Homemade Lasagna with Bechamel
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4.9
204 reviews
Excellent
Homemade Lasagna with Bechamel
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Homemade lasagna with bechamel, marinara, sausage and beef tastes better than the classic. Make this recipe for an Italian Christmas dinner!
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Ingredients
Lasagna
- 12 oz lasagna noodles (12 sheets dry lasagna noodles)
- 1 lb mozzarella cheese shredded
- 8 oz Parmesan Cheese freshly grated
Marinara
- 3 tbsp olive oil
- 6 cloves garlic minced
- 2 tbsp tomato paste (See Note 1)
- 1/2 cup dry red wine optional
- 1/2 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 28 oz crushed San Marzano tomatoes (See Note 2)
- 12 fresh basil leaves finely chopped
Bechamel Sauce
- 3 cups milk any variety
- 1/4 cup butter or oil or fat drippings
- 1/4 cup all-purpose flour
- 1/8 tsp kosher salt
- 1/8 tsp white pepper
Meat Sauce
- 1 lb lean ground beef
- 1 lb hot Italian sausages casings removed
- 1 tbsp olive oil
- 1 tbsp fennel seeds
- 1/2 tsp red pepper flakes
- 6 cloves garlic minced
- 1 large white onion chopped
- 1 marinara sauce (entire batch of above recipe)
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Instructions
Marinara Sauce
- In a large skillet, heat the oil over a medium-high flame and add the minced garlic and sauté for 2 minutes.
- Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano and salt and red pepper flakes, sauté for 2 minutes.
- Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.
- At this point you could leave it chunky or for a smooth sauce you could use a hand blender and puree or put in a blender and blend until smooth. Set aside.
Bechamel Sauce (white sauce)
- Warm the milk in a saucepan or microwave in measuring cup.
- In a medium sauce pan melt equal parts butter and then the flour with the salt and white pepper.
- Whisk the flour and butter together and allow to simmer on low to cook the flour 1-2 minutes. The lightest (white color) roux will be slightly puffed.
- Gradually add the warm milk and whisk to incorporate until a smooth sauce forms on low heat. Cook several minutes, sauce will thicken. Set aside.
Meat Sauce
- In a large skillet or Dutch oven over medium-high heat, add olive oil. Add the fennel seeds and red pepper flakes. Saute for 30 seconds and add the onion. Continue cooking on medium-high heat until the onion is soft, 2 minutes. Add the garlic, stirring constantly for 30 seconds.
- Add the ground beef and sausage and brown meat over medium-high heat, breaking the meat apart into pieces with spoon. When cooked drain excess grease and transfer to food processor. Pulse several times until crumbly and nearly pureed.
- Return mixture to the skillet or Dutch oven and add the Marinara Sauce (recipe above). Stir to combine the meat and marinara sauce.
- Cover and allow the sauce to simmer for about 20 minutes on low heat, stirring occasionally. Add 1 cup of water if it gets too thick and continue cooking to reduce.
Lasagna Noodles
- In a 9x13" baking dish add the dry lasagna noodles and cover with hot water. Allow to rest for 20 minutes. Drain into a large colander.
Assembly
- Preheat the oven to 350°F. Grease the 9x13" baking dish with cooking spray.
- We will be making 3-4 layers of lasagna, so divide accordingly.
- Start by spreading some of the meat sauce on bottom of greased dish. Layer on top with 3 lasagna noodles or more to cover bottom.
- Spread more meat sauce over the noodles, followed by the Bechamel Sauce (recipe above), then mozzarella and parmesan cheeses, spreading all to the edges.
- Repeat this 3-4 times to use up all noodles, sauces and ending with cheeses on top. See below if freezing.
- Bake for 30 minutes until top is golden brown and cheeses are bubbling. Allow the lasagna to rest for 15 minutes before serving.
Bake Ahead/Freeze/Bake
- *** Cover and freeze at this point if cooking later. You should not cook lasagna before freezing it: freezing lasagna before baking helps it retain its texture and prevents it from becoming soggy.
- Preheat the oven to 350°F and cover the lasagna with aluminum foil in an oven-safe dish. Bake for about 30 minutes if thawed, or until the lasagna is hot and the sauce is bubbling. If the lasagna is frozen, it may take up to 90 minutes to reheat.
Notes
- If cooking the marinara low and slow (3-4 hour simmer), omit the tomato paste, as the sauce will thicken on its own. I use it when time is tight.
- San Marzano tomatoes are grown in the rich volcanic soil at the base of Mount Vesuvius. Sweeter and lower in acid than most canned tomatoes, they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. Feel free to use whatever brand you prefer.
Nutrition Information
Show Details
Calories
684kcal
(34%)
Carbohydrates
36g
(12%)
Protein
35g
(70%)
Fat
44g
(68%)
Saturated Fat
20g
(100%)
Cholesterol
115mg
(38%)
Sodium
1140mg
(48%)
Potassium
648mg
(19%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
935IU
(19%)
Vitamin C
9mg
(10%)
Calcium
544mg
(54%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 36g | 12% |
| Protein | 35g | 70% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 115mg | 38% |
| Sodium | 1140mg | 48% |
| Potassium | 648mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 544mg | 54% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
204 reviews
Excellent
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