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Easy Meat Lasagna That Promises 12 Smiles

Easy Meat Lasagna
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Create a classic baked Italian meat lasagna with a rich meat sauce and creamy béchamel, perfect for family dinners.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 lasagna noodles
  • 1 pound ricotta cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Instructions

  1. In a large pot or Dutch oven, cook the ground beef and Italian sausage over medium-high heat until browned. Drain off excess grease.
  2. Add the chopped onion and minced garlic to the pot. Cook until the onion is softened, about 5-7 minutes.
  3. Stir in the crushed tomatoes, tomato paste, water, basil, oregano, salt, black pepper, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for at least 30 minutes, stirring occasionally.
  4. While the sauce is simmering, cook the lasagna noodles according to package directions. Drain and set aside.
  5. In a medium bowl, combine the ricotta cheese, egg, parsley, salt, and pepper. Mix well.
  6. Prepare the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Stir in the salt, pepper, and nutmeg.
  7. Preheat your oven to 375°F (190°C).
  8. To assemble the lasagna, spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
  9. Arrange 3 lasagna noodles over the sauce.
  10. Spread half of the ricotta mixture over the noodles.
  11. Spoon about one-third of the remaining meat sauce over the ricotta.
  12. Sprinkle with about one-third of the mozzarella cheese.
  13. Repeat the layers: noodles, remaining ricotta mixture, another third of the meat sauce, and another third of the mozzarella cheese.
  14. Top with the final layer of noodles, the remaining meat sauce, and the remaining mozzarella and Parmesan cheeses.
  15. Cover the baking dish with foil.
  16. Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is bubbly and golden brown.
  17. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • For an even richer sauce, you can simmer it for up to an hour.
  • If you prefer a thicker béchamel, cook it a little longer, or add a bit more flour.
  • You can make this lasagna ahead of time and refrigerate it. Add a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://tastytribune.com/easy-meat-lasagna/