Traditional Italian Lasagna (No Ricotta)

45m
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. 2Dice onions, celery, and carrots.
  3. 3Add the diced vegetables to a pan and cook until the onions are translucent.
  4. 4Add back in the ground beef with lots of garlic and tomato paste.
  5. 5Deglaze the pan with red wine and beef stock and cook for a few minutes.
  6. 6Add canned tomatoes and season with salt, pepper, oregano, basil, and fresh thyme.
  7. 7Let it simmer for 20 minutes.
  8. 8Make a béchamel sauce starting with a roux of equal parts butter and flour.
  9. 9Cook out the flour, then add milk and let it raise to a low simmer.
  10. 10Add an ungodly amount of shredded Parmesan and Pecorino Romano cheese.
  11. 11Season with salt, pepper, paprika, and nutmeg.
  12. 12Add an egg yolk and stir until well combined.
  13. 13Assemble the lasagna in a baking dish: layer lasagna sheets, meat sauce, béchamel sauce, and Parmesan cheese. Repeat layers.
  14. 14Bake at 375°F for 25 minutes covered, then 5 more minutes uncovered, and broil for 2 more minutes.
  15. 15Garnish with chopped parsley and let 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 cups9x13 baking dish

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