Description
Rich, comforting, and deeply satisfying, this White Sauce Beef Lasagna layers tender pasta sheets, seasoned ground beef, and a velvety homemade béchamel enriched with Parmesan and mozzarella.
Ingredients
Scale
- 1 1/2 pounds lean ground beef (85/15)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt (for beef)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup low-sodium beef broth or dry white wine
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt (for sauce)
- 1/4 teaspoon ground white pepper
- 1 cup freshly grated Parmesan cheese
- 12 dry lasagna noodles
- 2 1/2 cups shredded low-moisture whole-milk mozzarella cheese, divided
- 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
- Cook lasagna noodles in salted boiling water for 8 to 9 minutes until just shy of al dente; drain and arrange in a single layer on an oiled rimmed baking sheet.
- Heat olive oil in a skillet over medium-high heat. Brown ground beef with diced onion, 1/2 teaspoon salt, black pepper, oregano, and basil for 6 to 8 minutes. Add garlic and cook 1 minute. Deglaze with broth or wine, simmer 2 minutes until reduced, and remove from heat.
- Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 to 2 minutes. Gradually whisk in warmed whole milk. Simmer 4 to 6 minutes until thickened. Off heat, whisk in nutmeg, 1/2 teaspoon salt, white pepper, and grated Parmesan until smooth.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread 1/2 cup white sauce over the bottom. Layer 3 noodles, one-third of the beef, 3/4 cup white sauce, and 1/2 cup mozzarella. Repeat twice. Top with remaining 3 noodles, remaining white sauce, and remaining 1 cup mozzarella.
- Cover dish with greased foil and bake for 25 minutes. Remove foil and bake uncovered for 18 to 20 minutes until bubbling and golden.
- Rest on a wire rack for 20 minutes. Garnish with chopped fresh parsley, slice into 8 portions, and serve.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Cool leftovers completely and refrigerate in an airtight container for up to 4 days. To freeze, wrap individual baked slices in foil and freeze for up to 3 months; thaw overnight before reheating in a 350°F (175°C) oven until warmed through.