Sorta Zagna
Introducing "Sorta Zagna," a delightful twist on classic lasagna that combines hearty layers of flavor with a creamy bechamel sauce for an irresistible comfort food experience. This recipe expertly balances the robust flavors of ground beef, Italian sausage, and a savory tomato sauce with the creamy richness of ricotta and mozzarella cheeses. A touch of nutmeg in the bechamel adds a subtle warmth, elevating each bite. Perfectly cooked lasagna noodles create the base for these luscious layers, baked to golden-brown perfection. With its 30-minute prep time and simple assembly, this dish is an approachable yet impressive meal that serves up to eight. Whether you're hosting a dinner party or craving a cozy family dinner, Sorta Zagna delivers big on flavor and satisfaction.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic
- 28 ounces Canned crushed tomatoes
- 3 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Whole milk ricotta cheese
- 1 large Egg
- 1 cup Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 2 cups Milk
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat the 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 them aside on a flat surface to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add the diced onion and saute for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional minute.
Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking it up into small chunks with a spoon. Drain excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Reduce heat and simmer for 15-20 minutes to reduce slightly and develop flavor.
In a medium bowl, combine the ricotta cheese, egg, and 1/2 cup of grated Parmesan cheese. Mix well and set aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the milk, whisking constantly, until a smooth sauce forms. Stir in the nutmeg, 1/4 teaspoon of salt, and cook until thickened. Remove from heat.
To assemble the Sorta Zagna, spread a small amount of meat sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
Place a layer of cooked lasagna noodles over the sauce, followed by a layer of the ricotta mixture, a layer of meat sauce, a sprinkle of mozzarella cheese, and finally, a drizzle of the bechamel sauce.
Repeat the layering process until all ingredients are used up, finishing with a layer of mozzarella and Parmesan cheese on top.
Cover the baking dish with foil, ensuring it doesn't touch the cheese. Bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the Sorta Zagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.8 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 713 mg | 55% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 722 mg | 15% | |
*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.
