Lasagna

Description

Lasagna is a classic Italian dish that is beloved around the world. It consists of layers of wide, flat pasta sheets (lasagna noodles) interspersed with rich and savory fillings, typically a hearty meat sauce (ragù), creamy béchamel sauce, and various cheeses like mozzarella and Parmesan. The dish is baked until golden, bubbly, and tender, resulting in a comforting and satisfying meal. The combination of textures and flavors—the soft pasta, the rich sauce, the gooey cheese, and the crispy edges—makes it a quintessential comfort food.

Ingredients

For The Meat Sauce

1 lb ground beef (80/20 lean)
1/2 lb ground Italian sausage
1 medium onion, finely chopped [1]
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes [1]
1 (15-ounce) can tomato sauce
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp dried basil

For The Cheese Filling

15 oz ricotta cheese

1 large egg, lightly beaten

1/4 cup grated Parmesan cheese

2 tbsp chopped fresh parsley (optional)

1/2 tsp salt

For the Béchamel (White Sauce) & Assembly

4 tbsp unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

1/2 tsp nutmeg

Salt and pepper to taste

9-12 lasagna noodles (oven-ready or regular, dried)

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese for topping

Steps

Preheat your oven to 375°F (190°C)
Prepare the Meat Sauce:

Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until soft and translucent
(about 5-7 minutes)
Add the minced garlic and cook for 1 more minute until fragrant.
Increase heat to medium-high. Add the ground beef and Italian sausage.
Cook, breaking up the meat with a wooden spoon, until browned and
cooked through. Drain excess grease if necessary.
Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt,
and pepper. Bring to a simmer, then reduce heat to low, cover, and
let simmer for at least 30 minutes to allow the flavors to meld

Prepare the Béchamel Sauce:

While the meat sauce simmers, in a separate medium saucepan,
melt the butter over medium heat. Whisk in the flour and cook for
about 1 minute, stirring constantly.
Gradually whisk in the milk until the mixture is smooth. Continue
cooking over medium heat, whisking frequently, until the sauce thickens
enough to coat the back of a spoon (about 5-8 minutes).
Season with nutmeg, salt, and pepper, then remove from heat.

Prepare the Cheese Mixture:

In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup
Parmesan cheese, parsley (if using), and salt. Mix well until smooth

Assemble the Lasagna:

Note: If using regular noodles (not oven-ready), boil them according
to package directions and drain well before assembly.
Spread about 1/2 cup of the meat sauce across the bottom of a
9x13-inch baking dish.
Arrange a single layer of lasagna noodles over the sauce.
Spread half of the ricotta cheese mixture evenly over the noodles.
Top with about 1/4 of the remaining meat sauce.
Drizzle about 1/3 of the béchamel sauce over the meat sauce.
Sprinkle a layer of shredded mozzarella cheese.
Repeat the layers once more: noodles, remaining ricotta mixture,
1/4 of the meat sauce, 1/3 of the béchamel, and mozzarella.
Add a final layer of noodles, the remaining meat sauce, and
the last of the béchamel sauce.
Top everything with the remaining mozzarella and the remaining 1/2
cup of Parmesan cheese

Bake:

Cover the baking dish tightly with aluminum foil (tent slightly so
it doesn't touch the cheese).
Bake in the preheated oven for 25 minutes
Remove the foil and bake for another 20-25 minutes, or until
the top is golden brown and bubbly
Let the lasagna rest for at least 10-15 minutes before slicing
and serving. This helps it set and makes serving cleaner.