Vegetarian Make-Ahead Beef Lasagna
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Learn more →Ingredients
8 servings
For the noodles
- 12 dry lasagna noodles
- 1 tbsp olive oil
For the meat sauce
- 1 lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
For the béchamel
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ¼ tsp ground nutmeg
- ¼ tsp salt
For the ricotta layer
- 2 cups whole-milk ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
- ¼ tsp black pepper
For assembly
- 3 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
Instructions
- 1
Cook the lasagna noodles in a large pot of well-salted boiling water with 1 tbsp olive oil, stirring occasionally, until just shy of al dente — tender but with a firm center, about 8 minutes. Drain in a colander and lay the noodles flat on a lightly oiled sheet of foil or parchment to prevent sticking.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and ground pork and cook, breaking the meat into small pieces, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 8 minutes. Tilt the pan and spoon off all but 1 tbsp of the rendered fat.
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