- 1
For the Ragu: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and pork; cook, breaking up the meat with a spoon, until browned. Drain any excess fat and set meat aside.
- 2
Reduce heat to medium. Add diced onion, carrot, and celery to the pot. Sauté for 8-10 minutes, until softened. Add minced garlic and cook for another minute until fragrant.
- 3
Stir the browned meat back into the pot. If using, pour in the red wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom.
- 4
Add crushed tomatoes, beef broth, oregano, basil, and season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes, stirring occasionally. For deeper flavor, simmer for 1.5-2 hours. Set aside.
- 5
For the Béchamel: In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- 6
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency (about 5-7 minutes).
- 7
Season with a pinch of nutmeg, salt, and white pepper. Keep warm or set aside, stirring occasionally if cooled.
- 8
Prepare the Lasagna Noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente (usually 8-10 minutes). Drain, rinse with cold water to prevent sticking, and lay flat on parchment paper or a clean kitchen towel to dry slightly.
- 9
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- 10
Assemble the Crisps: Once dried, cut each lasagna noodle sheet into approximately 2-inch by 2-inch squares (you should get 8-12 squares per noodle, depending on size).
- 11
Arrange the noodle squares in a single layer on the prepared baking sheets, leaving a little space between each. Lightly brush or spray each noodle square with olive oil.
- 12
On each square, place a small dollop (about 1/2 tsp) of ragu, then a tiny drizzle (about 1/4 tsp) of béchamel. Sprinkle generously with grated Parmesan and a pinch of shredded mozzarella.
- 13
Bake for 15-20 minutes, or until the edges are golden brown and crispy, and the cheese is bubbly and slightly caramelized. Keep an eye on them to prevent burning.
- 14
Carefully remove from the oven. Let cool on the baking sheet for a few minutes before serving. Serve immediately, perhaps with an extra sprinkle of fresh Parmesan.
- 15
The crispy squares can be kept warm for a short period or re-crisped in a warm oven if needed.
