Indulge in the layers of rich, savory flavors with this classic Lasagna recipe. From the hearty Bolognese sauce to the creamy Béchamel and layers of cheese, this dish is a true crowd-pleaser.
Ingredients:
Bolognese Sauce:
- 1 teaspoon of extra-virgin olive oil
- 1 pound of 90% lean ground beef
- 1 pound of ground pork
- 3 tablespoons of tomato paste
- 2 (32-ounce) jars of marinara sauce
- 2 teaspoons of kosher salt
Béchamel Sauce:
- 4 cups of whole milk
- 1/2 cup of unsalted butter (1 stick)
- 1/2 cup of all-purpose flour
- 1/4 teaspoon of ground nutmeg
- 2 teaspoons of kosher salt
- 1/2 teaspoon of freshly ground black pepper
Assembly:
- 15 no-boil lasagna noodles (about 9 ounces)
- 1 pound of whole-milk mozzarella, shredded
- 3 cups of finely grated Parmesan (about 7 ounces)
- Cooking spray
- Chopped fresh parsley, for garnish
Directions:
Bolognese Sauce:
Step 1: In a large pot over medium-high heat, warm the extra-virgin olive oil. Add the ground beef and pork, breaking them up with a wooden spoon, and cook until they’re no longer pink, which should take about 5 minutes. Drain any excess fat.
Step 2: Stir in the tomato paste and cook over medium-high heat for about 1 minute until it’s fully incorporated. Add the marinara sauce and stir to combine. Bring the mixture to a boil, then add 1 teaspoon of salt. Reduce the heat to medium-low and let it simmer, stirring occasionally, for approximately 20 minutes until the flavors meld together. Season with the remaining 1 teaspoon of salt, if needed.
Béchamel Sauce:
Step 1: In a medium pot over medium heat, warm the milk until it’s warm to the touch but not boiling.
Step 2: In a large pot over medium-high heat, melt the butter. Add the flour and cook, whisking frequently, until it turns a light tan color, resembling wet sand, which should take about 2 minutes. While whisking constantly, slowly add the warm milk until fully combined. Increase the heat to high and continue to cook, whisking constantly, until the sauce thickens and becomes smooth, which should take 3 to 5 minutes.
Step 3: Use a spoon to collect any butter-flour mixture that might not have fully incorporated around the edges of the pot and mix it in. Stir in the ground nutmeg and season the sauce with salt and pepper.
Assembly:
Step 1: Preheat your oven to a cozy 350°F. In a deep 13″x9″ ceramic, glass, or metal baking dish, spread 1 1/2 cups of the Bolognese sauce as the first layer. Follow this with 3 pasta sheets and 3/4 cup of Béchamel sauce. Sprinkle with about one-fifth of the mozzarella and Parmesan. Repeat this layering process to create 5 layers in total, finishing with a generous layer of cheese.
Step 2: Spray a sheet of foil with cooking spray and cover the dish with it, ensuring the oiled side is down.
Step 3: Bake the lasagna for 20 minutes, then increase the oven temperature to 400°F. Uncover the dish and continue baking until the sides are bubbling and darkened, and the cheese starts to turn a beautiful golden brown, which should take 25 to 30 minutes.
Step 4: Switch the broiler to medium and broil the lasagna, keeping a close eye on it until the top becomes toasted, which should take about 1 minute.
Step 5: Allow the lasagna to cool for 15 minutes, then sprinkle it with freshly chopped parsley and serve.
This Lasagna is a delightful blend of rich, creamy sauces and hearty Bolognese filling, making it a comforting and satisfying dish for any occasion. Enjoy!