Description
This homemade lasagna recipe features layers of tender noodles, a rich and flavorful homemade red sauce with ground beef and Italian sausage, a creamy béchamel white sauce, and a blend of mozzarella and parmesan cheeses. Perfectly baked until bubbly and golden, this classic Italian dish is comforting and satisfying, ideal for family dinners or special occasions.
Ingredients
Scale
Meat and Meat Sauce Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- 1 Tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 large onion, chopped
- 1/2 bell pepper (red or green), chopped
- 28 oz can whole peeled San Marzano tomatoes, undrained
- 8 oz can tomato sauce
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 container fresh basil leaves, finely chopped (about 10-15 leaves)
Vegetables
- 1 1/2 cups fresh spinach leaves
Béchamel White Sauce Ingredients
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- Salt and freshly ground black pepper, to taste
Other Ingredients
- 9 regular lasagna noodles (or no-boil noodles)
- 1 pound shredded mozzarella cheese
- 8 ounces freshly grated parmesan cheese
Instructions
- Brown Meat: In a large skillet, heat it over medium-high and cook the ground beef and Italian sausage, breaking the meat into small pieces with a wooden spoon. Cook until meat is thoroughly browned and no longer pink. Remove and drain the excess grease. Optionally, pulse the cooked meat a few times in a food processor to break it down finely, then set aside in a bowl.
- Sauté Vegetables: In the same skillet, add olive oil and heat over medium-high. Add the minced garlic, stirring constantly for about 30 seconds to release its aroma. Then add chopped onion, fresh spinach, and chopped bell pepper. Cook, stirring occasionally, until the vegetables soften, about 2-3 minutes. Remove the skillet from heat and transfer the vegetables to a food processor. Pulse until the mixture is nearly pureed, then return it to the skillet.
- Finish Red Sauce: To the skillet with the pureed vegetables, add the whole peeled San Marzano tomatoes (breaking them up with a spoon), tomato sauce, Italian seasoning, salt, and black pepper to taste. Stir to combine everything well. Cover the skillet and simmer the sauce on low heat for 20 to 30 minutes, stirring occasionally. Just before assembling the lasagna, stir the reserved crumbled browned meat and chopped fresh basil into the sauce.
- Cook Pasta: While the sauce simmers, bring a large pot of salted water to boil and cook the lasagna noodles for half the time indicated on the package (or follow package instructions if using no-boil noodles). Drain the noodles well in a colander, and lightly toss them with a little olive oil to prevent sticking.
- Make Béchamel White Sauce: In a medium saucepan or large skillet, melt the butter over medium heat. Add the flour and stir constantly for about 2 minutes to create a roux. Gradually whisk in the milk until smooth. Season with salt and pepper. Continue to cook, whisking frequently, until the sauce thickens, about 5 to 7 minutes. Remove from heat.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Assemble Lasagna: Divide the red sauce, white béchamel, mozzarella, and parmesan cheeses each into thirds. Start by layering 3 lasagna noodles on the bottom of the prepared pan. Spread one third of the red sauce evenly over the noodles, then top with one third of the white sauce. Sprinkle with some parmesan and mozzarella cheese to cover the layer. Repeat this layering twice more with noodles, red sauce, white sauce, and cheeses, finishing with the cheese on the top layer.
- Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 40 to 50 minutes, or until hot and bubbling throughout.
- Rest and Serve: Remove the lasagna from the oven and let it rest for at least 20 minutes to set before slicing. Serve warm, ideally with garlic bread or breadsticks and a fresh green salad.
Notes
- This recipe features a homemade red sauce made from fresh vegetables and San Marzano tomatoes, paired with a creamy béchamel white sauce, adding unique depth beyond traditional ricotta layering.
- Using a food processor to finely chop the meat and vegetables yields a smoother sauce texture that blends well in the layers.
- The resting period after baking is crucial to help the lasagna firm up for easier slicing and serving.
- You can substitute no-boil noodles to save time, just skip boiling step and follow package instructions for assembly.
- Leftovers reheat well and can be frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 6 g
- Sodium: 838 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 71 mg
