The One and Only Lasagne
Indulge in the ultimate comfort food with "The One and Only Lasagne," a classic baked Italian dish that layers bold, meaty flavors with velvety béchamel and melty cheeses. This hearty recipe brings together a rich medley of ground beef and pork, simmered with aromatic vegetables, herbs, and ripe crushed tomatoes, layered alongside no-boil lasagne sheets for effortless assembly. The crowning touch? A creamy, nutmeg-kissed béchamel sauce and a golden topping of mozzarella and Parmesan cheeses. Perfectly baked to bubbly perfection in just under two hours, this family-sized lasagne is the star of any gathering, offering irresistible flavor in every slice. Whether served with fresh garlic bread or a crisp side salad, this timeless dish delivers comfort and elegance in one satisfying bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 500 grams ground beef
- 250 grams ground pork
- 2 tablespoons tomato paste
- 800 grams crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 0.25 teaspoon ground nutmeg
- 300 grams lasagne sheets, no-boil preferred
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Instructions
Heat a large skillet or saucepan over medium heat and add olive oil.
Sauté the chopped onion, garlic, carrot, and celery for 5 minutes until softened.
Add ground beef and pork to the skillet, cooking and breaking up the meat until browned and fully cooked.
Stir in tomato paste, crushed tomatoes, dried oregano, dried basil, bay leaves, salt, and pepper. Reduce the heat to low, cover, and let simmer for 40 minutes, stirring occasionally. Remove bay leaves once done.
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 to remove the raw flour taste.
Gradually pour in the milk while whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
Season with a pinch of salt, black pepper, and nutmeg. Remove from heat.
Preheat your oven to 190°C (375°F).
In a 9x13-inch baking dish, spread a thin layer of the meat sauce.
Layer lasagne sheets over the sauce, followed by another layer of meat sauce, a layer of béchamel, and a sprinkle of mozzarella and Parmesan.
Repeat the layers (sheets, meat sauce, béchamel, cheeses) until all the ingredients are used, finishing with a top layer of béchamel and cheeses.
Cover the dish with aluminum foil (sprayed with non-stick spray to prevent sticking) and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 20-25 minutes until the top is golden and bubbling.
Let the lasagne rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.9 g | 404% | |
| Saturated Fat | 144.9 g | 724% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1025 mg | 342% | |
| Sodium | 6109 mg | 266% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 75.6 g | ||
| Protein | 267.3 g | 535% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 3782 mg | 291% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5164 mg | 110% | |
*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.
