Recipe Index

Ingredients

• 1 Tbsp olive oil
• 1 onion, finely chopped
• 1 medium carrot, peeled and very finely diced
• 1 celery stick, very finely diced
• 2 garlic cloves, minced
• 2 lb ground beef
• 28 oz canned crushed tomatoes
• 1/4 cup tomato paste
• 1 cup dry red wine, such as Pinot Noir
• 3 beef bouillon cubes, crumbled
• 2 bay leaves
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 2 tsp Worcestershire sauce
• 1-2 tsp sugar, if needed
• 1/2 tsp salt and black pepper, plus more to taste
• 4 Tbsp butter
• 1/2 cup all-purpose flour
• 4 cups milk
• 2 cups shredded Gruyere, Colby, cheddar, or Monterey Jack cheese (or 1 cup shredded Parmesan)
• Pinch of freshly grated nutmeg
• Salt and pepper, for the bechamel
• 12 oz fresh lasagna sheets (or 8 oz dried)
• 1 1/2 cups shredded mozzarella
• Finely chopped basil or parsley, to garnish (optional)

Method

1. Make the meat sauce: heat the olive oil in a large pot and cook the onion, carrot, and celery for 6 to 8 minutes until soft. Add the garlic and cook for 1 minute.
2. Add the beef and cook, breaking it up, until browned. Stir in the tomato paste, then the wine, and simmer for 2 minutes.
3. Add the crushed tomatoes, bouillon, bay leaves, thyme, oregano, Worcestershire sauce, sugar, salt, and pepper. Simmer gently, partially covered, for at least 1 1/2 hours and up to 3 hours, stirring now and then, until rich and thick. Discard the bay leaves.
4. Make the bechamel: melt the butter, stir in the flour, and cook for 1 minute. Gradually whisk in the milk and cook, whisking, until thick enough to coat a spoon. Off the heat stir in the Gruyere, nutmeg, salt, and pepper.
5. Heat the oven to 350°F. Spread a thin layer of meat sauce in a 9 x 13-inch baking dish.
6. Layer lasagna sheets, meat sauce, and bechamel, finishing with bechamel on top. Scatter over the mozzarella.
7. Cover loosely with foil and bake for 25 minutes, then uncover and bake 25 to 30 minutes more until golden and bubbling.
8. Rest for at least 20 minutes before cutting so the layers set. Garnish with basil or parsley.

Prep: 20 min · Cook: 240 min · Total: 260 min

Nutrition (per serving, where published)