Description
This Homemade Lasagna recipe features layers of tender noodles, a richly flavored homemade red sauce with ground beef and Italian sausage, creamy béchamel white sauce, and a blend of mozzarella and Parmesan cheeses. Perfect as a comforting meal, this lasagna combines classic Italian ingredients and techniques to deliver a delightful, hearty dish ideal for family dinners.
Ingredients
Scale
Meat and Cheese
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- 1 pound shredded mozzarella cheese
- 8 ounces freshly grated Parmesan cheese
Vegetables and Herbs
- 4 cloves garlic, minced
- 1/2 large onion, chopped
- 1 1/2 cups fresh spinach leaves
- 1/2 bell pepper (red or green), chopped
- 1 container fresh basil leaves, finely chopped (about 10-15 leaves)
Sauces and Liquids
- 28 oz can whole peeled San Marzano tomatoes, undrained
- 8 oz can tomato sauce
- 2 1/2 cups milk
Other
- 9 regular lasagna noodles (or no-boil noodles)
- 1 Tablespoon olive oil
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Brown Meat: In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking the meat into small pieces with a wooden spoon until fully cooked. Remove excess grease. Optionally, pulse the cooked meat 3-4 times in a food processor for finer texture, then transfer to a bowl.
- Sauté Vegetables: In the same skillet, heat olive oil over medium-high heat. Add minced garlic and stir constantly for 30 seconds. Then add chopped onion, spinach leaves, and chopped bell pepper. Cook until vegetables soften, about 2-3 minutes, then transfer to a food processor and pulse until nearly pureed. Return the vegetable mixture to the skillet.
- Finish Red Sauce: Add whole peeled tomatoes (breaking them up), tomato sauce, Italian seasoning, salt, and pepper to the skillet with the vegetable mixture. Stir well and simmer covered over low heat for 20-30 minutes, stirring occasionally. Just before assembling, stir in the crumbled cooked meat and chopped fresh basil.
- Cook Pasta: While the red sauce simmers, boil lasagna noodles for half the time recommended on the package. Drain in a colander and toss lightly with olive oil to prevent sticking (skip this step if using no-boil noodles).
- Make Béchamel White Sauce: In a medium saucepan or skillet, melt butter over medium heat. Stir in flour constantly for about 2 minutes. Gradually whisk in milk until smooth. Season with salt and pepper. Continue whisking over medium heat until the sauce thickens, about 5-7 minutes.
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Assemble Lasagna: Layer 3 cooked lasagna noodles at the bottom of the prepared pan. Spread one-third of the red sauce over noodles, followed by one-third of the white béchamel sauce, then sprinkle Parmesan and mozzarella cheeses evenly. Repeat layering two more times, ending with cheese on top.
- Bake: Bake the assembled lasagna uncovered for 40-50 minutes or until hot and bubbling.
- Rest: Let the lasagna rest for at least 20 minutes before slicing to allow it to set.
- Serve: Serve warm with garlic bread or homemade breadsticks and a green salad for a full meal experience.
Notes
- This lasagna combines a flavorful homemade red sauce with a creamy béchamel white sauce, enhanced by ground beef and Italian sausage for a delicious and hearty meal.
- Using no-boil noodles can save time by skipping the pasta boiling step.
- Letting the lasagna rest after baking is essential for clean slicing and better texture.
- San Marzano tomatoes are preferred for their rich flavor but can be substituted with high-quality whole peeled tomatoes.
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
