Homemade Lasagna
Indulge in the ultimate comfort food with this rich and creamy Homemade Lasagna, a true classic that's perfect for family dinners or special occasions. This recipe combines tender layers of perfectly cooked lasagna noodles with a robust meat sauce made from ground beef and pork, simmered with garlic, onion, and aromatic herbs. A velvety béchamel sauce is lovingly whisked together with a hint of nutmeg, providing the ultimate creamy texture, while ricotta, parmesan, and mozzarella cheeses create an irresistibly gooey, golden topping. With its hearty flavors, satisfying layers, and crowd-pleasing appeal, this baked lasagna is the best homemade recipe for anyone craving Italian comfort food perfection. Ready in just 2 hours, it serves 8 generously, making it an ideal centerpiece for your next gathering.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 0.5 pound ground pork
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 12 sheets lasagna noodles
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 0.25 teaspoon nutmeg
- 15 ounces ricotta cheese
- 1.5 cups, grated parmesan cheese
- 2 cups, shredded mozzarella cheese
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil over medium heat in a large skillet. Add chopped onion and cook for 3-4 minutes until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Increase heat to medium-high and add the ground beef and pork. Cook until browned, breaking it apart with a spatula.
Stir in oregano, basil, salt, pepper, and tomato paste. Cook for 2 minutes.
Add crushed tomatoes. Reduce heat to low and let simmer for 20 minutes, stirring occasionally.
In a separate pot, melt butter over medium heat. Whisk in flour until a paste forms, cook for 1 minute.
Gradually whisk in milk to avoid lumps. Cook and stir for about 5-7 minutes until thickened.
Stir in nutmeg and salt to taste. Remove from heat.
In a large pot, bring water to a boil, slightly salted. Cook lasagna noodles until al dente, according to package instructions. Drain and set aside.
Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce.
Spread one-third of the béchamel sauce over the noodles, followed by one-third of the ricotta, and then one-third of the remaining meat sauce.
Sprinkle with one-third of the parmesan and mozzarella cheese.
Repeat the layering process two more times, finishing with cheese on top.
Cover with aluminum foil and bake for 25 minutes covered.
Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
Allow lasagna to cool for at least 15 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
7391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.5 g | 469% | |
| Saturated Fat | 170.6 g | 853% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1264 mg | 421% | |
| Sodium | 6447 mg | 280% | |
| Total Carbohydrate | 665.5 g | 242% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 99.6 g | ||
| Protein | 399.2 g | 798% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 6022 mg | 463% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 6465 mg | 138% | |
*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.
