Lasagna al Forno

• 8 oz (227g) oven-ready lasagna
• 1/2 cup freshly grated Parmesan
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 large carrot, chopped
• 2 oz (50g) pancetta, diced
• 1 lb (450g) ground beef round
• One 14.5oz (411g) can chopped tomatoes
• 1/3 cup hearty red wine
• 1 tsp dried oregano
• 4 tbsp butter
• 1/4 cup all purpose flour
• 2 1/4 cups whole milk
• 3/4 cup ricotta
• Salt and freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 9 x 13 in (23 x 33cm) baking dish

1. To make the ragu sauce, heat the oil in a large saucepan over medium heat.
2. Add the onion, celery, carrot, and pancetta and cook for 5 minutes, until softened.
3. Add the beef and cook, breaking up with the side of a spoon, about 10 minutes, until browned.
4. Add the tomatoes and their juices, the wine, and oregano.
5. Bring to a boil, reduce the heat to low, and simmer for at least 40 minutes and up to 2 1/2 hours.
6. Meanwhile, make the white sauce.
7. Melt the butter in a saucepan over low heat, whisk in the flour, and cook for 1 minute.
8. Whisk in the milk.
9. Cook, whisking often, until the sauce boils.
10. Stir in the ricotta.
11. Season with salt, pepper, and nutmeg.
12. Preheat the oven to 375F (190C).
13. Oil the baking dish.
14. Spread 1/4 cup of the white sauce in the dish.
15. Arrange 3 lasagna in the dish.
16. Top with one third of the raguand 1/2 cup of the white sauce.
17. Repeat twice with the lasagna, ragu, and white sauce.
18. Top with 3 lasagna, the remaining white sauce, and the Parmesan.
19. Bake for 45 minutes, until the top is golden and bubbling.
20. Let stand 10 minutes, then serve hot.
21. Variation:
22. Vegetarian Lasagna:
23. Replace the ragu with this vegetable sauce: Saute 1 chopped onion and 2 chopped celery stalks in 2 tbsp olive oil.
24. Add 2 zucchini, sliced, 1 red bell pepper, seeded and chopped, and 1 small eggplant, cut into small cubes.
25. Saute for about 20 minutes, until softened and beginning to brown.
26. Add 2 tbsp sun-dried tomato paste, one 5 oz (411g) can chopped tomatoes and their juices,1 vegetable bouillon cube, and 3/4 cup water.
27. Simmer, partially covered, for 20 minutes.

lasagna, freshly grated parmesan, olive oil, onion, celery, carrot, pancetta, ground beef, tomatoes, hearty red wine, oregano, butter, flour, milk, ricotta, salt, nutmeg, baking dish

Taken from www.cookstr.com/recipes/lasagna-al-forno (may not work)