Description
This Classic Italian Lasagna recipe features layers of rich meat ragù, creamy béchamel sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses baked to golden perfection. A traditional dish perfect for family dinners or special occasions, combining hearty flavors and comforting textures in every bite.
Ingredients
Scale
Meat Sauce (Ragù)
- 1 lb ground beef
- 1 lb ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup red wine (optional)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Béchamel Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
Assembly
- 12 lasagna noodles (no-boil or cooked according to package instructions)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Prepare the Meat Sauce (Ragù): In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté for 3-4 minutes until softened, releasing their aromas and flavor.
- Cook the Meat: Add the ground beef and pork to the pot. Cook while breaking up the meat with a spoon, until browned and cooked through, ensuring even cooking.
- Simmer the Sauce: stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low and let it gently simmer for 30-45 minutes, stirring occasionally to meld the flavors into a rich sauce.
- Make the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to cook the roux, which will thicken the sauce.
- Add Milk Gradually: Slowly pour in the milk while continuously whisking to prevent lumps. Continue cooking and whisking for 5-7 minutes until the sauce thickens to a creamy consistency.
- Season the Béchamel: Add nutmeg, salt, and pepper to taste, then remove the sauce from heat to avoid curdling.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the assembled lasagna.
- Start Assembly: Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Layer 3 lasagna noodles over the sauce in an even layer.
- Add Layers: Spread one third of the meat sauce over the noodles, then follow with one third of the béchamel sauce. Sprinkle evenly with one third of the ricotta cheese, shredded mozzarella, and grated Parmesan.
- Repeat Layers: Repeat the layering process two more times, ending with a final layer of meat sauce and cheeses on top to create a rich, gooey surface.
- Bake Covered: Cover the baking dish with aluminum foil to keep moisture in, and bake for 25-30 minutes to heat through and let flavors meld.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes, allowing the top to become golden brown and bubbly with melted cheese.
- Rest before Serving: Let the lasagna rest for 10-15 minutes after baking to set, making it easier to slice and enhancing the flavors before serving.
Notes
- For a richer meat sauce, use a combination of ground beef and pork as recommended.
- If red wine is not available or preferred, you can omit it without significantly impacting flavor.
- Use no-boil noodles to save time, otherwise cook noodles according to package directions.
- Letting the lasagna rest before serving ensures clean slices and better flavor absorption.
- You can prepare meat sauce and béchamel sauce ahead of time to streamline assembly.
- Covering with foil during initial baking keeps the lasagna moist and prevents drying out.
