Welcome to the comforting world of Homemade Lasagna! This layered dish brings together flavors of rich red sauce, creamy béchamel, and gooey cheese that will make your taste buds dance.
Tips for the Perfect Lasagna
Don't rush the layering process; take your time to evenly distribute the sauces and cheeses. Trust me, you’ll love the delightful taste in every bite!
Why You'll Love This Recipe
This homemade lasagna is perfect for family gatherings or cozy nights in. It’s hearty, flavorful, and a guaranteed crowd-pleaser!
Ingredients
- Lasagna:
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- Red Sauce:
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- White Sauce (béchamel sauce):
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Instructions
- Brown meat:
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Step 1- Brown meat: In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, remove the grease. (Optional) Add meat to a food processor and pulse just 3-4 times until it's broken up into very small pieces. Remove to a bowl.
- Sauté Veggies:
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Step 2- Sauté Veggies: In the same skillet over medium-high heat, add olive oil. When oil is hot, add the garlic, stirring constantly for 30 seconds. Add the onion, spinach and bell pepper. Continue cooking on medium-high heat until the vegetables are softened -about 2-3 minutes. Remove from heat and transfer them to the same food processor. Pulse several times until they're nearly pureed. Return mixture to the skillet.
- Finish red sauce:
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Step 3- Finish red sauce: Add whole peeled tomatoes, squishing them into the sauce, and tomato sauce and stir to combine. Add Italian seasoning, salt and pepper to taste. Stir. Cover and allow the sauce to simmer for about 20-30 minutes on low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved crumbled ground beef and sausage, and fresh basil.
- Cook Pasta:
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Step 4- Cook Pasta: While the red sauce simmers boil the lasagna noodles for half the time suggested on the box. Drain into a large colander and sprinkle them with a tiny bit of olive oil to keep them from sticking together. (You can skip this step if you are using no-boil noodles).
- Béchamel white sauce:
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Step 5- Béchamel white sauce: Add the butter to a medium size saucepan or large skillet. Over medium heat. Once melted, add the flour, stirring constantly to combine 2 minutes. Gradually add in the milk, whisking until smooth. Season with salt and pepper. Cook over medium heat, whisking often so it doesn't burn on the bottom, until it thickens-- about 5-7 minutes.
- Preheat oven:
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Step 6- Preheat oven: Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray. Keep in mind that there will be 3 layers of lasagna, so mentally split the sauces into thirds as you layer them to make sure you have enough at the end.
- Assemble:
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Step 7- Assemble: Start by layering the bottom of your greased pan with 3 lasagna noodles. Spread the red sauce over the noodles, followed by the white sauce, Parmesan and mozzarella cheeses, spreading all to the edges. Top with another layer of noodles, then red sauce, white sauce, parmesan and mozzarella cheeses. Add the final layer of noodles, then red sauce, white sauce and cheeses.
- Bake:
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Step 8- Bake: Bake for at least 40-50 minutes, or until lasagna is hot and bubbling. Allow to rest for at least 20 minutes or longer, before serving, so it can set up to slice.
- Serve:
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Step 9- Serve: Serve with garlic bread or homemade breadsticks and a green salad.
Nutrition
- Calories: 450, Fat: 20g, Carbs: 45g, Protein: 25g
Cooking techniques
To achieve the best texture for your lasagna, ensure the pasta is cooked al dente and the sauces are layered thoughtfully. This layering is crucial for a well-structured slice!
Variations or substitutions
Feel free to substitute the ground meat with turkey or a plant-based option for a lighter or vegetarian version. You can also mix different cheeses for added flavor!
Storage tips
Store leftover lasagna in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Just reheat in the oven for the best texture!
Notes
For a dairy-free version, substitute the cheeses with plant-based alternatives and use a non-dairy milk for the béchamel sauce.
