Lasagne à un Million de Millions de Dollars

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🧀 Introduction

This is not your everyday lasagna. This is Lasagne à un million de millions de dollars — a deeply flavorful, slow-cooked masterpiece. Layers of rich, wine-braised meat sauce, silky béchamel, and a decadent blend of cheeses make this lasagna something extraordinary. It’s designed for the moments when you want to go all in — a celebration, a statement, or just a love letter to comfort food.

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🛒 Ingredients

🥩 Meat Sauce (Ragù alla Royale)

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 celery stalks, finely chopped
• 1 carrot, finely chopped
• 500g ground beef (chuck or short rib)
• 250g ground veal or pork (or a mix)
• 150g pancetta or prosciutto, diced
• 1 cup red wine (Chianti or Barolo preferred)
• 1 tbsp tomato paste
• 800g canned San Marzano tomatoes, crushed
• 1 tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper
• Fresh thyme, bay leaf, and rosemary tied in cheesecloth (bouquet garni)

🍶 Béchamel Sauce

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups whole milk, warmed
• A pinch of nutmeg
• Salt and white pepper

🧀 Cheese Layer

• 250g mozzarella, shredded
• 100g Parmigiano-Reggiano, freshly grated
• 100g Fontina or Gruyère, shredded (optional for depth)
• 125g ricotta (optional, for creamy spots between layers)

🍝 Lasagna

• 12–15 lasagna sheets (fresh or no-boil, ideally egg pasta)
• Olive oil (for brushing)
• Extra Parmigiano for topping

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🍳 Instructions

1. Make the Ragù (Meat Sauce)

1. In a heavy-bottomed pot, heat olive oil and butter over medium heat.
2. Add onion, garlic, celery, and carrot. Sauté until soft and translucent (about 8 minutes).
3. Add pancetta and cook until it renders fat and begins to brown.
4. Stir in ground beef and veal/pork. Cook until browned all over.
5. Pour in the wine. Let it reduce by half, scraping the bottom.
6. Stir in tomato paste, then add crushed tomatoes, bouquet garni, salt, and pepper.
7. Simmer on low, uncovered, for 1.5 to 2 hours, stirring occasionally. Add water if it gets too thick.

Pro Tip: The longer the sauce simmers, the better the flavor. Consider making it the day before.

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2. Prepare the Béchamel

1. In a saucepan, melt butter over medium heat.
2. Add flour and whisk to form a smooth roux. Cook for 1–2 minutes.
3. Gradually pour in warm milk, whisking constantly to avoid lumps.
4. Simmer until thickened (about 10 minutes). Season with salt, white pepper, and a pinch of nutmeg.

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3. Preheat and Prep

• Preheat oven to 180°C / 350°F.
• Lightly oil or butter a deep 9×13 inch lasagna dish.

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4. Assemble the Lasagna

Layer in this order:

1. Bottom – Light layer of béchamel.
2. Layer 1 – Pasta sheets.
3. Layer 2 – Meat sauce + dollops of béchamel + sprinkle of cheeses.
4. Repeat – Until you run out, ending with béchamel + cheese.

Aim for 4–5 layers total.

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5. Bake

• Cover with foil (lightly oiled to prevent sticking).
• Bake for 30 minutes covered.
• Remove foil and bake another 20–25 minutes, or until bubbling and golden.
• Optional: Broil top for 2–3 minutes for a crispy cheese crust.

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6. Rest & Serve

• Let rest for 15–20 minutes before slicing. This sets the layers and enhances flavor.

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🍷 Suggested Pairing

• Wine: A robust Barolo, Brunello di Montalcino, or Amarone.
• Side: A peppery arugula salad with balsamic and shaved parmesan.

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⭐️ Method Summary

Step	Method
Meat sauce	Low and slow simmering
Béchamel	Classic roux, gradual milk add
Assembly	Layering, balancing moisture
Baking	Covered then uncovered to brown
Resting	Crucial for texture

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💰 Why It’s “Million-Dollar” Lasagne:

• Uses premium ingredients (San Marzano, Parmigiano-Reggiano, wine)
• Slow-cooked ragù adds depth and richness
• Multi-cheese blend elevates creaminess and umami
• Balances luxury with comfort

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