Homemade Lasagna Recipe
This homemade lasagna is packed with thick layers of meaty ground beef and sausage, which are blended into the taste of red sauce with creamy béchamel sauce. Using either no-boil or regular noodles, this happens to be one of those easy-assemble dishes that do well in family gatherings. It's great over a fresh salad or garlic bread when baked until golden and bubbly. You're sure to enjoy those mouthwatering layers of flavor in this classic Italian favorite!
Equipment
- Food Processor
- Meat Chopper
Ingredients
- 1 pound sweet Italian sausage
- ¾ pound lean ground beef
- ½ cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6.5 ounce) cans canned tomato sauce
- 2 (6 ounce) cans tomato paste
- ½ cup water
- 2 tablespoons white sugar
- 4 tablespoons chopped fresh parsley, divided
- 1 ½ teaspoons dried basil leaves
- 1 ½ teaspoons salt, divided, or to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon fennel seeds
- ¼ teaspoon ground black pepper
- 12 lasagna noodles
- 16 ounces ricotta cheese
- ¾ pound mozzarella cheese, sliced
- 1 egg
- ¾ cup grated Parmesan cheese
Instructions
- Brown the Meat:Heat a large skillet over medium-high. Add the ground beef and sausage. This meat is broken up as it cooks with a wooden spoon. You then dispose of excess grease after it is cooked. (Optional) Place the browned meat into a food processor and pulse 3-4 times. Chop it very finely, then add it to a bowl and set aside.
- Sauté the Vegetables:In the same skillet, heat a little olive oil over medium-high. When hot, throw in the garlic and sauté 30 seconds or until fragrant, stirring constantly. Add the onion, spinach and bell pepper; cook until vegetables are soft, about 2-3 minutes. Pour into a food processor. Pulse several times until nearly pureed. Return to the skillet.
- Red Sauce Preparation:Add the whole peeled tomatoes to the skillet, crushing them into the sauce, along with the tomato sauce. Toss to combine, then season with Italian herbs, salt and pepper to taste. Cover the skillet and let the sauce simmer on low heat for about 20-30 minutes, stirring occasionally. Fold in the reserved crumbled meat and fresh basil just before using the red sauce in the lasagna.
- Pasta Preparation:Boil the pasta in a large pot of lightly salted water until it's al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta and set it aside.
- While the red sauce is cooking, cook the lasagna noodles. Cook for half of the time on the package. Then drain in a very large colander and lightly drizzle with olive oil to avoid sticking. Skippable for those using no-boil noodles.
- Béchamel Sauce:Melt butter over medium heat in a medium saucepan or large skillet. When butter has melted, add flour to whisk, and cook over medium, stirring constantly for 2 minutes. Gradually add milk while continually whisking. Taste and adjust the seasoning with salt and pepper. Continue to cook over medium heat without stopping; repeatedly whisking to avoid burning, till thickened. This should be around 5-7 minutes. Prepare and preheat to assemble
- Preheat the oven to 350°F (175°C). Grease with cooking spray a 9x13-inch baking dish. This will be the ultimate three-layer lasagna, so divide the sauces mentally into thirds, ready for each layer that will form the final dish.
- Layer the Lasagna:Begin with 3 lasagna noodles on the bottom of the prepared dish. Spread a layer of red sauce over the noodles, followed by the béchamel sauce, and sprinkle Parmesan and mozzarella cheese over it, so everything goes to the sides. Leave another layer of noodles set aside, repeating the procedure with red sauce, béchamel, and cheeses. Cover the final layer of noodles with red sauce and béchamel and cheese.
- Bake:Bake the lasagna for at least 40-50 minutes or until hot and bubbly. Let it rest at least 20 minutes before slicing.
- Servings:Serve with garlic bread or homemade breadsticks and a refreshing green salad for a complete meal!
Notes
Tomatoes: If you can't find whole canned San Marzano tomatoes, substitute with 14 oz can of diced tomatoes and a 6 oz can of tomato paste.
Mozarella: For a twist, use thinly sliced fresh mozzarella instead of shredded for a creamier texture. Red Sauce Hack: Instead of making a batch of homemade sauce, buy a 48 oz jar of pasta sauce from the grocery store near you. Then, just whip up the sauce, bring it to a simmer in a big skillet, stir in your browned meat, and add some fresh basil for ridiculously high flavor. Make-Ahead Tip: Both béchamel and red sauces can be made ahead. Or construct the lasagna complete, cover it very tight with plastic wrap and aluminum foil, and refrigerate for up to 2 days. Bake as usual.
Lasagna can be frozen either before or after baking. If frozen before baking, there is no need to precook the noodles-usse them dry. Wrap in plastic and a double layer of aluminum foil and then freeze for up to two months. To bake, thaw in the refrigerator, remove the wrap and bake according to directive. Or you can bake it frozen straight out of the freezer (in a disposable aluminum pan) for 1 ½ hours, covered with foil, without taking it out. Remove the covering of foil for the last 45 minutes or until it's hot and bubbly.
Mozarella: For a twist, use thinly sliced fresh mozzarella instead of shredded for a creamier texture. Red Sauce Hack: Instead of making a batch of homemade sauce, buy a 48 oz jar of pasta sauce from the grocery store near you. Then, just whip up the sauce, bring it to a simmer in a big skillet, stir in your browned meat, and add some fresh basil for ridiculously high flavor. Make-Ahead Tip: Both béchamel and red sauces can be made ahead. Or construct the lasagna complete, cover it very tight with plastic wrap and aluminum foil, and refrigerate for up to 2 days. Bake as usual.
Lasagna can be frozen either before or after baking. If frozen before baking, there is no need to precook the noodles-usse them dry. Wrap in plastic and a double layer of aluminum foil and then freeze for up to two months. To bake, thaw in the refrigerator, remove the wrap and bake according to directive. Or you can bake it frozen straight out of the freezer (in a disposable aluminum pan) for 1 ½ hours, covered with foil, without taking it out. Remove the covering of foil for the last 45 minutes or until it's hot and bubbly.