Description
This classic lasagna recipe features a rich meat sauce layered with creamy béchamel, tender lasagna noodles, and a blend of mozzarella and Parmesan cheeses. Perfectly baked to a golden bubbly finish, this comforting Italian dish makes a satisfying meal for family and friends.
Ingredients
Scale
Meat Sauce
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
Béchamel Sauce
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 tsp nutmeg
- Salt and pepper to taste
Assembly
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant.
- Cook Meat: Add the ground beef and ground pork to the skillet. Cook thoroughly until browned, breaking up the meat as it cooks. Drain any excess fat from the pan to keep the sauce lean.
- Simmer Meat Sauce: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Reduce the heat and allow the sauce to simmer gently for 20 to 30 minutes to develop deep flavors.
- Make Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux, stirring constantly to prevent burning.
- Add Milk to Béchamel: Gradually pour in the whole milk while whisking continuously, ensuring a smooth mixture. Continue cooking until the sauce thickens to a creamy consistency. Season with nutmeg, salt, and pepper to taste.
- Cook Noodles: Prepare the lasagna noodles according to the package instructions until al dente. Drain and set aside to prevent sticking.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.
- Assemble Lasagna: In a baking dish, spread an even layer of meat sauce on the bottom. Follow with a layer of béchamel sauce, then a layer of noodles. Repeat these layers until all components are used, finishing with a top layer of béchamel sauce.
- Add Cheese Topping: Sprinkle the shredded mozzarella and grated Parmesan cheeses generously over the final béchamel layer.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to meld the flavors and heat through.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the cheese topping is bubbly and golden brown.
- Rest and Garnish: Let the lasagna rest for 10 minutes after baking to set. Garnish with fresh basil leaves if desired before slicing and serving.
Notes
- Draining excess fat from the cooked meat helps reduce greasiness and makes the dish less heavy.
- Whisk the béchamel sauce continuously to avoid lumps and achieve a smooth texture.
- Allowing the lasagna to rest before serving makes slicing easier and helps the layers hold together.
- Fresh basil garnish adds a colorful, aromatic touch but is optional.
- Use whole milk for the béchamel for the best creamy texture; low-fat milk can make the sauce thinner.
- For quicker preparation, you can use no-boil noodles but adjust layering carefully.
