Ingredients for 30 Minute Lasagna Bowls
- 1 teaspoon Salt
- 1 pound Campanelle Pasta
- 1 tablespoon Extra Virgin Olive Oil
- 4 ounces Pancetta
- 1 pound Ground Beef
- 1 medium Carrot
- 1/2 medium Onion
- 3 cloves Garlic
- 1 teaspoon Allspice
- 1/2 teaspoon Fresh Ground Black Pepper
- 1 Bay Leaf
- 2 tablespoons Tomato Paste
- 1/2 cup Dry Red Wine
- 1 1/2 cups Beef Stock
- 4 tablespoons Butter
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk
- 1/4 teaspoon Nutmeg
- 1/2 cup grated Parmigiano Reggiano Cheese
- Fresh Parsley Leaves, for garnish (optional)
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How to Make 30 Minute Lasagna Bowls
- Bring a large pot of salted water to a boil. Add 1 pound of curly pasta (like rotini or fusilli) and cook until al dente according to package directions.
- While the pasta cooks, prepare the meat sauce: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add 4 ounces pancetta, diced, and cook until rendered, about 2-3 minutes. Add 1 pound ground beef or Italian sausage, breaking it up with a spoon as it browns.
- Once the meat is browned (4-5 minutes), add 1 medium carrot, finely chopped, 1/2 medium onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon allspice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 bay leaf. Cook for 3-4 minutes, until the vegetables soften.
- Stir in 2 tablespoons tomato paste and cook for 2 minutes. Add 1/2 cup dry red wine and cook for 1 minute. Pour in 1 1/2 cups beef broth, reduce heat, and simmer for 10 minutes.
- While the red sauce simmers, prepare the béchamel: Rub the inside of a medium saucepan with 1 clove garlic, then discard the clove. Melt 4 tablespoons butter over medium heat.
- Whisk in 1/4 cup all-purpose flour and cook for 1 minute. Gradually whisk in 3 cups whole milk until smooth. Bring to a simmer, reduce heat, and cook for 8-10 minutes, stirring occasionally, until thickened. Season with salt, pepper, and 1/4 teaspoon nutmeg.
- Drain the cooked pasta and add it to a large bowl. Pour the béchamel sauce over the pasta and toss to coat. Stir in 1/2 cup grated Parmesan cheese.
- Divide the pasta among individual bowls. Top each bowl with a generous ladle of meat sauce. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
10g
Fat
41g
Carbs
17g
