Classic Italian Lasagna
Layers of pasta, rich meat sauce, creamy béchamel, and melted cheese baked to perfection.
30 mins
Prep Time
45 mins
Cook Time
6
Servings
Ingredients
- 12 lasagna noodles
- 1 lb ground beef
- 1 lb Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1/2 cup water
- 2 tbsp sugar
- 2 tsp dried basil
- 1 tsp fennel seeds
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp butter
- 1/4 cup flour
- 4 cups milk
- 1/2 tsp nutmeg
- 1 egg
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan
- 4 cups shredded mozzarella
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and lay flat on oiled parchment paper to prevent sticking.
Make meat sauce: Brown beef and sausage with onion and garlic in a large pot. Drain fat. Stir in tomatoes, paste, water, sugar, and seasonings. Simmer 30 minutes.
Prepare béchamel: Melt butter, whisk in flour. Gradually add milk, stirring constantly until thickened. Season with nutmeg, salt, and pepper.
Make cheese mixture: Combine ricotta, Parmesan, and egg in a bowl. Season with salt and pepper.
Assemble lasagna: Spread meat sauce in baking dish. Layer noodles, ricotta mixture, mozzarella, and béchamel. Repeat layers, ending with noodles topped with sauce and cheese.
Cover with foil and bake 25 minutes. Remove foil and bake 20 more minutes until bubbly. Let rest 15 minutes before serving.
Chef's Tips
- No-boil noodles: Use oven-ready lasagna noodles to skip the boiling step.
- Make ahead: Assemble 1 day in advance and refrigerate before baking.
- Freezing: Wrap unbaked lasagna tightly and freeze for up to 3 months.
- Vegetarian option: Replace meat with sautéed mushrooms and spinach.
- Extra flavor: Add a splash of red wine to the meat sauce.
- Crispy top: Broil for 2-3 minutes at the end for golden cheese.
