Prepare the Meat Sauce: In a large pot, brown the Ground beef and Sweet Italian sausage over medium heat. Drain off any excess grease.
Add the Yellow onion and Garlic to the pot and cook until softened, about 5 minutes.
Stir in the San Marzano crushed tomatoes, Tomato sauce, Tomato paste, Italian seasoning, Red pepper flakes, Sugar, Salt, and Pepper. Bring to a simmer and cook for 45 minutes, stirring occasionally.
Prepare the Cheese Filling: In a medium bowl, combine the Whole milk ricotta cheese, Parmesan cheese, Parsley, Egg, and Salt. Mix well.
Prepare the Béchamel Sauce: In a saucepan, melt the Butter over medium heat. Whisk in the Flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the Whole milk, stirring constantly until thickened. Stir in the Nutmeg and Salt. Remove from heat.
Cook the Lasagna Noodles according to package directions.
Preheat oven to 375°F (190°C).
Assemble the Lasagna: Spread a thin layer of Meat Sauce in the bottom of a 9x13 inch baking dish. Layer with 3 Lasagna noodles, half of the Cheese Filling, 1/3 of the Béchamel Sauce, and 1/3 of the Mozzarella cheese. Repeat layers twice more, ending with a layer of Meat Sauce, the remaining Béchamel Sauce, and the remaining Mozzarella cheese.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until bubbly and golden brown.
Ingredients
8
1 lb450 gGround beef
1/2 lb225 gSweet Italian sausage
1240 mLYellow onion-finely chopped
3 cloves9 mLGarlic-minced
28 oz790 gSan Marzano crushed tomatoes
15 oz425 gTomato sauce
6 oz170 gTomato paste
1 tbsp15 mLItalian seasoning
1/2 tsp2.5 mLRed pepper flakes
1 tsp5 mLSugar
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
15 oz425 gWhole milk ricotta cheese
1/2 cup120 mLGrated Parmesan cheese
1/4 cup60 mLChopped fresh parsley
11Large egg
1/4 tsp1.25 mLSalt
4 tbsp60 mLButter
4 tbsp60 mLAll-purpose flour
4 cups960 mLWhole milk
1/4 tsp1.25 mLNutmeg
1/4 tsp1.25 mLSalt
99Lasagna noodles
2 cups480 mLShredded mozzarella cheese
Equipment
Large pot
Medium bowl
Saucepan
9x13 inch baking dish
Instructions
Prepare the Meat Sauce: In a large pot, brown the Ground beef and Sweet Italian sausage over medium heat. Drain off any excess grease.
Add the Yellow onion and Garlic to the pot and cook until softened, about 5 minutes.
Stir in the San Marzano crushed tomatoes, Tomato sauce, Tomato paste, Italian seasoning, Red pepper flakes, Sugar, Salt, and Pepper. Bring to a simmer and cook for 45 minutes, stirring occasionally.
Prepare the Cheese Filling: In a medium bowl, combine the Whole milk ricotta cheese, Parmesan cheese, Parsley, Egg, and Salt. Mix well.
Prepare the Béchamel Sauce: In a saucepan, melt the Butter over medium heat. Whisk in the Flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the Whole milk, stirring constantly until thickened. Stir in the Nutmeg and Salt. Remove from heat.
Cook the Lasagna Noodles according to package directions.
Preheat oven to 375°F (190°C).
Assemble the Lasagna: Spread a thin layer of Meat Sauce in the bottom of a 9x13 inch baking dish. Layer with 3 Lasagna noodles, half of the Cheese Filling, 1/3 of the Béchamel Sauce, and 1/3 of the Mozzarella cheese. Repeat layers twice more, ending with a layer of Meat Sauce, the remaining Béchamel Sauce, and the remaining Mozzarella cheese.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until bubbly and golden brown.
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