THE ULTIMATE LASAGNA

Ingredients

• 8 oz lasagna noodles

  Ragu:

• 1 onion, diced small

• 2 stalks celery, peeled and diced small

• 1 cup shredded carrots

• 1/4 cup olive oil

• 1 lb ground beef

• 1 Tbsp smoked paprika

• 2 tsp chipotle chili powder

• 2 Tbsp tomato paste

• 7-8 cloves garlic  (+1 tsp salt), minced into paste

• 1/4 cup beef stock

• 30 oz peeled tomatoes of choice

• 1 Tbsp salt
  
  Bechamel:

• 5 Tbsp butter

• 5 Tbsp flour

• 4-5 cups milk

• 2 tsp black pepper

• Salt to taste

  Finish:

• 1/4 cup mozzarella

• 1-2 oz Parmesan
  

Directions

Step 1

Preheat the oven to 375°F. Make the Ragu: Crush garlic into a paste using a mortar and pestle. In a large Dutch oven add olive oil, onion, celery and carrots, and cook over medium heat until tender and beginning to caramelize, about 5 minutes. Add salt and garlic paste, stir and cook for another 1 minute. Add the tomato paste and mix till fully combine. Add the ground beef, paprika, chipotle powder and cook for about 5 minutes, stirring and crumbling the meat as it browns. Then add beef stock, deglazing the pan and continue to cook for an additional 5 to 8 minutes, or until it begins to boil. Add peeled tomatoes, gently crushing the tomatoes as you stir. Bring to a boil. Once it begins to boil, reduce heat to low, cover and simmer for 1 hour.

Step 2

Make the Béchamel: Melt butter over medium heat. Once butter melts, sprinkle flour over the butter and cook for 3-5 minutes until a roux forms. You want a light roux, so don't let it brown. It should have a nutty smell. Reduce the heat to low and slowly add in your milk, constantly whisking until it’s a smooth consistency. Add pepper and salt to taste, stir. Lastly, add mozzarella and parmesan, stir till the cheese is melted and the sauce comes together.

Step 3

Bring a large pot of water to a high boil, salt, water, then cook pasta according to package instructions and drain. Begin assembling the lasagna, by spreading a layer of about half of the ragu to the bottom of the baking dish. Next, place a single layer of cooked noodles over the ragu. Spoon over about half of the bechamel. Repeat this process using the second half of the ragu and bechamel, until its all used and the pan is filled.

Step 4

Place in the oven and bake for 25 minutes, then broil for 5 minutes. Let rest for 20 to 30 minutes before serving.