Homemade LasagnaIngredients:
For the pasta:
1 cup all-purpose flour, plus more for dusting 1 large egg 1 tablespoon olive oil 1/4 teaspoon saltFor the filling:
1 pound ground beef 1 pound Italian sausage, casings removed 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 1 teaspoon salt 1/4 teaspoon black pepperFor the béchamel sauce:
3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3 cups milk 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup grated Parmesan cheeseFor assembly:
1 pound fresh ricotta cheese 1 cup grated mozzarella cheese 1/2 cup grated Parmesan cheeseInstructions:
To make the pasta:
1.
In a large bowl, whisk together the flour, salt, egg, and olive oil until a dough forms.
2.
Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes.
3.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
To make the filling:
1.
In a large skillet over medium heat, brown the ground beef and Italian sausage.
Drain any 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 black pepper.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened.
To make the béchamel sauce:
1.
In a medium saucepan over medium heat, melt the butter.
2.
Add the flour and whisk until smooth.
Cook for 1 minute.
3.
Gradually whisk in the milk until smooth.
Bring to a simmer and cook, stirring occasionally, until thickened, about 10-15 minutes.
4.
Season with salt, black pepper, and Parmesan cheese.
To assemble the lasagna:
1.
Preheat oven to 375°F (190°C).
2.
Lightly grease a 9×13-inch baking dish.
3.
Divide the pasta dough into 6 equal portions.
Roll out each portion into a thin sheet, about 12×16 inches.
4.
Spread 1 cup of the ricotta cheese evenly over the bottom of the prepared baking dish.
5.
Top with 1/3 of the meat sauce, 1/3 of the béchamel sauce, and 1/4 cup each of the mozzarella and Parmesan cheeses.
6.
Repeat layers 2 more times.
7.
Bake for 40-45 minutes, or until the lasagna is heated through and the cheese is melted and bubbly.
8.
Let the lasagna rest for 10 minutes before serving.
Enjoy!

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