Million Dollar Lasagna

Name: Million Dollar Lasagna (Upgraded)
Total time: 3 h 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1.5 lb Ground beef; 1/2 lb Sweet Italian sausage; 1 Yellow onion-finely chopped; 3 cloves Garlic-minced; 28 oz San Marzano crushed tomatoes; 6 oz Tomato paste; 1/2 cup Dry red wine; 1 tsp Dried oregano; 1/2 tsp Dried basil; 1/4 tsp Red pepper flakes; 15 oz Whole milk ricotta cheese; 1/2 cup Grated Parmesan cheese; 1 Egg; 1/4 cup Chopped fresh parsley; 4 tbsp Butter; 4 tbsp All-purpose flour; 3 cups Whole milk; 1/4 tsp Nutmeg; 9 Lasagna noodles; 2 cups Shredded mozzarella cheese

⏱3h 30m

👥8

🔥600 cal

Medium

🍽️Italian

A refined version of the classic lasagna, featuring higher-quality ingredients and a more complex sauce. This version adds a béchamel sauce for extra richness.

1.5 lb Ground beef

1/2 lb Sweet Italian sausage

1 Yellow onion-finely chopped

3 cloves Garlic-minced

28 oz San Marzano crushed tomatoes

See all 23 ingredients ↓

(0 reviews)

⏱3h 30m

👥8

🔥600 cal

Medium

🍽️Italian

A refined version of the classic lasagna, featuring higher-quality ingredients and a more complex sauce. This version adds a béchamel sauce for extra richness.

#Italian #Comfort Food #Family Dinner

Instructions

Prepare the Meat Sauce: In a large pot, brown the Ground beef and Italian sausage over medium heat. Drain off any excess grease.
Add the Onion and Garlic to the pot and cook until softened, about 5 minutes.
Deglaze the pot with the Red wine, scraping up any browned bits from the bottom. Cook until the wine has almost evaporated.
Stir in the San Marzano crushed tomatoes, Tomato paste, Oregano, Basil, Red pepper flakes, Salt, and Pepper. Bring to a simmer and cook for at least 45 minutes, stirring occasionally.
Prepare the Béchamel 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, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in the Nutmeg, Salt, and Pepper.
Prepare the Cheese Filling: In a medium bowl, combine the Ricotta cheese, Parmesan cheese, Egg, Parsley, Salt, and Pepper. Mix well.
Cook the Lasagna Noodles according to package directions. Drain and rinse with cold water.
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 Mozzarella cheese, and 1/3 of the Béchamel Sauce.
Repeat layers: Meat Sauce, 3 Lasagna noodles, remaining Cheese Filling, 1/3 of the Mozzarella cheese, and 1/3 of the Béchamel Sauce.
Top with the remaining Meat Sauce, the final 1/3 of the Mozzarella cheese, and the remaining Béchamel Sauce.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.
Let stand for 10-15 minutes before serving.

Ingredients

1.5 lb 680 g Ground beef
1/2 lb 225 g Sweet Italian sausage
1 240 mL Yellow onion-finely chopped
3 cloves 9 mL Garlic-minced
28 oz 790 g San Marzano crushed tomatoes
6 oz 170 g Tomato paste
1/2 cup 120 mL Dry red wine
1 tsp 5 mL Dried oregano
1/2 tsp 2.5 mL Dried basil
1/4 tsp 1.25 mL Red pepper flakes
Salt and pepper To taste
15 oz 425 g Whole milk ricotta cheese
1/2 cup 120 mL Grated Parmesan cheese
1 1 large Egg
1/4 cup 60 mL Chopped fresh parsley
Salt and pepper To taste
4 tbsp 60 mL Butter
4 tbsp 60 mL All-purpose flour
3 cups 720 mL Whole milk
1/4 tsp 1.25 mL Nutmeg
Salt and pepper To taste
9 9 Lasagna noodles
2 cups 480 mL Shredded mozzarella cheese

Equipment

Large pot
Medium bowl
Medium saucepan
9x13 inch baking dish
Oven

Instructions

Prepare the Meat Sauce: In a large pot, brown the Ground beef and Italian sausage over medium heat. Drain off any excess grease.
Add the Onion and Garlic to the pot and cook until softened, about 5 minutes.
Deglaze the pot with the Red wine, scraping up any browned bits from the bottom. Cook until the wine has almost evaporated.
Stir in the San Marzano crushed tomatoes, Tomato paste, Oregano, Basil, Red pepper flakes, Salt, and Pepper. Bring to a simmer and cook for at least 45 minutes, stirring occasionally.
Prepare the Béchamel 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, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in the Nutmeg, Salt, and Pepper.
Prepare the Cheese Filling: In a medium bowl, combine the Ricotta cheese, Parmesan cheese, Egg, Parsley, Salt, and Pepper. Mix well.
Cook the Lasagna Noodles according to package directions. Drain and rinse with cold water.
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 Mozzarella cheese, and 1/3 of the Béchamel Sauce.
Repeat layers: Meat Sauce, 3 Lasagna noodles, remaining Cheese Filling, 1/3 of the Mozzarella cheese, and 1/3 of the Béchamel Sauce.
Top with the remaining Meat Sauce, the final 1/3 of the Mozzarella cheese, and the remaining Béchamel Sauce.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.
Let stand for 10-15 minutes before serving.

Nutrition per serving

Calories 600

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Million Dollar Lasagna

Million Dollar Lasagna

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