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Rolling Sauce

Quick Weeknight Lasagna

A meaty ragu, creamy béchamel, and no-boil noodles come together for a classic layered lasagna in about half the usual time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Ragu
  • - 2 tbsp olive oil
  • - 1 small onion finely diced
  • - 1 carrot finely diced
  • - 1 celery stalk finely diced
  • - 1 lb ground beef or ground pork
  • - 3 cloves garlic minced
  • - 1/4 tsp ground nutmeg
  • - salt and black pepper to taste
  • - 1/2 cup dry red wine or beef broth
  • - 24 oz jarred marinara or tomato purée
  • - 1/4 cup whole milk
  • - 1/2 cup water
Bechamel
  • - 4 tbsp unsalted butter
  • - 4 tbsp all-purpose flour
  • - 2 1/2 cups whole milk
  • - 1/2 tsp salt
  • - pinch white pepper
  • - pinch ground nutmeg
Assembly
  • - 1 tbsp olive oil for the pan
  • - 9 no-boil oven-ready lasagna noodles
  • - 3/4 cup grated Parmesan plus extra for topping

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery and cook for 3-4 minutes until softened.
  2. Add the ground beef and cook, breaking it up, until no pink remains. Stir in the garlic, nutmeg, salt, and pepper.
  3. Add the red wine and simmer for 1-2 minutes. Stir in the marinara, milk, and water. Simmer for 12-15 minutes, stirring occasionally, until slightly thickened but still loose.
  4. Meanwhile, make the bechamel: melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute without browning. Gradually whisk in the milk and cook, whisking, until thickened, about 5 minutes. Season with salt, white pepper, and nutmeg.
  5. Stir 1/3 cup of the bechamel into the ragu.
  6. Lightly oil a 9x13 baking dish. Spread a thin layer of bechamel on the bottom, then add 3 no-boil noodles. Top with 1/3 of the ragu and a sprinkle of Parmesan. Repeat twice more.
  7. Pour the remaining bechamel over the top and finish with a generous layer of Parmesan.
  8. Cover with foil and bake at 400°F for 20 minutes. Uncover and bake another 5-8 minutes, or broil briefly, until golden and bubbling.
  9. Let rest for 8-10 minutes before slicing and serving.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 4 days; reheat covered in a 350°F oven or in the microwave.
  • Make ahead: Assemble completely, cover, and refrigerate up to 24 hours before baking; add about 10 extra minutes to the covered bake time.
  • Swap: Use ground turkey or Italian sausage in place of beef; add a layer of shredded mozzarella for extra stretch.