Lasagna is one of those dishes that is much harder than it seems unless of course you buy everything pre-made.  I decided to embark on making the sauce first.  I made bechamel sauce too because I didn't have enough cheese.  Basically I made a lasagna aka kitchen sink.


2 Spanish onions chopped

3 large carrots chopped

Spice sack of bay leaves, thyme and oregano

1 cup of red wine

1/2 lb chopped pancetta

1/4 lb chopped proscuitto

1/4 lb ground pork

1/4 lb ground beef

1/4 lb ground veal

2 large cans chopped tomatoes

1 can cherry tomatoes (so not necessary)

1 cup beef stock

1/4 cup sugar

Saute the onions and carrots until soft.  Add 1/2 cup red wine and boil down.  Add in all the meats and stir over medium high heat until everything is browned.  Add in the spice sack.  Add in the crushed tomatoes, 1/2 cup red wine, 1 cup beef stock, sugar…and about 2 tsp. kosher salt.  Bring to a boil and then down to simmer.  let this sit on the stove for a few hours partically covered.

Bechamel Sauce

2 tbsp. unsalted butter

2 tbsp. flour

1 1/4 cup warm milk


On medium high heat whisk together the butter and the flour until browned.  About 2 minutes at most.  Whisk in the hot milk and crank up the heat until high and the mixture should get thick pertty quickly.  Add in salt for taste.  Set aside.

1 big ball fresh mozzarella

1 1/2 cups freshly grated Parmesan

I was at Eataly in the morning and picked up some lasagna strips that were made in the morning.  I put the sauce on the bottom of the pan and then laid lasagna pieces over the top.  Layer the sliced mozz over this and then cover with sprinkled Parmesan cheese.  Add another layer of pasta and repeat.  I didn't have enough mozz for another round so I used the bechamel sauce instead.  Then another layer of pasta and covered the top with bechamel sauce and Parmesan. 

Would have loved to have ricotta but kitchen sinks work too.