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ultimate lasagna
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The Ultimate Lasagna

This cheesy, creamy bechamel lasagna is a delicious take on the classic dish. It's my favorite lasagna recipe I've ever tried!
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: Italian
Author: Julie Maestre

Ingredients

  • 2 1/2 lb ground beef
  • 84 ounces San Marzano tomatoes (3 cans)
  • 2 tbsp fresh basil
  • 1 tsp red chili flakes
  • 1 small onion
  • 4 garlic cloves
  • 2 tsp dried oregano
  • 1 cup red wine
  • 1 cup fresh mozzarella cheese
  • fresh lasagna sheets
  • salt and pepper to taste

Bechamel Sauce

  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 2 cups whole milk
  • 1/2 cup parmesan cheese
  • 3/4 cup 4 cheese Italian blend
  • 1/8 tsp fresh nutmeg
  • salt and pepper to taste

Instructions

  • Heat a large skillet with some olive oil
  • Add the onions and cook for 4-5 minutes or until translucent.
  • Add the chili flakes, fresh basil, and fresh garlic and cook until fragrant.
  • Add the beef to the skillet crumbling it with your fingers or break it up using a wooden spoon.
  • Brown the beef completely and then season with dried oregano, salt, and pepper.
  • Add the san Marzano tomatoes and break them up.
  • Add about 1 cup of water (optional), red wine, and season with salt and pepper.
  • Cover and simmer the meat sauce over low heat for 2 hours or until the beef is fork tender.
  • Once the sauce is almost done, get started on the béchamel sauce.
  • In a medium saucepan, melt some butter.
  • Add the all-purpose flour and whisk over high heat.
  • Cook for about 1 minute and then add the cold milk and whisk.
  • Cook the sauce for about 10 minutes over medium heat, stirring occasionally.
  • Grate some fresh nutmeg and then turn the heat off.
  • Add the parmesan cheese and the 4 cheese Italian blend.
  • Season with salt and pepper and set aside.
  • Preheat oven to 375 degrees.
  • Ladle some meat sauce on a 9x13 baking dish then place a layer of lasagna noodles.
  • Ladle some meat sauce over the lasagna noodle, then a layer of béchamel sauce, layer with fresh mozzarella and then repeat steps until you reach the top of the baking dish.
  • Add some fresh basil in the final layer and then cover with shredded mozzarella, if desired.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove the aluminum foil and cook for an additional 15 minutes.
  • Let the lasagna sit for a minimum of 20 minutes, serve and enjoy!