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Homemade Lasagna

Jen Paleracio
Layers of rich meat sauce, creamy bechamel, and tender pasta.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian

Equipment

  • 9x13 baking dish pan
  • Mixing bowls
  • Large pot
  • Saucepan

Ingredients
  

FOR THE MEAT SAUCE:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound beef
  • 1 pound Italian sausage, remove from casings
  • 1 can 28 oz. crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper, to taste

FOR THE BECHAMEL SAUCE:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • salt and pepper, to taste
  • a pinch of nutmeg

FOR ASSEMBLY:

  • 12 lasagna noodles
  • 2 cups ricotta cheese
  • 1 cup Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • a pinch of nutmeg

Instructions
 

PREPARE THE MEAT SAUCE:

  • 1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
    2. Add the minced garlic, ground beef, and sausage to the skillet. Cook until the meat is browned and cooked through, breaking it up with a spoon as it cooks.
    3. Stir in the crushed tomatoes, tomato paste, dried basil, and oregano. Season with salt and pepper. Let simmer on low heat for about 30 minutes, stirring occasionally.

MAKE THE BECHAMEL SAUCE:

  • 1. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until well combined and slightly golden.
    2. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking frequently, until the sauce thickens.
    3. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.

ASSEMBLE THE LASAGNA:

  • 1. Preheat your oven to 375°F (190°C).
    2. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
    3. Layer 4 lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, then cover with a layer of meat sauce and a layer of béchamel sauce.
    4. Sprinkle with a third of the Parmesan and mozzarella cheeses.Repeat the layers: noodles, ricotta, meat sauce, béchamel, and cheeses.
    5. Finish with a final layer of noodles, topped with the remaining meat sauce and cheeses.

BAKE:

  • 1. Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes.
    2. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

SERVE:

  • 1. Allow the lasagna to cool for 5-10 minutes before slicing.
    2. Garnish with fresh basil leaves, if desired, and serve warm.
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