Ingredients
Scale
- 2 lbs ground beef (80/20)
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cloves garlic, minced
- 28 oz crushed tomatoes or passata
- 2 tbsp tomato paste
- 1/2 cup red wine (optional)
- 2 tsp Italian seasoning
- 12 no-boil lasagna noodles
- 4 tbsp butter
- 4 tbsp flour
- 3 cups milk
- 1 cup grated Parmigiano Reggiano
- 2 cups shredded mozzarella
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- For the salad: spring mix or arugula, lemon, olive oil, assorted veggies
Instructions
- Cook onion, carrot, and celery in olive oil until soft.
- Add ground beef and cook until brown and crumbly.
- Add garlic and cook until fragrant.
- Stir in tomato paste and cook for a few minutes.
- If using, splash in red wine and let it cook off.
- Add crushed tomatoes, salt, pepper, and Italian seasoning. Let simmer for 30 minutes.
- For the béchamel, melt butter in a pot, whisk in flour until smooth, then slowly add milk, whisking until thickened. Season with salt and nutmeg.
- Layer the lasagna in a baking dish starting with sauce, then noodles, béchamel, and cheese, repeating the layers.
- Top with a final layer of sauce and cheese.
- Bake uncovered at 375°F for about 40 minutes until bubbly and golden. Let cool for 10 minutes before slicing.
- Serve with a fresh salad drizzled with olive oil.
Notes
Let the lasagna rest for at least 15 minutes before slicing for perfect portions. This dish can be assembled ahead of time and stored in the fridge before baking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg