Sunday, May 19 2024

Handed down from generation to generation, this treasured recipe embodies the essence of Italian comfort food, combining layers of rich meat sauce, creamy béchamel sauce and pasta cooked to perfection.

With every bite, you will feel the love and tradition that have made this dish a favorite in Italian homes for centuries.










For the pasta:

  • 8 oz lasagna or ready-made lasagna sheets

For the meat sauce:

  • 1 lb ground beef or a mix of beef and pork
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 28 oz canned crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • A pinch of sugar (optional)
  • A handful of fresh basil, finely chopped (optional)

For the béchamel sauce:

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Salt, pepper, and nutmeg to taste

For the assembly:

  • 7 oz mozzarella cheese, diced
  • 1 cup grated Parmigiano Reggiano cheese



Prepare the meat sauce:

In a large pot, heat olive oil over medium heat.

Add the chopped onion and garlic and sauté until softened.

Add the ground meat and brown it, breaking it up with a spoon.

Add the crushed tomatoes, tomato paste, salt, pepper and basil (if using). Allow to cook over medium-low heat for about 30 to 40 minutes, stirring occasionally.

Adjust the seasoning and add a pinch of sugar if needed to balance the acidity of the tomatoes. When done, remove from heat and allow to cool slightly.

Prepare the béchamel sauce:

In a saucepan, melt the butter over medium heat. Add the flour until a smooth roux is obtained.

Cook, stirring constantly, for a couple of minutes, without browning it. Gradually add the hot milk, always stirring to prevent lumps from forming.

Cook the sauce over medium-low heat until it thickens, stirring constantly. Season with salt, pepper and nutmeg.

When done, remove from heat and allow to cool slightly.

Preheat the oven to 350°F.

In an ovenproof dish, spread a thin layer of meat sauce on the bottom. Arrange a layer of lasagna noodles.

Pour a layer of béchamel sauce over the noodles, then sprinkle evenly with mozzarella and Parmesan cheese.

Repeat until all ingredients are used up, making sure to end with a layer of béchamel and grated cheese.

Cover the pan with aluminum foil and bake for about 30 to 40 minutes.

Remove the aluminum foil in the last 10 minutes of baking to brown the top.

Once cooked, remove it from the oven and let it rest for a few minutes before serving.

Slice and enjoy your delicious baked lasagna with béchamel sauce!

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