Classic Beef Lasagna

Method

1. Heat the oven and grease

   Done

   Put a rack in the middle of the oven and heat it to 190°C (170°C fan, 375°F). Spray a rimmed baking sheet and the 33 x 23 cm (13 x 9 in) dish with oil spray.

   Ready when: The oven has reached 190°C (170°C fan, 375°F) before the dish goes in; most ovens signal this with a light or beep.

2. Boil the noodles

   Done

   Bring 3.8 liters (4 quarts) of water to a boil in a large Dutch oven. Add the 17 noodles and 1 tbsp salt, and cook, stirring often.

   Ready when: Al dente: the noodles bend easily but still have a little bite in the middle.

   Otto tried this firstOtto grabs a box of no-boil noodles. The source says not to use them, so he swaps in dried curly-edged noodles.

3. Oil the noodles

   Done

   Drain the noodles and lay them on the greased sheet. Turn them gently with tongs so they get a light coat of spray, then cut 2 of them in half crosswise.

4. Make the meat mixture

   Done

   In a bowl, mash the 2 slices of torn bread with 1/4 cup (60 ml) milk until smooth. Add the 680 g (1 1/2 lb) beef, 3/4 tsp salt and 1/2 tsp pepper, and knead with your hands until combined. Wash your hands well afterwards.

5. Soften the onion

   Done

   Heat the 1 tbsp olive oil in the empty Dutch oven over medium heat until it shimmers. Cook the onion for about 5 minutes, then stir in 6 of the minced garlic cloves, 1 tsp oregano and 1/4 tsp pepper flakes for about 1 minute.

   Ready when: The onion is soft and the garlic smells fragrant.

   Start timer 6:00

6. Cook the meat sauce

   Done

   Add the beef mixture, break it into small pieces with a wooden spoon and cook for about 4 minutes. Stir in the crushed tomatoes, scraping up any browned bits, then turn the heat to medium-low and simmer for about 5 minutes.

   Ready when: No pink is left in the beef (ground beef is safe at 71°C / 160°F), and the sauce is bubbling gently.

   Start timer 9:00

7. Whisk the cream sauce

   Done

   In a bowl, whisk the 1 cup (227 g) cottage cheese, 2 cups (113 g) Pecorino, 1 cup (240 ml) cream, the remaining 2 minced garlic cloves, 1 tsp cornstarch, 1/4 tsp salt and 1/4 tsp pepper until combined.

8. Build the first layer

   Done

   Lay 3 noodles lengthwise in the dish with their ends touching one short side. Fill the gap at the far end with a half noodle laid crosswise. Spread on 1 1/2 cups (360 ml) meat sauce, then 1/2 cup (120 ml) cream sauce, then 1/2 cup (57 g) mozzarella.

9. Repeat three more times

   Done

   Repeat the noodles, meat sauce, cream sauce and mozzarella three more times. Move the half noodle to the opposite end each time.

10. Top it

    Done

    Lay the last 3 noodles on top (no half noodle this time). Spread over the rest of the cream sauce, then the remaining 1 cup (113 g) mozzarella, and sprinkle with the 1/4 cup (14 g) Pecorino.

11. Bake covered

    Done

    Spray a sheet of foil with oil and cover the dish with it, sprayed side down. Set the dish on the rimmed baking sheet and bake for 30 minutes.

    Ready when: No check yet. Under the foil, this stage heats the layers through; the final check comes after the uncovered bake.

    Start timer 30:00

12. Bake uncovered

    Done

    Remove the foil and bake for 25 to 30 minutes more.

    Ready when: The top is spotty brown, the sauce bubbles at the edges, and the center reads at least 74°C / 165°F (the food-safety temperature for casseroles).

    Start timer 25:00

13. Cool before slicing

    Done

    Let the lasagna cool for 30 minutes, then slice and serve.

    Start timer 30:00