1 ½ to 2poundsground beefmay also use a combination of beef and pork
¼cuptomato paste
½cupbeef brothor red wine
1tablespoonWorcestershire sauce
1teaspoondried oregano
1teaspoondried basil
1teaspoongranulated sugaroptional
Salt and ground black pepperto taste
28ouncestomato puree
14 ½ouncescrushed tomatoes
For the Bechamel Sauce:
½cup + 2 tablespoonsunsalted butter
⅔cupall-purpose flour
2cupsmilk(whole or 2%)
2cupsheavy cream
½teaspoonground nutmegor to taste (See note)
½teaspoonsaltor to taste
½teaspoonground black pepperor to taste
For the Lasagna:
1poundlasagna noodles
20ouncesmozzarella cheeseshredded (5 cups)
Instructions
To Make the Meat Sauce:
Heat a large pan over medium heat. Add the oil and onion, and cook until the onion softens. Add the garlic, and cook for an additional 30 seconds to 1 minute.
1 tablespoon olive oil, 1 medium onion, 4 garlic cloves
Place the beef and/or pork in the pan, and cook until no pink remains. Drain excess grease and return the meat to the pan.
1 ½ to 2 pounds ground beef
Add the tomato paste, beef broth, Worcestershire sauce, seasonings, sugar (if using), salt, and pepper. Stir to combine, and cook for 2-3 minutes.
¼ cup tomato paste, ½ cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, Salt and ground black pepper
Pour in the tomato puree and crushed tomatoes, and stir to combine. Bring the sauce to a low simmer, cover, and cook for 20-30 minutes stirring occasionally then remove from heat.
28 ounces tomato puree, 14 ½ ounces crushed tomatoes
While the meat sauce cooks, make the bechamel sauce and cook the pasta noodles.
To Make the Bechamel Sauce:
In a medium saucepan, melt the butter over low heat.
½ cup + 2 tablespoons unsalted butter
Whisk in the flour, and let it cook for 2-3 minutes.
⅔ cup all-purpose flour
Pour in the milk, cream, nutmeg, salt, and pepper. Let the mixture simmer over medium heat for 10 to 15 minutes while stirring.
2 cups milk, 2 cups heavy cream, ½ teaspoon ground nutmeg, ½ teaspoon salt, ½ teaspoon ground black pepper
When the sauce reaches desired thickness, remove from heat.
To Assemble the Lasagna:
Bring a large pot of salted water to a boil, and cook lasagna noodles to al dente. Drain the noodles and rinse with cold water.
1 pound lasagna noodles
Prepare a 9x13-inch pan with a light layer of cooking spray. Place 1 cup of meat sauce in the bottom of the pan. Place lasagna noodles over the meat sauce (trim the edges if necessary).
Pour an additional 2 cups of meat sauce over the noodles and spread to the edges.
Add 1 cup of bechamel sauce, and use a spatula to spread it around the meat sauce (it will not be enough to cover the noodles).
Sprinkle with 1 cup of cheese then repeat the layers 2 more times.
For the final layer, add a layer of noodles followed by the remaining meat sauce, the remaining white sauce, and the last 2 cups of cheese. Bake, uncovered, for 25-35 minutes until the cheese melts and the sauce bubbles.
Let the lasagna rest for 10-15 minutes before serving.
Scroll up and see the post to see tips, FAQs, and storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of lasagna. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.