Homemade Lasagna
User Reviews
5.0
1,629 reviews
Excellent
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Prep Time
35 mins
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Cook Time
35 mins
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Total Time
1 hr 20 mins
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Servings
15
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Calories
329 kcal
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Course
Main Course
Homemade Lasagna
Report
This easy Lasagna recipe has a flavorful homemade red sauce, béchamel white sauce, and ground beef and sausage. It is a truly delicious homemade lasagna and will be the new favorite meal at your house.
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Ingredients
Lasagna:
- 9 regular lasagna noodles (or no-boil noodles)
- 1 pound shredded mozzarella cheese*
- 8 ounces freshly grated Parmesan cheese
Red Sauce:*
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- 1 Tablespoon olive oil
- 4 cloves garlic , minced
- 1/2 large onion , chopped
- 1 1/2 cups Fresh Spinach Leaves
- 1/2 bell pepper (red or green), chopped
- 28 oz can whole peeled San Marzano tomatoes* , undrained
- 8 oz can tomato sauce
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper , to taste
- 1 container fresh basil leaves , finely chopped (about 10-15 leaves)
White Sauce (béchamel sauce):
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- Salt and freshly ground black pepper , to taste
Instructions
- Brown meat: In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, remove the grease. (Optional) Add meat to a food processor and pulse just 3-4 times until it’s broken up into very small pieces. Remove to a bowl.
- Sauté Veggies: In the same skillet over medium-high heat, add olive oil. When oil is hot, add the garlic, stirring constantly for 30 seconds. Add the onion, spinach and bell pepper. Continue cooking on medium-high heat until the vegetables are softened –about 2-3 minutes. Remove from heat and transfer them to the same food processor. Pulse several times until they’re nearly pureed. Return mixture to the skillet.
- Finish red sauce: Add whole peeled tomatoes, squishing them into the sauce, and tomato sauce and stir to combine. Add Italian seasoning, salt and pepper to taste. Stir. Cover and allow the sauce to simmer for about 20-30 minutes on low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved crumbled ground beef and sausage, and fresh basil.
- Cook Pasta: While the red sauce simmers boil the lasagna noodles for half the time suggested on the box. Drain into a large colander and sprinkle them with a tiny bit of olive oil to keep them from sticking together. (You can skip this step if you are using no-boil noodles).
- Béchamel white sauce: Add the butter to a medium size saucepan or large skillet. Over medium heat. Once melted, add the flour, stirring constantly to combine 2 minutes. Gradually add in the milk, whisking until smooth. Season with salt and pepper. Cook over medium heat, whisking often so it doesn’t burn on the bottom, until it thickens-- about 5-7 minutes.
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray. Keep in mind that there will be 3 layers of lasagna, so mentally split the sauces into thirds as you layer them to make sure you have enough at the end.
- Assemble: Start by layering the bottom of your greased pan with 3 lasagna noodles. Spread the red sauce over the noodles, followed by the white sauce, Parmesan and mozzarella cheeses, spreading all to the edges. Top with another layer of noodles, then red sauce, white sauce, parmesan and mozzarella cheeses. Add the final layer of noodles, then red sauce, white sauce and cheeses.
- Bake for at least 40-50 minutes, or until lasagna is hot and bubbling. Allow to rest for at least 20 minutes or longer, before serving, so it can set up to slice.
- Serve with garlic bread or homemade breadsticks and a green salad.
Equipments used:
Notes
- Tomatoes*: If you can't find whole canned San Marzano tomatoes, you could substitute 14oz can diced tomatoes and 6oz can tomato paste.
- Mozzarella: Could also use thin layers of fresh mozzarella cheese instead of shredded mozzarella cheese.
- Red Sauce: You can use a 48oz jar of pasta sauce instead of making it from scratch. Warm sauce in a large skillet and stir in cooked meat and fresh basil.
- Make Ahead Instructions: Both the white and red sauces can be made in advance. You can also assemble the entire lasagna and cover it with plastic wrap then tinfoil and keep it in the fridge for up to 2 days. Bake as directed.
- To Freeze Lasagna: Freeze the lasagna before or after baking (if freezing an unbaked lasagna, you don't need to pre-cook the noodles. Just add them dry). Cover pan with plastic wrap and a double layer of aluminum foil. Freeze for up to two months. Thaw lasagna in the fridge before removing covering and baking as directed. Or, bake lasanga from frozen (if in an aluminum disposable pan) for 1 1/2 hours, just keep it covered with foil, but remove the plastic wrap. Uncover and bake for another 45 minutes, or until it's hot and bubbly.
Nutrition Information
Show Details
Calories
329kcal
(16%)
Carbohydrates
13g
(4%)
Protein
19g
(38%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
71mg
(24%)
Sodium
838mg
(35%)
Potassium
494mg
(14%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1255IU
(25%)
Vitamin C
14mg
(16%)
Calcium
368mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 838mg | 35% |
| Potassium | 494mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1255IU | 25% |
| Vitamin C | 14mg | 16% |
| Calcium | 368mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,629 reviews
Excellent
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