Description
This Classic Italian Lasagna recipe features rich layers of savory meat sauce, creamy béchamel, and a blend of melted cheeses, baked to golden perfection. Perfect for a comforting family dinner, it combines traditional Italian flavors into a hearty, satisfying casserole that serves eight to nine.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef
- 1 lb ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup red wine (optional)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Béchamel Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
Assembly
- 12 lasagna noodles (no-boil or cooked as per package instructions)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Prepare the Meat Sauce (Ragù): In a large pot, heat olive oil over medium heat. Add the finely chopped onion and minced garlic and sauté for 3-4 minutes until softened and aromatic.
- Cook the Meat: Add the ground beef and pork to the pot. Break the meat up with a spoon and cook until browned and fully cooked through.
- Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, red wine if using, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low and let it cook gently for 30-45 minutes, stirring occasionally to meld flavors.
- Make the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to cook the flour without browning.
- Add Milk and Thicken: Gradually pour in the milk whisking constantly to avoid lumps. Continue cooking and whisking for 5-7 minutes until the sauce thickens to a creamy consistency.
- Season Béchamel: Add nutmeg, salt, and pepper to taste, then remove from heat.
- Prepare to Assemble: Preheat oven to 375°F (190°C).
- First Layer: In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Place 3 lasagna noodles over the sauce evenly.
- Layering: Spread a third of the meat sauce over the noodles, followed by a third of the béchamel sauce. Sprinkle evenly with a third of the ricotta, mozzarella, and Parmesan cheeses.
- Repeat Layers: Repeat the layering two more times, finishing with a final top layer of meat sauce and cheeses.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
- Rest and Serve: Let the lasagna rest for 10-15 minutes to set before slicing and serving.
Notes
- If using no-boil noodles, there is no need to precook them before layering.
- Red wine is optional but adds depth of flavor to the meat sauce.
- Letting the lasagna rest after baking helps it hold its shape when cut.
- For a richer béchamel, whole milk is recommended, but you may substitute with 2% milk if desired.
- To save time, you can prepare the meat sauce and béchamel up to a day in advance and refrigerate.
