The Ultimate Lasagna
This cheesy, creamy bechamel lasagna is a delicious classic recipe made with San Marzano tomatoes, bechamel, fresh basil, and fresh pasta sheets. It's the best lasagna recipe I've ever made!
Servings: 12 servings
Calories: 417kcal
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!
Video
Nutrition
Calories: 417kcal | Carbohydrates: 19g | Protein: 24g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 489mg | Potassium: 947mg | Fiber: 4g | Sugar: 11g | Vitamin A: 720IU | Vitamin C: 19.3mg | Calcium: 235mg | Iron: 4.8mg