Classic Lasagna A Symphony of Flavors

Bynews dail

Jan 28, 2025

Classic LasagnaIngredients:
For the Meat Sauce:
1 pound ground beef 1 pound Italian sausage, removed from casing 1 onion, chopped 2 cloves garlic, minced 1 (28 ounce) can crushed tomatoes 1 (15 ounce) can tomato sauce 1 (15 ounce) can tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon sugar Salt and pepper to tasteFor the Bechamel Sauce:
4 tablespoons butter 4 tablespoons all-purpose flour 4 cups milk 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon grated nutmegFor the Layers:
12 lasagna noodles 1 pound ricotta cheese 1 pound shredded mozzarella cheese 1/2 cup grated Parmesan cheeseInstructions:
To Make the Meat Sauce:
1.
In a large skillet, brown the ground beef and Italian sausage over medium heat.
Drain off excess fat.
2.
Add the onion and garlic to the skillet and cook until softened.
3.
Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, sugar, salt, and pepper.
Bring to a simmer and cook for 30 minutes, or until sauce has thickened.
To Make the Bechamel Sauce:
1.
In a large saucepan, melt the butter over medium heat.
2.
Whisk in the flour and cook for 1 minute.
3.
Gradually whisk in the milk until smooth.
Bring to a boil and cook for 5-7 minutes, or until sauce has thickened.
4.
Season with salt, pepper, and nutmeg.
To Assemble the Lasagna:
1.
Preheat oven to 375°F (190°C).
2.
Spread 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
3.
Top with 6 lasagna noodles.
4.
Spread with 1/2 of the ricotta cheese.
5.
Sprinkle with 1/2 of the mozzarella cheese.
6.
Repeat layers.
7.
Top with the remaining Parmesan cheese.
To Bake:
1.
Cover the lasagna with foil and bake for 45 minutes.
2.
Remove foil and bake for an additional 15 minutes, or until cheese is melted and bubbly.
3.
Let stand for 15 minutes before serving.

Classic Lasagna A Symphony of Flavors

Bynews dail

By news dail

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