Meat Lasagna

Name: Meat Lasagna
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 3.25 cups ground meat (a beef and veal blend for extra tenderness); 1 medium yellow onion, grated, or 3 shallots, grated; 1 carrot, grated; 4 garlic cloves; 1 tbsp dried oregano; 0.5 tsp red pepper flakes; 3.25 cups canned crushed or diced tomatoes (one large can); 2 tbsp tomato paste; 0.5 cup red wine; 1 cup beef broth; 1 Parmigiano-Reggiano rind (optional); Fresh basil leaves, to taste; Salt and pepper, to taste; 0.25 cup unsalted butter; 0.33 cup all-purpose flour; 2 cups 2% milk; Ground nutmeg, to taste; Salt and pepper, to taste; 1 box of oven-ready lasagna sheets (no-boil); 1 ball of fresh mozzarella (190 g) I like using Trestelle mozzarella ball; 3 cups grated mozzarella; 1.25 cup Parmigiano-Reggiano, finely grated

By Dominic Lamirande

AJOUTER UN COMMENTAIRE

Preparation 20 min Cooking 1 h 30min Total 1 h 50min Level Facile

Here is how to make a meat lasagna that is never dry! A true classic: rich meat sauce, creamy béchamel, and plenty of cheese.

My Foolproof Lasagna Recipe

To me, a lasagna should be hearty and comforting. Never dry! Plus, we’re taking a shortcut: I use oven-ready (no-boil) noodles, which means you don’t even need to haul out a big pot of boiling water beforehand.

Featuring a beef-and-veal Bolognese sauce, homemade béchamel, mozzarella, and parmesan, this is a simple yet deeply satisfying lasagna.

Why make this recipe?

No pre-cooking required: by using oven-ready (no-boil) lasagna sheets, you save time and cut down on dishes.
The sauce’s secret ingredient: if you have a leftover parmesan rind lying around, letting it simmer in the sauce adds incredible depth of flavor.
Homemade béchamel: nothing beats the creaminess of a true nutmeg-infused béchamel to bind the layers together and deliver a rich, luxurious bite every time.
Mastering the classics: learning to nail a rich Bolognese and a silky béchamel gives you the confidence to take on so many other recipes. It’s the fundamentals of Italian and French culinary traditions brought together in a single dish—knowing how to make a great lasagna every time is an essential skill!

Tips for a perfect recipe:

Let the lasagna rest for 10 to 15 minutes out of the oven before serving. The layers will hold together much better when slicing!
Freezing tip: baked lasagna can be frozen for up to 1 month. Simply reheat it at 325°F covered with aluminum foil for about 50 minutes.

Meat Lasagna By Dominic Lamirande

AJOUTER UN COMMENTAIRE

Preparation 20 min Cooking 1 h 30min Total 1 h 50min Level Facile

To start things well

You use:

You cook for:

9 x 11 po dish - 6 portions

Preparation

1. Meat sauce

In a large saucepan, sauté the onions and carrots with a drizzle of olive oil until tender. Add the meat (beef and/or veal) and brown it well, breaking it up with a wooden spoon. Stir in the garlic and tomato paste, cook for a minute, then deglaze with the red wine. Pour in the canned tomatoes and broth. Simmer over low heat for 30 minutes. The sauce should be flavorful yet quite moist (since the no-boil noodles will absorb some of the liquid).

2. Béchamel

Melt the butter in a saucepan. Add the flour and cook for 1 minute while stirring, without letting it brown (making a roux). Gradually pour in the warm milk, whisking constantly to prevent lumps. Let it thicken over medium heat. Once it reaches a coating consistency (coats the back of a spoon), remove from heat and season with salt, pepper, and nutmeg.

3. Assemble

Preheat the oven to 190°C (375°F). Spread a thin layer of béchamel and meat sauce across the bottom of a large rectangular baking dish (9 x 11 inches). Place a layer of lasagna sheets. Cover with a layer of meat sauce, a drizzle of béchamel, a handful of grated mozzarella, and a little parmesan. Repeat the process until you run out of ingredients (usually 4 to 5 layers). For the final layer of pasta, spread the remaining béchamel and sauce generously over top. Arrange the fresh mozzarella slices on top and finish with a light drizzle of olive oil.

4. Bake and rest

Bake for 40 minutes. Switch to broil for the last 2 minutes to nicely caramelize the cheese. Let the lasagna rest for 10 to 15 minutes out of the oven before serving so the layers hold their shape when sliced!

Nutritional information par portion