Freshly Baked Lasagna with Melted Cheese
Learn how to make a classic, freshly baked lasagna with melted cheese. This recipe features rich layers, creamy béchamel, and a golden, bubbly top.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian American
Ingredients
– 1 tablespoon olive oil
– 1 pound ground beef
– 1 pound ground Italian sausage
– 1 medium yellow onion, finely chopped
– 4 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 1 (6-ounce) can tomato paste
– 1/2 cup dry red wine
– 2 teaspoons dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 12 lasagna noodles, cooked al dente
– 1 (15-ounce) container whole milk ricotta cheese
– 1 large egg
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 4 cups shredded mozzarella cheese
– 2 cups shredded provolone cheese
– 4 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 3 cups whole milk
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper
Instructions
1. In a large pot, heat olive oil over medium high heat. Brown the ground beef and Italian sausage. Remove and set aside.
2. In the same pot, cook the onion until softened. Add garlic and cook for 1 minute.
3. Return the meat to the pot. Add crushed tomatoes, tomato paste, red wine, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 30 minutes.
4. For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes.
5. Slowly whisk in the milk and cook until thickened, about 5 minutes. Stir in nutmeg, salt, and white pepper.
6. In a bowl, mix ricotta, egg, Parmesan, and parsley.
7. Preheat oven to 375 degrees F.
8. Spread a thin layer of meat sauce in a 9×13 inch dish. Layer noodles, half the ricotta mixture, one third of mozzarella, one third of provolone, and one third of béchamel.
9. Repeat the layers.
10. For the top layer, add noodles, remaining meat sauce, remaining mozzarella and provolone, and remaining béchamel.
11. Cover with foil and bake for 25 minutes. Remove foil and bake for 20 to 25 minutes until golden and bubbly.
12. Let rest for 10 minutes before serving.
Notes
For a vegetarian version, substitute meat with sauteed mushrooms, zucchini, and spinach. To freeze, assemble unbaked, cover tightly, and freeze for up to 3 months. Thaw overnight before baking.