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“Lasagna is a big holiday staple in my family (sometimes, we even eat it before turkey on Thanksgiving!). For Christmas, I make this lasagna and serve it with meatballs which I poach in the tomato sauce as it’s simmering for a little extra flavor before I assemble the lasagna.”
See how this recipe was made on Facebook Live!
For the béchamel, melt butter over medium heat in a large saucepan. Whisk in flour until it begins to smell nutty and fragrant, about 1 minute. Slowly stream in the milk and whisk well so there are no lumps and the mixture is smooth. Season with salt, pepper and nutmeg. Once the sauce has come to a low bubble, let thicken for 5-6 minutes, whisking often. Remove from heat, whisk in cheese and reserve.
For the tomato sauce, heat olive oil in a large saucepan over medium heat. Add onion, garlic, oregano, red pepper flakes and bay leaf, and sauté for 7-8 minutes. Add tomato paste and cook for another minute. Deglaze the pan with the red wine and reduce the wine by half. Add tomatoes and bring the sauce to a bubble. Reduce heat to a simmer and cook for a minimum of 20-25 minutes. (I like to let it simmer for a few hours while I get other food prepped!) Remove bay leaf and stir in basil.