Creating Instacart page...
The Best Lasagna
Ingredients
1 pound
ground beef
2 tablespoons
olive oil
3 ounces
pancetta
1 large
carrot
1 large
celery stalk
1 medium
yellow onion
6 cloves
garlic
1
bay leaf
1 teaspoon
dried oregano
1/4 teaspoon
crushed red pepper flakes
1/8 teaspoon
nutmeg
Kosher salt
Spices and Seasonings
1/4 cup
tomato paste
1/2 cup
dry white wine
2 cans
whole peeled tomatoes (28 ounces each)
2 large
sprigs basil
1 large
piece Parmesan rind
1 pound
dried lasagna noodles
2 cups
whole milk ricotta
1 1/4 cups
grated Parmesan
8 ounces
whole milk mozzarella
Instructions
STEP 1
Pull beef apart using two forks in a bowl.
STEP 2
Heat olive oil in a pot. Cook pancetta until golden, then transfer to a bowl.
STEP 3
Brown beef in the same pot, then transfer to the bowl.
STEP 4
Add carrots, celery, onions, garlic, bay leaf, oregano, red pepper flakes, nutmeg, salt, and pepper. Cook until vegetables are tender.
STEP 5
Stir in tomato paste; cook until fragrant, then add wine, reducing until thick.
STEP 6
Add tomatoes, pancetta, and beef. Simmer for 2 to 2.5 hours.
STEP 7
Discard bay leaf, basil, and Parmesan rind. Adjust seasoning and set aside.
STEP 8
Preheat oven to 350°F.
STEP 9
Boil salted water; cook noodles for 5 minutes. Drain and cool in cold water.
STEP 10
Mix ricotta, 1 cup Parmesan, remaining garlic, and salt in a bowl.
STEP 11
Grease a baking pan, spread ragu evenly, layer noodles, ragu, ricotta mixture, and mozzarella. Repeat for 4 layers.
STEP 12
Finish with remaining mozzarella and Parmesan.
STEP 13
Cover with foil and bake for 1 hour.
STEP 14
Bake uncovered at 450°F for 15-20 minutes until top is browned.
STEP 15
Let sit for 10 minutes before serving.
Nutrition Facts
(per serving)
Calories:
780 calories
Servings:
8 servings
Carbohydrates:
62 g
Fat:
40 g
Fiber:
7 g
Protein:
42 g
Sugar:
9 g
Meal Effort
Preparation:
30 minutes
Cook:
2 hrs 30 mins
Total:
3 hrs