Our Lasagna Recipe

Brown aromatics and meats

Heat a large heavy-bottomed saucepan over medium-high heat. Add 2 tbs olive oil. When shimmering, add the removed sausage meat, breaking it up with a spoon, and cook until it begins to brown, about 6–8 minutes. Add the ground beef and continue to brown until no pink remains, another 6–8 minutes. Use a slotted spoon to transfer about 1/4 cup of rendered fat to the pan if needed; drain excess if too greasy.

Sweat vegetables

Reduce heat to medium. Add the diced onion, carrot, and celery to the pan and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Deglaze and build sauce

Stir in 3 tbs tomato paste and cook 2–3 minutes to caramelize slightly. Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Simmer until wine is mostly reduced, about 4–6 minutes.

Simmer the Bolognese

Add the crushed canned tomatoes, 1 cup stock, 1 cup milk, 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 2 tsp kosher salt, and 1 tsp black pepper. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently, stirring occasionally, for 60–90 minutes until thickened and flavors have melded. If the sauce gets too thick, add a splash of stock or water. Taste and adjust seasoning; remove and discard bay leaf.

Whip the Robiola

Chill the bowl and whisk attachment (or use an immersion blender with a tall jar). Place the room-temperature Robiola cheese in the chilled mixing bowl. Start whisking on low and gradually add 1 cup cold heavy cream in a slow, steady stream. Whisk or blend until the mixture is light, airy, and spreadable but still holds soft peaks, about 2–4 minutes with an electric mixer (shorter with an immersion blender).

Finish the whipped cheese

Fold in 1 tbs grated Pecorino Romano, 1 tsp freshly ground black pepper, 1 tsp lemon zest, and 1 tsp salt. Taste and adjust seasoning. Keep chilled until assembly; if it firms too much, bring to room temperature briefly so it is easy to spread.

Preheat and prepare dish

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (or similar) baking dish. Have all components (Bolognese, whipped Robiola, noodles, shredded mozzarella, grated Parmigiano-Reggiano, torn basil, and butter) ready.

Layer the lasagna

Spread a thin layer (about 1 cup) of Bolognese on the bottom of the dish to prevent sticking. Place 3 oven-ready lasagna noodles in a single layer to cover the base (overlap slightly if needed). Spread about 1 cup of Bolognese over the noodles, dollop and gently spread about 1/3 of the whipped Robiola (roughly 1/3 of the cheese mixture), sprinkle about 1 cup shredded mozzarella and 1/4 cup Parmigiano, and scatter a tablespoon of torn basil. Repeat two more times to create three full layers (noodles, Bolognese, whipped Robiola, mozzarella, Parmigiano, basil). Finish with a final layer of noodles, the remaining Bolognese spread evenly, the remaining mozzarella (about 1 cup) and remaining Parmigiano. Dot the top with small pieces of the 2 tbs butter.

Bake

Cover the dish tightly with foil (tenting slightly so it doesn't touch cheese). Bake in the preheated oven for 30 minutes. Remove foil and continue to bake until the top is bubbling and golden, 15–20 more minutes. If you want a deeply browned top, place under the broiler for 1–2 minutes, watching closely.

Rest and finish

Remove lasagna from oven and let rest uncovered for 15 minutes to set. Sprinkle the torn fresh basil over the top. Let slices rest a couple minutes after cutting, then serve with extra grated Parmigiano at the table and a spoonful of any reserved whipped Robiola if desired.