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Meat Lasagna

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2h

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12 servings

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This classic Italian dish features layers of tender pasta, a rich meat sauce, and a creamy bechamel sauce, all topped with melted mozzarella cheese. The lasagna is baked to perfection, resulting in a comforting and satisfying meal that's perfect for family dinners or special occasions. The combination of flavors and textures makes this lasagna a true crowd-pleaser that will have everyone coming back for seconds.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

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1
Prepare the meat sauce

In a large pot, brown the ground beef and ground pork over medium heat. Drain excess fat. Finely chop the onion and mince the garlic cloves. Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes. Stir in the crushed tomatoes, tomato paste, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer the sauce for 30 minutes, stirring occasionally.

2
Prepare the bechamel sauce

In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes. Gradually pour in the milk, whisking constantly to avoid lumps. Add the nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook, stirring frequently, until the sauce thickens, about 10 minutes.

3
Prepare the ricotta mixture

In a bowl, mix the ricotta cheese, eggs, 1/2 cup of grated Parmesan cheese, and roughly chopped basil leaves.

4
Cook the lasagna noodles

Cook the lasagna noodles in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain the noodles and rinse with cold water to prevent sticking.

5
Preheat the oven

Preheat the oven to 375°F (190°C).

6
Assemble the lasagna

In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom. Arrange a layer of lasagna noodles, followed by 1/3 of the ricotta mixture, 1/3 of the meat sauce, 1/3 of the bechamel sauce, and 1/3 of the grated mozzarella cheese. Repeat the layers two more times, ending with mozzarella cheese on top. Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top.

7
Bake the lasagna

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 25 minutes, or until the cheese is golden brown and bubbly.

8
Rest and serve

Let the lasagna cool for 15 minutes before slicing and serving.

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