BEST LASAGNA WITH RICOTTA BECHAMEL | ALLRECIPES
This recipe combines popular, easy-to-find, family-friendly ingredients, with an old-school, authentic Italian technique to make this lasagna unique and over the top. The creamy bechamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the meat sauce.
Provided by NicoleMcmom
Categories Main Dishes Pasta Lasagna Recipes Meat Lasagna Recipes
Total Time 2 hours 30 minutes
Prep Time 25 minutes
Cook Time 1 hours 50 minutes
Yield 1 9x13-inch lasagna
Number Of Ingredients 25
Steps:
- Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
- Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
- While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
- At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
- Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
- Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.
Nutrition Facts : Calories 506.8 calories, CarbohydrateContent 41.1 g, CholesterolContent 80.2 mg, FatContent 24.8 g, FiberContent 3.3 g, ProteinContent 30.5 g, SaturatedFatContent 12.5 g, SodiumContent 1061.2 mg, SugarContent 4.7 g
BOLOGNESE VEGETABLE LASAGNA WITH WHITE RICOTTA BECHAMEL SAUCE
Clipped this recipe from a Ronzoni Lasagna box, stating that it is "a contemporary version of a traditional dish from Bologna in Northern Italy. ...Nutmeg is a common is a common enhancement to dishes from this region." Made it for dinner with in-law's and it was delicious!
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook lasagna according to package instructions; drain. Separate lasagna and lay out flat on wax paper or aluminum foil to prevent sticking as they cool.
- Combine fontina cheese, vegetables, 2-1/2 cups of ricotta and the egg.
- Assemble: Place layer of lasagna on bottom of 13 x 9" baking dish. Spread with 1/2 of the cheese mixture. Repeat layers, ending with lasagna.
- Sauce: Saute onions in oil until tender. Add flour and nutmeg. Stir in broth and remaining ricotta. Cook and stir until mixture comes to a boil. Spoon over lasagna.
- Sprinkle with Parmesan cheese.
- Cover with aluminum foil and bake at 350 F for 45 minutes. Uncover and broil about 2-3 minutes or until it is lightly browned.
Nutrition Facts : Calories 494.3, FatContent 18.7, SaturatedFatContent 9.1, CholesterolContent 73, SodiumContent 463.6, CarbohydrateContent 54.2, FiberContent 3.8, SugarContent 4.2, ProteinContent 27.2
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