Sloppy Lasagna

Luscious lasagna is presented by Rach in a casual way. Serve with Garden Salad with Orange-Dijon Vinaigrette.


  • 2 pounds curly edge lasagna noodles
  • Salt
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 pounds ground beef, pork and veal mix
  • 1 medium onion, finely chopped
  • 1 small carrot, grated or finely chopped
  • 3-4 cloves garlic, finely chopped or grated
  • 2 fresh bay leaves
  • Freshly ground black pepper
  • 2 pinches ground cinnamon
  • 3 tablespoons tomato paste
  • 1 cup white wine
  • 1can San Marzano tomatoes (28 ounces)
  • A handful basil leaves, torn
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2-2 1/2 cups milk, (eyeball the amount)
  • Freshly grated nutmeg, to taste
  • 1 1/2 cups grated ParmigianoReggiano
  • 2 cups fresh ricotta cheese


Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.

Heat the EVOO in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3-4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.

While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.

Heat a broiler.

Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.

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