Lasagna
Directions
- 1Sear ground beef in a pan to lock in flavor and season with salt and pepper.
- 2Dice onions, celery, and carrots.
- 3Add the diced vegetables to a pan and cook until the onions are translucent.
- 4Add back in the ground beef with lots of garlic and tomato paste.
- 5Deglaze the pan with red wine and beef stock and cook for a few minutes.
- 6Add canned tomatoes and season with salt, pepper, oregano, basil, and fresh thyme.
- 7Let it simmer for 20 minutes.
- 8Make a bechamel sauce starting with a roux of equal parts butter and flour.
- 9Cook out the flour, then add milk and let it raise to a low simmer.
- 10Add an ungodly amount of shredded Parmesan and Pecorino Romano cheese.
- 11Season with salt, pepper, paprika, and nutmeg.
- 12Add an egg yolk and stir until well combined.
- 13Assemble the lasagna in a baking dish layered lasagna sheets, meat sauce, bechamel sauce, and Parmesan cheese. Repeat layers.
- 14Bake at 375°F for 25 minutes covered, then 5 more minutes uncovered, and broil for 2 more minutes.
- 15Garnish with chopped parsley and let it set for 15 minutes.
Ingredients
- 2 lbs ground beef
- 2 tbsp olive oil
- 1 yellow onion
- 2 stalks celery
- 4 large carrots
- 6 cloves garlic
- 4 tbsp tomato paste
- 28 oz canned tomatoes
- 1 cup beef stock
- 0.5 cup dry red wine
- 0.5 tbsp salt
- 0.5 tbsp black pepper
- 2 sprigs oregano
- 5 sprigs fresh thyme
- 2 tbsp basil
- 5 tbsp butter
- 2.5 tbsp flour
- 1.5 cups whole milk
- 2.5 tbsp Parmesan cheese
- 1.5 tsp black pepper
- 0.2 tsp nutmeg
- 1 tsp paprika
- 3 egg yolks
- 1 cup grated parmesan cheese
- 1 cup shredded parmesan cheese
- 0.2 box mozzarella cheese
- 1 box lasagna sheets
Equipment
panbaking dish
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