Best Lasagna Recipe
User Reviews
5
Best Lasagna Recipe
Description
This lasagna begins by browning ground beef with diced onion and minced garlic, seasoned with salt and pepper, then simmered in marinara sauce. Separately, a béchamel-style cream sauce is prepared by bringing heavy cream and milk to a simmer and whisking in Parmesan cheese until smooth, then flavored with fresh basil and garlic. Lasagna noodles are cooked until tender unless using oven-ready noodles.
A baking dish is layered starting with marinara sauce, followed by noodles, then a third of the béchamel cream mixture spread evenly. Multiple layers follow, incorporating the ground beef mixture and shredded mozzarella cheese between layers. The top is finished with reserved Parmesan and extra mozzarella for a golden, bubbly crust after baking at 375°F.
The finished dish offers layers of tender pasta, a creamy cheesy sauce with basil aromatics, robust meat sauce, and melted mozzarella topping. It pairs well with simple green salads or crusty bread for a complete meal. Use of quality marinara sauce and fresh basil enhances the flavor. The recipe allows for substitution of half ground beef and half Italian sausage for variation.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 onion diced
- 2 lbs. ground beef
- 4 garlic minced (or 1/2 teaspoon Garlic Powder, cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 40 ounce marinara sauce jar
- 1 cup heavy cream
- 1 1/2 cup milk
- 2 cups Parmesan Cheese divided set aside 1/2 cup for topping
- 1/4 cup basil chopped, fresh
- 2 garlic or 1/4 teaspoon Garlic Powder, cloves
- 1 lasagna noodles package
- 2 cups mozzarella cheese can use more if you like it extra cheesy
Instructions
- Heat large skillet over medium high heat. Add oil. Saute onion for 4-5 minutes. Add ground beef, garlic, salt and pepper and cook until browned. Drain grease.
- Stir in marinara sauce. Let simmer on low heat.
- In a medium saucepan, bring the cream and milk to a simmer over medium heat. Reduce the heat to low. Add 1 1/2 cup of Parmesan cheese and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the basil and garlic. Season with salt and pepper.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 to 10 minutes. Drain and set aside. You can also use oven-ready lasagna noodles.
Assemble the Lasagna:
- Preheat the oven to 375°. Spray a 9-by-13-inch glass baking dish with cooking spray.
- Spread 1 cup of the marinara sauce in the bottom of the prepared baking dish. Lay 3 noodles over the marinara. Spread 1/3 of the bechamel cream filling mixture evenly over the noodles. Sprinkle with bolognese sauce. Repeat with the remaining noodles, bechamel cream filling, and mozzarella cheese making 3 layers of filling and ending with pasta. Spoon the remaining marinara sauce on top and sprinkle with remaining 1/2 cup of Parmesan cheese and Mozzarella cheese. Drizzle with olive oil and cover with foil.
- Bake covered for 25 minutes until the lasagna is heated through. Remove foil and let the cheese melt and bubble -- about 5-10 minutes longer. Allow to cool for 15-20 minutes before serving. Cut into squares and serve.
Notes
- You may mix half ground beef and half Italian sausage for a more flavorful filling.
- Using a quality marinara sauce such as Rao's is recommended for richer sauce taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 14g | 5% |
| Protein | 32g | 64% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 1545mg | 64% |
| Potassium | 737mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1213IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 517mg | 52% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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