I’m not one to turn down any slice of lasagna, BUT if I had to choose only one type to eat for the rest of my life, hands down it’d be béchamel-based rather than ricotta!
Chris Morocco’s BA’s Best Lasagna is a perfect example of why. It’s rich, layered, and deeply savory – the kind of lasagna that makes you pause mid-bite. I was skeptical about pan-frying the pork and beef meatballs only to crush them into the sauce, but the technique builds so much flavor that I’m officially converted.
The broken-up meatballs form the base of a ragu simmered with white wine, tomatoes, milk, broth, and a slow-cooked soffritto. It all comes together with a silky béchamel laced with Parmesan, cayenne, and a hint of nutmeg.
Once everything’s layered together, it bakes until bubbling at the edges and golden on top.
It’s definitely a labor of love, but if you make the meat sauce one day and the béchamel the next, it becomes a little more manageable!
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: Weekend project
Store-Bought Is Fine: lasagna noodles
Recipe on BonAppetit.com
