I Tested that Insane Dumpling Lasagna

Ingredients

• 1 lb Ground Beef (80% lean)
• 2 Tbsp Olive Oil (extra virgin)
• 1 medium Onion (finely diced)
• 2 cloves Garlic (minced)
• 2 Tbsp Tomato Paste (concentrated)
• 28 oz Crushed Tomatoes (canned, no added salt)
• 1/2 cup Red Wine (dry, such as Cabernet Sauvignon)
• 1 Bay Leaf
• 1/4 tsp Ground Cinnamon
• 1/8 tsp Ground Cloves
• 1/4 tsp Ground Nutmeg (freshly grated if possible)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 12 oz Bucatini Pasta (or penne if unavailable)
• 4 Tbsp Butter (unsalted, cut into cubes)
• 4 Tbsp All-Purpose Flour (sifted)
• 2 cup Whole Milk (room temperature)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 Tbsp Fresh Parsley (chopped, for garnish)
• 1/2 cup Feta Cheese (crumbled, optional topping)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the components.

   Time: PT10M

   Temperature: 375°F

2. Cook Pasta

   Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, about 8 minutes. Drain in a colander and set aside.

   Time: PT12M

   Temperature: Boiling

3. Prepare Meat Sauce

   Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up, and brown until no longer pink, about 5 minutes. Add diced onion and minced garlic; sauté until softened, 3 minutes. Sprinkle in cinnamon, cloves, nutmeg, and bay leaf; stir for 30 seconds. Stir in tomato paste and cook 2 minutes to caramelize. Deglaze with red wine, scraping the bottom, and let reduce by half, 3 minutes. Add crushed tomatoes, season with salt and pepper, and simmer gently for 20 minutes until thickened.

   Time: PT20M

   Temperature: Medium

4. Make Parmesan Béchamel

   In a medium saucepan melt butter over medium heat. Whisk in flour and cook for 2 minutes, forming a roux. Slowly whisk in warm milk, a little at a time, until smooth. Continue whisking until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in grated Parmesan, nutmeg, salt, and pepper.

   Time: PT10M

   Temperature: Medium

5. Assemble the Lasagna

   Spread a thin layer of meat sauce on the bottom of the baking dish. Layer half of the cooked bucatini over the sauce. Spoon half of the remaining meat sauce over the pasta, then drizzle half of the béchamel. Repeat with the second half of pasta, meat sauce, and béchamel. Sprinkle the top with the remaining Parmesan and crumbled feta (if using) and a sprinkle of chopped parsley.

   Time: PT10M

6. Bake

   Place the assembled dish in the preheated oven and bake for 25‑30 minutes, until the top is golden brown and the sauce is bubbling.

   Time: PT30M

   Temperature: 375°F

7. Rest and Serve

   Remove from oven, let stand for 10 minutes, then slice and serve warm, garnished with extra parsley if desired.

   Time: PT10M

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

42g

Fat

20g

Fiber

3g