Lasagna is a beloved Italian dish known for its rich layers of pasta, savory meat sauce, creamy béchamel, and melted cheese. It’s a classic comfort food that brings warmth and satisfaction to any table. Whether you’re cooking for a family dinner or preparing a meal for guests, lasagna is always a crowd-pleaser. The beauty of lasagna lies in its versatility; you can customize it with various fillings and sauces to suit your taste. This recipe will guide you through the steps to create a classic lasagna with a hearty meat sauce and a smooth béchamel, resulting in a delicious, multi-layered dish that everyone will enjoy.
Ingredients for Classic Lasagna
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 pound Italian sausage, removed from casings
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1/2 cup red wine (optional)
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
For the Lasagna Layers:
- 12 lasagna noodles
- 1 container (15 ounces) ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
How to Make Classic Lasagna
- Prepare the Meat Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the ground beef and Italian sausage to the skillet. Cook until the meat is browned and no longer pink, breaking it up with a spoon as it cooks. Drain any excess fat.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, and red wine (if using). Add the dried basil, dried oregano, salt, black pepper, red pepper flakes, and fresh parsley. Mix well to combine.
- Bring the sauce to a simmer. Reduce the heat to low and let it simmer, uncovered, for about 30 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
- Prepare the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. The mixture should be smooth and bubbling, but not browned.
- Gradually add the warmed milk to the roux, whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens and comes to a gentle boil. This should take about 5-7 minutes.
- Remove the saucepan from the heat and stir in the ground nutmeg, salt, and pepper to taste. Set the béchamel sauce aside.
- Cook the Lasagna Noodles:
- Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the boiling water. Cook the lasagna noodles according to the package instructions until al dente. Stir occasionally to prevent them from sticking together.
- Drain the noodles and rinse them under cold water to stop the cooking process. Lay the noodles out on a clean kitchen towel to dry.
- Prepare the Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese and egg. Mix until smooth and well blended. Set aside.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. This helps to prevent the noodles from sticking to the dish.
- Place a layer of lasagna noodles over the sauce. You may need to trim the noodles to fit the dish.
- Spread a layer of the ricotta mixture over the noodles. Then, spread a layer of meat sauce over the ricotta. Drizzle a layer of béchamel sauce over the meat sauce.
- Sprinkle a portion of the shredded mozzarella and grated Parmesan cheese over the béchamel.
- Repeat the layers: noodles, ricotta mixture, meat sauce, béchamel, and cheeses. Continue until you have used all the ingredients, finishing with a layer of béchamel and a generous sprinkling of mozzarella and Parmesan on top.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 25 minutes, or until the top is golden and bubbly.
- Let the lasagna cool for about 15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut clean pieces.
About the Main Ingredients
Ground Beef and Italian Sausage: The combination of ground beef and Italian sausage creates a rich and flavorful meat sauce. The beef provides a hearty base, while the sausage adds a hint of spiciness and additional depth of flavor.
Tomatoes: Using a mix of crushed tomatoes, tomato sauce, and tomato paste ensures a robust and well-balanced tomato sauce. The crushed tomatoes give texture, the sauce adds moisture, and the paste intensifies the tomato flavor.
Béchamel Sauce: This creamy white sauce is made from a roux (butter and flour) and milk. It adds a velvety texture and richness to the lasagna, balancing the acidity of the tomato sauce and complementing the meat and cheese layers.
Ricotta Cheese: Ricotta adds a creamy layer to the lasagna. Mixing it with an egg helps it set during baking, creating a smooth and cohesive texture.
Mozzarella and Parmesan Cheese: These cheeses provide the gooey, melty, and golden-brown topping that makes lasagna irresistible. Mozzarella offers a mild, stretchy texture, while Parmesan adds a nutty, savory flavor.
Lasagna is a timeless dish that brings people together. By following this detailed recipe, you’ll be able to create a delicious and comforting meal that showcases the classic flavors of Italian cuisine. Enjoy your homemade lasagna with a side salad and some garlic bread for a complete and satisfying meal.
