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Lasagna with Carrot and Truffle Paste

  • Prep 30 min
  • Total 1 hr 45 min
  • Ingredients 27
  • Servings 10

Ingredients

1
lb ground beef
1
tablespoon extra-virgin olive oil
1
medium onion, finely diced
6
cloves of garlic, finely minced
2
stalks celery, finely chopped
1/2
cup carrot, grated
1
container (28 oz) Muir Glen™ organic whole tomatoes
1
container (6 oz) Muir Glen™ organic tomato paste
1/2
cup red cooking wine
1/2
cup fresh basil, finely chopped
1
teaspoon oregano
2
tablespoons white sugar
Salt and pepper to taste
1
lb pasta for lasagna, ready to bake
1 1/2
cups mozzarella cheese, shredded

White sauce

5
tablespoons butter
1
garlic clove, minced
1/2
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/4
teaspoon black pepper
4
cups whole milk, at room temperature
1
tablespoon white truffle paste (optional)
1/2
cup Romano cheese, grated

Ricotta mixture

1
container (24 oz) ricotta cheese
2
eggs, beaten
1/2
teaspoon salt
1/4
teaspoon black pepper

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Use a top-quality ground beef that's low in fat.

Martha Salas Beef lasagna is great for any occasion. Serve it with a delicious, fresh lettuce salad—and don't forget rounds of toasted bread for the perfect finish. This time, I'll teach you how to make an alternative recipe, by taking the traditional parts of your recipe and adding a different and delicious touch with shredded carrots and truffle paste. Making beef lasagna is fun; the success lies in gathering the right ingredients. Follow my steps and I guarantee you complete success!

If you want to add a different flavor to your lasagna, add Italian sausage to the red sauce.

Directions

  • 1 Preheat oven to 350°F.
  • 2 In a large skillet, cook the ground beef on medium heat until browned, about 10 minutes. Transfer to a container and set aside.
  • 3 In the same skillet, put the olive oil and add diced onion, cooking on medium heat until it becomes translucent. Add the garlic and cook for two minutes. Add the celery and grated carrot, stir and cook for three more minutes.
  • 4 Remove the tomatoes from the container and add to mixture with a wooden spoon. Mix well. Add the tomato paste and keep stirring.
  • 5 Add the red wine; mix to combine. Add the cooked ground beef, basil, oregano, sugar, salt and pepper to taste. Cook for 20 minutes.
  • 6 While the beef sauce cooks, make the white sauce. In a medium saucepan on medium heat, heat the butter until melted. Add the minced garlic clove and cook for one minute. Add the flour, stirring constantly for about two minutes. Add the salt and pepper until the ingredients are combined well. Add the milk gradually and continue stirring until the sauce has a creamy consistency, for about 12 minutes. Add the tablespoon of truffle paste. Remove from heat and add the Romano cheese, stirring the entire time. Let it cool slightly.
  • 7 Make the ricotta mixture: pour the content of the ricotta cheese container in a deep bowl. Add the beaten eggs and mix with a hand mixer. Add salt and pepper and mix again.
  • 8 Assemble the lasagna in layers: In a 9x13 rectangular baking mold, put a uniform layer of beef red sauce, top it with a layer of ready-to-bake lasagna sheets and then spread the entire ricotta cheese mixture over that. Follow with another layer of lasagna sheets, beef red sauce and another layer of lasagna sheets. On top of this last layer, put a layer of white sauce and another layer of lasagna sheets. Then, add the remainder of the red sauce and spread the 1 1/2 cups of mozzarella cheese uniformly over this top layer.
  • 9 Cover the lasagna with aluminum foil and bake covered for 45–50 minutes, or until the pasta feels soft when tested with a knife. Uncover and bake for 15 more minutes until the cheese is browned. Remove from oven and let it rest for five minutes before serving.

Martha Salas Beef lasagna is great for any occasion. Serve it with a delicious, fresh lettuce salad—and don't forget rounds of toasted bread for the perfect finish. This time, I'll teach you how to make an alternative recipe, by taking the traditional parts of your recipe and adding a different and delicious touch with shredded carrots and truffle paste. Making beef lasagna is fun; the success lies in gathering the right ingredients. Follow my steps and I guarantee you complete success!

Rate and Comment

Martha Salas Beef lasagna is great for any occasion. Serve it with a delicious, fresh lettuce salad—and don't forget rounds of toasted bread for the perfect finish. This time, I'll teach you how to make an alternative recipe, by taking the traditional parts of your recipe and adding a different and delicious touch with shredded carrots and truffle paste. Making beef lasagna is fun; the success lies in gathering the right ingredients. Follow my steps and I guarantee you complete success!