Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 lb ground beef (450g)
  • 1 lb Italian sausage, removed from casings (450g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (6 ounce) can tomato paste (170g)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1/4 cup chopped fresh parsley (6g)
  • 1/2 cup dry red wine (120ml) (optional)
  • 1 tbsp granulated sugar (12g)
  • 1/2 cup (1 stick) unsalted butter (113g)
  • 1/2 cup all-purpose flour (60g)
  • 4 cups whole milk (950ml)
  • 1/4 tsp ground nutmeg (1g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp white pepper (1g)
  • 15 ounces ricotta cheese (425g)
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/4 cup chopped fresh parsley (6g)
  • 1/4 tsp salt (1g)
  • 1 pound lasagna noodles (450g), either oven-ready or regular
  • 3 cups shredded mozzarella cheese (300g)

Instructions:

  1. Prepare the Meat Sauce: Sauté onion and garlic in olive oil. Brown ground beef and sausage, breaking it up with a spoon. Drain excess fat. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, parsley, red wine (if using), and sugar. Simmer for at least 30 minutes, stirring occasionally.
  2. Prepare the Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until thickened (about 5-7 minutes). Stir in nutmeg, salt, and white pepper.
  3. Prepare the Cheese Mixture: In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, and salt. Mix well.
  4. Cook the Noodles (if necessary): If using regular lasagna noodles, cook them according to package directions. Drain and rinse with cold water to prevent sticking. If using oven-ready noodles, skip this step.
  5. Assemble the Lasagna: Spread a thin layer of meat sauce in the bottom of the baking dish. Layer noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles. Pour half of the béchamel sauce over the ricotta. Sprinkle with 1 cup of mozzarella cheese. Repeat layers: meat sauce, noodles, ricotta cheese mixture, béchamel sauce, mozzarella. Top with remaining noodles, meat sauce, and remaining mozzarella cheese.
  6. Bake the Lasagna: Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted, bubbly, and lightly browned.
  7. Rest Before Serving: Let the lasagna rest for at least 15 minutes before cutting and serving. This allows the layers to set. This is a key step in this delicious lasagna recipe.