Lasagna

25 mins
Serves 6
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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.
  5. 5Dice onions, celery, and carrots.
  6. 6Dice onions, celery, and carrots.
  7. 7Add the diced vegetables to a pan and cook until the onions are translucent.
  8. 8Add the diced vegetables to a pan and cook until the onions are translucent.
  9. 9Add the diced vegetables to a pan and cook until the onions are translucent.
  10. 10Add back in the ground beef with lots of garlic and tomato paste.
  11. 11Add back in the ground beef with lots of garlic and tomato paste.
  12. 12Add back in the ground beef with lots of garlic and tomato paste.
  13. 13Deglaze the pan with red wine and beef stock and cook for a few minutes.
  14. 14Deglaze the pan with red wine and beef stock and cook for a few minutes.
  15. 15Deglaze the pan with red wine and beef stock and cook for a few minutes.
  16. 16Add canned tomatoes and season with salt, pepper, oregano, basil, and fresh thyme.
  17. 17Add canned tomatoes and season with salt, pepper, oregano, basil, and fresh thyme.
  18. 18Add canned tomatoes and season with salt, pepper, oregano, basil, and fresh thyme.
  19. 19Let it simmer for 20 minutes.
  20. 20Let it simmer for 20 minutes.
  21. 21Let it simmer for 20 minutes.
  22. 22Make a bechamel sauce starting with a roux of equal parts butter and flour.
  23. 23Make a bechamel sauce starting with a roux of equal parts butter and flour.
  24. 24Make a bechamel 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 Romano cheese.
  29. 29Add an ungodly amount of shredded Parmesan and Pecorino Romano cheese.
  30. 30Add an ungodly amount of shredded Parmesan and Pecorino Romano cheese.
  31. 31Season with salt, pepper, paprika, and nutmeg.
  32. 32Season with salt, pepper, paprika, and nutmeg.
  33. 33Season with salt, pepper, paprika, and nutmeg.
  34. 34Add an egg yolk and stir until well combined.
  35. 35Add an egg yolk and stir until well combined.
  36. 36Add an egg yolk and stir until well combined.
  37. 37Assemble the lasagna in a baking dish layered lasagna sheets, meat sauce, bechamel sauce, and Parmesan cheese. Repeat layers.
  38. 38Assemble the lasagna in a baking dish layered lasagna sheets, meat sauce, bechamel sauce, and Parmesan cheese. Repeat layers.
  39. 39Assemble the lasagna in a baking dish layered lasagna sheets, meat sauce, bechamel sauce, and Parmesan cheese. Repeat layers.
  40. 40Bake at 375°F for 25 minutes covered, then 5 more minutes uncovered, and broil for 2 more minutes.
  41. 41Bake at 375°F for 25 minutes covered, then 5 more minutes uncovered, and broil for 2 more minutes.
  42. 42Bake at 375°F for 25 minutes covered, then 5 more minutes uncovered, and broil for 2 more minutes.
  43. 43Garnish with chopped parsley and let it set for 15 minutes.
  44. 44Garnish with chopped parsley and let it set for 15 minutes.
  45. 45Garnish with chopped parsley and let 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
  • 2 stalks celery
  • 2 stalks celery
  • 2 stalks celery
  • 4 large carrots
  • 4 large carrots
  • 4 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
  • 2 sprigs fresh thyme
  • 2 sprigs fresh thyme
  • 2 sprigs fresh thyme
  • 5 tsp oregano
  • 5 tsp oregano
  • 5 tsp oregano
  • 5 tsp basil
  • 5 tsp basil
  • 5 tsp basil
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 2.5 tbsp flour
  • 2.5 tbsp flour
  • 2.5 tbsp flour
  • 1.5 cups whole milk
  • 1.5 cups whole milk
  • 1.5 cups whole milk
  • 1.5 tsp paprika
  • 1.5 tsp paprika
  • 1.5 tsp paprika
  • 0.2 tsp black pepper
  • 0.2 tsp black pepper
  • 0.2 tsp black pepper
  • 0.2 tsp nutmeg
  • 0.2 tsp nutmeg
  • 0.2 tsp nutmeg
  • 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 box mozzarella cheese
  • 1 box mozzarella cheese
  • 1 box mozzarella cheese
  • 0.2 box lasagna sheets
  • 0.2 box lasagna sheets
  • 0.2 box lasagna sheets

Equipment

panbaking dish