Description
A delicious lasagna featuring a rich meat sauce and a creamy béchamel ricotta filling, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 3 large carrots, peeled & finely chopped
- 1 large onion, diced
- 4 large cloves garlic, minced
- 1 green bell pepper, diced
- 16 ounces lean ground beef
- 8 ounces ground pork
- ¾ cup red wine
- 2 cans, or fresh (28 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1/2 tablespoon ketchup
- Course kosher salt and fresh or dried Italian herbs (oregano, rosemary, thyme)
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups of milk, heated to just under a boil
- Salt and white pepper
- 1–2 cups freshly made béchamel
- 7 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 package (8 to 9 ounces) of no-boil lasagna noodles
Instructions
- In a heavy-bottomed skillet, heat oil over medium-high heat. Add onion and carrots, season with kosher salt, and sauté until translucent, about 8 minutes.
- Add garlic and bell pepper, cooking until garlic is fragrant.
- Increase heat to high, add beef and pork, and cook until mostly browned, about 10 minutes.
- Add wine and deglaze, boiling off until mostly evaporated, about 3-4 minutes.
- Stir in tomatoes and bring to a boil, then reduce heat to medium-low.
- Add ketchup and tomato paste, season with salt and herbs, and simmer uncovered for at least 20 minutes.
- In a saucepan, melt butter over low heat, then blend in flour, cooking for 2 minutes without browning.
- Remove from heat, pour in heated milk, and whisk until smooth. Return to heat and stir until thickened.
- Combine béchamel, ricotta, and parmesan in equal parts, reserving some parmesan for topping.
- In a baking dish, ladle meat sauce, layer noodles, add more meat sauce, and spread filling. Repeat until all ingredients are used, finishing with meat sauce.
- Top with filling and parmesan, cover with foil, and bake at 375°F for 30 minutes. Remove foil and bake for an additional 15 minutes.
- Broil on high until the top is crisped and brown, then let rest for 15 minutes before serving.
Notes
- Ensure not to overlap the noodles when layering.
- Adjust seasoning to taste, especially in the béchamel.
- Let the lasagna rest before cutting for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Lasagna, Meat Sauce, Béchamel, Ricotta, Italian Recipe