Description
Homemade lasagna with bechamel sauce reveals layers of comfort and Italian culinary tradition. Rich pasta sheets nestled between creamy sauce and savory meat create a classic dish promising warmth and satisfaction for hungry families.
Ingredients
Scale
Cheese:
- 1 pound (454 grams) mozzarella cheese, shredded
- 8 ounces (226 grams) parmesan cheese, freshly grated
Pasta:
- 12 ounces (340 grams) lasagna noodles (12 sheets dry)
Meat and Aromatics:
- 1 pound (454 grams) lean ground beef
- 1 pound (454 grams) hot Italian sausages, casings removed
- 1 large white onion, chopped
- 12 cloves garlic, minced
- 1 tablespoon fennel seeds
- 12 teaspoon red pepper flakes
Marinara Sauce:
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 12 cup dry red wine (optional)
- 12 teaspoon sugar
- 12 teaspoon dried oregano
- 12 teaspoon kosher salt
- 14 teaspoon red pepper flakes
- 28 ounces (794 grams) crushed San Marzano tomatoes
- 12 fresh basil leaves, finely chopped
Béchamel Sauce:
- 3 cups (720 milliliters) milk (any variety)
- 14 cup (60 grams) butter or oil or fat drippings
- 14 cup (30 grams) all-purpose flour
- 18 teaspoon kosher salt
- 18 teaspoon white pepper
Instructions
- Craft a robust marinara by sautéing aromatic garlic in olive oil. Introduce tomato paste, red wine, sugar, oregano, salt, red pepper flakes, and crushed tomatoes. Incorporate fresh basil and allow the sauce to reduce and intensify its flavors until thickened.
- Create a hearty meat sauce by browning beef and sausage with fennel seeds, red pepper flakes, minced garlic, and diced onions in olive oil. Integrate the prepared marinara and let the mixture simmer, developing deep, rich flavors.
- Develop a silky bechamel by gently heating milk, then whisking in butter and flour until achieving a smooth, luxurious consistency. Season delicately with salt and white pepper, ensuring a refined flavor profile.
- Construct the lasagna by layering tender noodles with the robust meat sauce, creamy bechamel, and a blend of shredded cheeses in a carefully prepared baking dish. Repeat the layering process, culminating with an abundant cheese topping for a golden, indulgent finish.
- Bake the lasagna covered with foil at 375°F for 25 minutes. Uncover and continue baking for an additional 25 minutes until the surface becomes bubbling and gloriously golden brown, signaling a perfectly prepared dish.
Notes
- Enhance marinara’s depth by using San Marzano tomatoes for richer, sweeter flavor profile.
- Improve meat sauce texture by finely chopping onions and garlic to distribute flavors evenly throughout the dish.
- Prevent bechamel from becoming lumpy by gradually adding milk while constantly whisking and maintaining medium-low heat.
- Create gluten-free version by substituting regular lasagna noodles with zucchini slices or gluten-free pasta alternatives.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 484 kcal
- Sugar: 4 g
- Sodium: 433 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 82 mg