It is made with layers of tomatoey meat sauce, lasagna sheets, and béchamel sauce topped with cheddar, parmesan, and mozzarella.

Pour in the red wine and deglaze the bottom of the pan, scraping the bits that are stuck to the bottom, and let it totally evaporate.

When the wine is totally evaporated, stir in the tomato paste and cook for 2 more minutes. Stir continuously to avoid it sticking to the bottom.

Give it a good stir, lower the heat, cover the lid and gently simmer for 2.5 hours until the sauce has thickened and the meat is tender.

To make the bechamel sauce, melt the butter in a saucepan on medium heat and stir in the flour. Cook for a few minutes.

Whisk in a little of the milk at a time stirring continuously until you have a smooth sauce. Stir in the parmesan and seasoning.

To assemble the lasagna, spoon ⅓ of the ragu on the base of a rectangular dish size of 33 cm x 22 cm (13" x 9") with a minimum of 9 cm (3.5") depth.

Repeat the same for two more layers, and then top the last layer of pasta with the rest of the béchamel sauce. Sprinkle on the mozzarella and cheddar.

Let the lasagna rest for 15 to 20 minutes before slicing and serving. Click on 👇 "learn more" for the full recipe with step-by-step instructions.