Description
Michael’s classic lasagna with bechamel sauce combines rich layers of pasta, creamy sauce, and savory meat. Hearty Italian comfort delivers a delightful meal you’ll savor with each perfectly crafted bite.
Ingredients
Scale
- 12 sheets (340 g) dry lasagna noodles
- 1 pound (454 g) mozzarella cheese, shredded
- 8 ounces (227 g) parmesan cheese, freshly grated
- 28 ounces (794 g) crushed San Marzano tomatoes
- ¼ cup (57 g) butter
- 3 cups (720 ml) milk
- 3 tablespoons (45 ml) olive oil
- ¼ cup (30 g) all-purpose flour
- 6 cloves garlic, minced
- 2 tablespoons (30 ml) tomato paste
- ½ cup (120 ml) dry red wine (optional)
- 12 fresh basil leaves, finely chopped
- ½ teaspoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1/8 teaspoon kosher salt
- 1/8 teaspoon white pepper
Instructions
- Marinara Preparation: Heat olive oil in a skillet, sauté garlic until fragrant. Add red wine, tomato paste, sugar, oregano, salt, and red pepper flakes. Incorporate crushed tomatoes and basil, simmering for 20 minutes. Blend for a smooth consistency using an immersion blender.
- Bechamel Creation: Warm milk separately. In another pan, melt butter and whisk in flour, salt, and white pepper. Cook the roux briefly. Gradually stream warm milk into the mixture, whisking continuously until the sauce thickens to a velvety texture.
- Meat Sauce Development: Heat olive oil, toast fennel seeds and red pepper flakes. Sauté onions and garlic until translucent. Brown ground beef and Italian sausage completely. Pulse meat in a food processor for uniform texture. Merge with marinara sauce, simmering to intensify flavors.
- Noodle Preparation: Soak lasagna noodles in hot water for 20 minutes to ensure pliability.
- Layering Technique: Grease a 9 x 13 inch baking dish. Create strategic layers starting with meat sauce, followed by noodles, bechamel, and a blend of ricotta, mozzarella, and parmesan cheeses. Repeat layering, finishing with a generous cheese topping.
- Baking and Resting: Bake at 350°F (175°C) for 30-35 minutes until golden and bubbling. Rest for 10-15 minutes to allow layers to set, facilitating easier serving.
Notes
- Sauce Preparation Tip: Create marinara sauce a day ahead to enhance flavor depth and allow ingredients to meld beautifully.
- Noodle Handling Hack: Soak noodles in hot water to prevent breaking and ensure perfect texture without pre-boiling.
- Cheese Mixing Strategy: Combine ricotta with mozzarella and parmesan for a richer, more complex cheese layer that melts smoothly.
- Resting Importance: Let lasagna rest after baking to help layers stabilize and make cutting and serving much easier without falling apart.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 430
- Sugar: 4 g
- Sodium: 660 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg