How To Make Loaded Beef Lasagna
Create the ultimate lasagna dish at home by whipping up this luscious beef lasagna, made with homemade pasta, thick meat gravy, and creamy béchamel!
In a large bowl, whisk together the 00 flour, spinach powder, and salt. Transfer to a clean surface and make a large well in the center.
Add the egg yolks and eggs and mix with a fork, slowly incorporating the flour with egg mixture until a loose dough begins to form.
Once all of the flour has been incorporated, knead the dough by hand for 20 minutes, until stiff. Depending on the size of the eggs, a few tablespoons of water or a light dusting of flour may be needed to bring the dough together.
Wrap the dough in plastic wrap and let rest at room temperature for 2 hours.
Lightly dust the dough with flour and roll out to a long oval. Divide the oval in half and wrap one portion in plastic wrap. With the other portion, using the pasta roller attachment on a stand mixer, laminate and roll out the dough to setting #5. Repeat with the remaining dough.
Cut sheets of dough to fit a 9×13-inch baking pan. Dust semolina between each sheet to prevent sticking.
In a medium saucepan, melt the butter over medium heat. Add the onion and cook for 5 minutes, until translucent.
Add the flour and continue to cook, stirring constantly, for about 4 minutes, until golden brown and fragrant. Slowly stream in the milk, whisking continuously.
Simmer for 2 to 3 minutes, until the sauce thickens. Season with the salt, pepper, and nutmeg.
Remove the pot from the heat and let the sauce cool to room temperature.
Add the vegetable oil, butter, and onion to a large pot over medium heat. Cook, stirring occasionally, for 5 minutes, until the onion is translucent. Add the garlic, celery and carrot and cook for about 4 minutes, stirring the vegetables to coat in the butter until fragrant. Season with the salt and pepper.
Add the ground beef. Break up the meat very well, then season with more salt. Cook for 4 to 5 minutes, until the beef has lost its raw, red color. Add water as needed to help the beef break down.
Increase heat to medium-high. Add the milk and simmer, stirring frequently, for 15 to 20 minutes, until it has bubbled away slightly. Add the nutmeg and stir to combine. Add the wine and simmer for 10 to 15 minutes, until it has slightly evaporated.
Add the tomatoes and stir thoroughly. When the tomatoes begin to bubble, reduce the heat to low to maintain a simmer. Cook, uncovered, for 2 hours or more, stirring often until the tomatoes have reduced slightly, and the fat has separated on the top. Remove the pot from the heat, season with salt and pepper to taste, and let cool.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and grease with nonstick spray.
Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl and set nearby.
Working in batches, blanch the pasta sheets in the boiling water for 30 to 60 seconds, then transfer to the ice bath to stop the cooking process. Immediately transfer to the prepared baking sheet. Separate each pasta sheet with nonstick spray and parchment paper.
Begin layering the lasagna in a 9×13-inch baking dish, starting with the meat gravy, then pasta, then béchamel, Parmesan cheese, gravy, shredded mozzarella, and more pasta. Repeat with the remaining ingredients, then finish with a layer of sliced mozzarella
Bake the lasagna for 45 to 60 minutes, or until the cheese is melted and bubbly. Turn the oven to broil and cook for 1 to 2 minutes, until the cheese on top is golden brown.
Let rest for 15 to 30 minutes before serving.
Top with fresh basil, then slice and serve. Enjoy!
- Calories: 1145.47kcal
- Fat: 73.42g
- Saturated Fat: 35.98g
- Trans Fat: 1.21g
- Monounsaturated Fat: 26.36g
- Polyunsaturated Fat: 5.63g
- Carbohydrates: 59.29g
- Fiber: 3.12g
- Sugar: 12.56g
- Protein: 55.58g
- Cholesterol: 545.39mg
- Sodium: 1338.69mg
- Calcium: 1102.22mg
- Potassium: 842.61mg
- Iron: 3.84mg
- Vitamin A: 650.74µg
- Vitamin C: 13.50mg
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