Category: Meat

Dairy-free · Holiday Food · Meat

Garlic-Braised Pork Shoulder

Belinda

Adapted from a recipe by Ali Slagle

Cooking time 3 ¾ hours

This beginner-friendly, hands-off braise is for anyone seeking fall-apart pork and lots of savory sauce. After browning whole heads of garlic and the pork, the two braise with water or pork stock until the pork is shreddable, the garlic is buttery and the surrounding liquid is as flavorful as can be. Some braises are loaded with many aromatics, but this one zeroes in on caramelized garlic, a heavy hitter that can singlehandedly season a dish. Slice or shred the meat and serve with the pureed braising liquid ( minus the herbs), mashed potatoes, mashed cauliflower and leek (I love this)tortillas, or bread for dunking.

Serves 4-6

3½ – 4lb boneless pork shoulder, trimmed of more than ¼-inch fat
Salt and pepper
4 tbsp vegetable or canola oil
4 cups pork stock made with 4 cups boiling water and 1 pork stock cube, crumbled and dissolved into the boiling water.
3-4 heads garlic, tops removed leaving 2/3 of the garlic
Good-sized bundles fresh rosemary, sage, oregano or thyme tied with butchers string. (I used thyme and rosemary)

Step 1
Heat the oven to 350 degrees.
Season the pork all over with salt and pepper (about 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons fine sea salt). You can season the pork up to 2 days ahead and refrigerate until using.

Step 2
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the garlic, cut-sides down, and cook until golden brown, 2 to 4 minutes. Remove the garlic, turn up to medium-high heat then add the pork shoulder and cook until well browned on all sides, 10 to 15 minutes.

Step 3
Add 4 cups of broth, the garlic and the herbs.
Bring to a simmer, scraping up browned bits on the bottom of the pot. Cover the pot and transfer to the oven, turning the pork every 30 minutes or so until the pork falls apart when prodded with a fork, 2½ to 3 hours.

Step 4
Transfer the pork to a cutting board, cover loosely with foil and rest for about 15 minutes (the pork, that is!).
Use tongs to squeeze the garlic halves until the cloves pop out into the braising liquid. Discard the garlic peels and herb sprigs. As the braising liquid sits, a fat cap will appear: Use a spoon to skim off most of it. Season the liquid to taste with salt and pepper. Use an immersion blender to puree the sauce so it becomes smooth and very creamy.

Step 5
Slice the pork against the grain into ½-inch-thick slices, or shred the pork with two forks.
Serve with the sauce in a little bowl beside the pork, or dribble some over the sliced meat to keep moist

Do-ahead · Meat

Mexican Tortilla Pie

Belinda

This is one of my favorite family recipes and my kids always adored it.
It’s really easy to make, looks very impressive with all the layers, tastes divine and serves like a cake!
To be honest there is no limit to how many layers you can have and everything sticks well together with the cheese so it’s worth playing around with this recipe.

Screen Shot 2020-07-23 at 12.43.21 PM

Serves 4

2 tbsp avocado or olive oil
1 1/2lb lean ground beef
3 large cloves garlic, crushed
1 oz package taco seasoning mix (El Paso or Lawry’s)
1 1/2 – 2 cans (14oz) refried beans
8 flour tortillas
3 heaped cups grated sharp cheddar
1 good bunch fresh cilantro, chopped
16 oz jar salsa
1 cup sour cream
2 avocados diced

Preheat the oven to 350F
Grease a deep 9″round loose-bottom cake tin
Heat the oil in a large non-stick frying pan, add the ground beef and cook for 5 mins or until brown, breaking up the lumps with the back of a spoon.
Drain off the excess oil.
Add the seasoning packet and crushed garlic and cook for a further 5 mins until heated through.

Lay a tortilla in the bottom of the cake tin then spread 1/3 cup of refried beans on the bottom, then 1/2 cup of the beef mixture on top. Top with some chopped cilantro then sprinkle with 1/3 cup cheese and 1 tbsp salsa.
Continue layering with the remaining tortillas, refried beans, ground beef, cilantro, cheese and salsa, ending with a tortilla sprinkled with cheese- it should end up looking like a dome shape.

Bake for 20 – 30 mins or until the cheese is melted and browned.
Cool slightly in the tin, then turn out onto a plate and cut into wedges. Top with a dollop of sour cream and the diced avocado.

** To be honest, after making this so many times, I use far more of each ingredient than the recipe asks for and really go to town, adding crushed garlic to the ground beef and black beans or corn.
The cheese is the glue and who doesn’t love lots of cheese so go for it!

Do-ahead · Meat · Pasta

Sheetpan layerless lasagna

Belinda

Recipe from Giada de Laurentis

Lovers of crispy lasagna edges, this one’s for you! This spin on the classic dish isn’t only easier (no tedious layering required) but it ensures more perfectly crisp bites all throughout. Broken up lasagna pieces, or taccole pasta, make it feel more layered than your average baked pasta.
Feel free to assemble this ahead of time and refrigerate until it’s time to serve – then pop it in the oven when it’s time to eat.

Serves 6
4 tbsp olive oil, divided
1/2 tsp kosher salt, plus more for the pasta water
1lb taccole pasta or lasagne pasta broken into 2-inch pieces
1 clove garlic, chopped
1/2 tsp red pepper flakes
1 (5- oz) container baby spinach
1 cup part skim ricotta cheese
1lb spicy Italian sausage, casings removed
1 red onion, diced
4 cups jarred marinara sauce (Rao is the best one)
2 1/2 cups shredded low moisture mozzarella, divided
1 1/2 cups freshly grated parmesan cheese, divided

Preheat the oven to 425 degrees F.
Oil a straight sided 12 x 17-inch baking sheet with 1 tablespoon olive oil. Set aside.

Heat a medium skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes to the hot pan. Cook, stirring often until fragrant, about 1 minute. Add the spinach and the salt and cook, stirring often, until the spinach is almost completely wilted, another minute. Remove the spinach mixture to a strainer and press firmly to remove any excess liquid. Place the spinach in a medium bowl. Using a pair of kitchen scissors, slice up the spinach into chopped pieces. Add the ricotta cheese and stir to combine. Set aside.

Using a paper towel, wipe out the skillet and bring it back to medium heat. Add the remaining 2 tablespoons of oil to the pan along with the sausage and cook, undisturbed until the sausage is beginning to brown on the first side, about 3 minutes. Using a wooden spoon, break apart the sausage into bite sized pieces.
Continue to cook, stirring often and breaking apart as needed, until the sausage is lightly browned, another 5 minutes. Add the onion to the pan and cook until the onion is fragrant and beginning to soften, another 3 minutes. Remove from the heat.

Meanwhile, bring a large pot of water to a boil over high heat. Be sure it is a large enough pan to allow the pasta to swim freely. Season generously with salt. Cook the pasta for 4 minutes stirring often to avoid clumping. Drain well, reserving 1/2 cup of pasta water.

While the pasta is cooking, add the marinara to the pan with the sausage and onion and mix well. Add the pasta water, pasta, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to the same pan and stir to combine.
Spread the entire mixture on the prepared 12 x 17-inch baking sheet.
Dollop the pasta with the ricotta-spinach mixture, and sprinkle with remaining 1 1/2 cups mozzarella and 1 cup parmesan cheeses.
Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned, about 30 minutes.
Remove from the oven and let rest for 5 minutes before cutting into squares and serving.

Asian flavors · Dairy-free · Meat · Pasta · Vegan

Stir-Fried Udon Noodles With Pork and Scallions

Belinda

Recipe from Bon Appetite Magazine

With chewy noodles, well-browned ground pork, and crunchy cabbage, this take on yaki udon (stir-fried udon noodles) gets its flavor from an umami-rich punch of soy sauce and mirin, a sweet Japanese rice wine. (You might recognize the combination from teriyaki recipes.) It also has green onions for a fresh bite and a drizzle of sesame oil for nutty depth. You can easily make it vegetarian: Simply omit the pork and sub in 8 oz. shiitake or crimini mushrooms instead.

If you don’t have mirin in your pantry already, it’s easily found in many larger grocery stores, East Asian markets, and online. Some brands may be labeled “aji-mirin.” This common product is an imitation of true mirin (the name translates to “tastes like mirin”). Whatever you find will be delicious in this recipe, but if you spot hon-mirin (a.k.a. true mirin, which is quite a bit more expensive) it makes the dish even more special.

This is a weeknight-ready, quick-fire udon noodle recipe, so prepping your ingredients before you start cooking is a smart move. See the step-by-step instructions here.

Serves 4

2 tbsp avocado or vegetable oil, divided
4 cups very coarsely chopped green cabbage (from about ¼ medium head)
2 7-oz packages instant udon noodles, flavor packets discarded
2 tsp toasted sesame oil
8 oz ground pork
5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
2 tsp finely grated fresh ginger (from a 1-inch knob)
1 tsp crushed red pepper flakes
⅓ cup mirin
⅓ cup soy sauce
1 tbsp toasted sesame seeds, plus more for serving

Step 1

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.

Step 2

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.

Step 3

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute.
Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions.
Top with more sesame seeds before serving.

Gluten Free · Meat · Poultry · Rice

Celebration rice with lamb, chicken and garlic yoghurt

Belinda

This warming spiced rice is a definite show-stopper, from Ottolenghi’s recipe book, OTK, Shelf Love.

“It’s the kind of meal you’d make for a special occasion. We toyed over including this recipe in the book, laborious as it is, but, in all honesty, Noor wouldn’t have it any other way. Rice, she believes, deserves to be prized and treasured – taking centre stage at many a family table – and so, make this one as a weekend project, a feast of feasts, a real cause for celebration. Yes, it takes time, but here’s a promise that it is oh-so-worth-it.”

Serves 8

Chicken:
1 whole chicken (1.4kg)
2 cinnamon sticks
1 onion, cut into 6 wedges (150g)
1 head of garlic, skin on and halved widthways
1 tsp ground cumin
1 tsp ground cinnamon
2 tbsp olive oil
1½ tbsp lemon juice
5g parsley, roughly chopped
salt and black pepper

Rice:
2 tbsp olive oil
40g unsalted butter
1 onion, finely chopped (150g)
300g minced lamb
3 garlic cloves, finely chopped
1½ tsp ground cinnamon
1 tsp ground allspice
400g basmati rice, washed, soaked in cold water for at least 1 hour and then drained

Garlic yoghurt:
500g Greek yoghurt
2 garlic cloves, crushed

Garnish:
50g unsalted butter
30g blanched almonds
30g pine nuts
¾ tsp Aleppo chili, or ½ tsp regular chili flakes
5g picked parsley leaves
4 tbsp pomegranate seeds

Put the chicken into a large saucepan, for which you have a lid, along with the cinnamon sticks, onion, garlic, 2 litres of water and 2 teaspoons of salt. Bring to the boil, then lower the heat to medium-low and simmer, covered, for 70 minutes, or until cooked through. Lift out the chicken and, when cool enough, tear into large bite-size chunks, discarding the skin and bones. Place the chicken in a bowl with the ground cumin and cinnamon and set aside. Strain the stock through a sieve set over a large bowl, discarding the solids. Measure out 850ml and keep warm (save the remainder for another use).

For the rice, put the oil and half the butter into a large saucepan, for which you have a lid, and place on a medium-high heat. Add the onion and cook for 7 minutes, stirring often, until lightly golden. Add the lamb, garlic and spices and cook for 2 minutes more, stirring often, until the lamb is no longer pink. Add the rice, 700ml of the warm stock, 1¾ teaspoons of salt and a good grind of pepper. Bring to the boil, then reduce the heat to low, cover with the lid and cook for 15 minutes. Take off the heat and allow to sit, covered, for 15 minutes more. Add the remaining butter and set aside.

Meanwhile, make the yoghurt sauce by whisking together the yoghurt, garlic, ¾ teaspoon of salt and the remaining 150ml of warm stock in a medium bowl.

Put 2 tablespoons of oil into a large sauté pan on a medium-high heat. Add the chicken pieces and cook for 5 minutes, to warm through. Remove from the heat, stir in the lemon juice and parsley and set aside.

Make the garnish by putting the butter into a small frying pan on a medium-high heat. Add the almonds and cook for 3 minutes, stirring, until lightly coloured. Add the pine nuts and cook for another 2 minutes, until golden. Remove from the heat and add the Aleppo chilli.

Spread the rice over a large, round serving platter. Top with the chicken, then pour over half the garlic yoghurt. Finish with the nuts and butter, followed by the picked parsley and pomegranate seeds. Serve the remaining yoghurt alongside.

Holiday Food · Meat

Normandy-style pork and cider braise

Belinda

Recipe adapted from Delicious magazine
Start this recipe at least one day ahead, as you want to let the fat come to the surface and scoop it off, also the flavor have time to “marry” See the *Make ahead note at the bottom.

Nothing beats a hearty, slow-cooked braise during the chilly winter months. This pork and cider recipe will not only fill you with warmth but it will also fill your home with a wonderful fragrance as it cooks too.

Serves 6

Olive oil or avocado oil for frying
4lbs pork shoulder, cut into 2″ cubes
1 lb shallots, peeled
8 oz bacon lardons or pancetta cubes
1 large onion, chopped
3 good-sized cloves garlic, crushed
6 good sized celery sticks, chopped
Large knob (a 1″-2″ lump) of butter for frying
1.5 cups (+ 1 tbsp) (350ml medium-dry hard cider, plus an extra 1 tbsp and a splash (If you can’t find medium dry hard cider, then an appley chenin blanc white wine will be fine)
1 3/4 cups (400ml) chicken or pork stock (I used 2 pork stock cubes, dissolved)
1 tbsp cornflour
7oz (100ml) crème fraîche
2 tbsp dijon mustard
A good handful fresh chopped tarragon

In a heavy braiser, season the pork cubes with salt and pepper. Heat a glug of oil in a large pan. Add the pork in 2-3 batches and brown for 6-8 minutes per batch, transferring with a slotted spoon to a plate. Add the whole shallots and cook for 2-3 minutes until browned, then transfer to a plate.

Add the bacon/pancetta with 
a splash of oil for 4-5 minutes until rendered/crisp, then scoop it out with a slotted spoon and set aside. Put the onion, garlic and celery in with the butter, then cook for 6-8 minutes over a medium-high heat until softened.

Add the pork, bacon, cider and stock, bring to the boil, then turn down the heat. Partially cover the braiser, then simmer gently for 1 hour. Add the shallots, then cook for another 1-1½ hours until the pork is tender (see make ahead).

Mix the cornflour in a small bowl with the 1 tbsp cider, add to the casserole and cook for 5 minutes, stirring, to thicken the sauce.
Stir in the crème fraîche, mustard and most of the tarragon, then season and add a splash more cider. Serve scattered with the remaining tarragon with crusty bread and potatoes or rice.

* Make ahead
Cook until you reach “mix the cornflour”, then cool, cover and chill for up to 3 days or freeze for up to 3 months. Defrost, then reheat on the hob and continue.

Dairy-free · Gluten Free · Meat · Whole30 compliant

Bobby Parrish’s easy pulled pork in the instant pot

Belinda

Serves 6 people

FOR THE PORK
3.5-4.5 pound boneless Boston butt
Spice Rub
1 cup red enchilada sauce
Salt
Avocado oil
Water

FOR THE SPICE RUB
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon cayenne pepper
¼ teaspoon cinnamon

Make the spice rub by combining all ingredients in a small bowl and mix well. Cut the Boston butt into two pieces and season well with spice rub and a generous amount of salt.

Preheat instant pot to high or stove-top pressure cooker to medium-high with 3 tablespoons of avocado oil. Sear one piece of pork until dark and crusty all over, remove from pot and sear the other piece. Once both pieces are seared, add them both to the pot along with the enchilada sauce, and enough water to almost cover them.

Put the lid on the instant pot and set cook time for 1 hour on pressure cook high. For stove-top, once the pressure has come up, cook for 1 hour. After 1 hour is complete, allow the pork to sit in the pot for 1-3 hours then open the lid. The meat will have completely relaxed and will fall apart when shredded.

Shred the pork with two forks and skim the fat off the liquid inside the pot Use some of the liquid to keep the pork moist, it will also add loads of flavor.

Enjoy!

Do-ahead · Gluten Free · Meat

Low-carb zucchini “pizza” casserole

Belinda

This recipe is from food blog, “Taste of Lizzy T” and is such a great idea, using the pizza flavors, but none of the carbs. It’s more of a casserole, so don’t expect it to be a pizza alternative, it just has all those great flavors.

4 cups shredded zucchini (you can use drained, frozen zucchini or fresh zucchini, salted with 1 tsp salt and drained to get rid of excess moisture)
2 large eggs
1/4 cup shredded good quality Parmesan cheese
1.2 cup freshly shredded mozzarella cheese
1/2 teaspoon salt
1/2-1 teaspoon minced garlic
1 teaspoon Italian seasoning
32 ounces meaty spaghetti sauce*
2 cups freshly shredded mozzarella cheese
4-6 oz pepperoni
OPTIONAL TOPPINGS:
Green pepper
Onions
Mushrooms

PREPARE THE ZUCCHINI:
The success of this recipe partly depends on the zucchini. If the zucchini is frozen, allow it to drain well. I let mine sit in a colander for several hours draining. If the zucchini is fresh, sprinkle it with 1 teaspoon of salt, stir and let the zucchini sit in a colander for 20 minutes.
After the zucchini (either fresh or frozen) has drained, use a clean lint-free kitchen towel to squeeze any excess liquid from the zucchini. Squeezing out as much liquid as possible will help your casserole to not be watery.

MAKE THE CASSEROLE:
Spray a 9×13 baking pan with cooking spray. Preheat the oven to 400º F
In a bowl, mix up the drained zucchini, eggs, cheeses, salt, garlic and Italian seasoning. Mix well.
Press the mixture into the bottom of the prepared pan evenly.
Bake for 20 minutes. The crust should be lightly browned.

Spread the meat sauce evenly over the crust. (Or the browned meat and sauce)
Then sprinkle the shredded mozzarella over the top.
Top with sliced pepperoni.

Bake for 20 more minutes or until the “pizza” is heated through and the cheese is melted. If you would like it slightly browned, put it under the broiler for 2-3 minutes, but watch it closely.
Let the casserole sit for 3 minutes before slicing and serving.

Notes
*We use our spaghetti sauce that already has meat in it. You can also brown a pound of ground beef or Italian sausage, drain the fat and then add that to another spaghetti sauce. You can also use pizza sauce. Just make sure you have about 4 cups.
Please note: This recipe is more like a casserole. If you want it more like a pizza style, use less sauce.

Do-ahead · Fruit · Holiday Food · Meat

Braised Lamb With Dried Fruit

Belinda

Recipe by Mark Bittman and Sam Sifton

The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat without a lot of work.

YIELD At least 8 servings
TIME 3 hours, largely unattended

1 lamb shoulder, boned, about 4 pounds. (I know people who have used leg of lamb but the shoulder has more fat therefore is more tender and flavorful)
Kosher salt and pepper to taste
1 large onion, peeled and sliced
1 tablespoon minced garlic
1 tablespoon minced ginger, or 1 teaspoon dried
1 cinnamon stick
1 tablespoon ground cumin ( I roast mine)
2 tablespoons ground coriander
10 allspice berries or a pinch of ground allspice
½ to ¾ bottle not-too-soft red wine
¾ cup dried prunes
¾ cup dried apricots
Chopped parsley or cilantro for garnish

Season the meat with salt and pepper and put it in a pot that will fit it snugly and can later be covered.
Add the spices and a 1/2 bottle of wine.
Bring to a boil, lower the heat to a slow bubble, and cover. Cook about an hour, then add onion, garlic, ginger and dried fruit, and check to make sure the liquid isn’t evaporating too quickly; turn and continue to cook. Add the remaining red wine if the mixture looks dry, but essentially cook this without fuss.
When the meat is very tender — after about 2 1/2 hours — uncover. Check and adjust the seasoning as necessary, and at this point it’s optional whether you remove the cinnamon stick and allspice berries and puree half of the sauce to get it thicker.
garnish and serve.

Do-ahead · Meat · Pasta

Classic Tuscan Lasagna

Belinda

This is the classic lasagna recipe, the same lasagna you would find on the table of many Tuscan and northern Italian families for Sunday lunch or Holiday feasts. No messing around with added ingredients, keep it traditional and make sure you have enough ground nutmeg in the bechamel sauce that you can taste it.

Serves 4 people

3lbs Tuscan Ragù see below for recipe
1 package Lasagna sheets about 4 portions of fresh pasta
2 cups Parmigiano cheese grated
For the Béchamel sauce:
4 cups whole Milk
½ cup Butter
½ cup Flour
Salt
Black Pepper
Ground fresh nutmeg

Prepare the Bechamel:
In a pot, melt the butter and add the flour. Mix until you get a paste and cook it for a minute or two until it gets thicker.
Add the room temperature or warm milk and turn down the heat. Mix occasionally, to melt the roux and to make sure it doesn’t stick to the pot.
Let it simmer for 15-20 minutes until it gets thick enough to coat a spoon, then season with salt, black pepper and a pinch of ground nutmeg to taste.

Tuscan Ragu
1 cup Red Onion
1 cup Carrots
1 cup Celery
4 cups mixed Pork and Beef ground meat
4 Italian Sausages
28 oz peeled San Marzano tomatoes , canned
2 tablespoon Concentrated Tomato Paste
0.67 cup Red Wine
1 tablespoon Juniper berries (dried)
Beef Stock
6-8 Bay Leaves
4-6 tablespoon EVO Oil
2-4 teaspoon Sugar
Salt, Pepper
Start making the soffritto by finely chopping the onion, carrot and celery or if you don’t want chunks in the sauce, you can use a mixer until they’re finely shredded.
Add 4-5 tablespoon of EVO oil in a large pot and add the soffritto. Turn on the medium heat and cook until they become really soft (do not brown).
Add the ground meat and the sausages and turn the heat to high and cook until the meat changes color, then add salt and pepper to season the meat. Finally pour the wine and let evaporate the alcohol.
Purèe the San Marzano tomatoes in a blender, then turn the heat to low and add the pureed tomatoes to the pot. Add enough beef stock to cover all. Add also the concentrated tomato paste and mix.
Taste and season accordingly; if necessary, add some sugar to break the acidity of the tomatoes.
Finally, add the bay leaves and the juniper berries. Mix well with a wooden spoon and cover the pot with the lid. Let it simmer for at least 2 hours stirring every once in a while.
If the sauce reduces too much, add some more beef stock.
Notes
You can add ⅓ cup of milk 15 minutes before the cooking time ends to add more creaminess, break the acidity of the tomatoes and make the flavors more delicate.
You can let the sauce cool and then pour it into freezer bags or freezer containers and freeze for up to 2 months.

Assemble the layers for the lasagna:
Preheat the oven at 200°C (400°F).
Spread a thin layer of bechamel sauce on the bottom of the pan, cover with a layer of pasta, then a layer of Ragù sauce, a layer of bechamel sauce and grated Parmigiano.
Repeat the layers, pressing down a little bit when you add the pasta. When the pan is full, finish with a last layer of pasta, sauce and a generous amount of grated Parmigiano cheese. (You will probably have spare ragu sauce so freeze it for another lasagna.)
Bake in the middle rack of the oven for about 35-40 minutes. If the crust is not crunchy enough, finish with 3-4 minutes under the broiler.
If instead you notice the crust getting too brown before the cooking time is over, cover the pan loosely with foil.