| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- Kosher salt
- One 2-pound box lasagna noodles
- Olive oil, for drizzling
- 8 ounces shredded mozzarella
- Freshly grated Parmesan, for serving
- 1/4 cup olive oil
- 8 ounces ground beef
- Kosher salt and freshly ground black pepper
- 1 small to medium butternut squash, peeled and diced (about 8 ounces)
- 1 large yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 3 cloves garlic, thinly sliced
- 3 tablespoons tomato paste
- 1 cup dry white wine
- Two 28-ounce cans crushed tomatoes
- Small bundle fresh thyme, tied with butcher’s twine
- 6 tablespoons unsalted butter
- 1/2 cup flour
- 2 1/2 cups whole milk
- 1 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 2 pounds whole-milk ricotta
- 1 cup grated pecorino or Parmesan
- 2 large egg yolks, beaten
Instructions
- Bring a large pot of salted water to a boil. Cook the lasagna noodles 3 to 4 minutes less than the package directs. Drain, reserving 1 cup pasta water, and pour the pasta onto a baking sheet to cool. Drizzle with olive oil to prevent the pasta from sticking and set aside until ready to assemble.
- For the Bolognese: Place a heavy-bottomed pan over medium-high heat and add the oil. Add the beef, season with salt, and cook, breaking up any lumps, until it begins to brown. Move the beef to one side of the pan, add the squash and cook until it begins to brown and soften, 2 to 3 minutes. Add the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the white wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the crushed tomatoes and thyme bundle and bring to a simmer. Stir in the reserved 1 cup pasta water and cook over low heat, partially covered, until the sauce has thickened and reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
- For the bechamel: Melt the butter in a heavy-bottomed saucepot over medium heat. Whisk in the flour until it forms a wet sandy consistency. Slowly whisk in the milk and bring to a gentle boil. Reduce to a simmer, then whisk in the nutmeg and 1 teaspoon each salt and freshly ground black pepper. Cook, stirring often, until thickened and smooth, 10 to 15 minutes. Remove from the heat and whisk in the ricotta, pecorino and egg yolks, then set aside to cool slightly.
- Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place a 7-quart roasting pan or a lasagna pan on the baking sheet.
- To assemble: Spoon a layer of Bolognese into the pan, covering the whole bottom. Add an even layer of noodles and press into the sauce. Add a layer of Bolognese over the noodles, then another layer of pasta. Spoon some of the bechamel over the noodles, covering the entire surface. Add another layer of pasta, pressing down gently. Spoon a layer of Bolognese to cover the surface. Repeat the layering, ending with a layer of Bolognese on top. Sprinkle with the mozzarella, then cover with foil and bake until completely warmed through, 45 minutes to 1 hour.
- Uncover and continue to bake until golden brown and crusty on top, about 10 minutes. Sprinkle with grated Parmesan and let set 20 to 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1026 |
| Total Fat | 50 g |
| Saturated Fat | 23 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 42 g |
| Cholesterol | 156 mg |
| Sodium | 1338 mg |
| Serving Size | 1 of 10 servings |
| Calories | 1026 |
| Total Fat | 50 g |
| Saturated Fat | 23 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 42 g |
| Cholesterol | 156 mg |
| Sodium | 1338 mg |
Reviews
This is our second year having this for Christmas Eve and it again, did not disappoint. This year I made it in a smaller baking dish and two throw away loaf pans to freeze for another wintery day. I add 8oz of ground beef and 8oz of hot Italian sausage and we leave out the butternut squash. I do need to summer a little longer to get a thicker bolognese but if it does turn out a bit on the loose side, you don’t even notice if after baking it. The best lasagna recipe Ive ever eaten. Bechamel Is out of this world. Layer it on thick because there’s more than enough for all the pans I made.
This is the best lasagna recipe, period. I leave the squash out the the bechamel is a game changer. It’s our new Christmas meal and the leftovers are delicious.
I’ve made this recipe twice now – it’s my go-to lasagna. The batch is large enough for one to serve and one for the freezer. I recommend a small dice for the squash and all the vegetables. I use no-cook noodles which I know some chefs hate but it is such a time saver.
This is a keeper, the whole family loved it, they had no idea there were veggies in it.
Made this for Christmas-filled my lasagna pan plus 2 loaf pans. Fantastic flavor. I pureed roasted butternut squash for a smoother consistency-it adds a beautiful back note. The béchamel with ricotta was perfection. I did add 8 ounces of Italian sausage and would increase this to a pound next time for a meatier bolognese. Worth every minute of the work. Freezes beautifully.
Made this recently and it was a hit! I did add Italian sausage as I had some left over and didn’t think 8oz ground beef would be enough. I plan to make a double batch for Christmas Eve dinner and realized I bought no bake noodles. Hoping they will work.
Can you use no cook lasagna noodles?
This sounds delish! I’m planning on making for Christmas Eve and wondering if there is enough ground beef, 8 oz doesn’t sound like very much.
My wife just made this and we LOVED it! 10-12 servings? More like 16-20! We don’t have a lasagna pan so we used the standard 9 x 13 pan and then made a smaller lasagna to freeze. So good! We will be eating this for days!
oh my stars! The tomato sauce is so good. I have never browned my meat like that as shown on the show, nor have I added the squash. It was amazing, but I did have to cook down more than 20 minutes to get it to reduce and thicken up. May have had the burner too low though while simmering. The white sauce is wonderful. I messed up the layering sequence, but I don’t think it will make a big difference. All the ingredients taste so good. Be sure you have a huge pan as suggested. A 9 x 13 just doesn’t cut it. Too much goodness to contain. Can’t wait to serve to the kiddos over the Christmas holiday. Saved the extra tomato sauce for spaghetti for the littles that will not eat the lasagna.