Emulsifier Free Classic Beef Lasagna
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Learn more →Ingredients
8 servings
For the pasta
- 12 dry lasagna noodles
- 1 tbsp olive oil
For the meat sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ lb ground beef (80/20)
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For the béchamel
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk, warmed
- ¼ tsp ground nutmeg
- ½ tsp salt
For the cheese layer
- 15 oz whole-milk ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
- ¼ tsp black pepper
For assembly
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
Instructions
- 1
Bring a large pot of heavily salted water to a boil. Cook the lasagna noodles with 1 tbsp olive oil until just shy of al dente — tender but with a firm center, about 8 minutes (they will finish cooking in the oven). Drain in a colander and lay flat on a lightly oiled baking sheet to prevent sticking.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute, watching closely so it does not brown.
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