The Weeknight Table

Ingredients

Produce
1 small onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 rib celery, finely diced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped

Meats
1 pound beef chuck, cubed
1/2 pound boneless short rib, cubed

Pasta
9–12 lasagna noodles

Dairy
4 tablespoons butter
4 tablespoons all purpose flour
3 cups whole milk, warmed
1 cup shredded mozzarella (for béchamel)
1/2 cup sharp cheddar (for béchamel)
1/2 cup grated parmesan
2 cups shredded mozzarella (for layering)
1 cup sliced mozzarella (for stretch layers)

Pantry / Dry Goods
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce

Liquids
3/4 cup dry red wine
1 cup beef stock

Spices & Seasonings
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne

Oils
2 tablespoons olive oil

Instructions

Add the beef chuck and short rib to a food processor and pulse until you have a coarse grind. Do not over-process. You want small crumbles with texture, not paste.

Bring a large pot of salted water to a boil and cook the lasagna noodles until just shy of al dente. Drain and set aside.

Heat olive oil in a large pan over medium-high heat. Add the ground meat and let it sit undisturbed for a couple of minutes to develop browning. Break it up and continue cooking until deeply caramelized. Remove the meat and set aside.

In the same pan, add the onion, red bell pepper, green bell pepper, and celery. Cook until softened and slightly charred around the edges. Add the garlic and cook for about 30 seconds.

Push the vegetables to the side and add the tomato paste directly to the pan. Let it cook for 2–3 minutes until it darkens in color.

Pour in the red wine and scrape up anything stuck to the bottom of the pan. Let it reduce until almost completely evaporated.

Return the meat to the pan. Add the beef stock, Worcestershire sauce, salt, pepper, smoked paprika, Italian seasoning, garlic powder, onion powder, and cayenne. Stir and let it simmer for 8–10 minutes until slightly thickened. Taste and adjust seasoning if needed.

In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to form a roux. Slowly pour in the warm milk while whisking to prevent lumps. Cook until the sauce thickens.

Stir in the mozzarella, cheddar, and parmesan. Season lightly with salt and pepper. The sauce should be smooth, creamy, and slightly thick but still pourable.

Preheat oven to 375°F.

In a baking dish, spread a thin layer of the meat sauce on the bottom. Add a layer of lasagna noodles. Spoon over some of the meat sauce, then drizzle with the cheesy béchamel. Add shredded mozzarella and a few slices of mozzarella for that melt layer.

Repeat the layers until everything is used, finishing with béchamel and a generous amount of mozzarella on top.

Bake uncovered for 35–45 minutes until bubbly and golden brown on top. If needed, broil for a few minutes to deepen the color.

Let it rest for at least 15–20 minutes before slicing so it holds its shape.

Finish with chopped parsley before serving.