Description
Homemade lasagna with bechamel sauce delivers classic Italian comfort from generations of culinary tradition. Layers of tender pasta, rich meat sauce, and creamy white sauce create a memorable dining experience you’ll savor with each delicious bite.
Ingredients
Scale
Meat:
- 1 pound (454 grams) ground beef
- 0.5 pound (227 grams) ground pork
Vegetables and Aromatics:
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 2–3 cloves garlic, minced
Sauces, Herbs, and Seasonings:
- 2 tablespoons tomato paste
- 1 can (28 ounces or 794 grams) crushed or diced tomatoes
- 0.5 cup (120 milliliters) red wine
- 1 bay leaf
- 1 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 0.5 cup (120 milliliters) milk
Instructions
- Craft the robust Bolognese base by gently sautéing finely chopped onions, carrots, and celery in olive oil over medium heat until vegetables soften and become translucent.
- Introduce minced garlic and cook briefly, then add ground beef and pork, breaking meat into small crumbles and browning thoroughly.
- Incorporate tomato paste and cook for 2 minutes to deepen flavor profile, then pour in canned tomatoes, red wine, aromatic herbs, and seasonings.
- Simmer the sauce uncovered for approximately 45 minutes, allowing flavors to meld and develop rich complexity, then stir in milk and continue cooking for an additional 10 minutes.
- Meanwhile, prepare creamy bechamel by melting butter and creating a smooth roux with flour, whisking continuously to prevent burning.
- Gradually stream warm milk into roux, stirring constantly until sauce thickens and becomes velvety, then season with nutmeg, salt, and pepper.
- Preheat oven to 375°F (190°C) and begin layering lasagna by spreading a thin Bolognese base in a baking dish.
- Alternate layers of lasagna noodles, Bolognese sauce, bechamel, mozzarella, and Parmesan, ensuring even distribution.
- Complete final layer with bechamel and generous cheese topping for golden, bubbling surface.
- Cover with foil and bake for 25 minutes, then remove foil and continue baking 20-25 minutes until surface turns golden and crisp.
- Allow lasagna to rest 10 minutes before serving to help layers set and enhance flavor integration.
Notes
- Enhance the Bolognese’s depth by using a mix of ground meats like beef, pork, and veal for richer flavor complexity.
- Control sauce consistency by simmering Bolognese uncovered to reduce liquid and concentrate taste.
- For gluten-free adaptation, replace traditional wheat lasagna noodles with zucchini slices or gluten-free pasta alternatives.
- Elevate texture by using fresh, high-quality mozzarella and freshly grated Parmesan instead of pre-shredded varieties.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 361 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg