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Classic Beef Lasagna
Traditional dish · Italian
A hearty and classic Italian-American baked pasta dish featuring layers of tender lasagna noodles, rich meat sauce, creamy béchamel, and melted cheese.
Ingredients
- Ground beef1 lb
- Onion1 medium
- Garlic3 cloves
- Crushed tomatoes28 oz can
- Tomato paste6 oz can
- Dried oregano1 tsp
- Dried basil1 tsp
- Saltto taste
- Black pepperto taste
- Lasagna noodles9-12 sheets
- Butter1/4 cup
- All-purpose flour1/4 cup
- Milk3 cups
- Nutmeg1/4 tsp
- Ricotta cheese15 oz container
- Parmesan cheese, grated1 cup
- Mozzarella cheese, shredded2 cups
- Egg1 large
Steps
- 1
Prepare the meat sauce: In a large pot or Dutch oven over medium-high heat, brown the ground beef. Drain excess fat. Add chopped onion and minced garlic, sauté until softened. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for at least 30 minutes, stirring occasionally.
- 2
Cook lasagna noodles according to package directions. Drain and rinse with cold water to prevent sticking. Lay them flat on a clean surface.
- 3
Prepare the béchamel sauce: In a saucepan over medium heat, melt butter. Whisk in flour to form a roux and cook for 1-2 minutes. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with salt, pepper, and nutmeg.
- 4
In a bowl, combine ricotta cheese, half of the Parmesan cheese, and the egg. Mix well.
- 5
Preheat oven to 375°F (190°C).
- 6
Assemble the lasagna: Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with a third of the béchamel sauce and a third of the mozzarella cheese. Repeat layers: meat sauce, noodles, remaining ricotta mixture, béchamel, mozzarella. Finish with a final layer of noodles, the remaining meat sauce, remaining béchamel, and the remaining mozzarella and Parmesan cheeses.
- 7
Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
- 8
Let the lasagna rest for 10-15 minutes before slicing and serving.
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