Rich Lasagne
Indulge in the ultimate comfort food with this rich and hearty lasagne recipe—perfect for family dinners or special occasions. Featuring layers of tender lasagne sheets, savory meat sauce made with a flavorful blend of ground beef and pork, and a creamy, nutmeg-kissed béchamel, this dish is a true crowd-pleaser. Topped with a golden, bubbly crust of melted mozzarella and Parmesan, every bite is a perfect harmony of textures and flavors. With a prep time of just 30 minutes and simple step-by-step instructions, this classic Italian recipe delivers restaurant-quality results right from your kitchen. Whether you're hosting a dinner party or preparing a cozy meal for the week, this rich lasagne is guaranteed to impress.
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets
- 2 tablespoons Olive oil
- 500 grams Ground beef
- 250 grams Ground pork
- 1 large Onion
- 3 Garlic cloves
- 1 medium Carrot
- 1 Celery stalk
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 250 milliliters Beef stock
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 750 milliliters Whole milk
- 0.25 teaspoon Nutmeg
- 100 grams Parmesan cheese, grated
- 300 grams Mozzarella cheese, shredded
Instructions
Preheat the oven to 180°C (350°F).
In a large skillet, heat the olive oil over medium heat. Add chopped onion, carrot, celery, and minced garlic. Sauté for 5 minutes, until softened.
Add the ground beef and ground pork to the skillet. Cook until browned, breaking up the meat with a spoon as it cooks.
Stir in the crushed tomatoes, tomato paste, beef stock, dried oregano, dried basil, salt, and black pepper. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
While the meat sauce simmers, prepare the béchamel sauce. Melt the butter in a medium saucepan over medium heat.
Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually add the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
Season the béchamel with nutmeg, salt, and 50g of grated Parmesan cheese. Stir until smooth and set aside.
Bring a large pot of salted water to a boil. Cook the lasagne sheets for 2 minutes less than the package instructions or until al dente. Drain and set aside.
To assemble the lasagne, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Layer 3-4 lasagne sheets on top.
Spread a layer of béchamel sauce over the sheets, followed by meat sauce, and a sprinkling of mozzarella cheese.
Repeat the layering until all ingredients are used, finishing with a generous layer of béchamel and remaining mozzarella on top.
Sprinkle the remaining Parmesan cheese over the top layer.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the lasagne rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.1 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 584 mg | 45% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 812 mg | 17% | |
*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.
