Name: Classic Lasagna with Bechamel
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6
Ingredients: LASAGNA; 12 oz lasagna noodles (12 sheets dry lasagna noodles); 1 lb mozzarella cheese, shredded; 8 oz parmesan cheese, freshly grated; MARINARA; 3 tbsp olive oil; 6 cloves garlic, minced; 2 tbsp tomato paste; 1/2 cup dry red wine (optional); 1/2 tsp sugar; 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1/4 tsp red pepper flakes; 28 oz crushed San Marzano tomatoes; 12 fresh basil leaves, finely chopped; BECHAMEL SAUCE; 3 cups milk (any variety); 1/4 cup butter; 1/4 cup all-purpose flour; 1/8 tsp kosher salt; 1/8 tsp white pepper; MEAT SAUCE; 1 lb lean ground beef; 1 lb hot Italian sausages, casings removed; 1 tbsp olive oil; 1 tbsp fennel seeds; 1/2 tsp red pepper flakes; 6 cloves garlic, minced; 1 large white onion, chopped; 1 marinara sauce

Description

This Classic Lasagna with Bechamel is the epitome of comfort food, combining rich layers of cheese, savory meat sauce, and creamy bechamel. Each bite offers a melt-in-your-mouth experience that brings the heartwarming flavors of Italy right to your table. Perfect for a cozy family dinner, this dish is sure to satisfy all your comfort food cravings.

Ingredients

Scale

LASAGNA

12 oz lasagna noodles (12 sheets dry lasagna noodles)
1 lb mozzarella cheese, shredded
8 oz parmesan cheese, freshly grated

MARINARA

3 tbsp olive oil
6 cloves garlic, minced
2 tbsp tomato paste
1/2 cup dry red wine (optional)
1/2 tsp sugar
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp red pepper flakes
28 oz crushed San Marzano tomatoes
12 fresh basil leaves, finely chopped

BECHAMEL SAUCE

3 cups milk (any variety)
1/4 cup butter
1/4 cup all-purpose flour
1/8 tsp kosher salt
1/8 tsp white pepper

MEAT SAUCE
1 lb lean ground beef
1 lb hot Italian sausages, casings removed
1 tbsp olive oil
1 tbsp fennel seeds
1/2 tsp red pepper flakes
6 cloves garlic, minced
1 large white onion, chopped
1 marinara sauce

Instructions

MARINARA SAUCE: In a large skillet, heat the oil over a medium-high flame and add the minced garlic; sauté for 2 minutes. Reduce the heat to medium, add the wine (optional), tomato paste, sugar, oregano, salt, and red pepper flakes; sauté for 2 minutes. Add the tomatoes and basil; simmer until reduced slightly, about 20 minutes. Adjust salt to taste and blend if desired for a smooth texture.
BECHAMEL SAUCE: Warm the milk. In a medium saucepan, melt butter, add flour, salt, and white pepper. Cook on low for 1-2 minutes. Gradually add warm milk, whisking until smooth. Cook until thickened.
MEAT SAUCE: In a skillet or Dutch oven, sauté fennel seeds and red pepper flakes in olive oil. Add onion and garlic; cook until soft. Add ground beef and sausage; cook and then pulse in a food processor. Combine with marinara sauce and simmer.
ASSEMBLY: Soak lasagna noodles in hot water for 20 minutes. Layer meat sauce, noodles, bechamel sauce, and cheeses in a greased 9×13″ baking dish. Repeat layers, ending with cheese. Bake at 350°F for 30 minutes.

Prep Time: 45 minutes
Cook Time: 30 minutes

Nutrition

Calories: 870