Cheesy lasagna recipe

Here’s an exceptional lasagna recipe that is sure to impress. This recipe combines a rich, homemade meat sauce, a creamy béchamel, and plenty of layers of cheese and pasta for a delicious and hearty meal.

Chefs would love this exceptional Cheesy lasagna recipe for several reasons:

• Depth of flavor: The combination of a rich meat sauce with a creamy béchamel adds a depth of flavor and complexity to the dish, making it stand out from more basic lasagna recipes. The use of both ground beef and pork, as well as herbs and spices, further enhances the taste.
• Homemade touch: Preparing the meat sauce and béchamel from scratch allows chefs to control the quality and balance of flavors, resulting in a more refined and delicious lasagna.
• Customizable: This recipe can be easily adapted to incorporate different ingredients or cater to dietary preferences. Chefs can experiment with different meat combinations, vegetarian alternatives, or additional vegetable layers to create their own unique version.
• Presentation: The layers of pasta, meat sauce, béchamel, and cheese create an impressive visual effect when sliced and served, allowing chefs to showcase their skill and attention to detail.
• Comfort food appeal: Lasagna is a classic comfort food dish that is loved by many. This exceptional recipe elevates the traditional lasagna experience, making it perfect for serving at dinner parties, special occasions, or as a delicious family meal.
• Make-ahead potential: This lasagna can be prepared ahead of time and refrigerated or frozen before baking, making it convenient for chefs to plan and manage their time effectively in both professional and home kitchens.

Ingredients:

For the meat sauce:

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 lb ground beef
• 1 lb ground pork
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1/2 cup red wine (optional)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Mushrooms

For the béchamel sauce:

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/4 tsp ground nutmeg
• Salt and white pepper, to taste

For assembly:

• lasagna noodles
• 15 oz whole milk ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Start by preparing the meat sauce. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until they are soft and fragrant, about 5 minutes.
2. Add the ground beef and pork, breaking up the meat with a spoon as it cooks. Cook until the meat is browned and no longer pink, about 8-10 minutes.
3. Stir in the crushed tomatoes, tomato paste, red wine (if using), basil, oregano, salt, black pepper, and red pepper flakes (if using). Bring to a boil, then reduce the heat and let it simmer for 45 minutes, stirring occasionally.
4. While the meat sauce is simmering, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, whisking constantly.
5. Gradually whisk in the milk, making sure there are no lumps. Continue to whisk until the sauce thickens, about 5-7 minutes. Remove from heat and season with nutmeg, salt, and white pepper.
6. Preheat your oven to 375°F (190°C). In a small bowl, combine the ricotta cheese, egg, and Parmesan cheese. Set aside.
7. To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles over the sauce, overlapping slightly if necessary.
8. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the béchamel sauce, and another layer of meat sauce. Sprinkle 1/3 of the mozzarella cheese over the top.
9. Repeat these layers two more times, finishing with a layer of mozzarella cheese on top.
10. Cover the lasagna with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 15-20 minutes, or until the top is golden and bubbly.
11. Allow the lasagna to rest for 15 minutes before slicing and serving. Garnish with fresh basil leaves if desired.

Enjoy this exceptional lasagna with a side salad and some crusty bread for a delicious and satisfying meal!

This recipe serves approximately 12.

Nutritional value per serving:

• Calories: 600-650 kcal
• Protein: 30-35g
• Fat: 35-40g
• Saturated Fat: 15-18g
• Trans Fat: 0g
• Cholesterol: 110-125mg
• Carbohydrates: 40-45g
• Dietary Fiber: 3-4g
• Sugars: 8-10g
• Sodium: 800-950mg

Variations:

• Use leaner meats, such as ground turkey or chicken instead of beef and pork.
• Replace whole milk with low-fat or skim milk in the béchamel sauce.
• Use low-fat or part-skim ricotta and mozzarella cheese.
• Increase the number of vegetable layers by adding ingredients such as spinach, mushrooms, or zucchini.
• Serve smaller portions and pair with a side salad or steamed vegetables to balance the meal.
• Remember that nutritional needs vary depending on factors such as age, sex, weight, and activity level. This lasagna recipe can be enjoyed as part of a balanced diet when consumed in moderation.

shopping list:

• Olive oil
• Onion
• Garlic cloves
• Ground beef
• Ground pork
• Crushed tomatoes
• Tomato paste
• Red wine (optional)
• Dried basil
• Dried oregano
• Salt
• Black pepper
• Red pepper flakes (optional)
• Unsalted butter
• All-purpose flour
• Whole milk
• Ground nutmeg
• White pepper
• lasagna noodles
• Whole milk ricotta cheese
• Eggs
• Grated Parmesan cheese
• Shredded mozzarella cheese
• Fresh basil leaves
• Mushrooms