Entrée: Italy – Lasagna Di Carne (Beef Lasagna)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 1 hr 20 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

12 dry lasagna noodles (no-boil or regular)
1 tbsp (15 ml) olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 1/2 lb (680 g) ground beef
1 tsp kosher salt, plus more for pasta water
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp (30 ml) tomato paste
1/2 cup (120 ml) dry red wine or beef stock
1 can (28 oz / 800 g) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar (optional)
1 bay leaf
4 tbsp (56 g) unsalted butter
1/4 cup (30 g) all-purpose flour
3 cups (720 ml) whole milk, warmed
1/4 tsp ground nutmeg
1/2 tsp kosher salt (for béchamel)
1/4 tsp white or black pepper (for béchamel)
3 cups (300 g) shredded low-moisture mozzarella
1 1/2 cups (150 g) freshly grated Parmesan or Pecorino Romano
2 tbsp chopped fresh parsley or basil (optional, for serving)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Make the meat sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic for 30 seconds.
3. Add ground beef, breaking it up. Cook until browned, 6–8 minutes; drain excess fat if needed. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes (if using).
4. Stir in tomato paste and cook 1 minute. Pour in wine or stock and simmer 1–2 minutes to reduce slightly, scraping up browned bits.
5. Add crushed tomatoes, oregano, basil, sugar (if using), and bay leaf. Simmer gently, partially covered, 20–30 minutes, stirring occasionally. Remove bay leaf and adjust seasoning to taste.
6. Make the béchamel: In a saucepan, melt butter over medium heat. Whisk in flour and cook, whisking, 1–2 minutes until foamy but not browned.
7. Gradually whisk in warm milk, a little at a time, until smooth. Simmer, whisking, 5–8 minutes until thick enough to coat the back of a spoon. Season with nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm (press plastic wrap directly on the surface to prevent a skin).
8. Cook the noodles if using regular: Boil a large pot of well-salted water. Cook noodles until very al dente (1–2 minutes shy of package time). Drain and lay flat on lightly oiled sheet pans. If using no-boil noodles, skip boiling (optional: soak in hot water 10 minutes to soften).
9. Assemble: Spread a thin layer of meat sauce (about 1/2 cup) in the baking dish. Add a layer of noodles to cover.
10. Layer 1: Spread about 1/3 of the meat sauce, then about 3/4 cup béchamel, then sprinkle about 3/4 cup mozzarella and 1/3 cup Parmesan.
11. Layer 2: Add noodles, another 1/3 of meat sauce, about 3/4 cup béchamel, and the same amounts of mozzarella and Parmesan.
12. Layer 3: Add noodles, remaining 1/3 of meat sauce, about 3/4 cup béchamel, and the same amounts of cheeses.
13. Top: Add a final layer of noodles, spread the remaining béchamel evenly, and top with the remaining mozzarella and Parmesan.
14. Cover the dish tightly with foil (lightly oil the underside so cheese doesn’t stick). Bake for 25 minutes.
15. Uncover and bake 20–25 minutes more, until bubbling around the edges and golden on top. Broil 1–2 minutes if you want extra browning.
16. Rest the lasagna 15–20 minutes before slicing so it sets.
17. Garnish with chopped parsley or basil, slice, and serve.