Brazilian Lasagna à Bolonhesa with Ham and Cheese

Steps

1. 1

   Prepare all ingredients

   • Finely dice the onion into pieces about ¼-inch (6 mm).
   • Mince the garlic.
   • Cut the pancetta into ¼-inch pieces and the ham into ½-inch pieces.
   • Measure out the tomato sauce, tomato paste, and red wine.
   • If using dried lasagna sheets, boil them according to the package (usually 8–10 minutes until pliable but still firm), then lay flat on parchment paper to cool.
   • If using no-boil sheets, set them aside.
   • Have all ingredients ready before you begin cooking.

   + Show details− Hide details

   Ready when: All vegetables are chopped and lasagna sheets are cooked and cooled if using dried sheets

   Tip: Lay cooked lasagna sheets on parchment paper so they don't stick together—they're easier to separate when cool.

2. 2

   Cook pancetta and aromatics

   • Heat the olive oil in a large skillet (12-inch) over medium heat.
   • Add the diced pancetta and cook, stirring occasionally, until the fat begins to render and the edges turn golden, about 4–5 minutes.
   • Add the diced onion and stir to coat with the fat.
   • Cook, stirring occasionally, until the onion is translucent and very soft, about 3–4 minutes.
   • Add the minced garlic and stir constantly for about 30 seconds until fragrant.
   • Do not let the garlic brown.

   + Show details− Hide details

   Ready when: Pancetta is golden and rendered; onion is very soft and translucent; garlic is fragrant

   Tip: Don't rush this step—the aromatics provide the foundation of flavor. Low, slow cooking develops sweetness in the onion.

3. 3

   Brown the ground beef and ham

   • Increase the heat to medium-high.
   • Add the ground beef and ham to the skillet, breaking the beef into small pieces with a wooden spoon as it cooks.
   • Stir and break up the meat for 4–5 minutes until the ground beef is fully browned and no pink remains and reaches an internal temperature of 160°F (71°C).
   • Pour off excess fat if there is more than ½ inch pooling at the bottom of the pan.

   + Show details− Hide details

   Ready when: Ground beef is fully browned with no pink and reads 160°F (71°C) on an instant-read thermometer; ham is heated through and beginning to brown slightly at the edges

   Tip: Use a wooden spoon to break the meat into small, uniform pieces—this helps it cook evenly and gives the sauce a better texture.

4. 4

   Build and simmer the meat sauce

   • Reduce the heat to medium.
   • Stir in the tomato paste and cook for 1 minute to deepen its flavor.
   • Pour in the canned tomato sauce (or crushed tomatoes) and the red wine if using.
   • Add the bay leaf.
   • Stir well to combine.
   • Bring the sauce to a gentle simmer, then reduce the heat to medium-low.
   • Simmer uncovered for 15 minutes, stirring occasionally.
   • The sauce should bubble gently at the edges, not boil vigorously.
   • Season with salt and pepper to taste.
   • The sauce will reduce slightly and darken.

   + Show details− Hide details

   Ready when: Sauce bubbles gently at the edges; has reduced by about ⅓ and is dark and fragrant; bay leaf is visible

   Tip: Simmer low and slow—high heat can make the sauce taste sharp and acidic. If your sauce is too thick after simmering, add a splash of water or broth.

5. 5

   Make the béchamel sauce

   • While the meat sauce simmers, melt the butter in a medium saucepan over medium heat.
   • Once melted and foaming, add the flour all at once and whisk continuously for 1–2 minutes to form a smooth paste (roux).
   • The roux should smell slightly nutty and be the color of wet sand.
   • Slowly pour the warm milk into the roux while whisking constantly and vigorously.
   • Pour in thirds, whisking well between additions, to avoid lumps.
   • Once all the milk is incorporated, continue whisking as the sauce heats.
   • Bring the sauce to a gentle simmer, then reduce the heat to medium-low and simmer, stirring frequently with a whisk, for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
   • Remove from heat.
   • Season with salt, pepper, and nutmeg to taste—start with a pinch of nutmeg; it should be subtle, not pronounced.

   + Show details− Hide details

   Ready when: Sauce coats the back of a spoon and leaves a path when you draw a finger across it; no lumps; no raw flour taste

   Tip: Whisk constantly to prevent lumps. If lumps form, strain the sauce through a fine-mesh sieve. Warm milk blends more smoothly than cold milk.

6. 6

   Assemble the lasagnaOven 375°F / 190°C

   • Remove the bay leaf from the meat sauce.
   • Make sure your oven is preheated to 375°F (190°C).
   • Spread a thin layer of meat sauce (about ½ cup / 120 ml) on the bottom of a 9×13-inch (23×33 cm) baking dish.
   • Lay down a layer of lasagna sheets, overlapping them slightly and breaking sheets if needed to cover gaps.
   • Spread about ⅓ of the remaining meat sauce over the pasta.
   • Drizzle about ¼ of the béchamel sauce over the meat sauce and sprinkle with ⅕ of the mozzarella cheese and 1 tbsp of Parmesan.
   • Repeat this layering two more times: pasta sheets, meat sauce, béchamel drizzle, and cheeses.
   • For the top layer, lay down the final pasta sheets, then spread the remaining béchamel (a thin, even coating), and top with the remaining mozzarella and Parmesan.
   • The top should be generously covered with cheese.

   + Show details− Hide details

   Ready when: Lasagna is evenly layered with all ingredients used; top layer is covered with béchamel and a generous layer of cheese

   Tip: Don't skimp on the sauce layers—they keep the pasta moist and the lasagna from drying out. If your béchamel is too thick to drizzle, thin it with a splash of milk.

7. 7

   Bake the lasagnaOven 375°F / 190°C

   • Place the assembled lasagna in the preheated 375°F (190°C / gas mark 5) oven.
   • Bake uncovered for 40–45 minutes until the top is golden brown and the sauce is bubbling around the edges of the dish.
   • The cheese should be melted and beginning to brown slightly.
   • You may see a light crust forming on the cheese.

   + Show details− Hide details

   Ready when: Cheese on top is golden brown and may have light brown spots; sauce bubbles around the edges; a knife inserted in the center meets no resistance

   Tip: If the top is browning too quickly, loosely tent the dish with foil for the last 10 minutes, then remove the foil to let the top finish crisping.

8. 8

   Cool before serving

   • Remove the lasagna from the oven and let it rest on the counter for 10 minutes before cutting.
   • This resting time allows the layers to set slightly so they hold together better when served.
   • The lasagna will be very hot—use caution.

   + Show details− Hide details

   Ready when: Lasagna has cooled enough to handle; edges are no longer actively bubbling

   Tip: Skipping this rest will result in mushy, hard-to-serve pieces. A sharp knife dipped in hot water makes cutting cleaner.