Best Lasagna with Ricotta Bechamel

Name: Best Lasagna with Ricotta Bechamel
Total time: 110 min
Yield: 12 Servings
Ingredients: 🥩 1 pound ground sirloin; 🌭 ½ pound ground Italian sausage; 🧅 1 medium yellow onion, finely chopped; 🧄 3 cloves garlic, finely chopped; 2 teaspoons olive oil; 🍅 4 cups canned crushed tomatoes; 🍷 ¼ cup dry red wine; 🧂 1 ½ teaspoons kosher salt; ½ teaspoon ground black pepper; ¼ teaspoon crushed red pepper; 1 teaspoon white sugar; ⅛ teaspoon freshly grated nutmeg; ¼ cup chopped fresh basil, plus more for garnish; 2 tablespoons chopped fresh flat-leaf parsley; 🧈 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 🥛 1 ⅔ cups whole milk; 🧀 1 cup whole milk ricotta cheese; 🧀 4 cups shredded mozzarella cheese; 🧀 ¾ cup grated Parmesan cheese; 1 (16 ounce) package lasagna noodles; Cooking spray

Cost $25, save $30

Source: Recommended by CookPal

110 Min
12 Servings
$25

Best Lasagna with Ricotta Bechamel

Cost $25, save $30

Source: Recommended by CookPal

110 Min
12 Servings
$25

INGREDIENTS

Meat
- 🥩 1 pound ground sirloin
- 🌭 ½ pound ground Italian sausage
Vegetables
- 🧅 1 medium yellow onion, finely chopped
- 🧄 3 cloves garlic, finely chopped
Oils and Fats
- 2 teaspoons olive oil
Sauces and Liquids
- 🍅 4 cups canned crushed tomatoes
- 🍷 ¼ cup dry red wine
Seasonings
- 🧂 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- 1 teaspoon white sugar
- ⅛ teaspoon freshly grated nutmeg
Herbs
- ¼ cup chopped fresh basil, plus more for garnish
- 2 tablespoons chopped fresh flat-leaf parsley
Dairy
- 🧈 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 🥛 1 ⅔ cups whole milk
- 🧀 1 cup whole milk ricotta cheese
Cheese
- 🧀 4 cups shredded mozzarella cheese
- 🧀 ¾ cup grated Parmesan cheese
Other
- 1 (16 ounce) package lasagna noodles
- Cooking spray

STEPS

Prepare the meat sauce by heating a Dutch oven over medium-high heat. Cook ground sirloin and sausage together until browned and crumbly. Drain and set aside.

Add olive oil, onion, and salt to the Dutch oven. Cook until softened and translucent. Add garlic and cook until fragrant.

Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper. Stir to combine and simmer for 30 minutes. Add basil and parsley before turning off the heat.

Prepare the bechamel sauce by melting butter in a saucepan. Whisk in flour and cook for 3 minutes. Gradually pour in milk and stir until thickened. Add salt, pepper, and nutmeg, then whisk in ricotta cheese.

Cook lasagna noodles in boiling salted water until tender yet firm. Rinse with cold water.

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.

Layer the lasagna: Start with 1/2 cup meat sauce, followed by 4 noodles. Add 1/3 meat sauce, 1/2 bechamel sauce, 1/3 mozzarella cheese, and 1/2 Parmesan cheese. Repeat the layers once and finish with the remaining ingredients.

Cover the lasagna and bake for 45 minutes. Uncover and bake for an additional 10 to 15 minutes until golden and bubbly. Let rest for 15 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

507

Calories

31
Protein
41
Carbs
25
Fats

💡 Use fresh basil for garnish to add a burst of freshness.Make the meat sauce a day ahead to enhance its flavors.Let the lasagna rest after baking to make slicing easier.