Description
Creamy Italian lasagna layers delicate pasta sheets with rich bechamel sauce, creating a comforting classic that melts hearts. Cheese-laden and aromatic, this dish promises a delightful journey through traditional Mediterranean culinary artistry you’ll savor bite by delicious bite.
Ingredients
Scale
Main Ingredients:
- 12 sheets (12 oz) dry lasagna noodles
- 1 pound (1 lb) mozzarella cheese, shredded
- 8 ounces (8 oz) parmesan cheese, freshly grated
- 28 ounces (28 oz) crushed San Marzano tomatoes
Sauce and Seasonings:
- 3 tablespoons olive oil
- ¼ cup butter
- ¼ cup all-purpose flour
- 3 cups milk
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup dry red wine (optional)
- 12 fresh basil leaves, finely chopped
Herbs and Spices:
- ½ teaspoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1/8 teaspoon kosher salt
- 1/8 teaspoon white pepper
Instructions
- Prepare the marinara sauce by heating olive oil in a large skillet and gently sautéing minced garlic until fragrant, approximately 2 minutes. Pour in optional red wine, then incorporate tomato paste, granulated sugar, dried oregano, kosher salt, and red pepper flakes. Continue cooking for an additional 2 minutes.
- Add crushed whole tomatoes and fresh basil leaves to the skillet, allowing the mixture to simmer for 20 minutes. Taste and adjust seasoning as needed. For a smoother consistency, use an immersion blender to puree the sauce until silky.
- Create the bechamel sauce by warming whole milk in a separate saucepan. In another pan, melt unsalted butter and whisk in all-purpose flour, salt, and ground white pepper. Cook the roux for 1-2 minutes to eliminate raw flour taste.
- Gradually stream the warm milk into the butter-flour mixture, whisking continuously to prevent lumps. Simmer the sauce until it thickens to a velvety consistency that coats the back of a spoon.
- Prepare the meat sauce by heating extra-virgin olive oil in a large skillet. Toast fennel seeds and red pepper flakes until aromatic, then add finely chopped onions and minced garlic. Sauté until vegetables become translucent.
- Introduce ground beef and Italian sausage to the skillet, cooking until completely browned and no pink remains. Transfer the meat mixture to a food processor and pulse briefly to create a uniform texture.
- Combine the processed meat with the prepared marinara sauce, allowing the mixture to simmer and develop deep flavors for 10-15 minutes.
- Soften lasagna noodles by soaking them in hot water for 20 minutes, ensuring they become pliable but not fully cooked.
- Assemble the lasagna in a greased 9 x 13 inch (23 x 33 centimeter) baking dish by creating alternating layers: start with a thin layer of meat sauce, then noodles, followed by bechamel sauce and a blend of ricotta, mozzarella, and parmesan cheeses.
- Repeat layering until all ingredients are used, finishing with a generous layer of cheese on top. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes until golden and bubbling.
- Allow the lasagna to rest for 10-15 minutes after removing from the oven, which helps the layers set and makes serving easier.
Notes
- Marinara sauce packs a flavor punch with a harmonious blend of herbs, tomatoes, and optional wine.
- Bechamel transforms the lasagna with its silky, creamy texture that binds layers together elegantly.
- Meat sauce combines aromatic fennel seeds, spicy red pepper flakes, and perfectly ground beef and sausage.
- Layering technique ensures each bite delivers a balanced combination of sauces, noodles, and melted cheeses.
- Pre-soaking noodles eliminates the need for boiling and provides a softer, more delicate pasta texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 720 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg