Traditional Italian Lasagna (No Ricotta)

45 mins
Serves 1
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Directions

  1. 1Sear ground beef in a pan to lock in flavor and season with salt and pepper.
  2. 2Sear ground beef in a pan to lock in flavor and season with salt and pepper.
  3. 3Sear ground beef in a pan to lock in flavor and season with salt and pepper.
  4. 4Dice onions, celery, and carrots. Add to the pan.
  5. 5Dice onions, celery, and carrots. Add to the pan.
  6. 6Dice onions, celery, and carrots. Add to the pan.
  7. 7Add back in the ground beef once the onions are translucent.
  8. 8Add back in the ground beef once the onions are translucent.
  9. 9Add back in the ground beef once the onions are translucent.
  10. 10Add lots of garlic and tomato paste.
  11. 11Add lots of garlic and tomato paste.
  12. 12Add lots of garlic and tomato paste.
  13. 13Deglaze the pan with red wine and beef stock.
  14. 14Deglaze the pan with red wine and beef stock.
  15. 15Deglaze the pan with red wine and beef stock.
  16. 16Cook for a few minutes before adding in canned tomatoes.
  17. 17Cook for a few minutes before adding in canned tomatoes.
  18. 18Cook for a few minutes before adding in canned tomatoes.
  19. 19Season with salt, pepper, oregano, basil, and fresh thyme and let simmer for 20 minutes.
  20. 20Season with salt, pepper, oregano, basil, and fresh thyme and let simmer for 20 minutes.
  21. 21Season with salt, pepper, oregano, basil, and fresh thyme and let simmer for 20 minutes.
  22. 22Make a béchamel sauce starting with a roux of equal parts butter and flour.
  23. 23Make a béchamel sauce starting with a roux of equal parts butter and flour.
  24. 24Make a béchamel sauce starting with a roux of equal parts butter and flour.
  25. 25Cook out the flour, then add milk and let it raise to a low simmer.
  26. 26Cook out the flour, then add milk and let it raise to a low simmer.
  27. 27Cook out the flour, then add milk and let it raise to a low simmer.
  28. 28Add an ungodly amount of shredded Parmesan and Pecorino.
  29. 29Add an ungodly amount of shredded Parmesan and Pecorino.
  30. 30Add an ungodly amount of shredded Parmesan and Pecorino.
  31. 31When the sauce is thick and cheesy, season with salt, pepper, paprika, and nutmeg. Add an egg yolk and stir until well combined.
  32. 32When the sauce is thick and cheesy, season with salt, pepper, paprika, and nutmeg. Add an egg yolk and stir until well combined.
  33. 33When the sauce is thick and cheesy, season with salt, pepper, paprika, and nutmeg. Add an egg yolk and stir until well combined.
  34. 34Assemble the lasagna using lasagna sheets. Make four layers.
  35. 35Assemble the lasagna using lasagna sheets. Make four layers.
  36. 36Assemble the lasagna using lasagna sheets. Make four layers.
  37. 37Bake at 375 for 25 minutes covered.
  38. 38Bake at 375 for 25 minutes covered.
  39. 39Bake at 375 for 25 minutes covered.
  40. 40Bake for five more minutes uncovered and broil for two more minutes before garnishing with chopped parsley.
  41. 41Bake for five more minutes uncovered and broil for two more minutes before garnishing with chopped parsley.
  42. 42Bake for five more minutes uncovered and broil for two more minutes before garnishing with chopped parsley.
  43. 43Let it set for 15 minutes.
  44. 44Let it set for 15 minutes.
  45. 45Let it set for 15 minutes.

Ingredients

  • 2 lbs ground beef
  • 2 lbs ground beef
  • 2 lbs ground beef
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 4 stalks celery
  • 4 stalks celery
  • 4 stalks celery
  • 2 large carrots
  • 2 large carrots
  • 2 large carrots
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 4 tbsp tomato paste
  • 4 tbsp tomato paste
  • 4 tbsp tomato paste
  • 28 oz canned tomatoes
  • 28 oz canned tomatoes
  • 28 oz canned tomatoes
  • 1 cup beef stock
  • 1 cup beef stock
  • 1 cup beef stock
  • 0.5 cup dry red wine
  • 0.5 cup dry red wine
  • 0.5 cup dry red wine
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp black pepper
  • 0.5 tbsp black pepper
  • 0.5 tbsp black pepper
  • 5 sprigs fresh thyme
  • 5 sprigs fresh thyme
  • 5 sprigs fresh thyme
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp basil
  • 2 tsp basil
  • 2 tsp basil
  • 5 tbsp flour
  • 5 tbsp flour
  • 5 tbsp flour
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 2.5 cups whole milk
  • 2.5 cups whole milk
  • 2.5 cups whole milk
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 1.5 tsp black pepper
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 1 cup shredded parmesan
  • 1 cup shredded parmesan
  • 1 cup shredded parmesan
  • 1 cup grated pecorino
  • 1 cup grated pecorino
  • 1 cup grated pecorino
  • 1 cup Parmesan
  • 1 cup Parmesan
  • 1 cup Parmesan
  • 0.25 lb Mozzarella cheese
  • 0.25 lb Mozzarella cheese
  • 0.25 lb Mozzarella cheese
  • 1 box lasagna sheets
  • 1 box lasagna sheets
  • 1 box lasagna sheets
  • 1 chopped parsley
  • 1 chopped parsley
  • 1 chopped parsley

Equipment

panknifecutting boardgarlic pressmeasuring cupsspatula