Homemade Lasagna
User Reviews
5
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Prep Time
35 mins
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Cook Time
45 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
Description
This recipe includes multiple layers of lasagna noodles interspersed with a hearty red sauce made from browned ground beef and sausage, sautéed garlic, onion, spinach, and bell peppers. The tomatoes are simmered to meld flavors with Italian seasoning and fresh basil, creating a rich, well-rounded sauce. The white béchamel sauce adds creaminess, crafted by gently cooking butter, flour, and milk into a smooth sauce seasoned with salt and pepper.
The layering combines shredded mozzarella and freshly grated Parmesan with the sauces and noodles, offering a blend of creamy, melty cheese and robust meat sauce. The final dish bakes until bubbly and golden, providing a satisfying combination of textures from tender pasta to melty cheese and flavorful meat sauce.
This lasagna serves as a hearty main dish for family meals, offering well-balanced flavors and a classic layered presentation. It pairs well with a green side salad or steamed vegetables to add lightness.
The accompanying notes recommend several options including substituting canned tomatoes if San Marzano tomatoes are unavailable, replacing shredded mozzarella with fresh mozzarella slices, or using store-bought pasta sauce as a shortcut. Both sauces can be prepared in advance, and the fully assembled lasagna can be refrigerated for up to two days before baking. It also freezes well before or after baking, with instructions for thawing and reheating, making it suitable for advance meal preparation.
Ingredients
Lasagna:
- 9 regular lasagna noodles (or no-boil noodles)
- 1 pound mozzarella cheese shredded
- 8 ounces Parmesan Cheese freshly grated
Red Sauce:*
- 1/2 pound ground beef lean
- 1/2 pound Italian sausage ground
- 1 Tablespoon olive oil
- 4 cloves garlic , minced
- 1/2 large onion , chopped
- 1 1/2 cups spinach fresh leaves
- 1/2 bell pepper (red or green), chopped
- 28 oz can San Marzano Tomatoes undrained, whole peeled
- 8 oz can tomato sauce
- 2 teaspoons Italian seasoning
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 container basil finely chopped (about 10-15 leaves, fresh leaves
White Sauce (béchamel sauce):
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- salt to taste, freshly ground
- black pepper to taste, freshly ground
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.
Notes
- If San Marzano whole peeled tomatoes are unavailable, substitute with diced tomatoes and tomato paste.
- You may use fresh mozzarella slices instead of shredded mozzarella cheese.
- A jarred pasta sauce can replace homemade red sauce; warm and combine with cooked meat and fresh basil.
- Prepare red and white sauces ahead of time; assemble lasagna and refrigerate up to two days before baking.
- Lasagna freezes well before or after baking; thaw in fridge before baking or bake from frozen for extended meals.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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