Ingredients Bolognese Sauce • 2 lbs ground beef • 2 tbsp olive oil • 1 yellow onion, diced • 4 stalks celery, diced • 2 large carrots, diced • 6 cloves garlic, minced • 4 tbsp tomato paste • 1 (28 oz) can crushed or whole canned tomatoes • 1 cup beef stock • ½ cup Cabernet sauvignon • ½ tbsp salt • ½ tbsp black pepper • 5 sprigs fresh thyme • 2 tsp dried oregano • 2 tsp dried basil ⸻ Parmesan Bιchamel Sauce • 5 tbsp butter • 5 tbsp flour • 2½ cups whole milk • ½ tsp salt • 1½ tsp black pepper • 1 tsp paprika • 1 egg yolk • 2½ cups grated parmesan cheese • (Nutmeg intentionally omitted) ⸻ Assembly • 1 box traditional lasagna noodles • 8 oz mozzarella pearls • 1 cup grated parmesan cheese (for layers and topping)

Instructions

Step 1: Make the Bolognese
1. Heat olive oil over medium heat.
2. Cook onion, celery, and carrots 6–8 minutes until softened.
3. Add garlic, cook 1 minute.
4. Add ground beef and cook until browned.
5. Stir in tomato paste and cook 2–3 minutes.
6. Add Merlot and simmer 3–5 minutes.
7. Add tomatoes, beef stock, salt, pepper, thyme, oregano, and basil.
8. Simmer uncovered on low heat for 45–60 minutes.
9. Remove thyme stems.

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Step 2: Make the Bιchamel
1. Melt butter in saucepan over medium heat.
2. Whisk in flour and cook 1–2 minutes.
3. Slowly whisk in milk.
4. Cook until thick and creamy, 5–7 minutes.
5. Add salt, pepper, and paprika.
6. Remove from heat and let cool slightly.
7. Whisk in 1 egg yolk.
8. Stir in parmesan until smooth.

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Step 3: Cook Noodles

Boil in salted water according to package directions. Drain and lay flat.

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Step 4: Assemble

Preheat oven to 375°F.

Layer in order:
• Thin layer bolognese
• Noodles
• Bolognese
• Bιchamel
• Parmesan
• Mozzarella pearls

Repeat until finished.

Top with:
• Bιchamel
• Parmesan
• Mozzarella pearls
Step 5: Bake

Preheat oven to 375°F (190°C)
1. Cover the lasagna tightly with foil.
2. Bake for 25 minutes covered.
3. Remove the foil and bake for 5 minutes uncovered.
4. Turn oven to broil on High.
5. Broil for 2–5 minutes, watching closely, until the top is golden, bubbly, and lightly browned.

Do not walk away during broiling — it can brown very quickly.

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Step 6: Rest

Let rest 15–20 minutes before slicing so the layers set properly.