Description
A classic Italian lasagna recipe featuring a rich meat sauce made with ground beef and pork, layered with creamy béchamel sauce, tender lasagna noodles, and a generous topping of melted mozzarella and Parmesan cheese. Perfectly baked to a golden bubbly finish, this comforting dish is ideal for a hearty family meal.
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
Others
- 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 chopped onion and minced garlic, sautéing until they become translucent and fragrant.
- Cook Meat: Add ground beef and pork to the skillet. Cook until browned all over, breaking up meat with a spoon. Drain any excess fat from the pan.
- Simmer Meat Sauce: Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Reduce heat and let the sauce simmer gently for 20 to 30 minutes to develop flavors.
- Prepare Béchamel Base: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux, ensuring it doesn’t brown.
- Finish Béchamel Sauce: Gradually pour in whole milk while whisking continuously to avoid lumps. Continue cooking until the sauce thickens. Season with nutmeg, salt, and pepper to taste.
- Cook Noodles: Boil lasagna noodles according to package instructions until al dente. Drain and set aside.
- Preheat Oven: Set oven to 375°F (190°C) to prepare for baking the assembled lasagna.
- Assemble Lasagna: In a baking dish, start with a layer of meat sauce, then spread a layer of béchamel sauce, followed by a layer of noodles. Repeat these layers, finishing with a layer of béchamel on top.
- Add Cheese Topping: Sprinkle shredded mozzarella and grated Parmesan evenly over the top layer of béchamel sauce.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 25 minutes to allow the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the cheese is bubbly and golden brown.
- Rest and Serve: Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil leaves if desired and serve warm.
Notes
- For best results, use whole milk in the béchamel sauce to achieve a rich and creamy texture.
- You can prepare the meat sauce a day ahead to save time on the day of baking.
- If you prefer, substitute fresh lasagna sheets for dry noodles; adjust cooking time accordingly.
- Letting the lasagna rest before slicing helps maintain clean, even pieces.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
