Best Italian Lasagna Ever
Dive into the rich, authentic flavors of the "Best Italian Lasagna Ever," a true classic that brings the heart of Italian cuisine to your table. This mouthwatering lasagna features tender layers of perfectly cooked lasagna noodles, a robust meat sauce made with ground beef, Italian sausage, and a medley of aromatic spices, and a creamy, homemade béchamel sauce that adds a luxurious touch. The ricotta-Parmesan blend, along with gooey layers of melted mozzarella, creates the ultimate cheesy, indulgent bite. With its golden-browned top and comforting aroma, this lasagna is perfect for family dinners, special occasions, or any time you crave the warmth of a home-cooked Italian masterpiece. Ready in just over an hour, this eight-serving recipe is worth every step for lasagna lovers looking to elevate their pasta game.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 1 pound ground beef
- 0.5 pound Italian sausage
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 6 ounces tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.25 teaspoon crushed red pepper flakes (optional)
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1.5 cups grated Parmesan cheese
- 4 cups shredded mozzarella cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 0.125 teaspoon nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain and lay flat on a baking sheet to prevent sticking.
In a large skillet over medium-high heat, cook the ground beef and Italian sausage until fully browned. Drain excess fat.
Add the diced onion and minced garlic to the skillet and sauté until softened, about 3 minutes.
Stir in the crushed tomatoes, tomato paste, dried basil, oregano, salt, and crushed red pepper flakes. Simmer for 15 minutes, stirring occasionally. Remove from heat and let cool slightly.
To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook and stir until the sauce thickens, about 5 minutes. Stir in a pinch of nutmeg, if desired.
In a bowl, mix the ricotta cheese, egg, and 1 cup of grated Parmesan until smooth.
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce.
Top the noodles with a layer of meat sauce, a layer of ricotta mixture, and a sprinkle of shredded mozzarella cheese.
Drizzle a thin layer of béchamel sauce over the cheese. Repeat the layering process until all ingredients are used, finishing with mozzarella and a sprinkle of remaining Parmesan on top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
Let the lasagna cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 16.3 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 914 mg | 70% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
