Description
A rich and hearty lasagna made with a balanced mix of ground beef and pork, layered with silky béchamel and bubbling cheese, perfect for feeding a crowd.
Ingredients
Scale
- 900 g (2 lb) mixed ground meat (600 g beef + 300 g pork)
- 1 medium onion, finely chopped (about 150 g)
- 3 cloves garlic, minced
- 800 g (28 oz) crushed tomatoes (two 400 g cans)
- 60 g (6 tbsp) tomato paste
- 120 ml (1/2 cup) dry red wine (optional)
- 2 tsp salt
- 1/2 tsp black pepper
- 2 tsp dried oregano
- 1 tsp dried basil
- 60 g (4 tbsp) unsalted butter
- 60 g (1/2 cup) all-purpose flour
- 720 ml (3 cups) whole milk, warmed
- Pinch of freshly grated nutmeg
- 750 g (3 cups) ricotta
- 300 g (3 cups) shredded mozzarella, divided
- 60 g (3/4 cup) finely grated Parmesan
- 1 large egg, beaten (optional)
- 9–12 no-boil lasagna sheets (about 250–300 g)
- Fresh basil leaves for garnish
Instructions
- Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add 1 onion and cook until translucent, about 5–6 minutes. Add 3 cloves garlic and cook 30 seconds until fragrant. Add 900 g (2 lb) mixed ground meat and brown, breaking into pieces, about 7–8 minutes until no pink remains.
- Stir in 60 g (6 tbsp) tomato paste and cook 1 minute. Deglaze with 120 ml (1/2 cup) red wine and boil 1–2 minutes to reduce. Add 800 g (28 oz) crushed tomatoes, 2 tsp oregano, 1 tsp basil, 2 tsp salt, and 1/2 tsp pepper. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens.
- Melt 60 g (4 tbsp) butter in a medium saucepan over medium heat. Whisk in 60 g (1/2 cup) flour and cook 1–2 minutes without browning to form a roux. Slowly whisk in 720 ml (3 cups) warmed milk and simmer until thickened, about 6–8 minutes, whisking constantly.
- In a bowl, combine 750 g (3 cups) ricotta, 200 g (2 cups) shredded mozzarella, 60 g (3/4 cup) Parmesan, and 1 beaten egg. Stir until even.
- Spread 180 ml (3/4 cup) meat sauce across the bottom of the pan. Place 3–4 no-boil lasagna sheets in a single layer. Spoon one-third of the ricotta mixture over, drizzle one-third of the béchamel, and add one-third of the meat sauce. Repeat two more layers.
- Cover tightly with foil and bake at 180°C (350°F) for 40 minutes. Remove the foil and bake an additional 20–25 minutes until the top is golden, then let rest for 15–20 minutes before slicing.
Notes
Let the lasagna rest for proper slicing. Can be assembled in advance and refrigerated before baking.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 8g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg