Ingredients
No-boil lasagna sheets
1.5 lb ground beef (90% lean)
28 oz canned whole peeled tomatoes
1 cup heavy cream
3 cups grated Parmigiano
Fresh mozzarella (shredded or torn)
1 tbsp butter
1/2 cup flour
Milk (enough to make béchamel)
1 tsp oregano
1 onion (diced)
2 garlic cloves
Salt and pepper
1/2 tsp smoked paprika (optional)
1 egg (for egg wash, optional)
Instructions
Preheat oven to 375°F (190°C)
Brown beef in 2 tbsp oil until browned (no pork/lard used)
Add onion, garlic, oregano, crushed tomatoes, and smoked paprika. Simmer 25 minutes
Melt butter, whisk in flour, slowly add milk to make béchamel. Add salt/pepper
Chill meat-tomato mixture 30 minutes to thicken
Assemble layers: sauce, lasagna sheet, meat ragù, béchamel, mozzarella. Repeat
Bake covered 25 minutes, then uncover and top with Parmesan. Bake 15 more minutes
Brush top with egg wash (optional) before serving
Cool completely before slicing
Notes
Use room-temp cream to prevent béchamel curdling
Roll excess pasta around knife to avoid sagging
Blot beef and tomatoes to prevent sogginess
Cool 20 minutes before slicing for clean cuts
- Prep Time: 30
- Cook Time: 45
- Category: Lunch
- Method: Baking
- Cuisine: Italian
- Diet: Pork-Free
Nutrition
- Serving Size: 1 slice
- Calories: 1750
- Sugar: 10g
- Sodium: 1000mg
- Fat: 110g
- Saturated Fat: 65g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 75g
- Cholesterol: 350mg