Description
A hearty classic lasagna featuring layers of rich meat sauce, creamy béchamel, and gooey cheese, perfect for family dinners or special occasions.
Ingredients
Scale
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 1/4 tsp nutmeg
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
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- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add ground beef and pork, cook until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 30 minutes.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in milk, stirring constantly until thickened. Season with nutmeg, salt, and pepper.
- Cook lasagna noodles according to package instructions. Drain and set aside.
- Preheat the oven to 375°F (190°C).
- In a baking dish, spread a layer of meat sauce, followed by a layer of béchamel sauce, then a layer of noodles. Repeat layers, finishing with béchamel sauce on top.
- Sprinkle mozzarella and Parmesan cheese over the top.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
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Notes
- You can substitute ground beef and pork with ground turkey or chicken for a lighter version.
- For a vegetarian option, use sautéed vegetables like zucchini, mushrooms, and spinach in place of meat.
- Lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes