Description
A refined, professional-grade lasagna featuring a robust beef ragu and a velvety, creamy bechamel sauce inspired by Northern Italian traditions. This recipe skips the ricotta in favor of a silkier texture, ensuring perfectly structured layers that hold their form and deliver a deep, umami-rich experience in every slice. Ideal for gatherings, this comfort food masterpiece is layered with care to ensure the perfect bite of tender pasta, savory beef, and toasted cheese.
Ingredients
1.5 lbs ground beef (85% lean)
1 box lasagna noodles
4 tbsp butter
1/4 cup all-purpose flour
4 cups whole milk
3 cups mozzarella cheese, shredded
1 cup parmesan cheese, grated
2 tbsp tomato paste
28 oz crushed tomatoes
1 tbsp dried oregano
Instructions
Preheat oven to 375°F (190°C).
Brown ground beef in a skillet over medium-high heat until fully cooked.
Drain excess fat, stir in tomato paste, crushed tomatoes, and oregano; simmer on low for 20 minutes.
For the bechamel: melt butter in a saucepan, whisk in flour until golden.
Gradually whisk in milk and cook over medium heat until thickened into a smooth cream.
Spread a thin layer of meat sauce in a baking dish, then top with a layer of noodles.
Spread a layer of bechamel over the noodles followed by a sprinkle of cheeses.
Repeat layering until all ingredients are used, finishing with a generous layer of cheese.
Bake for 60 minutes until bubbling and golden on top.
Let rest for 15 minutes before serving.
Notes
Always use freshly shredded mozzarella for better melting quality compared to pre-shredded bags. Brown the beef thoroughly to ensure optimal umami foundation. No-boil noodles can be used to save time, but check the package for specific liquid adjustment requirements if needed.
- Prep Time: 45
- Cook Time: 60
- Category: Meals
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 7g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg