Ingredients
Scale
- 1 pound ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 9 lasagna noodles
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1/2 teaspoon nutmeg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the Meat Sauce: In a large skillet over medium-high heat, brown the ground beef. Drain any excess fat. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Make the BĂ©chamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the nutmeg and 1/2 cup of the Parmesan cheese.
- Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Place three lasagna noodles over the sauce. Spread half of the remaining meat sauce over the noodles, followed by half of the béchamel sauce. Sprinkle with 1/2 cup of mozzarella cheese. Repeat the layers: noodles, remaining meat sauce, remaining béchamel sauce, and 1/2 cup of mozzarella cheese. Top with the final three noodles and the remaining mozzarella cheese and Parmesan cheese.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Let the lasagna stand for 10-15 minutes before cutting and serving.
Notes
- For the best flavor, use high-quality ingredients, especially the tomatoes and cheese.
- Don’t overcook the lasagna noodles; they should still be slightly firm as they will continue to cook in the oven.
- If the top of the lasagna is browning too quickly, cover it loosely with foil.
- Allow the lasagna to rest before cutting to help it hold its shape and prevent it from being too runny.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg