The Lasagna That Will Win Them Over
Rich, hearty, and destined to impress, "The Lasagna That Will Win Them Over" is a show-stopping dish that combines layers of bold flavors and indulgent textures. This classic Italian-inspired recipe features a savory meat sauce made with ground beef, Italian sausage, and aromatic herbs, paired with a creamy béchamel sauce for a luxurious twist. Perfectly cooked lasagna noodles provide the foundation for layers of ricotta cheese blended with Parmesan and eggs, all crowned by gooey, golden mozzarella. With a balance of robust tomato flavors, velvety sauces, and melty cheese, this baked masterpiece is the ultimate comfort food for family dinners, holiday gatherings, or special occasions. Simple to assemble and baked to bubbly perfection, this lasagna recipe will have everyone asking for seconds—and the secret to your success.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 6 ounces tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 12 lasagna noodles
- 16 ounces whole milk ricotta cheese
- 2 large eggs
- 1.5 cups grated Parmesan cheese
- 4 cups shredded mozzarella cheese
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 0.25 teaspoons ground nutmeg
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the olive oil. Cook the onion until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
Add the ground beef and Italian sausage. Cook until browned, breaking up the meat as it cooks, about 8–10 minutes. Drain excess grease if necessary.
Stir in the crushed tomatoes, tomato paste, dried basil, oregano, salt, and pepper. Simmer on low heat for 20 minutes, stirring occasionally.
While the sauce simmers, prepare the béchamel. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
Slowly whisk in the milk, a little at a time, to avoid lumps. Cook, whisking constantly, until thickened, about 5 minutes. Stir in the nutmeg and season with a pinch of salt and pepper. Remove from heat.
Cook the lasagna noodles in a large pot of salted boiling water according to package instructions, until al dente. Rinse under cold water and lay flat on a clean surface.
In a medium bowl, mix the ricotta cheese, eggs, 1 cup of Parmesan, and a pinch of salt and pepper until smooth.
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Place a layer of noodles over the sauce.
Spread a layer of the ricotta mixture over the noodles. Drizzle with béchamel, then sprinkle mozzarella evenly over the top.
Repeat the layers (meat sauce, pasta, ricotta mixture, béchamel, mozzarella) until all ingredients are used, finishing with a generous layer of mozzarella on top.
Cover the dish with aluminum foil (spray foil with cooking spray to prevent sticking). Bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for at least 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 495.3 g | 635% | |
| Saturated Fat | 236.4 g | 1182% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 1907 mg | 636% | |
| Sodium | 11588 mg | 504% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 117.1 g | ||
| Protein | 416.2 g | 832% | |
| Vitamin D | 14.6 mcg | 73% | |
| Calcium | 7414 mg | 570% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 8425 mg | 179% | |
*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.
