Description
Layers of rich Italian comfort define this classic lasagna, blending tender pasta, hearty meat sauce, and creamy bechamel. Homemade warmth fills each bite, inviting you to savor a traditional culinary journey through Italy’s most beloved comfort dish.
Ingredients
Scale
Cheese:
- 1 pound mozzarella cheese, shredded
- 8 ounces (226 grams) parmesan cheese, freshly grated
Meat:
- 1 pound (454 grams) lean ground beef
- 1 pound (454 grams) hot Italian sausages, casings removed
Noodles and Base Ingredients:
- 12 ounces (340 grams) lasagna noodles (12 sheets dry lasagna noodles)
- 3 tablespoons olive oil
- 1 large white onion, chopped
- 12 fresh basil leaves, finely chopped
Marinara Sauce:
- 28 ounces (794 grams) crushed San Marzano tomatoes
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup dry red wine (optional)
- ½ teaspoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon fennel seeds
- ½ teaspoon red pepper flakes
- 6 cloves garlic, minced
Bechamel Sauce:
- 3 cups milk (any variety)
- ¼ cup butter
- ¼ cup all-purpose flour
- 1/8 teaspoon kosher salt
- 1/8 teaspoon white pepper
Instructions
- Craft a robust marinara sauce by heating olive oil in a large skillet over medium-high heat. Introduce minced garlic and sauté for 2 minutes until fragrant.
- Reduce heat to medium and incorporate optional white wine, tomato paste, sugar, oregano, salt, and red pepper flakes. Allow ingredients to meld for 2 minutes.
- Pour in whole crushed tomatoes and fresh basil, then simmer for approximately 20 minutes until sauce slightly reduces. Season with additional salt if needed and optionally blend for smoother consistency.
- Prepare bechamel sauce by gently warming milk in a separate container. In a medium saucepan, melt unsalted butter over low heat.
- Whisk flour, salt, and white pepper into melted butter, cooking the mixture for 1-2 minutes to eliminate raw flour taste.
- Gradually stream warm milk into butter-flour mixture, continuously whisking to prevent lumps. Simmer until sauce thickens to a creamy consistency.
- For meat sauce, heat olive oil in a skillet and toast fennel seeds and red pepper flakes until aromatic.
- Add diced onions and minced garlic, cooking until vegetables soften and become translucent.
- Introduce ground beef and Italian sausage, browning thoroughly. Transfer mixture to food processor and pulse for uniform texture.
- Combine processed meat with prepared marinara sauce, allowing flavors to meld by simmering gently.
- Soften lasagna noodles by soaking in hot water for 20 minutes, ensuring they become pliable.
- Grease a 9 x 13 inches (23 x 33 centimeters) baking dish and begin layering: spread meat sauce, arrange noodles, drizzle bechamel, and sprinkle cheese layers.
- Repeat layering process, ensuring final layer is topped with generous cheese coverage.
- Bake in preheated oven at 350°F (175°C) for 30 minutes until cheese melts and edges turn golden brown.
- Remove from oven and allow lasagna to rest for 10-15 minutes before serving, enabling layers to set and flavors to intensify.
Notes
- Master this classic Italian comfort dish with layers of rich, hearty flavors that meld together perfectly.
- Soak lasagna noodles beforehand to ensure they cook evenly and absorb the delicious sauces.
- Choose high-quality ground beef and Italian sausage for maximum depth of flavor in the meat sauce.
- Blend marinara sauce for a smoother texture if you prefer less chunky tomato bits.
- Make bechamel sauce slowly and gradually to prevent lumps and achieve a silky-smooth consistency.
- Allow lasagna to rest 10-15 minutes after baking to help layers set and make cutting easier.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 535 kcal
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 130 mg