Description
This is a reliable, from-scratch lasagna made with meat sauce, béchamel, and cheese. It’s not complicated, just takes a little time, and makes a solid, comforting meal with good leftovers.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 medium carrots, very finely diced (about 3/4 cup)
- 2 sticks celery, very finely diced (about 3/4 cup)
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 pound ground beef or turkey Italian sausage
- 1/4 cup tomato paste
- 2 teaspoons Italian seasoning
- 1 cup beef broth
- 1 (28-oz) can crushed tomatoes
- 2 teaspoons balsamic vinegar
- 2 bay leaves
- 1 teaspoon sugar
- salt and pepper to taste
- 8 tablespoons butter
- 3/4 cup flour
- 5 cups milk
- 1 cup grated Parmesan
- 1 cup ricotta cheese (optional)
- 1/8 teaspoon ground nutmeg
- 1 (16-oz) box oven-ready lasagna sheets
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons finely chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pan over medium heat. Add onion, carrot, celery, and garlic; sauté until onion is softened, about 8-10 minutes.
- Brown Meat: Add ground beef and beef or turkey sausage; brown over medium-high heat, breaking up the meat.
- Season: Reduce heat to medium. Stir in tomato paste, Italian seasoning, salt, and pepper. Cook for 1-2 minutes.
- Deglaze: Pour in beef broth, scraping browned bits from the bottom. Simmer until reduced by 1/3.
- Simmer Sauce: Stir in crushed tomatoes, balsamic vinegar, and bay leaves. Bring to a boil, then simmer covered for 1-2 hours. Remove lid and simmer for 15 more minutes until thick. Season with sugar, salt, and pepper; cool to room temperature.
- Make Roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2-4 minutes without browning.
- Thicken Béchamel: Gradually whisk in milk. Simmer on medium-low, whisking constantly, until the sauce has thickened.
- Finish Béchamel: Stir in parmesan cheese, ricotta (if using), ground nutmeg, salt, and pepper. Allow to cool for 15-20 minutes.
- Prepare for Baking: Heat oven to 360°F (180°C). Prepare lasagna noodles according to package directions. Set aside 1 cup of Béchamel sauce.
- Layer Lasagna: Spread a thin layer of Béchamel in a 9×13 inch dish. Top with noodles, 1/3 of meat sauce, and 1/3 of remaining Béchamel (add mozzarella if desired). Repeat these layers two more times.
- Final Layer: Add a final layer of noodles, press down gently, then top with the reserved 1 cup of Béchamel, 1 cup Parmesan, and 1 cup mozzarella.
- Bake and Rest: Bake for 30-45 minutes until bubbly and browned. Let rest on a cooling rack for 15-20 minutes before slicing. Garnish with parsley.
Notes
Set aside 1 cup of Béchamel specifically for the top layer to prevent the lasagna from drying out. Do not skip the resting time after baking, or the slices may collapse.
- Prep Time: 4 hours 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 818 kcal
- Sugar: 15 g
- Sodium: 1324 mg
- Fat: 55 g
- Saturated Fat: 27 g
- Unsaturated Fat: 27 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 171 mg
Keywords: lasagna, béchamel, bolognese, Italian dinner, comfort food, oven-ready pasta