Classic Italian Lasagna

5 from 1 vote

Traditionally, Lasagna emerged from the northern side of Italy, and people from that time used to make Lasagna with béchamel sauce. Stick to this recipe to get a perfect recipe for the world's best Italian Lasagna.

Course Main Course

Cuisine Italian

Keyword italian, lasagna

Prep Time 40

Cook Time 1 30

Cool Time 20

Total Time 2 30

Author Adalynn Ward

Servings persons

Calories 672kcal

Ingredients

For Lasagna

1 lb ground sirloin
½ lb Italian sausage
¼ cup dry red wine
2 tbsp fresh leaf of parsley
¼ cup olive oil
2 packs frozen spinach
1 small onion, finely chopped
1 lb cooked lasagna sheets
½ cup all-purpose flour
2 cloves of garlic
¼ tsp crushed red pepper
¼ cup fresh basil for garnish
2 cups crushed tomatoes
Salt and pinches of white pepper

For Ricotta Bechamel

3 tbsp all-purpose flour
1⅔ cups whole milk
1 cup whole milk ricotta cheese
3 tbsp unsalted butter
½ tsp black pepper grounded
4 cups mozzarella cheese shredded
¾ cups grated parmesan cheese
1 tsp kosher salt
1 pack lasagna noodles
Cooking spray

Instructions

Preheat the oven to 375- degrees F and make the bechamel sauce. Add pot, melt the butter on medium heat, ass flour and whisk it properly until it gains a smooth texture for 2 minutes.
Now start adding the milk and constantly whisk it to prevent lump formation. Keep on stirring the wooden spoon until it gains a thick texture.
Remove it from the heat and ass nutmeg and tomato sauce. Mix it properly until it is combined thoroughly. Set aside to cool it down.
Start preparing the meat; add olive oil to a pan and add the sirloin and sausage. Sprinkle salt and pepper on the top. Break and shred the sirloin with the help of a wooden spoon. Cool it down and set it aside.
Take a bowl and mix eggs and ricotta. Add salt and pepper to it. Set aside to rest.
Make the tomato sauce; add onion and garlic and sauté them for 5 minutes. Sauté them until they are soft, and then add tomatoes.
Cook the mixture for 10 minutes on medium flame. Add bay leaves, and then salt and butter at the end. Set it aside to cool.
Mix evenly in a baking dish and add the bechamel sauce on the bottom. Align the pasta sheet with the sauce, evenly covering the floor of the dish.
On the top of the sheet, add ricotta and egg mixture, and then add a layer of spinach. Add another layer of pasta and put shredded beef on it.
On the beef, add a layer of tomato sauce. Sprinkle half of the mozzarella cheese and spread some beef again.
Add the sauce and keep making layers as much as possible with the same ingredients.
Take aluminum foil and cover the top of the lasagna dish. Put it inside the oven on the middle rack. Cook, it covered for 30 minutes, and then remove the cover and cook it for 15 more minutes until the cheese bubbles.

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