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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.

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.

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.

Prepare the Truffle Mornay Sauce: In a separate medium saucepan, melt the unsalted butter over medium heat.

Whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until a pale golden color.

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.

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.

Assemble the Lasagna: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or two smaller foil prep containers.

Spread a thin layer of the prepared ragu (about 1/2 cup) at the bottom of the baking dish.

Place a layer of fresh lasagna sheets over the ragu, trimming if necessary to fit. Do not overlap excessively.

Spread an even layer of the truffle Mornay sauce (about 1/2 to 3/4 cup) over the lasagna sheets.

Sprinkle a generous amount of shredded mozzarella cheese (about 1/2 cup) and a sprinkle of grated Parmesan cheese over the Mornay sauce.

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.

Bake the Lasagna: Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.

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).

Let the lasagna rest for 10-15 minutes before serving to allow it to set and make for cleaner slices.


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.

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.

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.

Prepare the Truffle Mornay Sauce: In a separate medium saucepan, melt the unsalted butter over medium heat.

Whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until a pale golden color.

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.

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.

Assemble the Lasagna: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or two smaller foil prep containers.

Spread a thin layer of the prepared ragu (about 1/2 cup) at the bottom of the baking dish.

Place a layer of fresh lasagna sheets over the ragu, trimming if necessary to fit. Do not overlap excessively.

Spread an even layer of the truffle Mornay sauce (about 1/2 to 3/4 cup) over the lasagna sheets.

Sprinkle a generous amount of shredded mozzarella cheese (about 1/2 cup) and a sprinkle of grated Parmesan cheese over the Mornay sauce.

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.

Bake the Lasagna: Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.

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).

Let the lasagna rest for 10-15 minutes before serving to allow it to set and make for cleaner slices.
