Elegant Lasagna
Elegant Lasagna
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 6 ounces tomato paste
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Ricotta Mixture
- 15 ounces ricotta cheese, whole milk
- 1 egg, large
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy White Sauce (Béchamel)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warm
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembly
- 9 sheets no-boil lasagna noodles
- 1 pound mozzarella cheese, shredded, divided
- 1 cup Parmesan cheese, grated, divided
Instructions
- 1
Prepare the Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
⏱️ 15 min
- 2
Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 20 minutes, or up to 1 hour, stirring occasionally. This allows flavors to meld. Set aside.
⏱️ 20 min
- 3
Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, 1/2 cup grated Parmesan cheese, fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined. Set aside.
⏱️ 5 min
- 4
Prepare the Creamy White Sauce (Béchamel): In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm whole milk until smooth. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Stir in ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Remove from heat and set aside.
⏱️ 10 min
- 5
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 6
Assemble the Lasagna: Spread about 1 cup of meat sauce evenly over the bottom of the prepared baking dish. Arrange 3 no-boil lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the ricotta mixture evenly over the noodles. Sprinkle with 1/4 cup of grated Parmesan cheese, then layer with 1/3 of the shredded mozzarella cheese.
⏱️ 5 min
- 7
Spoon about 1 1/2 cups of meat sauce over the mozzarella layer. Spread half of the béchamel sauce over the meat sauce. Arrange another 3 lasagna noodles on top. Repeat the ricotta mixture, Parmesan, mozzarella, meat sauce, and béchamel layers.
⏱️ 5 min
- 8
Place the final 3 lasagna noodles on top. Cover with the remaining meat sauce, then sprinkle with the remaining shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.
⏱️ 5 min
- 9
Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
⏱️ 45 min•🌡️ 375
- 10
Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Elegant Lasagna
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 6 ounces tomato paste
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Ricotta Mixture
- 15 ounces ricotta cheese, whole milk
- 1 egg, large
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy White Sauce (Béchamel)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warm
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembly
- 9 sheets no-boil lasagna noodles
- 1 pound mozzarella cheese, shredded, divided
- 1 cup Parmesan cheese, grated, divided
Instructions
- 1
Prepare the Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
⏱️ 15 min - 2
Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 20 minutes, or up to 1 hour, stirring occasionally. This allows flavors to meld. Set aside.
⏱️ 20 min - 3
Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, 1/2 cup grated Parmesan cheese, fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined. Set aside.
⏱️ 5 min - 4
Prepare the Creamy White Sauce (Béchamel): In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm whole milk until smooth. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Stir in ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Remove from heat and set aside.
⏱️ 10 min - 5
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 6
Assemble the Lasagna: Spread about 1 cup of meat sauce evenly over the bottom of the prepared baking dish. Arrange 3 no-boil lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the ricotta mixture evenly over the noodles. Sprinkle with 1/4 cup of grated Parmesan cheese, then layer with 1/3 of the shredded mozzarella cheese.
⏱️ 5 min - 7
Spoon about 1 1/2 cups of meat sauce over the mozzarella layer. Spread half of the béchamel sauce over the meat sauce. Arrange another 3 lasagna noodles on top. Repeat the ricotta mixture, Parmesan, mozzarella, meat sauce, and béchamel layers.
⏱️ 5 min - 8
Place the final 3 lasagna noodles on top. Cover with the remaining meat sauce, then sprinkle with the remaining shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.
⏱️ 5 min - 9
Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
⏱️ 45 min•🌡️ 375 - 10
Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min