Description
This classic lasagna recipe combines savory layers of seasoned ground beef and pork in a rich tomato sauce, creamy béchamel, tender noodles, and melted mozzarella and Parmesan cheese, baked to golden perfection. Ideal for a comforting family meal, it is straightforward to prepare with simple ingredients and delivers hearty, satisfying flavors.
Ingredients
Scale
Meat Sauce
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
Béchamel Sauce
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 tsp nutmeg
- Salt and pepper to taste
Other Ingredients
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become translucent and fragrant.
- Cook meat: Add the ground beef and ground pork to the skillet, cooking until browned evenly. Drain any excess fat to prevent greasiness.
- Simmer sauce: Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Allow the sauce to simmer gently for 20 to 30 minutes, developing deep flavors.
- Start béchamel: In a separate saucepan, melt butter over medium heat. Whisk in the all-purpose flour and continue cooking for 1 to 2 minutes to create a roux without browning.
- Finish béchamel: Gradually pour in whole milk while whisking constantly to prevent lumps. Cook until the sauce thickens, then season with nutmeg, salt, and pepper to taste.
- Cook noodles: Prepare the lasagna noodles according to package instructions, typically boiling until al dente. Drain well and set aside to prevent sticking.
- Preheat oven: Set the oven temperature to 375°F (190°C) to prepare for baking.
- Layer lasagna: In a baking dish, spread a layer of meat sauce followed by a layer of béchamel sauce, then arrange a layer of noodles on top. Repeat these layers, finishing with a top layer of béchamel sauce.
- Add cheese: Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the top layer of béchamel for a delicious, melty crust.
- Bake covered: Cover the baking dish with aluminum foil and bake for 25 minutes to heat through and meld flavors.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes until the cheese is bubbly and golden brown.
- Rest and garnish: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil leaves if desired for a touch of color and aroma.
Notes
- For best results, drain excess fat from the meat mixture to avoid a greasy lasagna.
- You can prepare the meat sauce and béchamel ahead of time to save time on assembly day.
- If fresh basil is unavailable, dried basil can be used, but add it earlier during sauce simmering for better flavor infusion.
- Allowing the lasagna to rest before slicing helps it set and makes serving cleaner.
- Gluten-free lasagna noodles can be substituted for dietary preferences.
