Here's a delicious recipe for lasagna with béchamel sauce. This lasagna recipe is ultra-delicious and extra tasty to treat your family and guests. I show you step by step how to make the sauce, how to make the béchamel sauce, how to cook the lasagna pasta to perfection, and finally how to assemble the lasagna and cook it to perfection.
INGREDIENTS
MEAT SAUCE:
2 Tbsp olive oil
1 large white onion, diced
5 garlic cloves, finely minced
1 pound Italian sausage, removed from their casings (I used Hot Italian Sausage)
1 and 1/2 pounds lean ground beef
3 cups (28 ounces) crushed tomatoes
2 cups (16 ounces) tomato sauce
1 (6 ounces) can tomato paste
2 Tbsp brown sugar
1-2 teaspoons salt, to taste
1/2 teaspoon ground black pepper
2 tsp dried basil
2 tsp Italian Seasoning
1/2 tsp fennel seeds
1/4-1/2 teaspoon crushed red peppers flakes (optional)
CHEESE FILLING:
1 large egg
1 large egg yolk
4 cups (2 Ib.) Whole milk ricotta cheese
8 oz. soft mozzarella cheese, torn into pieces (I used Bocconcini)
3/4 cup Parmesan Cheese, grated
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/8-1/4 tsp cayenne (optional)
1/3 cup fresh parsley, chopped
NOODLES:
1/2 tsp salt
1 Tbsp olive oil
1 Ib. lasagna noodles, uncooked
TOPPING:
8 oz soft mozzarella cheese, torn into pieces
1 cup freshly grated Parmesan cheese
INSTRUCTIONS
FOR THE MEAT SAUCE:
In a large dutch oven, heat the olive oil over medium heat. Once it's hot, add the diced onion and minced garlic. Toss around with a wooden spoon and cook until onions are softened and slightly browned about 5-6 minutes. Be careful as the garlic can easily burn.
Once the onions are cooked, add the Italian sausage and ground beef. Cook until it's no longer pink, breaking it up with a wooden spoon.
Once the meat is browned, drain any juices in the pot. Return to heat and pour in the crushed tomatoes and tomato sauce and add a little water to the jars, shake a bit and pour into the pot.
Add tomato paste, sugar, salt, pepper, dried basil, Italian Seasoning, fennel seeds, and red pepper flakes. Stir to make sure everything is combined. Turn the heat to low and simmer for at least 1 and 1/2 to 2 hours to reduce the water and enhance the flavor. Skim the fat on top and stir occasionally, tasting the sauce and adjusting the seasonings to your preference.
Once the sauce is finished cooking, turn off the heat and preheat the oven to 375F.
FOR THE CHEESE FILLING:
In a large mixing bowl, beat the egg and egg yolk. Add the ricotta, mozzarella pieces, and parmesan and stir until well combined. Mix in salt, pepper, cayenne (if using), and chopped parsley. Set aside.
FOR THE NOODLES:
Fill a large pot with water and add 1/2 teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.
Add the lasagna noodles to the boiling water and cook according to package directions.
Once noodles are cooked, drain and rinse and place in a large bowl with cold water.
ASSEMBLY:
Spread 1/4 of the meat sauce into the bottom of a deep 9x13 inch baking dish. Top with 1/3 of the noodles and spread 1/2 of the cheese filling on top. Repeat with 1/4 meat sauce, 1/3 noodles, remaining cheese filling, 1/4 meat sauce, remaining noodles, and remaining meat sauce. Top with mozzarella pieces and shredded parmesan.
Loosely cover the dish with aluminum foil, making sure the foil is not touching the cheese. Place the dish on a larger baking sheet incases anything leaks out.
Bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until the top of the lasagna is nice and golden and bubbling.
Remove from oven and allow to set for 20 minutes before slicing. Enjoy!
