Old Fashioned Lasagna
Founders
8
1 hours 15 minutes
30 minutes
There's nothing quite like a classic, hearty lasagna fresh from the oven. This old fashioned lasagna is layered with a rich meat sauce, creamy béchamel, and plenty of melted cheese — the kind of recipe that brings everyone to the table.
Ingredients
Meat Sauce
- 2 tbsp olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 500g (1 lb) ground beef
- 500g (1 lb) ground pork
- 2 cans (796ml each) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- Salt and pepper to taste
Béchamel Sauce
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk, warmed
- Pinch of nutmeg
- Salt and white pepper to taste
Assembly
- 12–15 lasagna noodles, cooked al dente
- 2 cups ricotta cheese
- 1 egg
- 3 cups shredded mozzarella
- 1 cup freshly grated Parmesan
- Fresh basil for garnish
Directions
- Make the Meat Sauce: Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute more. Add ground beef and pork, breaking up with a spoon, and cook until browned. Drain excess fat. Stir in crushed tomatoes, tomato paste, oregano, basil, and sugar. Season with salt and pepper. Simmer uncovered for 30 minutes, stirring occasionally.
- Make the Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually whisk in warm milk until smooth. Cook, stirring constantly, until thickened, about 5 minutes. Season with nutmeg, salt, and white pepper.
- Prepare the Ricotta Mixture: In a bowl, combine ricotta, egg, and a pinch of salt. Mix well.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9x13 baking dish. Layer lasagna noodles, ricotta mixture, meat sauce, béchamel, and mozzarella. Repeat layers, finishing with béchamel and a generous topping of mozzarella and Parmesan.
- Bake: Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes until golden and bubbling. Let rest for 15 minutes before slicing.
- Garnish with fresh basil and serve.