Classic Italian Lasagna
Classic Italian Lasagna
Lasagna is the ultimate Italian comfort food, featuring layer upon layer of pasta, rich meat ragu, creamy bechamel sauce, and melted cheese. This classic Bolognese-style lasagna is worth every minute of preparation. The result is a bubbling, golden masterpiece that's perfect for feeding a crowd and even better the next day.
Ingredients
- For the Meat Sauce:
- 1 lb ground beef
- 1/2 lb Italian sausage
- 1 onion, diced
- 4 cloves garlic, minced
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 2 teaspoons Italian seasoning
- For the Bechamel:
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups whole milk
- 1/4 teaspoon nutmeg
- For Assembly:
- 12 lasagna noodles
- 2 cups ricotta cheese
- 3 cups shredded mozzarella
- 1 cup grated Parmesan
- 1 egg
- Fresh basil for garnish
Instructions
- Make meat sauce: Brown beef and sausage with onion. Add garlic, tomatoes, tomato paste, and seasonings. Simmer for 30 minutes.
- Make bechamel: Melt butter, whisk in flour, cook 1 minute. Gradually add milk, whisking constantly. Cook until thickened. Season with nutmeg, salt, and pepper.
- Cook noodles: Boil lasagna noodles according to package directions. Drain and lay flat on oiled parchment.
- Prepare ricotta: Mix ricotta with egg, half the Parmesan, salt, and pepper.
- Layer: Spread thin layer of meat sauce in 9x13 baking dish. Layer noodles, ricotta, meat sauce, bechamel, and mozzarella. Repeat 3 times, ending with bechamel and remaining cheeses.
- Bake: Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil and bake 15 minutes more until golden and bubbly.
- Rest: Let stand 15 minutes before cutting. Garnish with fresh basil.
Chef's Tips
- Don't skip the resting time - it allows the lasagna to set for clean slices.
- Use no-boil noodles to save time, but add extra sauce.
- Lasagna freezes beautifully - make two and freeze one!
- For a richer sauce, add a splash of red wine when cooking the meat.
- Fresh pasta sheets make an even more special version.