Homemade Lasagna

Here’s a detailed recipe for homemade lasagna, complete with layers of rich meat sauce, creamy béchamel, and gooey cheese. Enjoy!

Ingredients

Meat Sauce

• 1 lb (450g) ground beef
• 1 lb (450g) Italian sausage (casings removed)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 can (28 oz/800g) crushed tomatoes
• 1 can (15 oz/425g) tomato sauce
• 1 can (6 oz/170g) tomato paste
• 1/4 cup (60ml) red wine (optional)
• 2 tbsp sugar
• 2 tbsp chopped fresh basil (or 2 tsp dried basil)
• 1 tsp fennel seeds
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 bay leaf

Béchamel Sauce

• 4 cups (960ml) whole milk
• 1/2 cup (1 stick/115g) unsalted butter
• 1/2 cup (60g) all-purpose flour
• A pinch of nutmeg
• Salt and pepper to taste

Cheese Mixture

• 15 oz (425g) ricotta cheese
• 1 large egg, beaten
• 1/4 cup (25g) grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Assembly

• 12 lasagna noodles (cooked according to package instructions)
• 4 cups (400g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese

Instructions

Meat Sauce

1. Brown the Meat: In a large pot over medium heat, cook the ground beef and Italian sausage until browned. Drain any excess fat.
2. Sauté Vegetables: Add the chopped onion and garlic to the pot. Cook until the onion is translucent.
3. Combine Ingredients: Stir in the crushed tomatoes, tomato sauce, tomato paste, and red wine (if using). Add the sugar, basil, fennel seeds, Italian seasoning, salt, pepper, parsley, and bay leaf.
4. Simmer: Reduce heat and simmer the sauce for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavors will meld.

Béchamel Sauce

1. Heat Milk: In a medium saucepan, heat the milk until just about to boil. Remove from heat.
2. Make Roux: In another saucepan, melt the butter over medium heat. Add the flour and stir continuously for about 2 minutes until it forms a paste.
3. Combine and Thicken: Slowly add the hot milk to the roux, whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon. Season with nutmeg, salt, and pepper.

Cheese Mixture

1. Combine Ingredients: In a medium bowl, mix together the ricotta cheese, beaten egg, Parmesan cheese, and parsley until well combined.

Assembly

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Layering: In a 9×13 inch baking dish, spread a thin layer of the meat sauce. Place a layer of cooked lasagna noodles over the sauce. Spread a layer of the ricotta cheese mixture over the noodles. Add a layer of béchamel sauce, followed by a sprinkle of shredded mozzarella cheese. Repeat the layers until you run out of ingredients, ending with a layer of meat sauce and a generous topping of mozzarella and Parmesan cheese.
3. Bake: Cover with aluminum foil (to prevent sticking, you can spray the foil with a bit of cooking spray). Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden brown.
4. Rest and Serve: Let the lasagna rest for about 15 minutes before slicing and serving. This helps it set and makes it easier to cut.

Enjoy your homemade lasagna!