Lasagna with béchamel sauce is a classic, comforting dish that's rich and satisfying. Here's a step-by-step recipe to create a traditional lasagna with layers of meat sauce, creamy béchamel, and pasta.
Ingredients:
For the meat sauce:
- 1 lb (500g) ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- Salt and pepper to taste
- 2 tbsp olive oil
- ½ cup red wine (optional)
- 1 bay leaf
For the béchamel sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups milk, warmed
- 1 pinch of nutmeg
- Salt and pepper to taste
- ½ cup grated Parmesan cheese (optional)
For assembling the lasagna:
- 12-15 lasagna noodles (no-boil or cooked according to package instructions)
- 2 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated (for topping)
Instructions:
Step 1: Make the meat sauce
- Sauté the meat: Heat olive oil in a large pan over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
- Add onions and garlic: Add the chopped onion and cook for about 5 minutes, until softened. Stir in the minced garlic and cook for another 1-2 minutes.
- Add the tomatoes: Stir in the crushed tomatoes, tomato paste, oregano, basil, sugar, salt, pepper, and bay leaf. If you're using wine, add it now and let it simmer for a few minutes until slightly reduced.
- Simmer the sauce: Lower the heat and let the sauce simmer for 20-30 minutes, stirring occasionally. Remove the bay leaf before assembling the lasagna.
Step 2: Make the béchamel sauce
- Make a roux: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 2-3 minutes until it forms a smooth paste (this is the roux).
- Add the milk: Gradually pour in the warmed milk while whisking constantly to avoid lumps. Continue to whisk until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
- Season: Add a pinch of nutmeg, salt, and pepper. You can also stir in the Parmesan cheese for extra flavor, if desired.
- Set aside: Remove from heat and cover the béchamel with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming.
Step 3: Assemble the lasagna
- Preheat the oven: Set to 375°F (190°C).
- Layer the lasagna:
- Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
- Add a layer of lasagna noodles over the sauce.
- Spread a layer of meat sauce over the noodles, followed by a layer of béchamel sauce.
- Repeat the layers (noodles, meat sauce, béchamel) until you reach the top, ending with a layer of béchamel sauce.
- Top with cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
Step 4: Bake
- Bake the lasagna: Cover the lasagna with foil (to prevent the cheese from over-browning) and bake in the preheated oven for 25 minutes.
- Uncover and brown: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
- Rest before serving: Let the lasagna rest for about 10 minutes before cutting and serving to allow it to set.
Enjoy your delicious, rich lasagna with béchamel sauce!
