Description
This classic Italian lasagna recipe combines savory layers of rich meat sauce, creamy béchamel, tender noodles, and melted mozzarella and Parmesan cheese. Perfectly baked to bubbly golden perfection and garnished with fresh basil, it’s a comforting and satisfying dish ideal for family dinners or special occasions.
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
Other Ingredients
- 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, sautéing until translucent and fragrant to build the base flavor for the meat sauce.
- Brown Meat: Add ground beef and ground pork to the skillet. Cook until browned evenly, stirring occasionally. Drain any excess fat to keep the sauce from being greasy.
- Simmer Meat Sauce: Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Reduce heat and let the sauce simmer for 20-30 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Prepare Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux, cooking out the raw flour taste.
- Finish Béchamel: Gradually pour in whole milk while whisking constantly to prevent lumps. Continue whisking until the sauce thickens to a creamy consistency. Season with nutmeg, salt, and pepper to taste.
- Cook Noodles: Cook lasagna noodles according to package directions until al dente. Drain and set aside to prevent sticking.
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the assembled lasagna.
- Assemble Lasagna: In a baking dish, spread a layer of the meat sauce, followed by a layer of béchamel sauce. Add a layer of lasagna noodles on top. Repeat these layers as needed, finishing with a layer of béchamel sauce on top.
- Add Cheese: Sprinkle shredded mozzarella and grated Parmesan evenly over the top layer of béchamel sauce to create a golden, cheesy crust.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for an additional 15 minutes or until the cheese 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
- You can prepare the meat sauce a day in advance to enhance the flavors.
- Use no-boil lasagna noodles as a convenient shortcut, adjusting layering slightly.
- For a lighter version, substitute half-and-half or milk alternatives for whole milk in the béchamel.
- Allow the lasagna to rest before slicing to maintain clean layers and prevent it from falling apart.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
