Description
This hearty and comforting lasagna recipe features rich layers of savory ground beef and pork meat sauce, creamy béchamel, tender pasta sheets, and a generous topping of melted mozzarella and Parmesan cheeses. Perfect for a family dinner, the dish bakes to golden perfection, delivering a delicious Italian classic that will satisfy your cravings.
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, then sauté until they become translucent and fragrant, about 3-5 minutes.
- Cook Meat: Add the ground beef and pork to the skillet. Cook thoroughly until browned, breaking up the meat as it cooks. Drain any excess fat to keep the sauce from becoming greasy.
- Simmer Meat Sauce: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer, then reduce heat and let it cook gently for 20-30 minutes to develop rich flavors.
- Make Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, being careful not to brown it.
- Add Milk Gradually: Slowly add the whole milk to the roux while whisking continuously. Continue to whisk until the sauce thickens to a smooth and creamy consistency. Season with nutmeg, salt, and pepper to taste.
- Prepare Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain them well and set aside to prevent sticking.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking.
- Assemble Lasagna: In a baking dish, spread a layer of the meat sauce first. Follow with a layer of béchamel sauce, then arrange a layer of cooked lasagna noodles on top. Repeat these layers until all ingredients are used, ensuring the top layer is béchamel sauce.
- Add Cheese Topping: Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the top layer of béchamel sauce.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to meld the flavors and cook through.
- Bake Uncovered: Remove the foil and bake an additional 15 minutes. This will allow the cheese to become bubbly and develop a golden-brown crust.
- Rest and Serve: Let the lasagna cool for about 10 minutes before slicing to help it set. Garnish with fresh basil leaves if desired, then serve warm and enjoy!
Notes
- Drain cooked noodles well and toss with a little olive oil to prevent sticking before layering.
- You can prepare the meat sauce and béchamel sauce a day ahead to save time on serving day.
- For a lighter version, use part-skim mozzarella and reduce the cheese quantity.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- If fresh basil is not available, dried basil or parsley can be used as a garnish.
