Our Lasagna
Indulge in the ultimate comfort food with "Our Lasagna," a rich and hearty classic that’s perfect for family dinners or special gatherings. This recipe layers tender lasagna noodles with a robust meat sauce made from ground beef, Italian sausage, and aromatic garlic and onions, simmered with crushed tomatoes and savory Italian herbs. The irresistible creaminess comes from a decadent blend of ricotta, parmesan, and a homemade béchamel sauce, while melted mozzarella seals the deal with a bubbly, golden finish. With its perfectly balanced flavors and satisfying textures, this baked lasagna delivers an authentic Italian-inspired experience that’s sure to impress. Serve it warm with a fresh green salad and garlic bread for a meal everyone will crave.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound Italian sausage
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can canned crushed tomatoes (28 oz)
- 6 ounces tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 15 ounces whole milk ricotta cheese
- 1 unit large egg
- 1 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 4 cups mozzarella cheese, shredded
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the ground beef, Italian sausage, and onions. Cook until the meat is browned and the onions are softened, about 5-7 minutes.
Add the garlic and cook for 1 minute. Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
In a mixing bowl, combine the ricotta cheese, egg, parmesan cheese, and parsley. Mix until well blended.
To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the milk until smooth. Continue to cook, whisking frequently, until the sauce thickens, about 5 minutes. Season with a pinch of salt and set aside.
Spread 1/2 cup of the meat sauce onto the bottom of a 9x13-inch baking dish. Layer 4 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the béchamel sauce, 1 cup of shredded mozzarella, and 1/3 of the remaining meat sauce.
Repeat for two more layers: noodles, ricotta, béchamel, mozzarella, and meat sauce. For the top layer, add the final noodles, spread the remaining meat sauce, and sprinkle with the last 1 cup of mozzarella cheese.
Cover the lasagna 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 20-25 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
8705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.9 g | 622% | |
| Saturated Fat | 224.3 g | 1122% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 1718 mg | 573% | |
| Sodium | 12545 mg | 545% | |
| Total Carbohydrate | 649.3 g | 236% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 114.3 g | ||
| Protein | 448.8 g | 898% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 6768 mg | 521% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 7294 mg | 155% | |
*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.
