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Classic Lasagna with Meat and Béchamel

Classic Lasagna
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This classic lasagna recipe features layers of rich meat sauce, creamy béchamel, and tender pasta, baked to golden perfection. It’s a comforting and satisfying dish perfect for family dinners or special occasions.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups milk, warmed
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 pound shredded mozzarella cheese

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
  2. Add ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat.
  3. Stir in crushed tomatoes, tomato paste, water, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 30 minutes, or longer for a richer flavor.
  4. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  5. To make the béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Stir in salt and nutmeg.
  6. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley.
  7. Preheat oven to 375°F (190°C).
  8. Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
  9. Arrange a layer of lasagna noodles over the sauce.
  10. Spread half of the ricotta mixture over the noodles.
  11. Spoon one-third of the béchamel sauce over the ricotta.
  12. Sprinkle with one-third of the mozzarella cheese.
  13. Repeat layers: meat sauce, noodles, remaining ricotta, béchamel, and mozzarella.
  14. Top with a final layer of noodles, remaining meat sauce, béchamel, and mozzarella.
  15. Cover with foil and bake for 25 minutes.
  16. Remove foil and bake for an additional 20-25 minutes, or until bubbly and golden brown.
  17. Let stand for 10-15 minutes before serving.

Notes

  • For a deeper flavor, let the meat sauce simmer for several hours.
  • Use fresh herbs for a more vibrant taste.
  • Ensure the milk for the béchamel is warm to prevent lumps.
  • Allow the lasagna to rest before cutting to help the layers set.

Nutrition

Find it online: https://kitchenvan.com/classic-lasagna/