Best-Ever Traditional Lasagna
This ground beef classic may seem fussy to make but using a béchamel sauce and medium ground beef makes this so much better than a purchased lasagna. Béchamel is easier than you may think and using oven-ready noodles saves prep and clean-up time. BONUS: This recipe makes about 2 cups extra meat sauce that you can package up and freeze to use as a speedy weeknight spaghetti dinner.
In bowl, combine ricotta cheese and eggs; set aside.
Béchamel Sauce: In large heavy saucepan, melt butter over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and add bay leaf and bring to a simmer. Simmer, whisking occasionally over medium heat until sauce is thick and creamy, about 10 minutes. Remove from heat and add salt, pepper and nutmeg. Set aside and cool.
Meat Sauce: In Dutch oven, heat oil over medium-high heat, add onion, garlic, carrot, celery, oregano, salt and pepper flakes. Cook, stirring until vegetables are softened, about 5 minutes. Add wine and cook, stirring until almost evaporated, about 8 minutes. Add ground beef; cook, breaking up with wooden spoon, until meat is no longer pink, about 6 minutes. Drain if necessary. Stir in bay leaf, tomatoes and tomato paste. Bring to boil, reduce heat and simmer until thickened, stirring occasionally, about 30 minutes. Remove bay leaf and check seasoning. (Note: Set aside 2 cups of Sauce and for a later spaghetti dinner.) Stir in 1-cup water into lasagna meat sauce.
Topping: In bowl, stir together mozzarella and Parmesan cheese. Set aside.
Grease a deep 9-x 13-inch (3 L) ovenproof casserole dish or lasagna pan. To assemble: Spread a thin layer of hot meat sauce into bottom of pan. Arrange pasta noodles, side by side over the meat sauce, breaking noodles to fit if necessary. (NOTE: do not overlap noodles). Top with half of the remaining hot meat sauce, then half of the béchamel sauce and a second layer of pasta noodles. Top with all the ricotta mixture and another layer of noodles. Top with the remaining half béchamel, and hot meat sauce. Place on foil-lined baking sheet and cover with foil.
Bake in 375°F oven until filling is bubbling all over, about 45 minutes. Remove foil and cover with cheese topping; continue to bake, uncovered, for about 15 minutes or until cheese is melted and brown. Let stand for 10 minutes before serving.
• Béchamel can be made ahead: Cover and refrigerate for up to 3 days.
• Meat Sauce can be made ahead: Cover and refrigerate for up to 1 week or freeze for up to 3 months.
• Lasagna can be made ahead: Assemble and cover and refrigerate unbaked for up to 2 days, or freeze for up to 2 months. If cooking from frozen, thaw in refrigerator for 24 hours and bake according to recipe.
Ingredients
Directions
In bowl, combine ricotta cheese and eggs; set aside.
Béchamel Sauce: In large heavy saucepan, melt butter over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and add bay leaf and bring to a simmer. Simmer, whisking occasionally over medium heat until sauce is thick and creamy, about 10 minutes. Remove from heat and add salt, pepper and nutmeg. Set aside and cool.
Meat Sauce: In Dutch oven, heat oil over medium-high heat, add onion, garlic, carrot, celery, oregano, salt and pepper flakes. Cook, stirring until vegetables are softened, about 5 minutes. Add wine and cook, stirring until almost evaporated, about 8 minutes. Add ground beef; cook, breaking up with wooden spoon, until meat is no longer pink, about 6 minutes. Drain if necessary. Stir in bay leaf, tomatoes and tomato paste. Bring to boil, reduce heat and simmer until thickened, stirring occasionally, about 30 minutes. Remove bay leaf and check seasoning. (Note: Set aside 2 cups of Sauce and for a later spaghetti dinner.) Stir in 1-cup water into lasagna meat sauce.
Topping: In bowl, stir together mozzarella and Parmesan cheese. Set aside.
Grease a deep 9-x 13-inch (3 L) ovenproof casserole dish or lasagna pan. To assemble: Spread a thin layer of hot meat sauce into bottom of pan. Arrange pasta noodles, side by side over the meat sauce, breaking noodles to fit if necessary. (NOTE: do not overlap noodles). Top with half of the remaining hot meat sauce, then half of the béchamel sauce and a second layer of pasta noodles. Top with all the ricotta mixture and another layer of noodles. Top with the remaining half béchamel, and hot meat sauce. Place on foil-lined baking sheet and cover with foil.
Bake in 375°F oven until filling is bubbling all over, about 45 minutes. Remove foil and cover with cheese topping; continue to bake, uncovered, for about 15 minutes or until cheese is melted and brown. Let stand for 10 minutes before serving.
• Béchamel can be made ahead: Cover and refrigerate for up to 3 days.
• Meat Sauce can be made ahead: Cover and refrigerate for up to 1 week or freeze for up to 3 months.
• Lasagna can be made ahead: Assemble and cover and refrigerate unbaked for up to 2 days, or freeze for up to 2 months. If cooking from frozen, thaw in refrigerator for 24 hours and bake according to recipe.
