Classic Beef Lasagna

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 2 cups whole milk
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 lb lasagna noodles
• 2 cups mozzarella, shredded
• ½ cup parmesan, grated

Instructions

1. 1

   Heat olive oil in a heavy pot over medium-high. Brown ground beef, breaking apart with a spoon, until no pink remains, ~6 minutes.

2. 2

   Add diced onion. Sauté until softened, ~4 minutes.

3. 3

   Stir in minced garlic. Cook until fragrant, 30 seconds.

4. 4

   Add tomato paste. Stir constantly for 1 minute to caramelize slightly.

5. 5

   Pour in crushed tomatoes. Add salt, pepper, and a pinch of sugar. Simmer uncovered 45 minutes, stirring occasionally.

6. 6

   In a separate pot, melt butter over medium heat. Whisk in flour to form a paste, ~1 minute.

7. 7

   Slowly whisk in milk, stirring constantly to prevent lumps. Cook until thickened, ~5 minutes.

8. 8

   Season béchamel with salt, pepper, and a pinch of nutmeg. Remove from heat.

9. 9

   Boil lasagna noodles in salted water until al dente, per package directions. Drain and lay flat on parchment.

10. 10

    Preheat oven to 375°F. Spread 1 cup ragù on the bottom of a 9x13-inch baking dish.

11. 11

    Layer 3 noodles, one-third ragù, one-third béchamel, handful mozzarella. Repeat twice more.

12. 12

    Top final layer with remaining noodles, remaining ragù, and parmesan. Scatter mozzarella on top.

13. 13

    Cover with foil. Bake 25 minutes. Remove foil and bake 15 minutes until edges bubble and cheese browns.

14. 14

    Rest 10 minutes before cutting. Serve hot.

Tools you’ll need

• heavy 5-quart pot
• wooden spoon
• medium saucepan
• whisk
• 9x13-inch baking dish
• aluminum foil
• oven

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