Traditional Italian Lasagna (No Ricotta)
Directions
- 1Sear ground beef in a pan to lock in flavor and season with salt and pepper.
- 2Dice onions, celery, and carrots. Add to the pan.
- 3Add back in the ground beef once the onions are translucent.
- 4Add lots of garlic and tomato paste.
- 5Deglaze the pan with red wine and beef stock.
- 6Cook for a few minutes before adding in canned tomatoes.
- 7Season with salt, pepper, oregano, basil, and fresh thyme and let simmer for 20 minutes.
- 8Make a béchamel 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.
- 11When the sauce is thick and cheesy, season with salt, pepper, paprika, and nutmeg. Add an egg yolk and stir until well combined.
- 12Assemble the lasagna using lasagna sheets. Make four layers.
- 13Bake at 375 for 25 minutes covered.
- 14Bake for five more minutes uncovered and broil for two more minutes before garnishing with chopped parsley.
- 15Let it set for 15 minutes.
Ingredients
- 2 lbs ground beef
- 2 tbsp olive oil
- 1 yellow onion
- 4 stalks celery
- 2 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
- 5 sprigs fresh thyme
- 2 tsp oregano
- 2 tsp basil
- 5 tbsp flour
- 5 tbsp butter
- 2.5 cups whole milk
- 1.5 tsp salt
- 1.5 tsp black pepper
- 0.25 tsp nutmeg
- 1 tsp paprika
- 3 egg yolks
- 1 cup shredded parmesan
- 1 cup grated pecorino
- 1 cup Parmesan
- 0.25 lb Mozzarella cheese
- 1 box lasagna sheets
- 1 chopped parsley
Equipment
panknifecutting boardgarlic pressmeasuring cupsspatula
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