Description
Hearty Italian classic Cheesy Saucy Lasagna promises layers of rich flavor and comfort, blending perfectly seasoned ground beef, creamy ricotta, and melted mozzarella. Savory marinara and delicate pasta sheets create a mouthwatering masterpiece you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 kg (2 lb) ground beef
- 3 beef bouillon cubes, crumbled
- 2 cups Gruyere or Colby cheese, shredded
- 1 ½ cups mozzarella, shredded
Vegetables and Aromatics:
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, minced
- 2 bay leaves
- ½ teaspoon dried thyme & oregano
- Fresh basil or parsley, for garnish
Liquid and Seasoning Ingredients:
- 800 grams (28 ounces) canned crushed tomatoes
- ¼ cup tomato paste
- 1 cup dry red wine (e.g., Pinot Noir)
- 2 teaspoons Worcestershire sauce
- 1–2 teaspoons sugar (optional, to taste)
- ½ teaspoon salt & black pepper
- 1 tablespoon olive oil
- 60 grams (4 tablespoons) butter
- ½ cup flour
- 4 cups milk (preferably full-fat)
- Pinch of nutmeg
- Salt & pepper
- 350 grams (12 ounces) fresh lasagna sheets (or 250 grams dried)
Instructions
- Prepare the vegetable base by gently sautéing finely chopped onions, carrots, celery, and minced garlic in olive oil. Cook slowly without browning until the vegetables become soft and translucent, releasing their aromatic flavors.
- Introduce ground beef to the vegetable mixture, breaking it down into small crumbles and cooking until the meat is evenly browned and no longer pink.
- Develop the rich ragu sauce by incorporating remaining ingredients, excluding sugar. Allow the mixture to simmer gently with a covered lid for approximately 1.5-2 hours, then remove the lid and continue cooking for an additional 30 minutes until the sauce thickens considerably.
- Fine-tune the ragu’s flavor profile by adjusting sugar and salt to create a balanced taste.
- Create the creamy béchamel sauce by melting butter in a saucepan and whisking in flour, cooking briefly to eliminate raw flour taste.
- Gradually stream milk into the butter-flour mixture, whisking continuously to prevent lumps and ensure a smooth consistency. Simmer until the sauce reaches a thick, velvety texture.
- Enhance the béchamel by stirring in cheese, nutmeg, salt, and pepper until the sauce becomes silky and pourable.
- Assemble the lasagna in layers: spread a base of ragu, cover with lasagna sheets, add ragu, then drizzle cheese sauce. Repeat this layering process twice.
- Complete the lasagna by topping with a final layer of pasta sheets, remaining cheese sauce, and a generous sprinkle of mozzarella.
- Bake in a preheated oven at 180°C/350°F for approximately 25 minutes until the top turns golden and bubbling.
- Allow the lasagna to rest for 10 minutes after baking, which helps set the layers and intensify flavors. Garnish with fresh herbs before serving.
Notes
- Master vegetable sautéing by ensuring gentle cooking without browning to preserve delicate flavors and prevent bitterness.
- Control ragu’s consistency by monitoring simmer time, allowing liquid to reduce naturally for rich, concentrated taste without burning.
- Create silky béchamel sauce by whisking constantly and adding milk gradually to prevent lumps and achieve smooth texture.
- Enhance layering technique by spreading each ingredient evenly for balanced flavor distribution and consistent texture
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 540
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg