Follow these steps for perfect results
olive oil
extra-virgin
yellow onions
chopped
garlic
chopped
sea salt
black pepper
freshly ground
fresh thyme
washed
bay leaves
fresh or dried
red tomatoes
chopped
fresh basil
tightly-packed, washed
water
kosher salt
lasagna sheets
mozzarella
shredded
parmesan
shredded
olive oil
ground beef
carrots
rough chopped
onion
rough chopped
celery
rough chopped
tomato sauce
whole milk
Preheat oven to 350°F (175°C).
Prepare the tomato sauce: Heat olive oil in a pot, add onions and garlic, season with salt and pepper.
Add thyme, bay leaf, and tomatoes; simmer for 20 minutes; season to taste.
Remove thyme and bay leaves; stir in basil.
Prepare pasta: Boil water with salt, cook lasagna sheets for 4 minutes, drain, and rinse.
Divide tomato sauce in half for Bolognese and lasagna.
Assemble lasagna: Spoon sauce in baking pan, add pasta layer, mozzarella, Parmesan, sauce; repeat twice.
Ensure cheese and sauce remain for the top; aim for 4 pasta layers and 5 filling layers.
Cover with foil; bake for 45 minutes.
Increase oven to 450°F (232°C); remove foil; bake until browned (10-15 minutes).
Cool for 15 minutes before serving.
Make Bolognese: Brown ground beef in olive oil, season with salt and pepper; remove and set aside.
Sauté carrots, onion, and celery in olive oil until browned.
Add beef back, then half of the tomato sauce; simmer for 20 minutes.
Finish with milk, season, and serve over lasagna.
Expert advice for the best results
Let the lasagna rest for at least 15 minutes before cutting to allow the cheese to set.
Use high-quality tomatoes for the best flavor in the sauce.
Don't overcook the pasta sheets; they should still be firm.
Everything you need to know before you start
30 minutes
Can be assembled a day ahead and baked before serving.
Slice and serve warm, garnish with fresh basil.
Serve with a side salad and garlic bread.
Pair with a glass of red wine.
Pairs well with the tomato-based sauce.
Discover the story behind this recipe
A classic Italian dish often served at family gatherings.
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