Classic Lasagna with Meat Sauce Tomatoes and Bechamel Sauce L
Rich, hearty, and irresistibly comforting, this Classic Lasagna with Meat Sauce, Tomatoes, and Béchamel Sauce is the ultimate crowd-pleaser for family dinners or special occasions. Featuring layers of tender lasagna noodles, a savory blend of ground beef and pork simmered in a tomato-rich sauce, and a velvety béchamel infused with Parmesan and nutmeg, this recipe brings Italian comfort food to your table with ease. Topped with gooey mozzarella and baked to golden perfection, each bite offers a delightful balance of creamy, cheesy, and meaty flavors. Perfectly portioned to serve eight, this lasagna is a labor of love that’s worth every minute spent in the kitchen. Serve with a crisp green salad and garlic bread for a meal everyone will savor.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3.5 cups Whole milk
- 0.25 teaspoon Nutmeg
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 cup Ricotta cheese
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 them flat on a clean kitchen towel to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add ground beef and ground pork, cooking until browned. Remove excess fat if needed.
Add the finely chopped onion and cook for about 5 minutes, or until softened. Stir in minced garlic and cook for another 1 minute.
Add the canned crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Stir well and let the sauce simmer for 15-20 minutes, stirring occasionally.
While the sauce is simmering, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly.
Gradually whisk in the milk, ensuring no lumps are formed. Cook the mixture, stirring constantly, until it thickens, about 5-7 minutes.
Stir in the nutmeg and Parmesan cheese, then remove the béchamel sauce from heat.
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles over the meat sauce. Spread a third of the béchamel sauce over the noodles, followed by a third of the shredded mozzarella and meat sauce.
Repeat the layering process two more times, ending with a final layer of noodles topped with béchamel and mozzarella.
Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
7019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.2 g | 440% | |
| Saturated Fat | 158.5 g | 792% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1138 mg | 379% | |
| Sodium | 9530 mg | 414% | |
| Total Carbohydrate | 657.6 g | 239% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 111.5 g | ||
| Protein | 371.3 g | 743% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 5059 mg | 389% | |
| Iron | 46.1 mg | 256% | |
| Potassium | 7238 mg | 154% | |
*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.
