Lasagna Squisito Exquisite Lasagna
Dive into the decadence of *Lasagna Squisito: Exquisite Lasagna*, a truly show-stopping Italian masterpiece that's the perfect combination of comfort and elegance. This recipe layers a rich, slow-simmered meat sauce, featuring a harmonious blend of ground beef and pork, with creamy, velvety béchamel sauce spiced with a hint of nutmeg. Tender lasagna sheets cradle the flavors, while generous layers of mozzarella, parmesan, and dollops of ricotta cheese create a bubbly, golden perfection. Infused with aromatic garlic, fresh basil, and a splash of red wine, this lasagna brings classic Italian flavors straight to your kitchen. Ideal for family gatherings or special occasions, this dish promises to impress with every bite. Serve it with a crisp green salad and warm garlic bread for a truly unforgettable meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 4 garlic cloves, minced
- 500 grams ground beef
- 500 grams ground pork
- 2 tablespoons tomato paste
- 800 grams crushed tomatoes
- 1 cup dry red wine
- 1 cup whole milk
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 handful fresh basil, chopped
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (for béchamel)
- 1 pinch ground nutmeg
- 12 lasagna sheets
- 2 cups mozzarella cheese, shredded
- 1.5 cups parmesan cheese, grated
- 1 cup ricotta cheese
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, and sauté until softened, about 5 minutes.
Add the ground beef and pork to the skillet. Cook until browned, breaking apart any clumps of meat, about 10 minutes.
Stir in the tomato paste and cook for 2 minutes. Then add the crushed tomatoes, red wine, whole milk, salt, and black pepper. Simmer on low heat for 30-40 minutes, stirring occasionally, until thickened. Stir in the fresh basil and remove from heat.
While the sauce simmers, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes. Gradually whisk in the milk, ensuring no lumps form, and cook until the mixture thickens, about 5-7 minutes. Season with a pinch of nutmeg and a little salt, then remove from heat.
Spread a thin layer of meat sauce at the bottom of a 9x13-inch (23x33 cm) baking dish. Lay down a layer of lasagna sheets, followed by a layer of meat sauce, a layer of béchamel, and a sprinkle of mozzarella and parmesan cheese. Repeat these layers until you’ve used up all ingredients or the dish is full, finishing with a layer of béchamel sauce and cheese on top.
Dollop spoonfuls of ricotta on top of the final layer and spread gently.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is bubbling and golden.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
8353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 436.1 g | 559% | |
| Saturated Fat | 198.6 g | 993% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1476 mg | 492% | |
| Sodium | 6276 mg | 273% | |
| Total Carbohydrate | 623.2 g | 227% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 108.7 g | ||
| Protein | 463.0 g | 926% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 5760 mg | 443% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 7193 mg | 153% | |
*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.
