Skip the ricotta—this authentic Italian lasagna layers silky béchamel, rich Meadows Beef, and hearty tomato sauce for the ultimate comfort dish. Perfect for Sunday dinners or holiday gatherings! Give it a try and tag us in your results!
Ingredients
For the Meat Sauce:
2 lbs Meadows Beef ground beef
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 Tbsp tomato paste
1 cup dry red wine (optional, but recommended)
2 tsp dried oregano
1 tsp dried basil
Salt & black pepper to taste
Olive oil for cooking
For the Béchamel Sauce:
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
4 cups whole milk, warmed
1 pinch nutmeg
Salt & white pepper to taste
Other:
1 lb lasagna noodles (fresh or dried)
2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese
Instructions
Make the Meat Sauce:
Heat olive oil in a large pot. Add onion, carrot, celery, and garlic—sauté until softened. Add Meadows Beef and cook until browned. Stir in tomato paste, wine, tomatoes, oregano, basil, salt, and pepper. Simmer uncovered for 45 minutes, stirring occasionally, until rich and thick.
Make the Béchamel Sauce:
In a saucepan, melt butter. Whisk in flour and cook for 1–2 minutes. Slowly whisk in warm milk, a little at a time, until smooth. Season with nutmeg, salt, and white pepper. Simmer until thickened.
Assemble the Lasagna:
Preheat oven to 375°F. Spread a thin layer of meat sauce in the bottom of a 9x13 pan. Layer noodles, meat sauce, béchamel, and parmesan. Repeat until ingredients are used, finishing with béchamel and mozzarella on top.
Bake:
Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes, until golden and bubbling. Let rest 10 minutes before slicing.
