragù over moderately low heat, stirring occasionally, until the liquid has reduced by half, about 45 minutes. Uncover, add the cream and cook for 10 minutes longer. Remove the ragù from the heat and skim off the fat, using a ladle.
Meanwhile, in a large pot of boiling salted water, cook the lasagna noodles until al dente. Drain and rinse under cold water, then pat dry and spread out on 2 clean kitchen towels.
Preheat the oven to 350°. Spread 1 cup of the meat ragù in a 9-by-13-inch glass baking dish and top with a layer made of 4 noodles. Spread 1 1/3 cups of the ragù over the noodles and dollop with scant tablespoons from 2/3 cup of the béchamel, then sprinkle with 2 tablespoons of the Parmigiano. Repeat to make 4 more layers. Top with the remaining lasagna noodles, White Sauce and Parmigiano. Reserve any remaining ragù for passing tableside.
Bake the lasagna for 35 minutes, or until heated through. Preheat the broiler. Broil the lasagna until the top is bubbling and golden, about 1 minute. Let stand for 10 minutes before serving.
*For the Béchamel Sauce
1 stick of butter
2 cups of flour
8 cups of milk, heated
½ nutmeg, grated
Melt butter in saucepan. Stir in flour and cook for 2 minutes (paste should bubble but not brown). Add in hot milk and stir, bringing it to a boil, and continuing until the sauce thickens. Add nutmeg, lower the heat and stir for an additional 2-3 minutes. Set aside to cool.