2 medium carrots, finely chopped
2 ribs celery, finely chopped
2 tablespoons olive oil
2/3 cup prediced yellow onions
1 lb ground beef chuck
1 teaspoon kosher salt, divided
1/2 teaspoon pepper
3 cups whole milk, divided
1 cup dry white wine (or chicken stock)
2 cups canned diced fire-roasted tomatoes, undrained
5 tablespoons unsalted butter
4 tablespoons flour
1/8 teaspoon ground nutmeg
6 oven-ready lasagna noodles (4 oz)
9 tablespoons grated Parmesan cheese, divided
1 cup shredded mozzarella cheese
- Peel carrots and chop; chop celery (2/3 cup each). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, carrots, and celery; cook 3–4 minutes, stirring occasionally, or until onions are soft. Add meat and season with 1/2 teaspoon salt and pepper; brown 4–5 minutes, stirring to crumble meat, or until no pink remains. Drain any fat from meat.
- Reduce heat to low. Return meat and 1 cup milk to same pan; simmer 3–4 minutes or until liquid has reduced by about two-thirds. Stir in wine (or stock) and tomatoes; simmer 15–17 minutes, stirring occasionally, or until mixture thickens.
- Preheat oven to 400°F. Melt butter in large saucepan on medium 1–2 minutes. Whisk in flour; cook and stir 1 minute. Slowly whisk in remaining 2 cups milk. Season with remaining 1/2 teaspoon salt and nutmeg; simmer 10–12 minutes, stirring often, or until mixture thickens. Place 1/2 cup milk sauce in 9-inch square baking dish, spreading evenly over bottom. Combine remaining milk sauce with meat mixture.
- Assemble lasagna in baking dish. Place an even layer of noodles over milk sauce (breaking noodles to fit, if needed). Top noodles with 1 1/2 cups meat mixture and sprinkle with 3 tablespoons Parmesan cheese. Repeat layers 2 more times. Bake 25–30 minutes or until bubbly and noodles are tender. Top with mozzarella cheese; bake 5 more minutes or until cheese melts. Serve.