Description
Homemade “Classic Lasagna with Bechamel” layers rich Italian flavors into a comforting masterpiece of pasta, creamy sauce, and savory meat. Generous cheese melts between delicate noodles, inviting you to savor each delicious bite of this hearty Mediterranean classic.
Ingredients
Scale
Main Ingredients:
- 1 lb ground beef
- 1 lb hot Italian sausages, casings removed
- 12 oz lasagna noodles (about 12 sheets)
- 1 lb mozzarella cheese, shredded
- 8 oz parmesan cheese, freshly grated
Dairy and Herbs:
- 3 cups milk
- 1/4 cup butter
- 6 cloves garlic, minced
- 12 fresh basil leaves, finely chopped
- 1/2 teaspoon dried oregano
Sauce and Seasoning Ingredients:
- 28 oz crushed San Marzano tomatoes
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 3 tablespoons olive oil
- 1 large white onion, chopped
- 1 tablespoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
Instructions
- Craft the marinara sauce by gently heating olive oil and infusing with garlic, creating a fragrant base. Enhance depth by incorporating tomato paste, then deglaze with red wine. Introduce a balance of sweetness and complexity using sugar, oregano, salt, and red pepper flakes. Pour in San Marzano tomatoes and allow the mixture to simmer, developing rich flavors. Finish by folding in fresh basil leaves for a vibrant aromatic touch.
- Construct the béchamel sauce by melting butter in a saucepan until it transforms into a silky liquid. Sprinkle flour and whisk vigorously to create a smooth roux. Gradually stream in milk while continuing to stir, ensuring a luxurious, lump-free consistency. Season with delicate white pepper and a whisper of salt to elevate the sauce’s elegance.
- Develop the meat sauce by rendering ground beef and sausage in olive oil. Incorporate aromatic fennel seeds, red pepper flakes, minced garlic, and diced onions to build complex layers of flavor. Integrate the prepared marinara sauce, allowing the meats to absorb and meld with the tomato base.
- Orchestrate the lasagna assembly by creating strategic layers. Lay down lasagna noodles as the foundation, then generously spread meat sauce. Drizzle béchamel sauce, creating a creamy landscape. Scatter mozzarella and parmesan cheese, ensuring even distribution. Repeat the layering process, building a harmonious culinary structure.
- Bake the lasagna covered at 375°F for 25 minutes, allowing flavors to marry and ingredients to heat thoroughly. Uncover and continue baking for an additional 25 minutes, encouraging the top to transform into a golden, bubbling masterpiece with crisp edges and a molten interior.
Notes
- Choose San Marzano tomatoes for the richest, most authentic marinara sauce with deep, sweet flavor.
- Allow meat sauce to simmer slowly, letting flavors develop and meld together for maximum depth.
- Avoid overcooking noodles during initial boiling to prevent mushy texture in final lasagna.
- Layer sauces evenly to ensure consistent taste and texture in every bite of the dish.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 550
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg