Lasagne Supremo
Dive into the ultimate comfort food experience with **Lasagne Supremo**, a rich and indulgent twist on the classic Italian favorite. Layered with tender no-boil lasagna sheets, a hearty meat sauce featuring a perfectly balanced blend of ground beef and Italian sausage, and a velvety homemade béchamel infused with a hint of nutmeg, this dish takes lasagna to a whole new level. The creamy ricotta filling, fresh parsley, and generous layers of mozzarella and Parmesan create a symphony of flavors in every bite. Perfect for family dinners or special gatherings, this crowd-pleasing recipe combines traditional techniques with a modern flair for a lasagna that's bubbling, golden, and irresistibly delicious. Serve with a crisp green salad and garlic bread for the ultimate Italian feast!
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Recipe Information
Ingredients
- 12 sheets Lasagna sheets (no-boil)
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 pound Ground Italian sausage
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 2 teaspoons Dried oregano
- 2 teaspoons Dried basil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 cups Whole milk
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 0.25 teaspoons Nutmeg
- 4 cups Mozzarella cheese, shredded
- 1.5 cups Parmesan cheese, grated
- 1 cup Ricotta cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in garlic and cook for an additional 1 minute.
Add ground beef and ground Italian sausage to the skillet. Cook until browned, breaking the meat apart with a wooden spoon, about 8-10 minutes. Drain any excess fat.
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Reduce heat to low and simmer the sauce for 20 minutes, stirring occasionally.
While the sauce simmers, prepare the bechamel sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
Gradually whisk in milk, ensuring no lumps remain. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. Stir in nutmeg and remove from heat.
In a bowl, mix ricotta cheese with 1/2 cup grated Parmesan and chopped parsley. Set aside.
Spread 1 cup of meat sauce evenly over the bottom of a 9x13-inch baking dish.
Layer 3 lasagna sheets over the sauce, followed by 1/3 of the remaining meat sauce, 1/3 of the bechamel sauce, and 1 cup of shredded mozzarella cheese.
Repeat the layering process two more times, ending with a final layer of lasagna sheets. Top with the remaining meat sauce, spread the ricotta mixture evenly, and sprinkle mozzarella and Parmesan cheese over the top.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 20-25 minutes, or until the top is golden and bubbling.
Let the lasagne rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
8710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.0 g | 610% | |
| Saturated Fat | 220.8 g | 1104% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1507 mg | 502% | |
| Sodium | 13009 mg | 566% | |
| Total Carbohydrate | 701.2 g | 255% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 130.0 g | ||
| Protein | 453.4 g | 907% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 7366 mg | 567% | |
| Iron | 50.0 mg | 278% | |
| Potassium | 8940 mg | 190% | |
*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.
