Directions
- 1Sear ground beef in a pan to lock in flavor.
- 2Season the ground beef with salt and pepper.
- 3Remove the seasoned ground beef from the pan.
- 4Dice onions, celery, and carrots.
- 5Add the diced vegetables to the same pan.
- 6Once 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 liquid for a few minutes.
- 10Add canned tomatoes (not pre-made pasta sauce).
- 11Season with salt, pepper, oregano, basil, and fresh thyme.
- 12Let the ragu simmer for 20 minutes.
- 13In a separate pot, melt butter to start making the béchamel sauce.
- 14Create a roux by mixing equal parts butter and flour.
- 15Cook out the flour.
- 16Add milk and let it rise to a low simmer.
- 17Add shredded Parmesan and Pecorino cheese.
- 18When the sauce is thick and cheesy, season with salt, pepper, paprika, and nutmeg.
- 19Add an egg yolk and stir until well combined.
- 20Spread a layer of ragu on the bottom of a baking dish.
- 21Place lasagna sheets over the ragu.
- 22Add another layer of ragu.
- 23Sprinkle shredded mozzarella cheese.
- 24Add a layer of béchamel sauce.
- 25Repeat layers for a total of four layers, topping with more mozzarella cheese.
- 26Bake the lasagna covered at 375°F (190°C) for 25 minutes.
- 27Bake uncovered for 5 more minutes.
- 28Broil for 2 more minutes to get a golden crust.
- 29Garnish with chopped parsley.
- 30Let it set for 15 minutes before serving.
Ingredients
- ground beef
- salt
- pepper
- diced onions
- celery
- carrots
- garlic
- tomato paste
- red wine
- beef stock
- canned tomatoes
- oregano
- basil
- fresh thyme
- butter
- flour
- milk
- shredded Parmesan
- Pecorino
- paprika
- nutmeg
- egg yolk
- lasagna sheets
- mozzarella cheese
- chopped parsley
Equipment
panspatulagarlic pressmeasuring cupcan openerpotoven mittsbaking dish
Tips
- Ditch the ricotta cheese for a traditional Italian lasagna.
- Ensure the béchamel sauce is thick and cheesy before seasoning.
- Let the lasagna set for 15 minutes after baking to allow the layers to settle.
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