This no-boil lasagna recipe is the perfect family meal that's easy to make and irresistible. It's a comforting authentic italian lasagna recipe with no-boil noodles, layered in between creamy béchamel and a slow-cooked delicious meat sauce.
Heat the olive oil in a heavy stock pot or dutch oven medium heat.
Add the onion, and cook, stirring often until softened - around 4 - 5 minutes.
Add the celery and carrot, and reduce the heat to medium low. Stir almost constantly until the vegetables are softened - about 5 minutes more.
Add the ground beef, and increase the heat slightly. Cook the beef, stirring often until all the liquid has evaporated. Add the wine, then cook some more until most of it has evaporated as well.
Stir in the tomato puree, bring to a boil, then reduce the heat and simmer, stirring regularly until the sauce has thickened and the color turns less red.
Steps to make Italian Lasagna
Heat the oven to 350 F and spray a 9x11" baking dish.
Spread about ¼ of the béchamel on the bottom of the prepared dish, then add a layer of lasagna sheets, breaking them to fit, covering as much surface area as possible.
Spread some more béchamel on top of the pasta, then pour about a cup and a half of the Bolognese over the top, spreading it out to reach the sides. Add about ½ cup of parmesan spread evenly over the sauce.
Repeat this process, lasagna, béchamel, Bolognese and parmesan 3 more times, then add a final layer of pasta sheets and top with the remaining béchamel and parmesan.
Bake for about 30 - 40 minutes, or until the top is golden brown and bubbly.
Allow the lasagna to cool and set for about 25 minutes before serving.
Recipe Notes
Highly recommend to slow cook the meat sauce. This can take anywhere from 1 to 2 hours, the longer it cooks the more flavorful the sauce will be.