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Lamb Lasagna with Béchamel Sauce

Lamb Lasagna
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This Lamb Lasagna is a hearty and flavorful dish, perfect for a family meal or special occasion. Layers of tender ground lamb, rich tomato sauce, creamy béchamel, and pasta come together for a comforting experience.

Ingredients

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  • 1 pound ground lamb
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles, cooked al dente
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Instructions

  1. In a large skillet, cook the ground lamb, onion, and garlic over medium heat until the lamb is browned and the onion is tender. Drain any excess fat.
  2. Stir in the crushed tomatoes, tomato sauce, water, parsley, oregano, 1/2 teaspoon salt, and pepper. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
  3. While the sauce simmers, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk until smooth. Cook, stirring constantly, until the sauce thickens. Stir in 1/2 teaspoon salt and nutmeg.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Spread a thin layer of lamb sauce in the bottom of a 9×13 inch baking dish.
  6. Arrange 3-4 lasagna noodles over the sauce.
  7. Spread one-third of the béchamel sauce over the noodles.
  8. Top with one-third of the remaining lamb sauce.
  9. Sprinkle with one-third of the mozzarella and Parmesan cheeses.
  10. Repeat layers two more times, ending with cheese on top.
  11. Cover the baking dish with aluminum foil.
  12. Bake for 25 minutes.
  13. Remove foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned.
  14. Let stand for 10 minutes before serving.

Notes

  • For a richer flavor, use a mix of ground lamb and beef.
  • You can prepare the meat sauce and béchamel sauce a day ahead and assemble the lasagna just before baking.
  • Leftover lasagna can be stored in the refrigerator for up to 3 days.
  • Consider adding a pinch of red pepper flakes to the meat sauce for a little heat.

Nutrition

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