Creamy Cheesy Lasagna
Dive into a plate of pure comfort with this Creamy Cheesy Lasagna, a truly indulgent twist on the classic Italian favorite. Packed with layers of tender lasagna noodles, a rich and savory meat sauce featuring ground beef and Italian sausage, and a luscious blend of ricotta, mozzarella, and Parmesan cheeses, this dish is elevated further with the addition of a silky homemade béchamel sauce infused with a hint of nutmeg. Perfectly baked to golden, bubbly perfection and brimming with bold flavors from garlic, onion, and Italian herbs, this lasagna recipe is ideal for family gatherings, holidays, or any night when you crave a hearty and satisfying meal. Slice into its decadent layers for a melt-in-your-mouth experience that will have everyone at the table coming back for seconds!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 28 ounces Diced tomatoes
- 6 ounces Tomato paste
- 15 ounces Tomato sauce
- 1 tablespoon Sugar
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Whole milk ricotta cheese
- 1 large Egg
- 4 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a large skillet over medium heat, cook the ground beef, Italian sausage, onion, and garlic until the meat is browned and the onions are soft. Drain excess grease.
Add diced tomatoes, tomato paste, tomato sauce, sugar, basil, oregano, salt, and pepper to the skillet. Stir to combine. Simmer for 20 minutes, stirring occasionally.
In a medium bowl, mix the ricotta cheese, egg, and 1/2 cup of grated Parmesan cheese. Set aside.
To make the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk until smooth. Continue to stir and cook until thickened. Add a pinch of nutmeg and season with salt and pepper. Remove from heat.
In a large 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom.
Place a layer of cooked lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the béchamel sauce, then a generous sprinkle of mozzarella and Parmesan cheese.
Repeat layers (meat sauce, noodles, ricotta mixture, béchamel, cheeses) two more times, ending with a final layer of mozzarella and Parmesan cheese on top.
Cover the dish with aluminum foil, making sure it doesn't touch the cheese. Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 15 minutes before slicing and serving.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 17.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 831 mg | 64% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1015 mg | 22% | |
*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.
