Want to really elevate your lasagne? Adding an additional layer of Béchamel Sauce will make this dinner favorite much creamier, richer and so very satisfying. It’s simply a melt in your mouth meal! If you make it with my Momma’s meat sauce, you are guaranteed to serve the best-tasting lasagne ever. Might I suggest you make two? One for now and one to freeze for later. You’ll thank me!
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| Servings |
Ingredients
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 large sweet yellow onion, diced small
- 2 garlic cloves, minced
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 cup water
- 1 1/2 cans tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
For this Béchamel Sauce:
- 7 tablespoon unsalted butter
- 6 tablespoon all-purpose flour
- 3 1/2 cups milk, heated just until steaming
- 1 pinch freshly grated nutmeg
- 1/2 teaspoon coarse salt
- freshly ground pepper
For the Lasagne:
- 1 box lasagna noodles
- 1 pound mozzarella cheese, grated
- 3/4 pound whole milk ricotta (must be whole milk)
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Asiago cheese, grated
- 3 cups béchamel sauce
- lb ¾whole milk ricotta must be whole milk
- cup ½Parmesan cheese grated
- cup ½Asiago cheese grated
- 3 cups béchamel sauce
Ingredients For the Meat Sauce:
For this Béchamel Sauce:
For the Lasagne:
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Instructions
- Fill a large pot ⅔ with water and 2 teaspoons of salt. Bring to a boil. Cook lasagna noodles according to package instructions. Lay cooked and drained noodles in a single row on a large baking sheet. Set aside. Make the meat sauce: In a large skillet over medium high heat, add olive oil, chopped onion and minced garlic. Cook until softened. Add beef and pork and cook until no longer pink. Add parsley, basil, water and tomato paste. Simmer for one hour. When done, add salt and pepper and stir to combine. While sauce is simmering, make the béchamel: Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux (flour and butter) brown. Whisking constantly, add about 2 tablespoons of hot milk to saucepan. Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms. Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring and scraping bottom and sides until sauce is thick and creamy, about 15 minutes. If lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagne. Preheat the oven to 350 degrees. To assemble lasagne: Spoon a thin layer of meat sauce on the bottom of a 13x9-inch casserole dish. In this order, alternate layers of lasagne noodles, béchamel sauce, ricotta, mozzarella and meat sauce. Repeat until you have 3 or 4 layers. Top lasagne with mozzarella, Parmesan cheese and Asiago cheese. Bake for about 30 minutes or until cheese is bubbling on top. Let lasagne sit for 15 minutes to set up before serving. Cut into 6 or 8 portions.
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