The Best Lasagna Ever

Why You’ll Love This Recipe

This lasagna is guaranteed to impress anyone who tastes it. It’s the perfect balance of flavors and textures, from the savory and meaty filling to the creamy béchamel and melt-in-your-mouth mozzarella. With a rich homemade sauce and a generous amount of cheese, this dish is indulgent yet comforting. You can also make it ahead of time and freeze it for a quick, hearty meal on busy nights.

Ingredients

• 12 lasagna noodles

• 1 ½ lb ground beef

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (6 oz) can tomato paste

• ½ cup red wine (optional)

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

• ¼ cup fresh parsley, chopped

• 1 (15 oz) container ricotta cheese

• 1 egg

• 3 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 cups milk

• 4 tablespoon butter

• 4 tablespoon all-purpose flour

• ½ teaspoon salt

• ¼ teaspoon nutmeg

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C).

2. Cook the lasagna noodles according to the package directions. Drain and set aside.

3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef, breaking it apart as it cooks. Once browned, remove excess fat.

4. Add the chopped onion and garlic to the pan and sauté until softened, about 3-4 minutes.

5. Pour in the crushed tomatoes and tomato paste. Stir in the red wine (if using), basil, oregano, salt, pepper, and red pepper flakes. Let the sauce simmer for about 30 minutes, stirring occasionally.

6. While the sauce is simmering, prepare the béchamel. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, forming a roux.

7. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes. Season with salt and nutmeg. Remove from heat and set aside.

8. In a separate bowl, combine the ricotta cheese, egg, and chopped parsley.

9. To assemble the lasagna, spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish. Layer 3-4 lasagna noodles over the sauce.

10. Top with a layer of ricotta mixture, followed by mozzarella cheese and a drizzle of béchamel.

11. Repeat the layering process: sauce, noodles, ricotta, mozzarella, and béchamel until the dish is full. Finish with a layer of mozzarella and Parmesan cheese on top.

12. Cover the lasagna with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

13. Let the lasagna rest for 10-15 minutes before slicing and serving.

Servings and Timing

This recipe makes about 8 servings.

• Preparation time: 30 minutes

• Cook time: 1 hour

• Total time: 1 hour 30 minutes

Variations

• Vegetarian Lasagna: Replace the meat sauce with a mixture of sautéed vegetables like mushrooms, zucchini, and spinach. Add extra ricotta cheese to make it even creamier.

• Gluten-Free Lasagna: Use gluten-free lasagna noodles and check the béchamel for flour alternatives like cornstarch or rice flour.

• Cheese Lover’s Lasagna: Add extra layers of different cheeses like provolone, gouda, or fontina to enhance the flavor.

Storage/Reheating

• Storage: Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.

• Freezing: Lasagna can be frozen for up to 3 months. To freeze, assemble the lasagna but don’t bake it. Cover tightly with plastic wrap and aluminum foil, then freeze. When ready to eat, bake from frozen at 375°F (190°C) for 45-60 minutes, or until heated through.

• Reheating: To reheat, cover the lasagna with foil and bake at 350°F (175°C) for 20-25 minutes or until warmed through.

FAQs

1. Can I make lasagna ahead of time?

Yes, lasagna can be made a day in advance and refrigerated until ready to bake. This allows the flavors to meld together.

2. Can I use store-bought marinara sauce?

Yes, if you're short on time, you can substitute homemade sauce with store-bought marinara. Just be sure to choose a high-quality sauce for the best results.

3. Can I substitute ground beef with ground turkey?

Yes, ground turkey can be used as a leaner alternative to ground beef. It will still provide a great flavor when combined with the right seasonings.

4. Is it necessary to use béchamel sauce in lasagna?

While not essential, béchamel adds a creamy richness that enhances the overall texture and flavor of the lasagna.

5. How do I prevent the lasagna from being too watery?

Be sure to drain the meat and tomato mixture well, and avoid overcooking the noodles. If the sauce seems too runny, let it simmer longer to reduce the liquid.

6. Can I use fresh mozzarella instead of shredded mozzarella?

Yes, fresh mozzarella can be used, but it may add more moisture to the dish. Make sure to pat it dry before layering.

7. Can I use a different type of cheese for the ricotta layer?

You can replace ricotta with cottage cheese or mascarpone cheese, although it will change the flavor slightly.

8. How do I keep the lasagna from sticking to the foil while baking?

To prevent sticking, spray the foil with non-stick cooking spray or use parchment paper.

9. Can I use a different meat combination?

Absolutely! Ground lamb, veal, or chicken can be substituted for beef, giving the lasagna a unique twist.

10. Can I make lasagna in a smaller or larger dish?

Yes, you can adjust the size of the baking dish depending on how many people you're serving. Just make sure the layers are evenly spaced and you adjust the cooking time as needed.

Conclusion

This lasagna recipe is truly one of the best you’ll ever try, with its layers of savory meat sauce, creamy béchamel, and gooey cheese. It’s a comforting, satisfying meal that’s perfect for family dinners or any occasion. Whether you make it ahead of time or bake it fresh, it’s sure to impress. Enjoy the perfect slice every time with this irresistible lasagna!

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