Chef's Upgrade Lasagna with Truffle Mornay
Chef's Upgrade Lasagna with Truffle Mornay
Ingredients
For the Ragu
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 pounds ground beef, 80/20 lean
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Truffle Mornay Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon truffle oil, optional
- 1/2 cup Parmesan cheese, freshly grated
For Layering
- 9 fresh lasagna sheets, approximately 9x13 inch sheets, or as needed for a 9x13 inch pan
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
Instructions
- 1
Prepare the Ragu: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the diced yellow onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and cook for 1 minute until fragrant. Add the ground beef and brown it, breaking it up with a spoon. Cook until no pink remains, then drain any excess fat.
⏱️ 10 min
- 3
Stir in the tomato paste, crushed tomatoes, and chopped fresh basil. Season with salt and black pepper. Bring the ragu to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
⏱️ 20 min
- 4
Prepare the Truffle Mornay Sauce: In a separate medium saucepan, melt the unsalted butter over medium heat.
⏱️ 2 min
- 5
Whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until a pale golden color.
⏱️ 2 min
- 6
Gradually whisk in the heavy cream until the sauce thickens and is smooth. Continue to whisk gently for 2-3 minutes until it reaches a creamy consistency.
⏱️ 5 min
- 7
Season the Mornay sauce with salt and black pepper. If using, stir in the truffle oil. Finish the sauce by stirring in the 1/2 cup of freshly grated Parmesan cheese until melted and smooth. Remove from heat.
⏱️ 3 min
- 8
Assemble the Lasagna: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or two smaller foil prep containers.
⏱️ 5 min•🌡️ 350
- 9
Spread a thin layer of the prepared ragu (about 1/2 cup) at the bottom of the baking dish.
⏱️ 1 min
- 10
Place a layer of fresh lasagna sheets over the ragu, trimming if necessary to fit. Do not overlap excessively.
⏱️ 2 min
- 11
Spread an even layer of the truffle Mornay sauce (about 1/2 to 3/4 cup) over the lasagna sheets.
⏱️ 1 min
- 12
Sprinkle a generous amount of shredded mozzarella cheese (about 1/2 cup) and a sprinkle of grated Parmesan cheese over the Mornay sauce.
⏱️ 1 min
- 13
Repeat the layers: ragu, lasagna sheet, Mornay sauce, mozzarella, Parmesan. Continue layering until the baking dish is full, typically 3-4 layers. Ensure the top layer is a generous amount of Mornay sauce, topped with shredded mozzarella and extra grated Parmesan cheese.
⏱️ 10 min
- 14
Bake the Lasagna: Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 350
- 15
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. If you prefer a crispier top, you can briefly place it under the broiler for 1-2 minutes (watch carefully to prevent burning).
⏱️ 10 min•🌡️ 350
- 16
Let the lasagna rest for 10-15 minutes before serving to allow it to set and make for cleaner slices.
Kitchen Tools
Nutrition Facts (per serving)
Chef's Upgrade Lasagna with Truffle Mornay
For the Ragu
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 pounds ground beef, 80/20 lean
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Truffle Mornay Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon truffle oil, optional
- 1/2 cup Parmesan cheese, freshly grated
For Layering
- 9 fresh lasagna sheets, approximately 9x13 inch sheets, or as needed for a 9x13 inch pan
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
Instructions
- 1
Prepare the Ragu: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the diced yellow onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic and cook for 1 minute until fragrant. Add the ground beef and brown it, breaking it up with a spoon. Cook until no pink remains, then drain any excess fat.
⏱️ 10 min - 3
Stir in the tomato paste, crushed tomatoes, and chopped fresh basil. Season with salt and black pepper. Bring the ragu to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
⏱️ 20 min - 4
Prepare the Truffle Mornay Sauce: In a separate medium saucepan, melt the unsalted butter over medium heat.
⏱️ 2 min - 5
Whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until a pale golden color.
⏱️ 2 min - 6
Gradually whisk in the heavy cream until the sauce thickens and is smooth. Continue to whisk gently for 2-3 minutes until it reaches a creamy consistency.
⏱️ 5 min - 7
Season the Mornay sauce with salt and black pepper. If using, stir in the truffle oil. Finish the sauce by stirring in the 1/2 cup of freshly grated Parmesan cheese until melted and smooth. Remove from heat.
⏱️ 3 min - 8
Assemble the Lasagna: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or two smaller foil prep containers.
⏱️ 5 min•🌡️ 350 - 9
Spread a thin layer of the prepared ragu (about 1/2 cup) at the bottom of the baking dish.
⏱️ 1 min - 10
Place a layer of fresh lasagna sheets over the ragu, trimming if necessary to fit. Do not overlap excessively.
⏱️ 2 min - 11
Spread an even layer of the truffle Mornay sauce (about 1/2 to 3/4 cup) over the lasagna sheets.
⏱️ 1 min - 12
Sprinkle a generous amount of shredded mozzarella cheese (about 1/2 cup) and a sprinkle of grated Parmesan cheese over the Mornay sauce.
⏱️ 1 min - 13
Repeat the layers: ragu, lasagna sheet, Mornay sauce, mozzarella, Parmesan. Continue layering until the baking dish is full, typically 3-4 layers. Ensure the top layer is a generous amount of Mornay sauce, topped with shredded mozzarella and extra grated Parmesan cheese.
⏱️ 10 min - 14
Bake the Lasagna: Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 350 - 15
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. If you prefer a crispier top, you can briefly place it under the broiler for 1-2 minutes (watch carefully to prevent burning).
⏱️ 10 min•🌡️ 350 - 16
Let the lasagna rest for 10-15 minutes before serving to allow it to set and make for cleaner slices.