Two Sauce Lasagna
Indulge in the ultimate comfort food experience with this Two Sauce Lasagna, a decadent twist on the classic Italian favorite. Featuring layers of hearty meat sauce made with ground beef, Italian sausage, and marinara, paired with a luscious homemade béchamel sauce infused with a hint of nutmeg, this lasagna delivers rich flavor in every bite. Creamy ricotta, gooey mozzarella, and nutty Parmesan cheeses elevate the dish, while tender lasagna noodles provide the perfect foundation for the indulgent layers. Ideal for family dinners or special occasions, this oven-baked masterpiece finishes with a golden, bubbly top that’s sure to captivate your senses. Whether you're a lasagna enthusiast or looking to impress guests, this recipe is a must-try for lovers of Italian comfort food.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles (uncooked)
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 0.5 pounds Ground Italian sausage
- 1 Yellow onion (finely diced)
- 3 Garlic cloves (minced)
- 4 cups Marinara sauce
- 4 tablespoons Butter (unsalted)
- 4 tablespoons All-purpose flour
- 3 cups Milk (warm)
- 1 teaspoon Salt
- 0.25 teaspoons Nutmeg (ground)
- 2 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1.5 cups Ricotta cheese
- 1 Egg
- 2 tablespoons Fresh basil (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, usually 7-8 minutes. Drain and lay them flat on a clean towel to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add the ground beef, sausage, and onion, and cook until the meat is browned and the onion is softened, about 8 minutes. Add minced garlic and cook for another minute.
Pour in the marinara sauce, stir well, and simmer the meat sauce for 10 minutes. Set aside.
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually whisk in the warm milk and bring the mixture to a simmer. Cook for 3-4 minutes, stirring often, until the sauce thickens. Season with salt and nutmeg. This is your béchamel sauce; set aside.
In a small bowl, mix the ricotta cheese with the egg and chopped basil (if using). Set aside.
To assemble, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the meat sauce.
Spread a layer of ricotta mixture over the noodles, followed by a layer of béchamel sauce. Sprinkle a handful of mozzarella and Parmesan on top.
Repeat the layering process (meat sauce, noodles, ricotta, béchamel, cheese) until all ingredients are used, finishing with a layer of béchamel and a generous sprinkle of mozzarella and Parmesan on top.
Cover the dish with foil (sprayed with cooking spray to prevent sticking) and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with additional Parmesan or basil if desired.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 8.1 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 721 mg | 55% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 465 mg | 10% | |
*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.
