Ingredients
Meat Sauce
- 1 Tablespoon olive oil
- 1 Tablespoon garlic, minced fresh (3 to 5 cloves)
- ½ Cup carrot, chopped fine
- ½ Cup celery, chopped fine
- 1 Cup white onion, chopped fine (about ½ a large onion)
- 1 Pound ground beef, lean
- 1 Cup red wine
- 15 Ounces tomato sauce
- 28 Ounces crushed tomatoes, canned
- 3 Tablespoons tomato paste (45 ml)
- 2 Teaspoons Italian seasoning, dried
- 3 Cups beef stock
- 2 bay leaves
- 1 Teaspoon salt
- 1 Teaspoon black pepper
Béchamel Sauce
- 4 Tablespoons butter
- 4 Tablespoons all purpose flour
- 3 Cups whole milk
- 1/8 Teaspoon ground nutmeg
- ¼ Cup parmesan cheese, grated
- Salt and black pepper, to taste
Additional Ingredients
- 9 Ounce lasagna sheets, oven-ready (15 to 17 sheets)
- ½ Cup parmesan cheese, fresh grated, for topping
- Basil or parsley, chopped fresh, optional garnish
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large saucepan over medium heat. Add the minced garlic, chopped carrot, celery, and onion, and sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes. Add the ground beef and cook until browned, breaking it apart with a spoon.
- Deglaze and Simmer: Pour in the red wine to deglaze the pan, letting it reduce slightly for about 3-4 minutes. Stir in the tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, beef stock, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer gently for at least 45 minutes to 1 hour, stirring occasionally, until the sauce is thickened and flavorful. Remove the bay leaves before assembling.
- Make the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux without browning. Gradually whisk in the whole milk, ensuring no lumps form. Continue to cook while stirring until the sauce thickens enough to coat the back of a spoon. Season with ground nutmeg, salt, and black pepper to taste. Remove from heat and stir in the grated parmesan cheese.
- Preheat the Oven and Prepare Lasagna Sheets: Preheat the oven to 375°F (190°C). If using oven-ready lasagna sheets, no pre-cooking is necessary. Otherwise, cook sheets according to package instructions and drain.
- Assemble the Lasagna: In a large baking dish, spread a thin layer of meat sauce on the bottom. Then layer lasagna sheets evenly over the sauce. Spread a layer of meat sauce over the sheets, followed by a layer of béchamel sauce. Repeat layers (sheets, meat sauce, béchamel) until all ingredients are used, finishing with a layer of béchamel. Sprinkle the top with fresh grated parmesan cheese.
- Bake: Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbling. Let the lasagna rest for 10-15 minutes before serving to set.
- Garnish and Serve: Sprinkle freshly chopped basil or parsley as garnish if desired. Cut into portions and serve warm for a comforting and hearty meal.
Notes
- You can substitute ground beef with ground pork or a mix for a different flavor.
- If you prefer a lighter version, use part-skim milk instead of whole milk in the béchamel.
- Letting the sauce simmer longer improves the depth of flavor; consider preparing it a day ahead.
- Using oven-ready pasta sheets saves time, but regular lasagna noodles require boiling before assembly.
- For a vegetarian option, omit the meat and use a vegetable-based sauce instead.
- Covering the lasagna while baking helps keep it moist; removing the foil at the end achieves a nice crust.
- Prep Time: 40 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
