Classic Beef Lasagna

Ingredients

• 1.25 lb ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2.5 cups whole milk
• 1 lb ricotta cheese
• 2 cups mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• 1 lb lasagna noodles
• 1 pinch salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. 1

   Preheat oven to 375°F. Boil lasagna noodles in salted water until al dente, ~10 min.

2. 2

   Drain noodles and lay on parchment paper to prevent sticking.

3. 3

   Heat olive oil in a large pot over medium-high. Brown ground beef, breaking up with a spoon, ~6 min.

4. 4

   Add onion and cook until softened, ~4 minutes.

5. 5

   Stir in garlic and tomato paste. Cook for 1 minute until fragrant.

6. 6

   Add crushed tomatoes, salt, and pepper. Simmer uncovered for 15 minutes.

7. 7

   Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute.

8. 8

   Gradually whisk in milk until smooth. Simmer until thickened, ~3 min, stirring constantly.

9. 9

   Season béchamel with salt and pepper. Remove from heat.

10. 10

    Spread thin layer of ragù on bottom of 9x13 baking dish.

11. 11

    Layer noodles, then ragù, then a dollop of ricotta and béchamel. Repeat layers.

12. 12

    Top final layer with noodles, remaining béchamel, then mozzarella and parmesan.

13. 13

    Bake uncovered until cheese bubbles and edges brown slightly, ~20 minutes.

14. 14

    Let rest 10 minutes before cutting. Serve hot.

Tools you’ll need

• 12-inch pot
• large pot or Dutch oven
• small saucepan
• whisk
• wooden spoon
• 9x13-inch baking dish
• parchment paper
• oven

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