Description
Hearty classic lasagna with bechamel combines layers of pasta, rich meat sauce, and creamy white sauce for an authentic Italian comfort meal. Generous portions and homemade ingredients ensure a memorable dining experience you’ll savor with friends and family.
Ingredients
Scale
- 1 lb (454 g) hot Italian sausages, casings removed
- 1 lb (454 g) lean ground beef
- 12 sheets dry lasagna noodles
- 1 lb (454 g) mozzarella cheese, shredded
- 8 oz (226 g) parmesan cheese, freshly grated
- 28 oz (794 g) crushed San Marzano tomatoes
- 3 cups milk (any variety)
- 1 large white onion, chopped
- ¼ cup butter
- ¼ cup all-purpose flour
- 3 tbsps olive oil
- 1 tbsp olive oil
- 12 fresh basil leaves, finely chopped
- 12 cloves garlic, minced
- 2 tbsps tomato paste
- 1 tbsp fennel seeds
- ½ cup dry red wine (optional)
- ½ tsp sugar
- ½ tsp dried oregano
- ½ tsp kosher salt
- ½ tsp red pepper flakes
- ¼ tsp red pepper flakes
- ¼ tsp white pepper
- 1/8 tsp kosher salt
Instructions
- Marinara Initiation: Sizzle olive oil in a large skillet, introducing minced garlic and sautéing until aromatic. Incorporate white wine, tomato paste, sugar, oregano, salt, and red pepper flakes, allowing ingredients to harmonize.
- Sauce Development: Pour in whole crushed tomatoes and fresh basil, simmering until slightly reduced. Season and optionally blend for silky smoothness.
- Bechamel Creation: Gently warm milk while melting butter in a saucepan. Whisk flour, salt, and white pepper into butter, cooking briefly to eliminate raw flour essence. Stream warm milk gradually, whisking continuously until sauce reaches a luxurious, creamy consistency.
- Meat Sauce Transformation: Toast fennel seeds and red pepper flakes in olive oil. Add diced onions and garlic, sautéing until translucent. Brown ground beef and Italian sausage, then pulse in food processor for uniform texture. Merge with prepared marinara, allowing flavors to meld.
- Noodle Preparation: Soften lasagna noodles by soaking in hot water, rendering them pliable and ready for assembly.
- Layering Technique: Grease a 9 x 13 inches baking dish. Construct alternating layers of meat sauce, noodles, bechamel, and cheese, ensuring a generous cheese-topped finale.
- Culinary Finale: Bake at 350°F (175°C) for 30 minutes until cheese transforms to golden perfection. Rest for 10-15 minutes, allowing layers to set and flavors to intensify before serving.
Notes
- Sauce Synchronization: Blend marinara and meat sauce thoroughly to create a harmonious flavor profile that penetrates every layer.
- Noodle Nuance: Soak pasta sheets in hot water to prevent breaking and ensure optimal texture without pre-boiling.
- Cheese Calibration: Mix different cheese varieties like mozzarella, parmesan, and ricotta for complex, rich taste dimensions.
- Resting Ritual: Allow lasagna to rest after baking, which helps layers stabilize and intensifies overall taste experience.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 570
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 100 mg