Lasagna
Directions
- 1Sear ground beef in a pan to lock in flavor.
- 2Season the ground beef with salt and pepper.
- 3Remove the ground beef from the pan.
- 4Dice onions, celery, and carrots.
- 5Add the diced vegetables to the same pan.
- 6Once the onions are translucent, add back the ground beef.
- 7Add lots of garlic and tomato paste to the pan.
- 8Deglaze the pan with red wine and beef stock.
- 9Cook down the mixture for a few minutes.
- 10Add canned tomatoes to the sauce.
- 11Season the sauce with salt, pepper, oregano, basil, and fresh thyme.
- 12Let the bolognese simmer for 20 minutes.
- 13Melt butter in a separate pan for the bechamel sauce.
- 14Add an equal part of flour to the melted butter to make a roux.
- 15Cook out the flour in the roux.
- 16Gradually add milk to the roux and let it raise to a low simmer.
- 17Add shredded Parmesan and Pecorino cheese to the simmering milk.
- 18When the sauce is thick and cheesy, season it with salt, pepper, paprika, and nutmeg.
- 19Add an egg yolk to the bechamel and stir until well combined.
- 20Spread a layer of bolognese sauce at the bottom of a baking dish.
- 21Lay lasagna sheets over the bolognese.
- 22Layer with bolognese, bechamel, and cheese, repeating for four layers.
- 23Cover the baking dish with foil.
- 24Bake the lasagna at 375 degrees Fahrenheit for 25 minutes covered.
- 25Remove the foil and bake for 5 more minutes uncovered.
- 26Broil for 2 more minutes to achieve a golden-brown top.
- 27Garnish with chopped parsley.
- 28Let the lasagna set for 15 minutes before serving.
Ingredients
- 2 lbs ground beef
- 2 tbsp olive oil
- 1 diced yellow onion
- 4 stalks diced celery
- 2 large diced carrots
- 6 cloves minced 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 ready-to-bake lasagna sheets
- for garnish chopped parsley
Equipment
panspatulagarlic pressmeasuring cupoven mittsbaking dishoven
Tips
- Ditch ricotta cheese and make lasagna the traditional Italian way with bechamel sauce for a much better taste.
- Sear ground beef first to lock in flavor.
- Do not use pre-made pasta sauce; use canned tomatoes for the bolognese.
- Bake covered first to ensure everything is cooked through, then uncover and broil for a golden cheesy top.
- Let the lasagna set for 15 minutes after baking to help it hold its shape when serving.
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